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!
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
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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.
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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.
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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!