While the rest of the world still seems to be going, no sugar, no carb, new year’s resolution crazy, I personally am taking a different direction. Not that I don’t need to be on a diet right now, I probably do, but because I’m lazy and pasta is so delicious. Especially this Creamy Brussels Sprouts Pasta in a White Wine Lemon Sauce.
I have tested this recipe several times and made tweaks and now I believe it truly is the best it can be and is easily one of my favorite pasta sauces I’ve made. The sauce is rich and creamy, similar to Alfredo but bursting with even more flavor.
While the sauce is heavy, the lemon and fresh herbs give it a lighter, more refreshing flavor that feels like summer even though you’re eating it bundled under a blanket in winter.
Finally, the Brussels sprouts here are the star of the show. Crispy on the edges, soft and creamy on the inside, and so simple to make. Brussels sprouts are delicious just like this, baked and tossed in olive oil, salt and pepper, they don’t really need anything else.
You can modify this recipe very easily if you wanted to add a meat or protein, you can add Parmesan or Vegan Parmesan at the end or in place of the nutritional yeast if you prefer. You can also add more red pepper flakes to turn up the heat a bit!
Full disclosure, Andrew and I are not completely immune to diets, we will be starting Whole 30 next Monday. Fear not, my blog recipes will not be affected. However, I will be posting our Whole 30 food adventures on Instagram so be sure to follow us there.
Lots of Love,
Jackie & Andrew