Brussels Sprouts Pasta with Brown Butter Recipe

If you’re craving a cozy, comforting dish that packs a serious punch of flavor, you’re going to love this Brussels Sprouts Pasta with Brown Butter Recipe. It’s got that irresistible nutty richness from brown butter, perfectly crisp-tender Brussels sprouts, sweet bursts of butternut squash, and a touch of tart from dried cherries—all tossed with your favorite whole wheat pasta. Trust me, once you try this, it just might become your go-to weeknight meal for those cooler evenings.

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Ingredients You’ll Need

Each component in this Brussels Sprouts Pasta with Brown Butter Recipe works together to create layers of flavor and texture—from the crunchy toasted pecans to the tender pasta and the rich brown butter sauce. When shopping, look for fresh green Brussels sprouts with tight leaves and a small, firm butternut squash for the best flavor and texture.

• Raw pecans: These add an amazing toasted crunch; don’t skip toasting them for max flavor.
• Whole wheat pasta: I love short pastas like orecchiette or penne because they hold the sauce well.
• Extra-virgin olive oil: Just a splash to help sauté the veggies and add a hint of fruitiness.
• Butternut squash: Cubed small for quick, even cooking and a subtle sweetness that balances the dish.
• Kosher salt and ground black pepper: Seasoning basics, but essential to bring everything together.
• Brussels sprouts: Trimmed and thinly sliced so they cook quickly and get crispy edges.
• Unsalted butter: The star of the brown butter sauce, use good quality for best taste.
• Fresh thyme: Adds a fragrant, herbal note that pairs perfectly with the nutty butter.
• Ground nutmeg: Just a pinch adds surprising warmth and depth.
• Freshly squeezed lemon juice: Brightens and balances the richness perfectly.
• Dried cherries or cranberries: These sweet-tart bites add contrast and fun texture.
• Grated Parmesan cheese: For finishing with salty, nutty flavor and creaminess.

Variations

I’m all for making this Brussels Sprouts Pasta with Brown Butter Recipe your own. Over time, I’ve enjoyed tweaking it based on what’s in season or what my family prefers. You can easily swap or add to the ingredients without losing that cozy vibe.

• Add Protein: Once, I tossed in some crispy pancetta for a smoky touch that my husband loved.
• Make it Vegan: I’ve replaced butter with vegan butter and left out the Parmesan—adding nutritional yeast instead—for an equally tasty meat-free version.
• Change the Nuts: Toasted walnuts or hazelnuts can be a fun swap if you don’t have pecans on hand.
• Switch up the Dried Fruit: Try dried apricots or golden raisins—each gives a unique sweetness and chew.

How to Make Brussels Sprouts Pasta with Brown Butter Recipe

Step 1: Toast the Pecans to Perfection

Start by preheating your oven to 350°F and spreading the raw pecans on an ungreased baking sheet. Toast them for about 8 to 10 minutes, tossing halfway through, until fragrant and golden. I’ve learned the hard way that nuts burn fast, so set a timer and keep a close eye toward the end. These toasted pecans bring a smoky, crunchy element that really stands out.

Step 2: Cook the Pasta Just Right

While the nuts toast, bring a large pot of salted water to a boil and cook your pasta until just al dente—firm but tender. Don’t overcook it because it’ll finish cooking with the veggies later and you want to keep that nice bite. Once drained, set the pasta aside; we’ll bring everything together soon.

Step 3: Sauté Butternut Squash and Brussels Sprouts

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the cubed butternut squash with some salt and pepper; sauté for about 2 minutes until it just starts to soften. Then add the sliced Brussels sprouts. Let them cook undisturbed at times so they get those irresistible crispy edges—about 5 to 6 minutes total. Stir occasionally but don’t overdo it; this texture contrast is a game changer.

Step 4: Master the Brown Butter

Here’s where the magic happens. Place the butter in a light-colored saucepan over medium-low heat. Melt it slowly, letting it foam and crackle, turning from cloudy to a clear golden brown. Swirl the pan and scrape up those toasty bits—the brown bits bursting with nutty flavor are the secret to this recipe’s depth. Once the butter smells fragrant and the color is that perfect pecan shade, remove it from heat immediately to avoid burning. Pour the brown butter and all those lovely toasted bits into a bowl to wait.

Step 5: Bring Everything Together

Add the cooked pasta back into the pan with the veggies. Pour the brown butter over the top, then toss in the thyme, nutmeg, lemon juice, dried cherries, toasted pecans, and half the Parmesan cheese. Stir gently but thoroughly to coat every sprinkle and strand. Taste and adjust with extra salt and pepper if needed. The mix of textures and bright flavors really sings here, so don’t be shy about seasoning.

Step 6: Serve with a Cheesy Finish

Serve the pasta warm, sprinkled generously with the remaining Parmesan cheese. The cheese adds just the right salty kiss and melts into pockets of creamy goodness as you eat. I love how this final touch brings the dish full circle and makes it utterly comforting.

How to Serve Brussels Sprouts Pasta with Brown Butter Recipe

Garnishes

I usually finish with a bit of extra grated Parmesan on top—it just melts magically over the warm pasta. Sometimes I sprinkle fresh thyme leaves or a pinch of red pepper flakes if I want a little subtle heat. A light drizzle of good-quality olive oil before serving also adds a lovely shine and richness.

Side Dishes

This pasta is quite a satisfying meal on its own, but I love pairing it with a simple mixed green salad dressed with lemon vinaigrette to keep things fresh and bright. Garlic bread or a crusty baguette also work beautifully if you want something to soak up any extra butter sauce.

Creative Ways to Present

For a special dinner, I like to plate the Brussels Sprouts Pasta with Brown Butter Recipe in a shallow bowl, then top with a small handful of microgreens or toasted pecan halves for an elegant touch. A lemon wedge on the side adds color and lets guests add extra brightness to their taste. It looks so inviting and feels extra thoughtful when sharing with friends.

Make Ahead and Storage

Storing Leftovers

After the meal, if you have leftovers, let the pasta cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days. Releasing those savory brown butter aromas in your kitchen again is a real treat, believe me!

Freezing

I don’t usually freeze Brussels Sprouts Pasta with Brown Butter Recipe because the texture of cooked Brussels sprouts and butternut squash changes after freezing. But if you want to, freeze in single portions and use within 1 month for best quality. Thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm the pasta gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Stir frequently to avoid drying out, and add a little extra grated Parmesan at the end to refresh the flavors and creaminess.

FAQs

Final Thoughts

This Brussels Sprouts Pasta with Brown Butter Recipe feels like a little love letter to cozy dinners. I absolutely love how the flavors come together—nutty, sweet, tangy, and savory all at once—and how simple it is to make. From day one, it was a hit in my kitchen, and every time I make it, I’m reminded that straightforward ingredients, when treated with care, can create something truly special. I can’t wait for you to try it and make it your own—let me know how it turns out!

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