Whole-Wheat Rotini with Brussels Sprouts
A hearty pasta with creamy greens and toasted walnuts
Why This Recipe Works
Thinly slicing the Brussels sprouts allows them to soften quickly into the cream sauce, matching the earthy profile of whole-wheat pasta. Toasted walnuts and Parmesan provide a savory, crunchy finish that balances the richness of the cream.
Instructions
Bring a large pot of salted water to a boil for the pasta.
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the Brussels sprouts, shallots, salt, and pepper. Cook, stirring frequently, until the vegetables are softened and starting to brown, about 5 to 7 minutes.
Pour in the vegetable broth and heavy cream. Bring the mixture to a simmer and cook until the liquid has slightly thickened and the sprouts are tender, about 5 minutes.
Cook the rotini in the boiling water until al dente. Reserve a small amount of the pasta cooking water, then drain the noodles.
Add the pasta, peas, and Parmesan to the skillet with the sauce. Toss well over low heat, adding the reserved pasta water as needed to loosen the sauce until it coats the noodles evenly. Stir in the walnuts and serve hot with extra cheese.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water.
