Did you hate Brussels sprouts growing up? I find most people didn’t have Brussels sprouts prepared properly when they were growing up. Boiled Brussels sprouts can totally ruin them for you! Roasted or lightly sautéed sprouts are the way to go. For this recipe I used sautéed sprouts, much like I did in this easy Brussels sprout side dish. I added a light coconut milk sauce, which worked really well in my vegan pasta primavera. Everything gets topped off with lightly toasted panko breadcrumbs. The whole meal comes together super easily and will make a Brussels sprout lover out of anyone!
What You’ll Need
Dried fettuccine (or your favorite type of pasta)Fresh Brussels sproutsOlive oilPanko breadcrumbsGarlic Full-fat coconut milkLemon juiceLemon zestRed pepper flakesSalt and pepper
How to Make Brussels Sprout Pasta
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip to the recipe! Do your prep work first! Boil your pasta according to the package directions, drain and toss it with some olive oil. Mince your garlic, juice and zest your lemons, and slice your sprouts super thin. Now heat up a tiny bit of oil in a skillet. Give it a minute to heat up, then add your panko breadcrumbs. Toast them for a few minutes, flipping them occasionally, until most of the breadcrumbs are lightly browned. Take the breadcrumbs out of the skillet and transfer them to a plate or bowl. Add some more oil to the skillet. Let it heat up for a minute, then add your sliced sprouts. Cook the sprouts for a few minutes, flipping them every so often, until they begin to get tender and crispy in spots. Now push the sprouts to the side and add the garlic. Cook the garlic for just about a minute, until it becomes very fragrant. Be sure to stir the garlic continuously to keep it from burning! Now mix up your sprouts and garlic, then add the coconut milk, lemon juice, and red pepper flakes. Cook everything briefly, until the liquid reduces a bit. Now add your lemon zest and pasta. Toss and cook everything for another minute, just to heat up the pasta. Take the skillet off of the burner and season the mixture with some salt and pepper. To serve, divide the pasta among plates and top each dish with some toasted panko.
Can this dish be made gluten-free? Yup! Just use vegan and gluten-free pasta and breadcrumbs.Leftovers & storage: Leftovers will keep in a sealed container in the fridge for about 3 days. Store leftover panko breadcrumbs in a sealed bag at room temperature.Does this dish taste like coconut milk? Not to me, but if you absolutely hate the taste of coconut milk, try subbing a different unflavored and unsweetened non-dairy milk, such as cashew milk.
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