Roasted Garlic Cream Rigatoni with Brussels Sprouts

with walnuts and garlic bread

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • 1 tsp. Seasoned Salt Blend
  • 2 oz. Baby Spinach
  • 1 Shallot
  • 8 oz. Brussels Sprouts
  • 4 Garlic Cloves
  • Info
    1 Ciabatta
  • Info
    ½ oz. Walnut Halves
  • Info
    1 oz. Grated Parmesan
  • Info
    4 oz. Light Cream
  • Info
    5 oz. Rigatoni

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.

  • Nutrition (per serving)

  • Calories
    766
  • Carbohydrates
    92g
  • Fat
    35g
  • Protein
    24g
  • Sodium
    1484mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    Prepare the Ingredients

    Peel and halve shallot. Slice into thin rounds. Coarsely chop walnuts. Coarsely chop spinach.

  • 4

    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.

  • 5

    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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