---
title: Spaghetti with Brussels Sprouts & Parm
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spaghetti-with-brussels-sprouts-parm-61670bb0d8abf95e4a43bf1c
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 9700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the unique combination of Brussels sprouts and pasta, with the lemon adding a bright, fresh taste."
  - theme: "Ease of prep"
    text: "Some found shredding Brussels sprouts time-consuming, but overall preparation was straightforward for most."
nutrition:
  calories: 750
  protein: 21
  fat: 34
  saturated fat: 19
  carbohydrates: 98
  sugar: 10
  fiber: 10
  cholesterol: 75
  sodium: 930
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Spaghetti/spaghetti-with-brussels-sprouts-parm.avif"
---
![Step 1](step-1.jpg)
Bring a #large pot{} of salted water to a boil. Wash and dry produce.
Mince @chives{¼%oz}. Trim and halve @Brussels sprouts{16%oz} lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter @lemon{1%unit}.

![Step 2](step-2.jpg)
Once water is boiling, add @spaghetti{12%oz} to pot. Cook, stirring occasionally, until al dente, ~{9-11%minutes}.
Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for step 4.)
Meanwhile, melt 1 TBSP plain @butter{2%tbsp} (2 TBSP for 4) in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup} and cook, stirring, until golden and toasted, ~{2-3%minutes}. Stir in half the chives and season with @salt{} and @pepper{}.
Turn off heat; transfer to a #small bowl{}. Wipe out pan.

![Step 3](step-3.jpg)
Heat a large drizzle of @olive oil{2%tsp} in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, ~{4-6%minutes}.
Stir in a pinch of @chili flakes{1%tsp} if desired; cook for ~{30%seconds} more. Turn off heat.

![Step 4](step-4.jpg)
Once spaghetti is drained, heat empty pot over medium heat. Add @cheese roux concentrate{2%oz} and 1 cup reserved pasta cooking water (1½ cups for 4 servings); #whisk{} to combine. Cook, whisking, until slightly thickened, ~{2-3%minutes}.
Reduce heat to medium low and #whisk{} in @cream cheese{4%tbsp} until melted and combined.

![Step 5](step-5.jpg)
Add drained spaghetti, Brussels sprouts, @garlic herb butter{4%tbsp}, @Parmesan cheese{½%cup}, half the lemon zest, remaining chives, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, ~{1%minute}. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
Taste and season with salt and pepper. Add more lemon juice if desired.

![Step 6](step-6.jpg)
Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.