30-minute creamy goat cheese pasta with Brussels sprouts and sun-dried tomatoes: this Mediterranean-inspired one-pot main dish is guaranteed to become a family favorite.
- 12 oz. Brussels sprouts
- 12 oz. dry pasta of choice
- 2 Tbsp. olive oil, divided
- 1 Tbsp. unsalted organic butter
- 1 medium shallot, thinly sliced
- 4 garlic cloves, minced
- 1 tsp. kosher salt. divided
- ¾ tsp. freshly ground black pepper, divided
- 1 tsp. lemon zest plus 2 tsp. fresh lemon juice
- 1 (4-oz.) log goat cheese, softened
- 2 tsp. Dijon mustard
- ½ cup sun-dried tomatoes packed in oil, drained
- ½ cup fresh basil leaves
- Trim and halve one half of the Brussels sprouts. Use a mandoline or knife to thinly slice or shred remaining half; set aside.
- Cook pasta according to package instructions until al dente. Reserve 1¼ cups pasta water and drain the remainder.
- While pasta cooks, heat 1 Tbsp. of the oil and butter in a large high-sided skillet over medium-high. Add halved Brussels sprouts (reserve shredded sprouts). Cook 4 to 5 minutes, stirring occasionally, until golden-brown. Add remaining 1 Tbsp. oil, shredded Brussels, shallot, garlic, ½ tsp. of the salt, ¼ tsp. black pepper, and lemon zest to skillet. Cook 2 to 3 minutes, stirring occasionally, until shallots soften and garlic becomes aromatic.
- Combine goat cheese, Dijon mustard, lemon juice, remaining ½ tsp. salt and black pepper, and reserved 1¼ cups pasta water to a food processor or blender; blend until smooth.
- Add cooked pasta, goat cheese sauce, and sun-dried tomatoes to skillet with vegetables; toss to coat. Cook 2 more minutes, stirring often to allow sauce to coat noodles. Stir in basil just before serving.
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian turned food and nutrition journalist and recipe developer. You can find more of her recipes on TGH Health News and on her blog, Dishing Out Health.