Brussel Sprouts Pasta

This easy Brussels sprouts pasta recipe is ready in under an hour and makes a flavorful, veggie-packed dinner the whole family will love. Perfect for weeknights, meatless Mondays, or a holiday side.

Suitable for vegetarian diets.

Brussel Sprouts Pasta

So, friends, I have a confession to make. I love pasta. Any shape, any filling, topping, protein, and any time of day. This pasta has such an underrated veggie in it: roasted Brussels sprouts with garlicky breadcrumbs, and a touch of lemon, bringing fresh, seasonal flavor to this cozy pasta dish.

So with veggies being a bit more of a focus, we are on a mission to try different ones in different dishes.

We love this Sheet Pan Sausage and Vegetables, and it’s one pan, so minimal cleanup, and this Air Fryer Chicken and Cabbage is a hit too.

Why Make This Recipe

• Ready in under an hour – You only need a few ingredients, and it’s done in just 60 minutes.
• Restaurant-quality dish – This dish is so good you’ll feel like it was prepared at your local restaurant.
• Tastes amazing – With the combination of flavors and textures, every bite is so delicious.

What’s Needed

• Olive oil – A good-quality extra virgin olive oil adds flavor and is used for roasting, sautéing, and finishing the dish.
• Brussels sprouts – Fresh, firm sprouts that are green with tightly packed leaves. Look for medium-sized ones for even roasting. You can use frozen, but I prefer fresh as they crisp up better.
• Salt & pepper – Basic seasonings used throughout the recipe to balance flavors. Season as you go to your taste.
• Fettuccine pasta – Long, flat pasta noodles that hold sauces well. Choose a traditional or gluten-free version depending on your diet.
• Pasta water – The starchy water from cooking pasta, used to help bind the sauce.
• Walnuts – Raw or lightly toasted nuts that provide crunch.
• Panko breadcrumbs – Japanese-style breadcrumbs work well as they have a light, crispy texture. Normal breadcrumbs work too, but I prefer Panko.
• Garlic – Fresh garlic cloves that are minced to infuse flavor into both the breadcrumbs and the pasta.
• Smoked paprika – This spice adds a warm, smoky, and slightly sweet flavor to the dish.
• Parmesan cheese – A hard, aged cheese that’s used for richness and saltiness. I prefer freshly grated, but you can use pre-grated.
• Lemon – Freshly squeezed lemon juice brightens the dish and balances the richness. Zest finely grated adds a citrus flavor.
• Fresh parsley – Chopped flat-leaf parsley adds color and is great when entertaining.

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How To Make This

Let’s go through the quick process of making this healthy holiday side dish. Get the full ingredients list and instructions from the recipe card below.

Prepare the Brussels sprouts:

1. Preheat your oven to 375 degrees F.
2. Spread the Brussels sprout halves over a large baking sheet.
3. Drizzle with about a tablespoon of olive oil, then sprinkle with about ¼ teaspoon each of salt & pepper.
4. Bake for 10-15 minutes, flipping halfway through, until browned and crispy.
5. Remove the roasted sprouts from the oven and set aside.

Toast the walnuts:

1. Heat a skillet on the stove over medium heat.
2. Pour the chopped walnuts into the pan and cook for 3-4 minutes, stirring frequently, until browned and toasted. 
3. Remove the walnuts and place them in a small bowl, then set aside.

Prepare the garlicky breadcrumbs:

1. In the same skillet, over low-medium heat, warm 1 tablespoon of olive oil.
2. Add 1 minced garlic clove and cook for 1-2 minutes.
3. Add the breadcrumbs and stir to combine. 
4. Increase the heat to medium and cook for 4-5 minutes, stirring frequently, until browned and toasty.
5. Season with a sprinkle of salt to taste, then use a spoon to transfer the breadcrumbs to a separate bowl.

Prepare the pasta:

1. Salt a pot of boiling water and cook 8 ounces of fettuccine pasta to al dente.
2. Reserve ½ cup of pasta water, then drain the rest.
3. Heat 2 tablespoons of olive oil in your skillet over low-medium heat.
4. Add 2 minced garlic cloves and the paprika and stir. Cook for 1-2 minutes to allow the flavors to meld.
5. Add the cooked fettuccine to the skillet and toss to coat in the garlicky oil.
6. Pour the ½ cup reserved pasta water over the fettuccine and increase the heat to medium.
7. Sprinkle the 2 tablespoons of Parmesan cheese over the pasta and toss to coat. 
8. Add the roasted Brussels sprouts to the skillet.
9. Garnish with the toasted walnuts, garlicky breadcrumbs, the juice and zest of a lemon, and chopped parsley.
10. Remove from heat and serve warm.

Recipe Tips And Variations

I’ve added some tips if you are new to making this pasta. These are just helpful to get the perfect dish.

• No oil for toasting nuts. Toast the walnuts directly on the stove. No oil is necessary, but you do need to watch them as they tend to burn easily.
• Cook the pasta al dente. Overcooking it will make it mushy.
• Use the pasta water. It may seem like a simple addition, but it makes that silky sauce.
• Use a drop of lemon juice. This completes the meal. Trust me on this one.

Storage

• Store – This dish is best eaten freshly cooked. You could store leftovers tightly covered in the fridge for 1-2 days maximum if needed. If planning to store leftovers, I recommend keeping the garnishes separated so that you can add them fresh after reheating the pasta. Reheat in a skillet on the stove over medium heat.

Similar Recipes To Try

• Air Fryer Sweet Potato Chips
• Smothered Cabbage
• Smothered Green Beans

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

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