Description

This Brown Butter Brussels Pasta is a delicious and comforting dish combining al dente spaghetti with sautéed Brussels sprouts, nutty browned butter, garlic, and a hint of lemon. Finished with parmesan cheese and optional toasted nuts and fresh parsley, it’s a perfect quick and flavorful meal that balances savory, tangy, and crispy textures.

Ingredients

Scale

Pasta

12 ounces spaghetti or linguine
Salt, for boiling pasta

Vegetables

1 pound Brussels sprouts, trimmed and thinly sliced

Cooking Fats & Seasonings

2 tablespoons olive oil
6 tablespoons unsalted butter
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
Salt, to taste
Freshly ground black pepper, to taste

Cheese & Flavor Enhancers

1/3 cup grated parmesan cheese, plus extra for serving
Zest of 1 lemon
1 tablespoon fresh lemon juice

Optional Garnishes

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

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Instructions

Boil 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, then drain the pasta.
Sauté Brussels Sprouts: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the thinly sliced Brussels sprouts and a pinch of salt. Sauté for 6 to 8 minutes, stirring occasionally, until the sprouts are golden and crisp. Transfer to a bowl and set aside.
Brown the Butter: Reduce the skillet heat to medium and add the unsalted butter. Stir frequently as the butter melts and foams, cooking until it turns golden brown and smells nutty, about 3 to 4 minutes. Be careful not to let it burn.
Add Garlic and Red Pepper: Add the sliced garlic and crushed red pepper flakes to the browned butter. Sauté gently for about 30 seconds until fragrant, making sure the garlic does not brown.
Combine Ingredients: Return the sautéed Brussels sprouts to the skillet. Add the drained pasta and toss thoroughly so the strands are evenly coated with the browned butter, garlic, and sprouts mixture.
Add Cheese and Lemon: Stir in the grated parmesan cheese, lemon zest, and fresh lemon juice. Add a splash of the reserved pasta water to loosen the sauce and toss again. Add 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, and chopped fresh parsley if using.

Notes

To achieve the perfect browned butter, keep the heat moderate and stir constantly to avoid burning.
Use fresh lemon juice and zest for a bright, fresh flavor that balances the richness of browned butter.
To make this dish vegan, omit the parmesan cheese and use a plant-based butter substitute.
To toast nuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-4 minutes.
For extra texture and flavor, you can add toasted breadcrumbs as a topping.