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Creamy Goat Cheese & Brussels Sprouts Pasta

March 22, 2018 by Molly 8 Comments

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Creamy Goat Cheese & Brussels Sprouts Pasta

Quite a start to spring we’ve had so far, huh?

Oh ya know, just a BLIZZARD to kick off one of the best times of the year. Thanks, Mother Nature. While I usually love all the seasons (even winter!), I am so ready to say goodbye to these freezing temps and sloppy weather. Give me all the daffodils and tulips and cold brew coffee and Easter egg hunts! I am over it.

Creamy Goat Cheese & Brussels Sprouts Pasta

I had planned on sharing today’s recipe with you as the “perfect springtime pasta!” And while that’s still true, I’m irked by the fact that the weather couldn’t be FURTHER away from spring at the moment. Le sigh.

Anywho.

Creamy Goat Cheese & Brussels Sprouts Pasta

This pasta IS the perfect thing to serve this time of year (even when it’s snowy. I GUESS). It’s light and simple and comes together in 30 minutes or less (really, it only takes as long as your pasta takes to cook + water boiling time), and it ties together some wintertime produce (brussels sprouts) with some lighter flavors (goat cheese, lemon, fresh herbs). And the best part?

Creamy Goat Cheese & Brussels Sprouts Pasta

It’s delicious. Like, really, really delicious.

I love when deceptively easy meals turn out just as well as those that take a little more time and effort. No one has to know! Serve this up to your family on a weeknight or save it as an easy vegetarian main at a dinner party! Either way, people are gonna be happy.

Creamy Goat Cheese & Brussels Sprouts Pasta

Brussels sprouts are cooked with some shallot and garlic until tender, flavorful, and bright green. Then, the pasta gets added in with goat cheese, lots of lemon, fresh herbs, and some parmesan cheese. Everything gets tossed together with a little bit of that magical pasta cooking water (make sure to hold onto some before draining the pot!) until it’s ridiculously creamy and flavorful. Easy pan sauces like this ensure your that pasta makin’ is a cinch!

Creamy Goat Cheese & Brussels Sprouts Pasta

Now, I know a lot of people are not on board with goat cheese, and while I ADORE it, I do understand this. It’s a strong flavor. If it’s not your thing, feel free to swap in cream cheese instead! You’ll still get that lovely creaminess and some of the tang, but without the overtness of goat cheese. Ricotta cheese would also work well here. Switch it up!

Creamy Goat Cheese & Brussels Sprouts Pasta

Speaking of switching it up, I envision this in a couple weeks’ time with spring asparagus and peas in place of the brussels. And maybe, juuuuuuust maybe, I can see myself eating this outside on a WARM SPRING EVENING with a glass of cold chardonnay in hand with no snow or sleet or ice in sight!

Creamy Goat Cheese & Brussels Sprouts Pasta

Sigh. A girl can dream, right?

 

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Creamy Goat Cheese & Brussels Sprouts Pasta

Creamy Goat Cheese & Brussels Sprouts Pasta


  • Yield: 4-6 servings 1x
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Ingredients

Scale
  • 1 lb orecchiette pasta (or other short pasta like penne, fusilli, etc)
  • 1 tablespoon olive oil
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 2 cups brussels sprouts, halved or quartered
  • 4 oz goat cheese (at room temperature, if possible)
  • Zest and juice of 1 lemon
  • 1 cup parmesan cheese
  • Fresh herbs, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta, according to the package directions, until el dente. When the pasta is ready, scoop out 1 cup of the pasta water before draining.
  2. While the pasta is cooking, heat the oil in a large skillet over medium heat and add the shallots. Cook for a minute and then add the garlic. Cook for another minute.
  3. Add the brussels sprouts and a splash of water and cook, stirring frequently, for 10 minutes or until they are tender.
  4. Add the pasta to the skillet with the brussels sprouts. Add the goat cheese, lemon zest and juice, and ¾ cup of the parmesan.
  5. Toss the mixture until everything is evenly coated and well combined, adding a splash of pasta water here and there to keep things loose enough and creamy.
  6. Season, to taste, with salt and pepper.
  7. Serve the pasta hot, garnished with the remaining parmesan cheese and fresh herbs.

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Creamy Goat Cheese & Brussels Sprouts Pasta

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Related

Filed Under: Entrée, Healthy, Pasta, Recipes, Vegetables, Vegetarian Tagged With: brussels sprouts, goat cheese, healthy, pasta, quick and easy, vegetables, vegetarian

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Comments

  1. Lelia says

    March 27, 2018 at 4:28 pm

    I just discovered your website and am loving it! Especially with all your wonderful pictures. I also am a lover of goat cheese and love that you have so many recipes with it. Keep up the good work!

    Reply
    • Molly says

      March 28, 2018 at 9:15 am

      Thank you so much, Lelia! This means everything to me.

      Reply
  2. onthehouse says

    April 3, 2018 at 3:28 pm

    This sounds delicious and worth trying! Id love to try this sauce in other things too! I still maintain that the best to make a sprout hater enjoy sprouts is to GENTLY par-boil them in a shallow pan of water for like, a minute tops, drain them, and sauté them in a pain with a mixture of butter, lemon juice, salt, white wine, and chopped garlic. Toss them around until theyre almost golden brown on the outside. Nice and caramelized. Thats how my mom makes them. And because of that, Ive always loved brussels sprouts.

    Reply
    • Molly says

      April 6, 2018 at 7:55 am

      Thanks! Your brussels method sounds heavenly!!!

      Reply
  3. Bunny Peters says

    July 7, 2020 at 11:27 am

    I prefer to oven roast my veggies. I think it adds another taste element. Also, I only had orzo pasta at home (& very limited pasta selections at the stores in my area). My family really enjoyed this pasta (we LOVE goat cheese). Tasted great warm or cold.

    Reply
    • Molly says

      July 9, 2020 at 8:22 am

      So glad to hear that, Bunny! We love roasted brussels too!

      Reply

Trackbacks

  1. Friday Faves – foodiecrush – AGENCY SMALL says:
    March 31, 2018 at 1:24 am

    […] is this one (be still my carb-lovin’ […]

    Reply
  2. 30 Healthy Spring Pasta Recipes to Make All Year Long | foodiecrush.com says:
    April 6, 2020 at 1:30 pm

    […] April 6: Creamy Goat Cheese and Brussels Sprouts Pasta […]

    Reply

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