Creamy Spaghetti with Brussels Sprouts

This Creamy Spaghetti with Brussels Sprouts is quick and easy for busy weeknights, yet also sophisticated enough for weekend guests. Fiber-rich whole-wheat spaghetti becomes infused with the earthy flavors of the vegetable stock it’s cooked in. The rich, creamy Asiago cheese sauce clings to the noodles and antioxidant-rich Brussels sprouts, while the garlic and shallots come in with their classic flavors. Crushed red pepper adds just the right amount of heat to balance the flavors. This dish is finished with a pop of basil for a fresh finishing touch. Keep reading for our expert tips, including how to save on prep time.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• Microwaving the Brussels sprouts is an option, if you prefer. However, cooking them in the skillet with aromatics makes them much more flavorful.
• Parmesan or Gruyère can be used as an alternative to Asiago. Choose a block of cheese to grate—it offers more flavor. Note: If you follow a vegetarian diet, check the label to be sure it’s made with a plant-based rennet.
• For added salty depth and a crispier texture, consider stirring in some pancetta or bacon. To enhance the crunch, garnish with toasted pine nuts.
• If you want extra heat, feel free to increase the amount of crushed red pepper.

Nutrition Notes

• Whole-wheat spaghetti brings its fiber and antioxidants to this dish. The fiber helps make this dish more filling and longer-lasting than if you were to use spaghetti made with white flour. With that said, if you can’t get past the heartier flavor of whole-wheat spaghetti or don’t have it on hand, white spaghetti would work just fine.
• Brussels sprouts are a cruciferous vegetable, and like all crucifers, they contain powerful plant compounds that have been linked with reduced disease risk, including heart disease and cancer. Brussels sprouts are also an amazing source of bone-building vitamin K and immune-boosting vitamin C.
• Vegetable broth typically doesn’t add much in the way of nutrition, though this can vary, depending on the brand. We recommend unsalted vegetable broth, which allows you to control the amount of salt you add to this dish. This is especially important if your body is sensitive to sodium or if you’re watching your sodium intake for your blood pressure.
• Asiago cheese contributes some calcium and protein to this dish (not to mention its amazing ooey-gooiness!). It also adds probiotics, those beneficial gut bacteria. Asiago can be a saltier cheese, so check the label on several brands and choose one lower in sodium if possible.