Creamy Sprouts and Noodles
Indulge in the cozy embrace of "Creamy Sprouts and Noodles," a dish that transforms simple ingredients into pure comfort. Tender egg noodles meet caramelized Brussels sprouts in a velvety Parmesan cream sauce, delicately seasoned with garlic, black pepper, and a hint of optional red pepper flakes for a mild kick. This recipe combines quick prep (ready in just 40 minutes!) with bold, satisfying flavors, making it the perfect weeknight dinner or weekend treat. Finished with a sprinkle of fresh parsley, this creamy pasta dish strikes a harmonious balance of rich, cheesy indulgence and veggie-packed goodness. Whether you’re a Brussels sprouts enthusiast or just looking to elevate your pasta game, this recipe is sure to hit the spot.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz egg noodles
- 2 cups Brussels sprouts
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- 0.5 cup heavy cream
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
While the noodles cook, trim and halve the Brussels sprouts. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the Brussels sprouts to the skillet cut-side down and cook for 5-7 minutes until golden brown and slightly tender. Stir and cook for another 2-3 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté the garlic for 1 minute until fragrant.
Sprinkle the flour over the garlic and whisk to create a roux. Cook for 1-2 minutes, stirring constantly to avoid burning.
Gradually pour in the milk, whisking continuously to prevent lumps. Cook the sauce over medium heat until it thickens, about 3-4 minutes.
Reduce the heat and stir in the Parmesan cheese, heavy cream, salt, black pepper, and red pepper flakes (if using). Continue to stir until the sauce is smooth and creamy.
Add the cooked Brussels sprouts and drained noodles into the skillet with the sauce. Toss everything together to coat evenly.
Cook for 2-3 minutes over low heat to warm through. Adjust seasoning with salt and pepper, if needed.
Serve warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4003 mg | 174% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 29.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1604 mg | 123% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
