Ingredients

3 teaspoons extra-virgin olive oil, divided

2 large shallots, chopped (about ½ cup)

8 ounces Brussels sprouts, trimmed and halved (about 2 cups)

2 tablespoons water plus 1½ cups, divided, plus more as needed

3 medium cloves garlic, finely chopped (1 tablespoon)

8 ounces whole-wheat spaghetti

2½ cups unsalted vegetable broth

1⅔ cups finely grated Asiago cheese (about 2½ ounces), plus more for garnish

¾ cup heavy cream

⅛ teaspoon crushed red pepper, plus more for garnish

⅛ teaspoon salt

2 tablespoons thinly sliced fresh basil

Directions

Heat 2 teaspoons oil in a large skillet over medium heat. Add chopped shallots; cook, stirring often, until fragrant, about 1 minute. Add halved Brussels sprouts and 2 tablespoons water. Cover and cook, stirring occasionally and adding 1 tablespoon water at a time as needed to prevent burning, until bright green and tender, 5 to 8 minutes. Stir in chopped garlic and the remaining 1 teaspoon oil. Cook, uncovered and stirring constantly, until fragrant, about 30 seconds. Transfer the mixture to a medium heatproof bowl. Wipe the skillet clean.

Combine 8 ounces pasta, 2½ cups broth and the remaining 1½ cups water in the skillet. Cover and bring to a boil over high heat. Boil, covered, stirring occasionally, until the pasta is al dente and the liquid is nearly absorbed, about 12 minutes.

Stir in 1⅔ cups Asiago, ¾ cup cream, ⅛ teaspoon crushed red pepper and ⅛ teaspoon salt. Cook, stirring constantly, until the sauce thickens, 2 to 4 minutes. Remove from heat and return the Brussels sprouts mixture to the skillet. Using tongs, toss to coat evenly. Sprinkle with 2 tablespoons basil. Garnish with additional crushed red pepper and/or Asiago, if desired.