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Brussels Sprouts Pasta with Lemon, Walnuts, and Crispy Breadcrumbs Recipe

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4.3 from 79 reviews

This Brussels Sprouts Pasta is a flavorful and comforting dish featuring roasted Brussels sprouts, toasted walnuts, and garlicky breadcrumbs tossed with fettuccine in a creamy Parmesan sauce. Enhanced with fresh lemon zest and juice, this recipe offers a perfect balance of crispy, nutty, and tangy elements for a delightful vegetarian meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 4 tablespoons (60ml) olive oil, divided
  • 1 pound (450g) Brussels sprouts, halved
  • Salt and pepper, to taste
  • 8 ounces (225g) fettuccine pasta
  • ½ cup (120ml) reserved pasta water
  • 2 tablespoons walnuts
  • ¼ cup (15g) Panko bread crumbs
  • 3-4 cloves garlic, minced (divided)
  • ½ teaspoon smoked paprika
  • 2 tablespoons grated Parmesan cheese, plus more for garnish
  • Juice of 1 lemon (for garnish)
  • Zest of 1 lemon (for garnish)
  • Fresh chopped parsley (for garnish)

Instructions

  1. Roast the Brussels Sprouts: Preheat your oven to 375°F (190°C). Place the halved Brussels sprouts in a single layer on a large baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Roast for 10–15 minutes, flipping halfway through, until golden brown and edges are crispy. Remove and set aside.
  2. Toast the Walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for 3–4 minutes, stirring frequently until fragrant and lightly browned. Transfer to a small bowl and set aside.
  3. Prepare Garlicky Breadcrumbs: In the same skillet, add a small amount of olive oil over low to medium heat. Sauté one minced garlic clove for 1–2 minutes until fragrant. Add the panko breadcrumbs and stir to coat in the garlic oil. Increase heat slightly and cook for 4–5 minutes, stirring often, until golden and crisp. Season with a pinch of salt and transfer to a separate bowl.
  4. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Before draining, reserve ½ cup of pasta water.
  5. Make the Sauce and Combine: Heat the remaining olive oil in the skillet over low to medium heat. Add the remaining minced garlic and smoked paprika, cooking for 1–2 minutes to release flavors. Add the drained pasta and toss to coat in the garlicky oil. Pour in the reserved pasta water and raise the heat to medium. Stir in grated Parmesan cheese, tossing until the sauce thickens slightly and clings to the pasta.
  6. Finish the Dish: Gently fold in the roasted Brussels sprouts. Top with toasted walnuts, garlicky breadcrumbs, fresh lemon juice, lemon zest, and chopped parsley. Serve warm with extra Parmesan cheese if desired.

Notes

  • For extra crunch, you can add additional toasted walnuts or breadcrumbs on top.
  • Use fresh lemon juice and zest for the best bright flavor contrast.
  • To make this dish vegan, substitute Parmesan with a vegan cheese alternative and omit or use vegan-friendly butter or oil.
  • Be careful not to overcook the pasta to maintain a perfect al dente texture.
  • Leftover roasted Brussels sprouts can be stored separately and added just before serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/brussels-sprouts-pasta-with-lemon-walnuts-and-crispy-breadcrumbs-recipe/