Creamy Garlic Pasta with Brussels Sprouts

Creamy pasta and caramelized Brussels sprouts creates a satisfying, fiber-rich meal.

Serves: 4Prep: 5 minutesCook: 25 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 8 ounces cavatappi pasta noodles
  • 2 tablespoons Kroger Extra Virgin Olive Oil
  • 1 small yellow onion, chopped
  • 3 Brussels sprouts, trimmed and halved
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup milk
  • 1/2 cup vegetable broth
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh parsley, to serve


  • Cook pasta according to package instructions. Drain and set aside.
  • While the pasta is cooking, in a large skillet, heat the olive oil over medium heat. Add the chopped onion and Brussels sprouts. Sauté until the Brussels sprouts are tender. Transfer to a bowl.
  • In the same skillet, over medium-low heat, melt the butter and add the garlic, milk and vegetable broth. Sprinkle in the flour and whisk until incorporated. Simmer on low for 5-8 minutes, until the sauce has thickened. Season with salt and pepper, then remove from heat.
  • Add the drained pasta to the sauce and stir to combine. Top the pasta with the brussels sprouts.
  • Serve with fresh parsley.
  • Refrigerate leftovers.