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Creamy Goat Cheese & Brussels Sprouts Pasta

Creamy Goat Cheese & Brussels Sprouts Pasta

  • Yield: 4-6 servings 1x


  • 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


  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.