Spaghetti with Roasted Brussels Sprouts & Greek Yogurt Cream Sauce

Preheat oven to 400ºF. Spray a baking sheet with nonstick cooking spray.

Place sliced Brussels sprouts on baking sheet and drizzle tops with olive oil, balsamic vinegar, and salt and pepper. Roast for about 10 to 15 minutes or until golden brown. Remove from oven and cool slightly.

Meanwhile, bring a large pot of water to a boil. Add about 1 teaspoon of salt to the boiling water to help flavor the pasta. Add the pasta in small bunches and continue to stir so the pasta doesn’t stick together.

In a large bowl, add the Greek yogurt, goat cheese, and mozzarella. Stir to combine.

Once the pasta is al dente, remove spaghetti with tongs and place in bowl with all the cheeses. Ladle some of the reserved pasta water into the bowl to thin out the cheese, allowing the pasta to absorb the flavors. Keep tossing and adding water to create a cream sauce. Then add the Brussels sprouts.

To serve, place some of the spaghetti on a plate. Top with blue cheese, parsley, and grape tomatoes.

Recipe for Greek yogurt cream sauce adapted from Running to the Kitchen.