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    Hummusapien » Recipes » Lunch and Dinner » Healthier Goat Cheese Pasta with Brussels Sprouts

    ★★★★★ from 4 reviews

    Healthier Goat Cheese Pasta with Brussels Sprouts

    Published Nov 14, 2022 · Modified Feb 28, 2023 · by Alexis Joseph · 8 Comments

    Jump to Recipe

    Cozy healthier Goat Cheese Pasta with Brussels Sprouts topped with buttery walnut breadcrumbs! A filling, crave-worthy vegetarian weeknight main meal on the table in 30 minutes. Kid-friendly and veggie-packed!

    pot of pasta with brussels sprouts

    Inspired by this recipe's sisters, my Butternut Squash Pasta with Goat Cheese and Creamy Cajun Pasta, this version is a bit less sweet but totally packed with fall flavor. Can you really go wrong with crunchy walnuts, creamy goat cheese, and those salty roasted Brussels leaves? Absolutely not.

    My Maple Balsamic Brussels Sprouts and Shaved Brussels Sprout Salad have been on repeat this season but it was high time for a main dish sprouts situation.

    How to make goat cheese pasta

    1. First, roast the sprouts by tossing them with olive oil and baking for 20 minutes, flipping halfway and setting any any browned leaves aside.
    2. Cook pasta, reserving 2 cups of pasta water.
    3. Sauté breadcrumbs and walnuts in butter until golden.
    4. Sauté shallot and garlic in more butter. Add pasta water, goat cheese, lemon, salt and pepper until a creamy sauce forms. Stir in pasta, Brussels, and a handful of breadcrumbs. Season to taste and served topped with breadcrumbs!
    bowl of pasta in pink bowl with fork

    Key ingredients and substitutions

    • Pasta: I used Trader Joe's brown rice and quinoa fusilli here. You can use regular pasta, whole grain, gluten free or legume pasta. Really any short or medium pasta is great here! Pay attention to the weight on the box as they vary from 8oz, 12oz, or 16oz.
    • Brussels Sprouts: The star of this recipe is roasted Brussels sprouts roasted in olive oil! Be sure to remove any brown outer leaves.
    • Goat cheese: Goat cheese forms the base of the sauce and gives this dish lots of creaminess and flavor. Use a log of goat cheese versus pre-crumbled for the right consistency since pre-crumbled has starch that makes for a less than ideal texture.
    • Shallot + garlic: I appreciate the delicate flavor of shallot, but you could also do onion. Lots of garlic, always.
    • Walnuts + bread crumbs: I just love buttery breadcrumbs and toasty nuts for topping creamy pastas. Such good texture! Pecans would also be yum.
    • Butter: Butter adds lots of flavor so this kinda tastes like adult mac and cheese. Don't be tempted to reduce it; it won't taste the same!
    • Lemon juice: I found this needed a bit more brightness and complexity and a squeeze of lemon was perfect!
    onions sautéing in pan
    goat cheese pasta sauce
    pasta with goat cheese sauce
    pot with pasta

    Dietary swaps

    Vegan

    Use vegan butter and swap the goat cheese for vegan cream cheese or your favorite tangy vegan cheese. I haven't tested this so let me know if you try it in the comments!

    Gluten free

    Use gluten free pasta (I like quinoa, brown rice, or chickpea) and gluten free panko breadcrumbs.

    Nut free

    Omit the walnut and use sunflower seeds or pumpkin seeds.

    Can I use a different cheese?

    Goat cheese makes this dish, so I'd skip it if you're not big on goat cheese. I don't think any other cheese would be the same here.

    brussels sprouts roastedd
    bowl of breadcrumbs

    Can I use pre-shredded Brussels sprouts?

    Yes! This is a great way to cut back on prep time. They may roast faster since the pieces are smaller.

    How to store

    Store leftovers in an air-tight container in the refrigerator for up to 3 days. You'll want to store breadcrumbs separately and add right before serving.

    The pasta will absorb the sauce as it sits, so you can add a splash of water and/or lemon juice before heating for extra moisture.

    Reheat it in the microwave until warmed through. I don't recommend freezing this dish.

    bowl of pasta

    More comforting pasta dishes

    • Creamy Vegetable Pasta Soup
    • Tuna Noodle Casserole
    • Vegan Lasagna
    • Healthy Spinach and Artichoke Alfredo Pasta
    Print
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    pot of pasta with brussels sprouts

    Healthier Goat Cheese Pasta with Brussels Sprouts

    ★★★★★ 5 from 4 reviews
    • Author: Alexis Joseph
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4-6 servings 1x
    • Category: Main Meals
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Cozy Goat Cheese Pasta with Brussels Sprouts topped with buttery walnut breadcrumbs! A crave-worthy vegetarian weeknight meal on the table in 30 minutes. Almost 20g of protein per serving! 


    Ingredients

    Units Scale
    • 12 oz pasta of choice, like rotini, cavatappi, etc (reserve 2 cups pasta water)
    • 12 oz Brussels sprouts, woody ends removed and quartered or sliced
    • 1 tbsp extra virgin olive oil
    • 3 tbsp unsalted butter, divided
    • ½ cup panko breadcrumbs (gluten free if needed)
    • ½ cup walnuts, finely chopped
    • ½ cup shallot, finely diced
    • 4 cloves garlic, minced
    • 4 oz goat cheese (use log style versus pre-crumbled)
    • 1 tbsp fresh lemon juice
    • ½ tsp fine sea salt and freshly ground black pepper, to taste

    Instructions

    1. Preheat oven to 425F and line your largest baking sheet with parchment paper.
    2. Place Brussels sprouts on baking sheet. Drizzle with olive oil and add a good pinch of salt and pepper. Toss to combine. Try to get the sprouts cut side down with plenty of space in between so they brown. Roast for 10 minutes then remove from oven. Remove any crispy browned outer leaves and set aside. (These bits taste the best and we don't want them to burn!) Stir and roast pan for another 10 minutes.
    3. Bring a large pot of salted water to a boil. Cook pasta according to package directions. (Make sure you only use ¾ box if it's 16oz.) Reserve 2 cups of pasta water then drain pasta and set aside.
    4. While pasta cooks, warm 1 tbsp butter over medium heat in a large pot (I used my 5.5 qt dutch oven). Add breadcrumbs and walnuts and cook for 3-4 minutes, stirring very often, until golden brown and fragrant. Transfer mixture to a small bowl.
    5. In the same pot, melt remaining 2 tbsp butter. Add shallot and a pinch of salt and cook for 5 minutes, stirring often. Add garlic and and cook another 1 minute. Add goat cheese, 1 ½ cups of the reserved pasta water, lemon juice, salt and pepper, stirring until you have a creamy sauce. It will look thin.
    6. Remove from heat and stir in pasta. Fold in roasted Brussels sprouts and leaves plus ½ cup of the breadcrumb mixture. Season to taste. The pasta will absorb liquid as it sits, so serve immediately or add more pasta water as needed to loosen. Top with remaining breadcrumbs before serving. I like to top with a pinch of red pepper flakes and a tiny drizzle of honey--sounds crazy but is delish!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Kate says

      February 17, 2023 at 5:04 am

      This was SO delicious — I knew I needed to make it the second I saw it on your instagram story. I used banza chickpea pasta rather than regular, and it was so very good.

      The touch of honey and red pepper flakes at the end is CRITICAL, folks.
      10/10 will make again!

      ★★★★★

      Reply
      • Alexis Joseph says

        February 17, 2023 at 4:47 pm

        Aww you made my day, thanks Kate!!

        Reply
    2. Dylan says

      January 18, 2023 at 9:04 pm

      SO good! I also added a drizzle of honey + chilli flakes!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2023 at 9:08 pm

        That is perfection 🙂

        Reply
    3. Megan says

      January 18, 2023 at 9:02 pm

      We made this last night and it was a hit with the whole family! Thanks for the recipe!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 18, 2023 at 9:08 pm

        Amazing, glad to hear it Megan!

        Reply
    4. Janet says

      November 30, 2022 at 6:06 pm

      We made this and took your advice on the honey...WOW. Next level good and so satisfying!

      ★★★★★

      Reply
      • Alexis Joseph says

        November 30, 2022 at 6:28 pm

        Right? So glad!!

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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