---
title: Lemony Spaghetti with Brussels Sprouts
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/lemony-spaghetti-with-brussels-sprouts-620bf6b6f147ed78702a4cd4
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
  - Quick
  - Comfort Food
  - Pasta
rating: 4.5
rating_count: 37100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the lemony, garlicky taste with a perfect balance of Brussels sprouts and pasta
  - theme: Ease of prep
    text: Some found it time-consuming to shred Brussels sprouts, but most agreed the effort was worthwhile
image: "https://images.recipes.furrysalamander.com/lemony-spaghetti-with-brussels-sprouts.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Mince @chives{2%tbsp}. Trim and halve @brussels sprouts{8%oz} lengthwise, then thinly slice crosswise into shreds. Zest and quarter @lemon{1%unit}.

Once water boils, add @spaghetti{8%oz} to the pot. Cook, stirring occasionally, until al dente, ~{9%minutes} to ~{11%minutes}. Reserve 1½ cups pasta cooking water, then drain. Keep the empty pot handy. Meanwhile, melt 1 tbsp @butter{2%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{2%tbsp} and cook, stirring, until golden and toasted, ~{2%minutes} to ~{3%minutes}. Stir in half the chives and season with salt and pepper. Turn off heat, transfer to a #small bowl{}, and wipe out the pan.

Heat a large drizzle of @olive oil{1%tbsp} in the same pan over medium-high heat. Add the brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, ~{4%minutes} to ~{6%minutes}. Stir in a pinch of @chili flakes{1%tsp} if desired and cook ~{30%seconds} more. Turn off heat.

Once spaghetti is drained, heat the empty #large pot{} over medium heat. Add @cheese roux concentrate{1%tbsp} and 1 cup reserved pasta cooking water. Whisk to combine and cook, whisking, until slightly thickened, ~{2%minutes} to ~{3%minutes}. Reduce heat to medium-low and whisk in @cream cheese{2%oz} until melted and combined.

Add the drained spaghetti, brussels sprouts, @garlic herb butter{2%tbsp}, @parmesan cheese{2%oz}, half the lemon zest, remaining chives, and a big squeeze of lemon juice to the pot with the sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, ~{1%minutes}. If needed, stir in more reserved pasta water a splash at a time. Taste and season with salt, pepper, and more lemon juice if desired.

Divide pasta between bowls. Top with toasted panko breadcrumbs and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.