Creamy Stovetop Brussels + Shells

I would file this recipe under easy vegetarian dinner ideas, because it is exactly that. This creamy stovetop Brussels and shells has basically everything I love: Brussels sprouts (seriously, one of my favorite vegetables!), whole wheat pasta, and a light but creamy sauce that contains a bright pop of flavor from fresh lemon juice and zest. Yum!

In some ways, this feels like a grown-up gourmet stovetop macaroni and cheese with a big serving of veggies. It's a much healthier version of my favorite comfort foods and it takes about 20-30 minutes to make from start to finish, so it's perfect for busy weeknights. You may even have enough for lunch the next day.

Sometimes I hear that people don't like Brussels sprouts but usually I find the issue is they don't know how to cook them so they aren't mushy and flavorless. I don't love mush vegetables either. In the recipe below, I'll share how to make crispy and perfectly cooked Brussels sprouts on the stove.

I love whole wheat pasta, but you could easily substitute a gluten-free or higher protein pasta in this recipe if you like.

You can also swap out the almonds for other nuts you may prefer or have on hand, or skip the almonds and add some baked chicken or tofu if you want to get more protein into this meal. Really, there are a lot of ways to change up this recipe in small ways that may work better for what you have on hand or other diet concerns. You do you. I'll just be over here enjoying a big bowl of creamy stovetop Brussels and shells while catching up on the second season of Making a Murderer.