Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Whole Grain Spaghetti with Brussels Sprouts and Mushrooms
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

*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.

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.

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.

Pour the sauce over the pasta, add the almonds and toss until coated. Sprinkle with the remaining cheese and serve.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe courtesy of Giada De Laurentiis

Spaghetti Carbonara

Recipe courtesy of Ree Drummond

Copycat Kung Pao Spaghetti

Recipe courtesy of Food Network Kitchen

Spaghetti Pie

Recipe courtesy of Katie Lee

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spaghetti Sauce

Recipe courtesy of Ree Drummond

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories