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Brussels Sprouts Pasta with Brown Butter Recipe

Avatar photoByJaden
Jump to Recipe· 4.4 from 93 reviews

If you’ve been hunting for a cozy, soul-satisfying dinner that’s bursting with flavor and texture, you absolutely must try my Brussels Sprouts Pasta with Brown Butter Recipe. I discovered this combo when I wanted to elevate everyday Brussels sprouts and pasta, and trust me, this dish hits all the right notes – nutty, tangy, buttery, with a touch of sweetness from dried cherries. Plus, it’s so easy to make that it quickly became a favorite in my home. Stick around, and I’ll walk you through every step to nail this delightful recipe!

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Why You’ll Love This Recipe

  • Rich and Nutty Flavors: The brown butter adds an irresistible caramelized depth that pairs perfectly with Brussels sprouts.
  • Balanced Sweetness: Dried cherries and butternut squash bring just the right amount of natural sweetness to the dish.
  • Easy Weeknight Dinner: This recipe comes together quickly with simple steps and pantry-friendly ingredients.
  • Unique Yet Familiar: It’s a comforting pasta dish with a twist that your family and friends will rave about.
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, Fall Vegetable Pasta, Easy Brussels Sprouts Recipe this …

Ingredients You’ll Need

When I shop for this Brussels Sprouts Pasta with Brown Butter Recipe, I like to pick fresh, firm Brussels sprouts and a small butternut squash that’s not too big – it keeps the texture just right. The toasted pecans really lift the flavor, and a touch of fresh thyme adds that lovely herbal note that ties everything together.

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, Fall Vegetable Pasta, Easy Brussels Sprouts Recipe
  • Pecans: Toast these to release their oils and achieve that fantastic crunch and flavor.
  • Short whole wheat pasta: I love orecchiette here because the shape cradles the sauce, but penne or farfalle work well too.
  • Extra-virgin olive oil: Adds a subtle fruitiness and helps sauté the vegetables perfectly.
  • Butternut squash: Cubed small for quick cooking and a sweet counterpoint to Brussels sprouts.
  • Kosher salt and ground black pepper: Essential for seasoning throughout the process—don’t be shy with these!
  • Brussels sprouts: Trimmed and thinly sliced, they cook fast and crisp up nicely.
  • Unsalted butter: The star ingredient for browning and imparting that toasty, nutty butter flavor.
  • Fresh thyme: Adds a woodsy aroma that complements the brown butter.
  • Ground nutmeg: Just a pinch awakens the flavors beautifully.
  • Freshly squeezed lemon juice: Brightens the whole dish with a fresh zing.
  • Dried cherries or cranberries: Bring a tart sweetness that balances the richness.
  • Grated Parmesan cheese: Adds saltiness and depth—plus, it melts deliciously over the pasta.
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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. Feel free to swap in ingredients based on what you have on hand or to suit your dietary preferences – each little tweak can take the dish in a new, fun direction.

  • Vegan Version: I once replaced the butter with vegan margarine and skipped the Parmesan, adding nutritional yeast instead—still so good!
  • Nut-Free: Simply omit the pecans and add toasted pumpkin seeds for crunch if you’re nut-sensitive.
  • Different Pasta Shapes: I find fusilli or rotini great because their twists hold onto sauce and bits of brown butter really well.
  • Add Protein: For heartier meals, toss in some cooked chicken or crispy tofu – it makes this an even more filling dish.

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. Spread the pecans on an ungreased, rimmed baking sheet in a single layer. Pop them in the oven for about 8 to 10 minutes, tossing once halfway through. This step is crucial—toast the pecans until they’re fragrant and golden but keep your eyes peeled because nuts can burn quickly! I like to set a kitchen timer so I don’t get distracted. Toasted pecans bring such a deep, warm flavor that’s a game-changer in this recipe.

Step 2: Cook the Pasta Al Dente

While those pecans work their magic, boil a large pot of salted water. Cook your chosen pasta until just al dente according to the package instructions. I prefer to undercook the pasta slightly because it will soak up some of the brown butter sauce later. Drain it, but don’t rinse – you want those starches to help the sauce cling beautifully.

Step 3: Sauté Butternut Squash and Brussels Sprouts

Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil. Toss in the cubed butternut squash with salt and pepper, then sauté for about 2 minutes until it just begins to soften. Next, add the thinly sliced Brussels sprouts. Cook, giving the pan a stir occasionally—not constantly—so the sprouts have time to develop a slight crisp on their edges. This takes about 5 to 6 minutes. I love the texture contrast this creates: tender squash with those lightly crisped sprouts.

Step 4: Brown the Butter Carefully

Now for the star: the brown butter. Using a small or medium light-colored saucepan (this really helps you see the color changes), melt the unsalted butter over medium-low heat. Don’t rush it—this takes a few minutes, but patience pays off. You’ll notice the butter melt then foam and crackle, turning clear golden before it starts to brown. Swirl the pan gently and watch closely in the last minute; the browned bits at the bottom are the flavor jackpot but can burn fast. Once the butter smells nutty and turns a lovely pecan-brown hue, remove it from heat and pour it into a bowl to stop the cooking and keep those flavors perfect. This step always makes me feel like a kitchen pro when I get it just right.

Step 5: Bring It All Together

To your skillet with the veggies, add the cooked pasta. Pour the brown butter on top. In goes the chopped fresh thyme, a pinch of nutmeg, that zing of lemon juice, and the dried cherries or cranberries. Finally, toss in the toasted pecans and half of your Parmesan cheese. Stir everything gently but thoroughly to combine all these beautiful flavors. Taste and adjust salt and pepper as you like—you want that balance between savory, sweet, and tangy. Serve warm, sprinkled with the remaining Parmesan. I absolutely love how the sauce lightly coats every bite.

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Pro Tips for Making Brussels Sprouts Pasta with Brown Butter Recipe

  • Use a Light-Colored Pan for Brown Butter: It helps you watch the butter’s color changes closely, so you catch the perfect nutty brown without burning.
  • Don’t Overstir the Brussels Sprouts: Let them sit a bit between stirs to develop those crispy edges that add amazing texture.
  • Toast Nuts Ahead of Time: Toasted pecans taste so much richer than raw ones, so don’t skip this flavor boost.
  • Watch the Butter Like a Hawk: Once it starts browning, it can go from perfect to burnt in seconds—don’t walk away.

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, Fall Vegetable Pasta, Easy Brussels Sprouts Recipe

Garnishes

I swear by a little extra Parmesan sprinkled on top for that savory finish. Sometimes, I add an extra squeeze of fresh lemon juice right before serving for brightness. If I’m feeling fancy, a few torn fresh thyme leaves or even some toasted pecans on top make for a beautiful presentation and a nice crunch.

Side Dishes

My go-to sides with this pasta are simple: a crisp green salad dressed with lemon vinaigrette or garlic-roasted asparagus. This recipe is hearty enough to shine on its own, but those vibrant, fresh sides really round out the meal.

Creative Ways to Present

For a dinner party, I’ve served this pasta in individual shallow bowls, garnished with a sprig of fresh thyme and a drizzle of brown butter on top. It’s impressive but easy, and everyone loves the warmth and rustic elegance. You can even add a sprinkle of crushed toasted pecans at the very end for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

When I have leftovers of this Brussels Sprouts Pasta with Brown Butter Recipe, I store them in an airtight container in the fridge for up to 3 days. Sometimes the pasta absorbs the brown butter sauce a bit more overnight, making it even more flavorful. Just avoid adding cheese until serving time, so it doesn’t dry out.

Freezing

I typically don’t freeze this pasta because the texture of the Brussels sprouts and butternut squash changes, but if you want to freeze it, leave out the cheese and nuts. Freeze in a sturdy container for up to 2 months, and I recommend thawing overnight in the fridge for best results.

Reheating

To reheat, gently warm the pasta on the stove over low heat with a splash of water or broth to loosen the sauce. Stir often to prevent sticking. I usually add a little fresh Parmesan after reheating to refresh the flavors and texture—it tastes like it just came off the stove!

FAQs

  1. Can I use other nuts instead of pecans in this recipe?

    Absolutely! While pecans add a lovely buttery flavor, walnuts or toasted pine nuts would also work beautifully. Just make sure to toast whichever nut you choose to bring out that nutty aroma and crunch that balances the dish.

  2. What’s the best pasta shape for Brussels Sprouts Pasta with Brown Butter Recipe?

    Short, sturdy pasta shapes like orecchiette, farfalle, penne, or rotini are ideal because they hold onto the sauce and bits of vegetables well. I’ve found that their surface texture helps every bite soak up the delicious brown butter.

  3. How can I tell when the brown butter is perfectly browned?

    Look for a golden to dark amber color, accompanied by a nutty aroma. The butter will foam and crackle initially but quiet down as it browns. Be ready to remove it from heat as soon as you see browned bits at the bottom to avoid burning.

  4. Can I make this Brussels Sprouts Pasta recipe ahead of time?

    You can prepare the veggies and pasta separately in advance and then quickly combine and brown the butter just before serving to keep flavors fresh and vibrant.

Final Thoughts

This Brussels Sprouts Pasta with Brown Butter Recipe holds a special place on my weeknight dinner rotation because it feels indulgent without any fuss. Every time I whip it up, I’m reminded how simple ingredients can come together to create something truly memorable. If you love that cozy feeling of buttered noodles with exciting textures and a pop of freshness, this dish is going to be your new favorite too. Give it a try—you won’t regret inviting these flavors to your table!

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Brussels Sprouts Pasta with Brown Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 93 reviews
  • Author: Jaden
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings (about 8 cups total)
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Brussels Sprouts Pasta with Brown Butter recipe is a flavorful and comforting dish featuring toasted pecans, tender roasted butternut squash, sautéed Brussels sprouts, and perfectly cooked whole wheat pasta tossed in a rich, nutty browned butter sauce. Enhanced with fresh thyme, lemon juice, dried cherries, and Parmesan cheese, it offers a delightful balance of savory, sweet, and fresh notes for a satisfying all-in-one meal.

Ingredients

Nuts

  • 1/2 cup raw pecans

Pasta & Vegetables

  • 1/2 pound short whole wheat pasta of choice (orecchiette, farfalle, penne, or rotini)
  • 3 cups ½-inch cubed butternut squash (about 1 small squash, roughly 1 pound)
  • 1 pound Brussels sprouts, ends trimmed and thinly sliced

Seasonings & Add-ins

  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt, plus additional to taste
  • ¼ teaspoon ground black pepper, plus additional to taste
  • 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 the Pecans: Preheat the oven to 350°F. Spread the pecans in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes until fragrant and toasted, tossing once halfway through. Watch carefully to avoid burning, then set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
  3. Sauté Butternut Squash: In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the cubed butternut squash along with kosher salt and black pepper. Sauté for about 2 minutes until the squash begins to soften.
  4. Cook Brussels Sprouts: Add the thinly sliced Brussels sprouts to the skillet. Cook for 5 to 6 minutes more, stirring occasionally but allowing the sprouts to crisp at the edges and become tender-crisp.
  5. Bake Brown Butter: Place butter in a small to medium light-colored saucepan over medium-low heat. Melt slowly, allowing it to foam, crackle, and then turn golden brown with nutty aroma, about 3 to 5 minutes. Swirl the pan occasionally, scraping up browned bits. Remove from heat as soon as the butter is the color of a pecan and pour into a bowl to stop cooking.
  6. Combine Ingredients: To the skillet with vegetables, add the cooked pasta. Pour the browned butter over the mixture. Stir in fresh thyme, nutmeg, lemon juice, dried cherries, toasted pecans, and half of the Parmesan cheese. Mix well and adjust salt and pepper to taste.
  7. Serve: Serve warm, sprinkled with the remaining Parmesan cheese for garnish and added flavor.

Notes

  • This dish combines the nuttiness of browned butter and pecans with the sweetness of butternut squash and dried cherries for a balanced flavor profile.
  • Be careful when browning butter; it can go from perfect to burnt within seconds.
  • Use whole wheat pasta for added fiber and a heartier texture.
  • If desired, substitute dried cranberries if dried cherries are unavailable.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

  • Serving Size: 1 serving (about 2 generous cups)
  • Calories: 697 kcal
  • Sugar: 13 g
  • Sodium: 420 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 everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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