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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, Lawrenceville, Georgia
  • Total Time
    Prep: 45 min. Cook: 10 min.
  • Makes
    6 servings


  • 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 15x10x1-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.
  • 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.
Nutrition Facts
1-1/2 cups: 516 calories, 27g fat (11g saturated fat), 41mg cholesterol, 447mg sodium, 57g carbohydrate (5g sugars, 8g fiber), 14g protein.

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  • cookjules
    Jul 11, 2013

    This recipe is out of this world. I never knew how good Brussels Sprouts were! This recipe accentuated their natural flavor and added a few other things to bring pizazz to it! I will make this again and again. P.S. Brussels Sprouts are villainized and they should not be! They are so wonderful!

  • JessyM
    Oct 2, 2012

    Great dish, followed the recipe exactly and really enjoyed it. I prepared it originally as a side dish and have plenty of leftovers, so I will likely add bacon and have again as a main dish. Thank you for sharing.

  • visciousmomma
    Sep 4, 2012

    Just made this and the entire family (hubbie and 4 kids) loved it! I accidentally only bought 1 lb of brussel sprouts. So I added asparagus in its place! Made it soooo yummy! Thanks for a low cal yummy meal!

  • Lindsey608
    Aug 28, 2012

    Made a brussel sprout convert out of me! Delicous way to fix this veggie. Add chicken for a one-dish meal.

  • mbraif713
    Feb 19, 2012

    Add bacon and it's perfect!

  • degrootsl
    Feb 9, 2012

    This was really good. Used fresh sprouts out of my garden, and added some cooked chicken, to make it a one dish meal. Needed some salt, but I thought it had lots of flavors going on.

  • yummyinmytummy30
    Feb 8, 2012

    Lacks Flavor!!

  • ajonas
    Feb 8, 2012

    This was awesome. I thought it had tons of flavor..c'mon its Brussel Sprouts - they are full of flavor. The sauce is a perfect companion. My daughter, who normally is not a fan of the sprout, thought it was excellent. I would eat it as my main dish.

  • jpdakine
    Feb 3, 2012

    Based on the last review I added roasted bell peppers, prosciutto, lemon pepper, 3 c. Pasta water and its ok. The dish doesn't thrill me even after adding red pepper flakes.

  • hamsamiches
    Jan 28, 2012

    <p>The roasted Brussels sprouts were tasty. However, the rest of the dish was very disappointing. The sauce was extremely lacking in flavor. I don't know how much of a difference the chicken broth versus white wine would make, but I used chicken broth. I was not impressed and will not make this again.</p>