Preheat oven to 425°F. Bring large pot of salted water to a boil for pasta. Add sweet potato, 1 tbsp olive oil, and a pinch of salt to one side of foil-lined baking sheet and toss. To other side of baking sheet, add Brussels sprouts, 1 tbsp olive oil, and a pinch of salt and toss. Roast until veggies are tender and browned, 15 to 20 minutes. Add almonds and just half the garlic to Brussels sprouts and roast until fragrant, about 2 minutes. (TIP: If Brussels sprouts start to brown before sweet potatoes are done, transfer to plate and let sweet potatoes continue to cook.)

Add pasta to boiling water, stir, and cook until al dente, 9 to 11 minutes. Reserve ¼ cup pasta water. Drain pasta and set aside.

Heat 1 tbsp olive oil in same pot over low heat. Add remaining garlic and cook until fragrant, 1 to 2 minutes. Add pasta water, cream cheese, and a pinch of black pepper and whisk until smooth. Add pasta, spinach, roasted sweet potatoes, and just 1 tsp lemon juice and stir to combine. Season to taste with salt and pepper.

Add lemon zest and parsley to baking sheet with roasted Brussels sprouts and toss to combine.

Divide penne Alfredo between plates and top with Brussels sprout pistou. Serve with lemon wedges. Dig in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.