If you have been searching for a dish that is both comforting and exciting, this Brown Butter Brussels Sprouts Pasta Recipe will become your new go-to. Imagine perfectly cooked spaghetti twirled with caramelized, nutty brown butter, tender yet crispy Brussels sprouts, and a refreshing lemony zing—all coming together in a harmony of flavors that feels simultaneously luxurious and homey. This recipe is a celebration of simple ingredients elevated by technique, transforming everyday components into something truly special and satisfying. Whether you’re cooking for yourself or sharing with friends, this pasta will impress without any fuss.

Brown Butter Brussels Sprouts Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Brown Butter Brussels Sprouts Pasta Recipe lies in its simplicity. Each ingredient serves a clear purpose, whether it is building layers of flavor, adding texture, or brightening the entire dish.

12 ounces spaghetti or linguine: The perfect sturdy yet tender base to soak up the delicious sauce.
Salt, for boiling pasta: Essential to season the pasta from within, enhancing its natural flavor.
1 pound Brussels sprouts, trimmed and thinly sliced: Adds a slightly sweet, crisp bite that contrasts beautifully with the rich butter.
2 tablespoons olive oil: Helps sauté the sprouts to a perfect caramelized finish.
6 tablespoons unsalted butter: The star ingredient that becomes beautifully nutty when browned.
4 cloves garlic, thinly sliced: Infuses the butter with aromatic depth.
1/4 teaspoon crushed red pepper flakes, optional: A hint of heat that wakes up the palate without overpowering.
1/3 cup grated parmesan cheese, plus extra for serving: Brings a salty, savory richness and creaminess.
Zest of 1 lemon: Adds a bright, fresh character that cuts through the richness.
1 tablespoon fresh lemon juice: Enhances the brightness and adds a subtle tang.
Freshly ground black pepper, to taste: Adds just the right amount of spice and complexity.
Salt, to taste: Balances all the flavors perfectly.
1/4 cup toasted walnuts or pecans, roughly chopped, optional: A crunchy textural contrast with a buttery nutty note.
Chopped fresh parsley, optional: Provides a pop of green freshness for color and flavor.

How to Make Brown Butter Brussels Sprouts Pasta Recipe

Step 1: Cook the pasta

Start by bringing a large pot of salted water to a rolling boil. This step is crucial because properly salted water seasons the pasta inside out. Add your spaghetti or linguine and cook it according to the package instructions until it is perfectly al dente—firm to the bite but not crunchy. Before draining, reserve a cup of pasta water; it will help create a silky sauce later on. Drain the pasta well and set it aside.

Step 2: Sauté the Brussels sprouts

While your pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced Brussels sprouts along with a pinch of salt to draw out moisture and enhance their sweetness. Sauté for 6 to 8 minutes, stirring occasionally, until the sprouts develop a gorgeous golden color and crispy edges. This caramelization adds so much flavor depth you’ll want to savor in every bite. Once done, transfer them to a bowl temporarily.

Step 3: Brown the butter

Lower the heat to medium and add the unsalted butter to the same skillet. Stir frequently as it melts; soon, it will begin to foam and then turn a beautiful golden brown with a rich, nutty aroma. This step is what sets this recipe apart—brown butter adds such a luscious, toasted character that lifts the entire dish. Be attentive here, as browned butter can go from perfect to burnt very quickly.

Step 4: Add garlic and red pepper flakes

Once the butter is browned, add the thinly sliced garlic and, if you like a little heat, a pinch of crushed red pepper flakes. Sauté for about 30 seconds just until the garlic becomes fragrant; this short cooking time ensures the garlic stays tender and avoids any bitterness from burning. The delicate garlic infuses the butter into a flavorful base for your pasta sauce.

Step 5: Combine Brussels sprouts and pasta

Return those caramelized Brussels sprouts to the skillet and toss them gently with the fragrant butter and garlic. Add the drained pasta to the skillet and toss everything together thoroughly. The goal here is to have every strand of pasta coated with the golden, garlicky brown butter and dotted with tender Brussels sprouts.

Step 6: Finish with cheese and lemon

Sprinkle the grated parmesan cheese over the pasta along with the fresh lemon zest and lemon juice. Add a splash of the reserved pasta water and toss to combine, adding more water if needed to create a luscious, glossy sauce that lovingly clings to the pasta. Adjust the seasoning with salt and freshly ground black pepper to suit your taste. This bright finish with lemon and cheese cuts through the buttery richness while complementing the nutty notes perfectly.

Step 7: Serve with optional toppings

Serve your pasta immediately topped with extra parmesan, toasted walnuts or pecans for crunch, and a sprinkle of freshly chopped parsley for a fresh, herbal note. These final touches elevate the dish visually and texturally, making every bite even more crave-worthy.

How to Serve Brown Butter Brussels Sprouts Pasta Recipe

Garnishes

To really make this Brown Butter Brussels Sprouts Pasta Recipe shine, consider topping it with a few fresh herbs like parsley or even thyme to add aromatic freshness. A dusting of parmesan cheese adds creamy richness, and nuts offer a pleasing crunchy bite that contrasts with the tender pasta and sprouts.

Side Dishes

This pasta pairs wonderfully with lighter sides such as a crisp green salad dressed simply with lemon and olive oil. Roasted root vegetables or a crusty garlic bread work beautifully to round out the meal and soak up any leftover brown butter sauce on your plate.

Creative Ways to Present

For a dinner party, serve this pasta in individual shallow bowls rather than a large platter to make it feel more elegant. Drizzle a bit more brown butter over the top and add a few lemon wedges on the side for guests to customize their dish. You could even sprinkle in a handful of pomegranate seeds for a festive color pop and unexpected burst of sweetness.

Make Ahead and Storage

Storing Leftovers

Leftover Brown Butter Brussels Sprouts Pasta Recipe is best stored in an airtight container in the refrigerator and enjoyed within 2 to 3 days for optimal flavor and texture. Because the dish relies on fresh brightness and the crispness of sprouts, it tastes best when reheated gently and not held too long.

Freezing

While you can freeze this pasta, note that Brussels sprouts and delicate sauces tend to lose their texture upon thawing. If you choose to freeze, pack portions in freezer-safe containers and consume within 1 month. Thaw slowly in the refrigerator overnight before reheating.

Reheating

To reheat, warm the pasta gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent drying out. Avoid microwaving at high heat to keep the butter sauce smooth and the Brussels sprouts tender but not mushy.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While spaghetti or linguine work beautifully thanks to their long strands, feel free to use any pasta you prefer such as fettuccine, penne, or even orecchiette. Just adjust the cooking time accordingly.

What can I substitute if I don’t have Brussels sprouts?

If you can’t find Brussels sprouts, kale or thinly sliced cabbage can be delicious alternatives that also benefit from caramelizing in brown butter.

Is this dish suitable for vegetarians?

Yes! This recipe is vegetarian-friendly as it contains no meat or meat-based ingredients. Just be mindful to use vegetarian parmesan or omit cheese if you follow a stricter vegetarian or vegan diet.

How spicy is the dish with red pepper flakes?

The crushed red pepper flakes add just a subtle warmth, not overpowering heat. You can adjust or omit the flakes entirely depending on your spice tolerance.

Can I prepare parts of this recipe ahead of time?

You can slice the Brussels sprouts and grate the parmesan cheese in advance to save time on cooking day. However, for the best flavor and texture, cook the sprouts and finish the pasta fresh.

Final Thoughts

This Brown Butter Brussels Sprouts Pasta Recipe is a shining example of how simple ingredients can be transformed into a dish bursting with flavor, texture, and personality. It’s a recipe I come back to again and again, especially when I want to impress without stress. I cannot wait for you to try it and share it with the people you love—because food like this deserves to be enjoyed together, bite by beautiful bite.

Brown Butter Brussels Sprouts Pasta Recipe

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4 from 184 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Brown Butter Brussels Pasta is a deliciously simple and comforting pasta dish featuring al dente spaghetti tossed with crispy sautéed Brussels sprouts and a rich, nutty brown butter sauce enhanced with garlic, parmesan, and bright lemon. The addition of toasted nuts and fresh parsley adds delightful texture and freshness, making this an easy yet elegant meal perfect for a cozy weeknight dinner.

Ingredients

Scale

Pasta

12 ounces spaghetti or linguine
Salt, for boiling pasta

Brussels Sprouts and Sauce

1 pound Brussels sprouts, trimmed and thinly sliced
2 tablespoons olive oil
6 tablespoons unsalted butter
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1/3 cup grated parmesan cheese, plus extra for serving
Zest of 1 lemon
1 tablespoon fresh lemon juice
Freshly ground black pepper, to taste
Salt, to taste

Garnishes (Optional)

1/4 cup toasted walnuts or pecans, roughly chopped
Chopped fresh parsley

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
Sauté Brussels Sprouts: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced Brussels sprouts and a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally, until the sprouts are golden and crisp. Transfer them to a bowl and set aside.
Make Brown Butter: In the same skillet, reduce heat to medium. Add unsalted butter and cook, stirring frequently, until it foams and turns golden brown with a nutty aroma, about 3 to 4 minutes. Be attentive to avoid burning.
Add Garlic and Pepper Flakes: Add thinly sliced garlic and crushed red pepper flakes to the brown butter. Sauté for 30 seconds, stirring gently until fragrant, being careful not to let the garlic burn.
Combine Brussels Sprouts and Pasta: Return the sautéed Brussels sprouts to the skillet. Add the drained pasta and toss thoroughly to combine with the brown butter, garlic, and sprouts.
Add Cheese and Lemon: Stir in grated parmesan cheese, lemon zest, and lemon juice. Add a splash of the reserved pasta water and toss until the pasta is evenly coated with the sauce, adding more pasta water as needed to reach the desired consistency.
Season and Serve: Season with additional salt and freshly ground black pepper to taste. Serve immediately, topped with extra parmesan cheese, toasted nuts if desired, and chopped fresh parsley for garnish.

Notes

Reserving pasta water is important for adjusting sauce consistency and helping the sauce cling to the pasta.
Watch the garlic carefully during sautéing to prevent burning, which can cause bitterness.
Toasted walnuts or pecans add a crunchy texture and nutty flavor; omit for a nut-free option.
This dish can be made with gluten-free pasta for a gluten-free version.
Use freshly grated parmesan cheese for best flavor and texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian