Easy Brussels Sprouts Penne (from Fresh Italian Cooking for the New Generation)

Spicy jalapeño, crunchy brussels sprouts, and mushrooms combine to create this fiber-packed weeknight pasta meal that proves you can stay slim while eating pasta. Recipe from Alex Caspero's Fresh Italian Cooking.
Course dinner, entree, lunch
Cuisine dairy-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Alexandra Caspero Lenz, RD


  • 8 ounces penne pasta I used whole wheat
  • 2 tablespoons extra virgin olive oil divided
  • 1 sliced jalapeño
  • 6 minced garlic cloves
  • 8 ounces sliced mushrooms
  • 8 ounces thinly sliced brussels sprouts
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1/4 cup vegan parmesan cheese recipe below, may also use "regular" parmesan cheese if preferred/not vegan


  1. Bring a large pot of salted water to a boil. Add penne and cook to al dente according to package directions. Drain and set aside.
  2. Meanwhile, heat large cast-iron or sauté pan over medium-high heat and add 1 tablespoon oil, Add sliced jalapeño and garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until lightly browned, about 5 minutes. Add remaining 1 tablespoon of oil, brussels sprouts, Italian seasoning, crushed red pepper flakes, and salt and pepper and sauté until sprouts soften and then begin to crisp, about 5 minutes. Spread sprouts around pan and press down to flatten. Let sear for a minute and then stir and repeat. (This helps brown the sprouts to make them crispy. You may need to do this in batches depending on the size of your pan, you are aiming for crispy leaves!)
  3. Add the cooked penne to the pan and toss until everything is well mixed. Stir in lemon juice and (vegan) parmesan cheese, and serve.