30 Minute Creamy Goat Cheese Pasta with Brussels
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 5
30 minute creamy goat cheese pasta with brussels and sun-dried tomatoes: a Mediterranean-inspired one-pot main 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
  1. Trim and halve one half of the Brussels sprouts. Use a mandoline or knife to thinly slice or shred remaining half; set aside.
  2. Cook pasta according to package instructions until al dente. Reserve 1¼ cups pasta water and drain remaining.
  3. 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 minute, 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.
  4. 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.
  5. 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 right before serving.
Recipe by Dishing Out Health at https://dishingouthealth.com/30-minute-creamy-goat-cheese-pasta-with-brussels/