Giada De Laurentiis Uses This Staple Thanksgiving Side To Make a Deliciously Savory Pasta Dish

Although you may think Brussels sprouts are best served roasted and crispy with bits of bacon, garlic, and olive oil, you probably haven’t tried Giada De Laurentiis’ Brussels sprouts pasta recipe. De Laurentiis took the traditional Thanksgiving side and gave it a facelift with some mushrooms, a lemon cream sauce, and parmesan cheese, and this dish may convince you that Brussels sprouts are actually best served on a pile of fusilli.

“With an abundance of vegetables and a lemony cream sauce, this Brussels sprout and mushroom pasta is the perfect balance between healthy and a little indulgent,” the caption of a Giadzy Instagram post reads.

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By eating this dish, you’re getting your greens and fiber in while also treating yourself to delicious pasta. It’s a win-win (and may help you trick your kids into eating their veggies!).

This beginner-friendly recipe couldn’t be easier (or faster!) to make. You first cook your pasta of choice. De Laurentiis recommends a fusilli corti, but you can use whatever you have on hand. Something small and hollow or a shape with ridges is ideal for picking up all that sauce and toppings. When the pasta is cooked to al dente, drain it and toss it in a bowl with some parmesan cheese.

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Then, in a skillet, sauté your Brussels sprouts, onion, mushrooms, garlic, salt, and pepper in some hot oil. Cook everything down until the onions become soft, then add creme fraiche, vegetable broth, lemon juice, and lemon zest. Mix and simmer until everything becomes creamy.

Finally, pour the sauce over your pasta and combine well to make sure every noodle is coated. You’re ready to eat! Grab the full recipe on Giadzy to become enlightened to a brand new way to enjoy Brussels sprouts — because they’re definitely not just for Thanksgiving.

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