Whole Grain Spaghetti with Brussels Sprouts and Mushrooms

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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Kosher salt

1 pound whole-grain or whole wheat spaghetti

1 cup grated Pecorino Romano

1/4 cup extra-virgin olive oil

1 pound Brussels sprouts, trimmed, halved and thinly sliced

1 medium onion, finely chopped

1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped

3 cloves garlic, minced

3 teaspoons kosher salt

Freshly ground black pepper

1 cup creme fraiche, at room temperature (about 8 ounces)

1/2 cup vegetable broth

2 tablespoons fresh lemon juice (from 1/2 large lemon)

Zest of 1 large lemon

1/2 cup slivered almonds, toasted*


  1. *Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool completely before using.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
  3. In a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts, onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft, 6 to 8 minutes. Add the creme fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2 teaspoons salt and 1 teaspoon pepper.
  4. Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.