Creamy Brussels sprouts pasta: Get Katie Lee Biegel's recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage adds a similar flavor.

Trim the ends off the whole brussels sprouts and slice them thinly, or use a food processor to slice them.

Heat a skillet over medium heat and add a little olive oil.

Add the sliced brussels sprouts to the skillet; season with salt and pepper and cook until they have some color, about 5-7 minutes.

Boil a pot of salted water for the pasta; add the pasta and cook until al dente, stirring occasionally.

Reserve some pasta water before draining the pasta.

Add minced garlic and a pinch of crushed red pepper to the brussels sprouts; cook until fragrant.

Add the drained pasta directly to the skillet with the brussels sprouts.

Add heavy cream to the skillet and stir to combine with the pasta and brussels sprouts.

Turn off the heat and add grated parmesan and pecorino cheese; toss until melted and creamy, adding reserved pasta water if it looks dry.

Finish with a squeeze of lemon juice and a pat of butter for glossiness; mix well.

Cooking Techniques

Equipment Needed

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Dietary

Allergens