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Trim and slice half of the Brussels sprouts in half. Use a mandoline or knife to thinly slice or shred remaining half; set aside.
Cook pasta according to package instructions in salted water until just shy of al dente. Reserve 1 cup pasta cooking water prior to draining.
While pasta cooks, heat olive oil in a large sauté pan over medium-high. Add halved Brussels sprouts (reserve shredded sprouts). Cook 4 to 5 minutes, until golden-brown. Reduce heat to medium, and add 1 to 2 Tbsp. oil from the jar of sun-dried tomatoes, along with shredded Brussels sprouts, shallots, garlic, and a pinch of red pepper flakes. Cook 2 to 3 minutes, until veggies soften.Stir in sun-dried tomatoes and season with ½ tsp. salt and ¼ tsp. black pepper.
Combine goat cheese, lemon zest and juice, remaining ½ tsp. each of salt and black pepper, and 1 cup of the reserved pasta cooking water to a blender or Nutribullet; blend until smooth. (The sauce will be thin.)
Add drained pasta back to pot and place over medium-low heat. Add Brussels sprouts mixture and goat cheese sauce. Cook 2 to 3 minutes, stirring constantly, until sauce thickens and begins clinging to noodles. (The sauce WILL thicken the longer you toss it with the pasta.) Stir in basil and garnish with pine nuts, if desired.