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Creamy Brussels Sprouts Spaghetti


Tired of your ordinary spaghetti? Try this Creamy Brussels Sprouts Spaghetti recipe.

Rate this recipe 4.5/5 (11 Votes)
Creamy Brussels Sprouts Spaghetti 1 Picture


  • 3/4 pound spaghetti
  • 4 tablespoons unsalted butter, half a stick
  • 3/4 pound Brussels sprouts, trimmed and sliced
  • 2 cloves garlic, sliced
  • 1/4 cup heavy cream
  • kosher salt and black pepper
  • 3 ounces ricotta salata, thinly sliced


Adapted from


Step 1

Cook the spaghetti according to the package directions, reserving ¾ cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium heat. Add the Brussels sprouts and cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.

Add the garlic and cook until fragrant, 1 minute. Add the Brussels sprouts, cream, the remaining 2 tablespoons butter, ½ teaspoon salt, ¼ teaspoon pepper, and ½ cup of the reserved cooking water to the pasta and toss to coat. (Add more cooking water as needed to loosen the sauce.)

Serve topped with the ricotta salata.

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