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Brussels Sprouts Pasta with Brown Butter Recipe

Avatar photoByJasmine
Jump to Recipe· 4.7 from 82 reviews

If you’re craving something cozy, flavorful, and just a little bit fancy, you’re going to want to make this Brussels Sprouts Pasta with Brown Butter Recipe ASAP. I absolutely love how the nutty brown butter elevates the Brussels sprouts and butternut squash into a dish that feels warm and comforting without being heavy. Plus, the pop of tart cherries and crunchy pecans add such a great texture contrast. Keep reading, because you’ll find this is one of those recipes that’s surprisingly simple but will totally impress anyone you serve it to.

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Why You’ll Love This Recipe

  • Balanced Flavors: The combination of nutty brown butter, earthy Brussels sprouts, and sweet butternut squash is an absolute winner.
  • Simple Ingredients: You likely already have most of these plus they’re easy to find, making this recipe non-intimidating but impressive.
  • Great Texture: The contrast of tender pasta, crisp-tender Brussels sprouts, chewy dried cherries, and crunchy toasted pecans is just delightful.
  • Quick Weeknight Winner: Ready in about 30 minutes, making it perfect for busy nights when you want something special without fuss.
A large black pot filled with a colorful mix of farfalle pasta and small pieces of roasted orange sweet potatoes spread all over. Bright green Brussels sprouts cut in halves and small dark purple dried berries are scattered inside. There are bits of chopped pecans and a light sprinkle of grated cheese on top, with little green herb leaves spread around. In the pot, a wooden spoon rests on the food, and the scene is set on a white marbled surface, with some pecans and a small bowl of grated cheese nearby. A white cloth with a red stripe is partially visible next to the pot. Photo taken with an iphone --ar 2:3 --v 7 - Brussels Sprouts Pasta with Brown Butter, Brussels Sprouts Pasta, brown butter pasta, healthy Brussels sprouts recipes, cozy vegetarian pasta this …

Ingredients You’ll Need

Every ingredient in this Brussels Sprouts Pasta with Brown Butter Recipe plays a key role, from supporting the rich brown butter to adding fresh and vibrant notes. When shopping, pick Brussels sprouts that feel firm and tight, and choose pecans that smell fresh to get that perfect toasted crunch.

Flat lay of raw pecans in a small white ceramic bowl, a handful of fresh Brussels sprouts trimmed and thinly sliced, roughly cubed bright orange butternut squash pieces in a small white bowl, a small white bowl with golden extra-virgin olive oil, a small white bowl containing a stick of unsalted butter, whole uncracked brown eggs with smooth clean shells, a few sprigs of fresh thyme, a small white bowl with dried dark red cherries, small white bowl with freshly squeezed pale yellow lemon juice, a small white bowl with freshly grated Parmesan cheese, a cluster of uncooked whole wheat penne pasta, a small white bowl holding kosher salt crystals, and a small white bowl with ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Brussels Sprouts Pasta with Brown Butter, Brussels Sprouts Pasta, brown butter pasta, healthy Brussels sprouts recipes, cozy vegetarian pasta
  • Pecans: Toasting amplifies their flavor and gives you those irresistible nutty bits.
  • Short whole wheat pasta: Orecchiette, farfalle, penne, or rotini work great to hold onto the sauce and veggies.
  • Extra-virgin olive oil: Adds a light, fruity richness during the veggie sauté.
  • Butternut squash: Provides subtle sweetness and creaminess that balances the Brussels sprouts.
  • Kosher salt and black pepper: To season everything perfectly.
  • Brussels sprouts: The star that gets tender-crisp sautéed with a bit of caramelization.
  • Unsalted butter: For that luscious brown butter base – slow melting is key to getting the right flavor.
  • Fresh thyme: Adds an herbaceous brightness that pairs wonderfully with butter and squash.
  • Ground nutmeg: Just a pinch gives a warm, cozy undertone to the dish.
  • Fresh lemon juice: A bright finish that cuts through richness for balance.
  • Dried cherries or cranberries: Their tart chew adds surprise pops of flavor you’ll love.
  • Parmesan cheese: Divided – mixed in and sprinkled on top for savory depth.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Brussels Sprouts Pasta with Brown Butter Recipe is. You can tweak it based on what you have on hand or want to spotlight seasonally. Don’t be afraid to make it your own — it only gets better that way.

  • Swap Nuts: I sometimes use walnuts or hazelnuts if pecans aren’t around – both add lovely texture and flavor.
  • Vegan Version: Replace butter with vegan butter or olive oil, skip Parmesan or use a plant-based alternative — still tasty and satisfying.
  • Seasonal Veggies: Roasted sweet potatoes or carrots can sub for butternut squash in a pinch and add a different sweetness.
  • Protein Boost: Add cooked chicken or crispy pancetta for a heartier meal.

How to Make Brussels Sprouts Pasta with Brown Butter Recipe

Step 1: Toast the Pecans with Care

Preheat your oven to 350°F and spread pecans in a single layer on a rimmed baking sheet. Trust me on this—watch the timer closely and toss them once halfway through the 8-10 minute baking time. That toasted aroma is your cue! This step packs a serious flavor punch, so don’t skip the toasting. Burnt nuts? A quick way to ruin the whole vibe, so keep an eye on them.

Step 2: Cook the Pasta Al Dente

Bring a large pot of salted water to a boil and cook your chosen pasta until just al dente (firm to the bite). Drain and set it aside, but don’t toss it with oil or sauce yet—we’ll bring everything together later. Pasta texture is key here because it’ll finish cooking a bit more when you mix it with the veggies and brown butter.

Step 3: Sauté Butternut Squash and Brussels Sprouts

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the cubed butternut squash, kosher salt, and black pepper. Sauté just until squash starts to soften, about 2 minutes. Next, add the thinly sliced Brussels sprouts. Cook them until they’re crisp-tender and starting to brown at the edges—this usually takes around 5-6 minutes. I recommend stirring occasionally, but not constantly, to let the edges get a little crispy. This step really brings out the Brussels sprouts’ best flavors; my family literally goes crazy for those crispy, caramelized edges.

Step 4: Brown the Butter Like a Pro

This is where the magic happens. Place butter in a small, light-colored saucepan over medium-low heat (the light pan helps you see the color change). Let it melt slowly; first it foams and crackles, then the foam will subside, and you’ll catch a lovely nutty aroma. Swirl the pan gently and scrape the browned bits off the bottom—they’re packed with flavor. When those bits turn the color of pecans—stop! Pour the butter with the browned bits into a bowl to avoid burning. This trick took me a few tries to nail down, but now it’s so rewarding when you get that deep, toasty flavor in your sauce.

Step 5: Toss Everything Together

Add the cooked pasta to the veggies in the skillet. Pour the browned butter over the top. Toss in fresh thyme, a pinch of nutmeg, lemon juice for brightness, dried cherries (or cranberries), toasted pecans, and half your Parmesan cheese. Give everything a good stir to combine. Taste the sauce and add extra salt or pepper as needed. This step is so satisfying — it smells like fall in a bowl! Serve the pasta warm, sprinkled with the remaining Parmesan cheese for that perfect cheesy finish.

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Pro Tips for Making Brussels Sprouts Pasta with Brown Butter Recipe

  • Watch Your Butter Closely: Brown butter can go from perfectly nutty to burnt in seconds, so stay right there and swirl continuously once it foams.
  • Don’t Overcrowd the Pan: When sautéing Brussels sprouts, give them space to crisp up instead of steaming.
  • Use Light-Colored Pans for Butter: It’s so much easier to judge butter color changes in a light pan and avoid burning.
  • Reserve Pasta Water (Optional): If your pasta feels dry when mixing, a splash of reserved pasta water helps loosen the sauce beautifully.

How to Serve Brussels Sprouts Pasta with Brown Butter Recipe

A large silver pan filled with a colorful pasta dish featuring three layers: the bottom layer has light brown farfalle pasta with smooth, slightly shiny texture; the middle layer contains bright orange small cubed roasted vegetables and sliced green brussels sprouts, some with charred marks, scattered evenly; the top layer is sprinkled with chopped dark brown pecans, black dried fruit pieces, small green herb leaves, and a light dusting of finely grated white cheese. A wooden spoon with a rounded bowl sits inside the pan. The pan rests on a black wire rack with a white cloth with red stripes on the side, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Brussels Sprouts Pasta with Brown Butter, Brussels Sprouts Pasta, brown butter pasta, healthy Brussels sprouts recipes, cozy vegetarian pasta

Garnishes

For garnishes, I love a fresh sprinkle of extra Parmesan and a few finely chopped toasted pecans on top to amp up the crunch. Sometimes, I add a quick drizzle of good-quality olive oil or an extra squeeze of lemon for a bright finish. If you’re feeling fancy, a few sprigs of thyme add a lovely aroma right before serving.

Side Dishes

This pasta makes a fantastic main on its own, but I often pair it with a simple green salad—arugula with lemon vinaigrette works great—and some crusty bread to mop up any leftover brown butter sauce. A light roasted chicken or salmon on the side turns it into a perfect dinner party meal.

Creative Ways to Present

For a special occasion, try serving this Brussels Sprouts Pasta with Brown Butter Recipe in shallow bowls with microgreens and a lemon wedge on the side. You can also layer it with prosciutto slices or shavings of aged Parmesan on top for an elegant touch. Making individual servings in mini cast iron skillets not only looks cute but keeps the pasta warm longer—something I do when entertaining friends.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld even more overnight, but the crunch from pecans softens. To keep some texture, I sometimes reserve extra toasted pecans and sprinkle fresh ones when reheating.

Freezing

I don’t recommend freezing this pasta because the butternut squash and Brussels sprouts can get mushy when thawed, and the texture of the brown butter sauce may change. Fresh is best here!

Reheating

When reheating leftovers, I warm the pasta gently in a skillet over medium-low heat with a splash of water or broth to loosen up the sauce. This brings back the silky coating without drying it out. Avoid microwaving if possible, but if you do, add a little liquid and cover loosely to retain moisture.

FAQs

  1. Can I use frozen Brussels sprouts for this recipe?

    Frozen Brussels sprouts can work in this recipe, but the texture will be softer and less crisp than fresh ones. If using frozen, thaw and pat dry thoroughly before sautéing to help achieve some browning and avoid excess moisture.

  2. What type of pasta works best with Brussels Sprouts Pasta with Brown Butter Recipe?

    I love using short whole wheat pasta like orecchiette, farfalle, penne, or rotini because their shapes hold onto the sauce and bits of veggies beautifully. Feel free to use your favorite shape – just aim for something with texture to catch all those tasty browned butter and veggie pieces.

  3. Is there a substitute for dried cherries if I don’t have any?

    You can substitute dried cranberries or even chopped dried apricots for a similar chewy, slightly tart note. If you want less sweetness, chopped walnuts can add texture without too much fruitiness.

  4. How do I prevent the butter from burning when making brown butter?

    Use a light-colored saucepan so you can easily see the butter’s color change. Melt it over medium-low heat and swirl the pan frequently to avoid sticking and burning. Once it turns golden brown and smells nutty, remove promptly from heat to prevent overcooking.

Final Thoughts

This Brussels Sprouts Pasta with Brown Butter Recipe is one of those dishes I keep coming back to, especially when I want a meal that’s homey but still feels a little special. It’s perfect for cozy dinners, impressing guests with minimal effort, or even meal prepping for the week. Trust me, once you taste the way that brown butter brings out all the layers of flavor, you’ll be making it again and again. Give it a try soon—you’ll be so happy you did!

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Brussels Sprouts Pasta with Brown Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 82 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (about 8 cups total)
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A cozy and satisfying Brussels Sprouts Pasta with Brown Butter combining toasted pecans, tender butternut squash, and savory Parmesan cheese. This dish features perfectly cooked whole wheat pasta tossed with sautéed Brussels sprouts and a nutty brown butter sauce, accented by fresh thyme, lemon juice, and dried cherries for a delightful balance of flavors.

Ingredients

Toasted Pecans

  • 1/2 cup raw pecans

Pasta and Vegetables

  • 1/2 pound short whole wheat pasta of choice (orecchiette, farfalle, penne, or rotini)
  • 1 tablespoon extra-virgin olive oil
  • 3 cups ½-inch cubed butternut squash (about 1 small squash, roughly 1 pound)
  • ½ teaspoon kosher salt (plus additional to taste)
  • ¼ teaspoon ground black pepper (plus additional to taste)
  • 1 pound Brussels sprouts (ends trimmed and thinly sliced)

Brown Butter Sauce and Garnishes

  • 8 tablespoons unsalted butter (1 stick)
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup dried cherries or cranberries
  • 1/3 cup grated Parmesan cheese (divided)

Instructions

  1. Toast Pecans: Preheat your oven to 350°F. Spread the pecans evenly on an ungreased rimmed baking sheet and bake for 8 to 10 minutes until fragrant and toasted. Toss halfway through toasting, and be sure to set a timer to prevent burning.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook until al dente according to the package instructions. Drain and set aside.
  3. Sauté Butternut Squash: In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add cubed butternut squash, salt, and pepper. Sauté for about 2 minutes until the squash starts to soften.
  4. Cook Brussels Sprouts: Add the thinly sliced Brussels sprouts to the skillet with squash. Continue cooking 5 to 6 minutes until Brussels sprouts develop crisp edges and become crisp-tender. Stir periodically but allow sprouts time to crisp on each side.
  5. Brown Butter: Place unsalted butter in a small or medium light-colored saucepan over medium-low heat. Melt slowly, letting the butter foam, crackle, and turn clear golden. Continue heating until the butter turns toasty brown and emits a nutty aroma. Swirl the pan and scrape browned bits from the bottom carefully to avoid burning. Remove from heat once the bits resemble the color of pecans, and pour the browned butter and bits into a bowl.
  6. Combine Ingredients: Add the cooked pasta to the skillet with vegetables. Pour the brown butter over the top. Stir in fresh thyme, nutmeg, lemon juice, dried cherries, toasted pecans, and half the Parmesan cheese. Mix well and adjust salt and pepper to taste.
  7. Serve: Plate the pasta warm and sprinkle with the remaining Parmesan cheese before serving.

Notes

  • This dish is an all-in-one meal that balances nutty, sweet, and savory flavors for a comforting pasta experience.
  • Use a light-colored pan when browning butter to better monitor color changes and prevent burning.
  • Try different shapes of whole wheat pasta to vary the texture and presentation of the dish.
  • Save extra cubed butternut squash for roasting or soups in subsequent meals.
  • Adjust the amount of lemon juice and herbs to your taste preferences for added brightness.

Nutrition

  • Serving Size: 1 serving (about 2 generous cups)
  • Calories: 697 kcal
  • Sugar: 13 g
  • Sodium: 400 mg
  • Fat: 39 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 79 g
  • Fiber: 9 g
  • Protein: 19 g
  • Cholesterol: 68 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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