Creamy Lemon-Parmesan Gluten-Free Linguine Pasta

🥘 Ingredients

• brussels sprouts (shredded)
  2 c
• butter
  3 tbsp
• chili flakes
  ½ tsp
• cream sauce base
  2 oz
• garlic (minced)
  2 cloves
• gluten-free fresh linguine pasta
  7 oz
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• salt
  1 tsp
• scallions (sliced)
  3 stalks
• sliced almonds
  ¼ cup

🍳 Cookware

• large pot
• large pan

1. 

   1

   brussels sprouts cream sauce base lemon garlic parmesan cheese gluten-free fresh linguine pasta chili flakes scallions sliced almonds butter olive oil salt pepper

   brussels sprouts: 2 c (shredded), cream sauce base: 2 oz, lemon: 1 unit, garlic: 2 cloves (minced), parmesan cheese: ½ cup, gluten-free fresh linguine pasta: 7 oz, chili flakes: ½ tsp, scallions: 3 stalks (sliced), sliced almonds: ¼ cup, butter: 3 tbsp, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Bring a large pot of salted water to a boil. Wash and dry all produce.
3. 

   3

   Melt 1 tbsp butter in a large pan over medium-high heat. Add sliced almonds and as many chili flakes as you like. Cook, stirring, until golden and toasted ⏱️ 2 minutes .
4. 

   4

   Heat a large drizzle of olive oil in the same pan over medium-high heat. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened ⏱️ 3 minutes .
5. 

   5

   Once water is boiling, add gluten-free fresh linguine pasta to the pot. Cook, stirring occasionally, until al dente ⏱️ 2 minutes . Reserve ½ cup pasta cooking water, then drain.
6. 

   6

   Reduce heat to medium. To the pan with sprouts, add cream sauce base, scallion greens, lemon zest, drained linguine, half the parmesan cheese, 1 tbsp butter, and a big squeeze of lemon juice. Toss until butter has melted and pasta is coated in a creamy sauce ⏱️ 1 minute . If needed, stir in reserved pasta water a splash at a time.
7. 7

   Divide pasta between bowls. Top with spicy almonds (and any leftover butter) and remaining parmesan cheese. Serve with any remaining lemon wedges on the side.