Crispy Brussel Sprouts Spaghetti with Lemon Parmesan Cream Sauce and Pesto Drizzle
Prep time
Cook time
Total time
Cripsy roasted brussel sprouts and spaghetti noodles coated in a velvety lemon parmesan cream cheese sauce and a drizzle of your favourite pesto mixed with lemon juice to finish. Extra texture and crunch from some bacon or toasted pine nuts and pumpkin seeds.
Serves: 4
  • ½ Cup Mixed Pine Nuts and Pumpkin Seeds OR 3 Rashers of Streaky Bacon
  • 500g (1 lb) Brussel Sprouts
  • ⅓ Cup Parmesan, Grated
  • 500g (1 lb) Pack of Spaghetti
  • 1L Chicken or Vegetable Stock or Water
  • 1 Tbsp Butter
  • 3 Tbsp Cream Cheese
  • Zest and Juice of ½ lemon
  • To Serve: 2 Tbsp Pesto + Juice of ½ lemon
  1. Heat the oven to 220F/425C. Trim the end off the sprouts and cut in half and place in a baking tray. Drizzle with some olive oil and salt and pepper, then approx. half of the parmesan, and bake for 20-25 minutes.
  2. Heat a large frying pan to medium and add the pine nuts and pumpkin seeds with a little oil, or bacon if you're using. Toast until browned and crunchy, being careful not to burn. Set aside to drain on paper towel.
  3. While the sprouts are cooking, boil the stock and add the spaghetti.
  4. Towards the end of the pasta cooking time, add the butter and the cream cheese and 1 cup of cooking liquid from the pasta pot to a large pan. Squeeze over the lemon juice and add in the zest, along with the rest of the parmesan. Swirl everything together in the pan and bring up to a simmer.
  5. Take off the heat when hot, then drain the cooked spaghetti and add that into the sauce, tossing well with tongs.
  6. Scatter over the roasted sprouts, pinenuts and seeds or crumble in the bacon if using. Stir again.
  7. Mix up a little bowl of pesto and lemon juice, and enough water to make it a runny drizzle consistency.
  8. Serve the spaghetti and sprouts in pasta bowls, then drizzle a Tablespoon of pesto mixture over each dish.
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