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Orecchiette with Roasted Brussels Sprouts

 Orecchiette with Roasted Brussels Sprouts
Small ear-shaped pasta with roasted Brussels sprouts has everything I look for in a main dish: flavor, texture, and stick-to-the-ribs cream sauce. —Lily Julow, Gainesville, Florida
6 ServingsPrep: 45 min. Cook: 10 min.


  • 2 pounds fresh Brussels sprouts, halved
  • 5 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 3-3/4 cups uncooked orecchiette or small tube pasta
  • 6 green onions, sliced
  • 3 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 3/4 cup white wine or chicken broth
  • 4 ounces cream cheese, softened and cubed
  • Minced fresh parsley


  • In a large bowl, combine the Brussels sprouts, 3 tablespoons oil, 1/4
  • teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a
  • greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at
  • 400° for 30-40 minutes or until tender.
  • Meanwhile, cook orecchiette according to package directions; drain,
  • reserving 1 cup pasta water.
  • In a small skillet, saute onions and garlic in butter for 1-2
  • minutes. Stir in wine. Bring to a boil; cook until liquid is reduced
  • by half.

2 of 2

Orecchiette with Roasted Brussels Sprouts (continued)

Directions (continued)

  • In a food processor, combine the onion mixture, reserved pasta water
  • and remaining salt and pepper. Cover and process until smooth.
  • In a large saucepan, combine the Brussels sprouts, orecchiette, onion
  • mixture, cream cheese and remaining oil. Cook over medium heat until
  • heated through and cream cheese is melted, stirring frequently.
  • Garnish with parsley. Yield: 6 servings.
Nutritional Facts: 1-1/2 cups equals 516 calories, 27 g fat (11 g saturated fat), 41 mg cholesterol, 447 mg sodium, 57 g carbohydrate, 8 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.