Roasted Garlic Cream Rigatoni with Brussels Sprouts
with walnuts and garlic bread
Prep & Cook Time:35-45 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Brussels, those tiny heads of cabbage, are one of the best delights the veggie kingdom has to offer. It provides the perfect balance to this pasta, with fresh spinach, pungent garlic, and nutty Parmesan to augment these spritely sprouts. This easy meal practically screams “bow to the best green around.” Mad respect.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Roast Garlic and Brussels Sprouts
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place on prepared baking sheet and toss with 1 tsp. olive oil, seasoned salt, and a pinch of salt and pepper. Massage seasoning into sprouts and spread, cut-side down, into a single layer on one half of baking sheet.
Place garlic on a piece of foil and drizzle with 1 tsp. olive oil. Form a pouch around garlic and place on empty half of baking sheet.
Roast in hot oven until garlic is tender and Brussels sprouts are browned, 14-16 minutes.
While Brussels sprouts roast, boil pasta.
Boil the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta into a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Slice into thin rounds.
Coarsely chop walnuts.
Coarsely chop spinach.
Make the Garlic Bread
Carefully, remove garlic from pouch and mince.
In a mixing bowl, combine 1 tsp. olive oil, half the garlic, and half the Parmesan (reserve remaining of each for pasta).
Spread garlic mixture evenly onto cut-side of ciabatta. Place directly on oven rack, cut-side up, and bake until golden brown, 5-7 minutes.
Carefully halve baked ciabatta on an angle.
While garlic bread bakes, finish pasta.
Finish Pasta and Finish Dish
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add remaining roasted garlic, shallot, and a pinch of salt and pepper to hot pan. Stir constantly until shallot is softened, 1-2 minutes.
Stir in cream, pasta cooking water, spinach, and bring to a simmer. Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.
Stir in Brussels sprouts and pasta. Remove from burner and stir in remaining Parmesan.
Plate dish as pictured on front of card, garnishing pasta with walnuts and serving with garlic bread. Bon appétit!
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