Crispy Brussels and Shallot One Pot Pasta

This creamy one pot pasta is made lighter with milk and stock instead of cream! Everything is made in one pot except for the crispy brussels and shallots that are quickly roasted in the oven! Healthy comfort food at its best!

Is it possible to overdose on brussels? I think I have this winter. I can’t even tell you how obsessed I’ve been with them. I put them in my egg scrambles for breakfast, in veggie bowls for lunch, shredded in salads, roasted in the oven with bacon, in pasta, roasted and dipped in hummus for a snack..you get the picture. This pasta is filled with my favorite way to consume brussels. Roasted and crispy. I also added some thinly sliced shallot, and the outcome was DELISH.

I could eat those crispy leaves all freaking day. Another fun thing to do is to separate all the leaves from the brussels and roasted them until they become “chips.” So so good. It takes a little while, but it’s worth it if you have the extra time.

This pasta is a version of one of my favorite recipes on the blog. This one pot creamy sundried tomato bacon pasta. If you haven’t tried it yet, you have to. The flavor is unreal.

So, I used the same method for this pasta, and switched up the flavors a bit with the brussels and shallot. The result is a super creamy pasta, and theres no cream or tons of cheese in it. You’d never know! Only one tablespoon of butter in the whole batch, and a quarter cup of parm. (I always add more on top, lets be real).

You could even switch up the cheese in here to fontina or asiago, or a mixture of the two, or really whatever you have on hand! I used parm because it’s my go-to and I always have it in the house.

Healthier comfort food is the best. Especially when brussels are involved.

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Lightened-Up Crispy Brussels and Shallot One Pot Pasta

This creamy one pot pasta is made lighter with milk and stock instead of cream! Everything is made in one pot except for the crispy brussels and shallots that are quickly roasted in the oven! Healthy comfort food at its best!

Course Main, Pasta

Cuisine Lightened-Up

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the crispy brussels and shallots

• 1 pound brussels sprouts, halved
• 3 shallots, very thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the pasta

• 1 tablespoon olive oil
• 1/2 of a medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 1/2 cups whole milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 8 ounces whole wheat short-cut pasta (I used fusilli)
• 1 tablespoon unsalted butter
• 1/4 cup freshly grated parmesan cheese, plus extra for garnish
• 2 tablespoons tablespoons chopped fresh basil, plus extra for garnish
• salt and pepper to taste

Instructions

1. Preheat oven to 425℉. Line a rimmed baking sheet with parchment. Add the brussels, shallot, olive oil, salt, and pepper to the baking sheet and toss to coat. Roast for 25-30 minutes or until golden and crispy, tossing once during cooking. Set aside.

2. Meanwhile, preheat a large skillet to medium-high heat, and add the other tablespoon of olive oil. Add the onion and garlic and sauté for 2-3 minutes. Add the vegetable broth, milk, onion powder, Italian seasoning, pasta, and a pinch of salt and pepper. Raise heat to high and bring to a boil.

3. Once boiling, reduce to media-medium/high and cook, stirring frequently, for 10-12 minutes or until all liquid has been absorbed and pasta is creamy. Add the butter and parmesan and stir to combine. Add the basil and stir. Season to taste with salt and pepper. Serve with extra parmesan and basil!