Hey y'all! If you love big, savory flavors packed into easy pasta recipes, you’ve gotta try this Brown Butter Brussels Pasta. The nutty fragrance of brown butter melds perfectly with crispy Brussels sprouts and al dente pasta, making each bite utterly irresistible. Whether you’re throwing together a quick weeknight dinner, impressing friends at a potluck, or looking for something new for your next date night, this dish brings the flavor and comfort. Let’s get cooking!
Why You'll Love This Brown Butter Brussels Pasta
- Quick and easy to make—on the table in about 30 minutes!
- Features caramelized, crispy Brussels sprouts for amazing texture.
- The brown butter gives a deep, nutty, restaurant-quality flavor.
- Vegetarian-friendly, yet hearty and filling.
- Perfect as a main dish or a standout side for holiday gatherings.
Brown Butter Brussels Pasta Ingredients
- 12 oz (340 g) pasta (spaghetti, fettuccine, or penne)
- 1 lb (450 g) Brussels sprouts, trimmed and thinly sliced
- 5 tablespoon unsalted butter
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- Zest of 1 lemon
- 2 tablespoon fresh lemon juice
How to Make Brown Butter Brussels Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente (about 9-11 minutes). Reserve ½ cup pasta water, then drain and set aside.
Step 2: Sauté the Brussels Sprouts
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced Brussels sprouts with a pinch of salt and cook, stirring occasionally, until golden and crispy at the edges, about 6-8 minutes. Remove from skillet and set aside.
Step 3: Make the Brown Butter
Lower the heat to medium, add butter to the same skillet. Cook, stirring and swirling, until it foams and then turns golden brown with a nutty aroma, about 3 minutes. Be careful not to burn it!
Step 4: Combine Everything
Add garlic and red pepper flakes (if using) to the brown butter, cooking for 30 seconds until fragrant. Return the Brussels sprouts to the pan, then add drained pasta, Parmesan, lemon zest, juice, and a splash of reserved pasta water. Toss to coat everything evenly. Season with more salt and pepper as needed.
Step 5: Serve Your Brown Butter Brussels Pasta
Divide between bowls, garnish with extra Parmesan if desired, and dig in!
Brown Butter Brussels Pasta Notes
- For the best texture, slice your Brussels sprouts evenly using a sharp knife or mandolin. For tips, check out this Brussels sprouts prep guide.
- If the pasta seems dry, add a bit more reserved pasta water until creamy.
- Freshly grated Parmesan melts better and tastes richer than pre-shredded cheese.
Variations on Brown Butter Brussels Pasta
- Bacon Bliss: Add 4 slices of crispy cooked bacon, chopped, for a smoky twist.
- Gluten-Free: Use your favorite gluten-free pasta for a wheat-free version.
- Lemon Herb: Toss in a handful of fresh parsley or basil at the end for a fresh pop of color and flavor.
Required Equipment for Brown Butter Brussels Pasta
- Large pot for boiling pasta
- Large skillet or sauté pan
- Sharp chef’s knife or mandolin
- Measuring cups and spoons
- Colander
Brown Butter Brussels Pasta Storage & Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore creaminess, as microwaving can dry out the pasta and sprouts.
Serving Suggestions & Pairings
- Serve with a crisp, green salad tossed with a light vinaigrette.
- Pair with grilled chicken, seared salmon, or crispy tofu for extra protein.
- Enjoy with a glass of chilled Sauvignon Blanc or Pinot Grigio.
Pro Tips for Brown Butter Brussels Pasta
- Let the butter brown but not burn! Keep stirring and watch the color closely. Learn more about browning butter here.
- For extra crunch, add a handful of toasted walnuts or pine nuts before serving.
- Don’t skip the lemon zest—it brightens the whole dish!
Brown Butter Brussels Pasta FAQ
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are best for crispy texture, but you can use thawed and well-drained frozen sprouts in a pinch.
Is this Brown Butter Brussels Pasta vegetarian?
Yes! As written, it’s meatless. For a vegan version, try vegan butter and nutritional yeast instead of Parmesan—learn about nutritional yeast here.
How spicy is this dish?
The red pepper flakes add a gentle kick. Feel free to skip them or use less for a milder flavor!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 12 oz dried pasta (spaghetti or fettuccine)
- 12 oz Brussels sprouts, trimmed and thinly sliced
- 5 tablespoon unsalted butter
- 2 cloves garlic, minced
- ¼ cup grated parmesan cheese, plus more for serving
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
- Juice of ½ lemon
Instructions
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1Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced Brussels sprouts, season with salt and pepper, and sauté until just tender and golden, about 6–8 minutes.
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3Push the Brussels sprouts to one side of the skillet. Add butter to the empty side and cook, stirring constantly, until it turns golden brown and smells nutty, about 3 minutes.
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4Add minced garlic and red pepper flakes to the butter and cook for 1 minute. Combine with the Brussels sprouts in the skillet.
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5Add drained pasta to the skillet along with grated parmesan and lemon juice. Toss to combine, adding reserved pasta water a little at a time until a silky sauce coats the pasta.
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6Taste and adjust seasoning as desired. Serve immediately with extra parmesan cheese.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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