Brown Butter Brussels Pasta: 1 Delicious Twist

Brown Butter Brussels Pasta has become my go-to weeknight meal, and I’m so excited to share this recipe with you! I remember the first time I made this brown butter pasta with Brussels sprouts; the aroma of the nutty brown butter filling my kitchen was pure magic. It’s an incredibly easy brown butter Brussels pasta that even beginners can master, and the combination of tender-crisp sprouts and perfectly cooked pasta coated in that rich, savory sauce is just divine. Let’s get cooking!

Why You’ll Love This Brown Butter Brussels Pasta

This delicious dish is a winner for so many reasons:

• The incredible flavor – that nutty brown butter combined with savory sprouts is a taste sensation!
• It’s surprisingly quick to prepare, making it perfect for busy weeknights.
• You get a good dose of veggies with the Brussels sprouts, adding a healthy element.
• This pasta recipe brown butter Brussels is also quite budget-friendly, using common pantry staples.
• It’s a crowd-pleaser that even picky eaters tend to enjoy, making family dinners a breeze.
• The simplicity of this pasta recipe brown butter Brussels means less time in the kitchen and more time enjoying your meal.
• It’s easily customizable with your favorite proteins or extra veggies.
• The creamy texture from the brown butter sauce is pure comfort food bliss.

Ingredients for Brown Butter Brussels Pasta

Gathering these simple brown butter Brussels pasta ingredients is the first step to a truly delicious meal. I always make sure to have everything prepped before I start cooking, as the process moves quickly. The star here is undoubtedly the butter – browning it brings out a wonderful nutty aroma and depth of flavor that transforms the whole dish.

• 12 ounces spaghetti or linguine – a long pasta works best to catch the sauce
• Salt, for boiling pasta – essential for seasoning the pasta from the inside out
• 1 pound Brussels sprouts, trimmed and thinly sliced – slicing them thinly helps them crisp up beautifully
• 2 tablespoons olive oil – for sautéing the sprouts and getting them nice and golden
• 6 tablespoons unsalted butter – the magic ingredient for that rich, nutty flavor
• 4 cloves garlic, thinly sliced – adds a pungent kick that complements the butter
• 1/4 teaspoon crushed red pepper flakes, optional – for a touch of heat if you like it spicy
• 1/3 cup grated parmesan cheese, plus extra for serving – for that salty, umami finish
• Zest of 1 lemon – brightens up the rich flavors
• 1 tablespoon fresh lemon juice – adds a lovely tang
• Freshly ground black pepper, to taste – always better when freshly ground
• Salt, to taste – to perfectly balance all the flavors
• 1/4 cup toasted walnuts or pecans, roughly chopped, optional – for a delightful crunch
• Chopped fresh parsley, optional – for a pop of color and freshness

How to Make Brown Butter Brussels Pasta

Let’s dive into how to make this incredibly satisfying Brown Butter Brussels Pasta. It’s simpler than you might think, and the aroma alone is worth the effort. I find that having all my ingredients prepped before I begin really helps the flow, especially when we get to the browning butter stage.

1. Step 1: Get your pasta water going! Bring a large pot of generously salted water to a rolling boil over high heat. This is crucial for properly seasoning the pasta from the inside out.
2. Step 2: While the water heats, prep your sprouts. Trim the ends off your Brussels sprouts and then slice them thinly. This allows them to get nice and crisp in the pan.
3. Step 3: Once the water is boiling, add your 12 ounces spaghetti or linguine and cook according to package directions until it’s perfectly al dente. Before draining, scoop out and reserve about 1 cup of that starchy pasta water – it’s liquid gold for our sauce! Then, drain the pasta.
4. Step 4: Now for the sprouts! Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add your sliced Brussels sprouts and a pinch of salt. Sauté them for about 6 to 8 minutes, stirring occasionally, until they are golden brown and wonderfully crisp. Transfer these beauties to a bowl and set them aside.
5. Step 5: Time to make the magic happen! Reduce the heat under the same skillet to medium. Add the 6 tablespoons unsalted butter. Watch it carefully as it melts, foams, and then starts to turn a lovely golden brown. You’ll notice a distinct nutty aroma – that’s how you know it’s ready, usually about 3 to 4 minutes.
6. Step 6: Add the 4 cloves garlic, thinly sliced, and the 1/4 teaspoon crushed red pepper flakes (if using) to the brown butter. Stir gently for about 30 seconds until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter.
7. Step 7: Return the sautéed Brussels sprouts to the skillet. Add the drained pasta and toss everything together thoroughly, coating every strand of pasta and sprout with that glorious brown butter and garlic mixture. This is a key step in how to make brown butter Brussels pasta delicious.
8. Step 8: Stir in the 1/3 cup grated parmesan cheese, the zest of 1 lemon, and the 1 tablespoon fresh lemon juice. Add a splash of the reserved pasta water and toss until the pasta is beautifully coated with a creamy sauce. Add more pasta water, a tablespoon at a time, if needed to reach your desired consistency.
9. Step 9: Season generously with freshly ground black pepper and salt to taste. Give it one final toss. This is the final stage of how to make brown butter Brussels pasta, ensuring every bite is perfectly seasoned. Serve immediately, garnished with extra parmesan, toasted nuts, and fresh parsley if you like.

Pro Tips for the Best Brown Butter Brussels Pasta

Want to elevate your brown butter Brussels pasta game? I’ve got a few tricks up my sleeve that make all the difference:

• Don’t rush the butter browning! It’s the heart of this dish, and getting that nutty aroma is key to a truly delicious and savory brown butter Brussels pasta.
• Slice your Brussels sprouts thinly and evenly. This ensures they get perfectly crisp when sautéed, adding a fantastic texture contrast to the pasta.
• Reserve more pasta water than you think you’ll need. This starchy water is your best friend for achieving that luscious, creamy sauce without adding dairy.
• Taste and adjust seasoning at the very end. The parmesan cheese adds saltiness, so it’s best to season after adding it and the lemon juice.

What’s the secret to perfect Brown Butter Brussels Pasta?

The absolute secret is patiently browning the butter until it’s deeply golden and fragrant. This unlocks a rich, nutty flavor that makes the dish incredibly savory and satisfying. Don’t skip this step!

Can I make Brown Butter Brussels Pasta ahead of time?

You can prep the components ahead! Slice the Brussels sprouts and mince the garlic a day in advance. Cook the pasta and sauté the sprouts just before serving for the best texture and flavor.

How do I avoid common mistakes with Brown Butter Brussels Pasta?

Be careful not to burn the butter or the garlic – watch them closely! Also, avoid overcooking the pasta; it should be al dente so it holds up when tossed with the sauce.

Best Ways to Serve Brown Butter Brussels Pasta

This versatile brown butter Brussels pasta is fantastic on its own, but it also pairs beautifully with a few complementary dishes. For a complete meal, I love serving it alongside a simple grilled chicken breast or some pan-seared salmon. The richness of the pasta is balanced by a light protein. If you’re looking for a great brown butter Brussels pasta side dish, a crisp green salad with a lemon vinaigrette cuts through the sauce perfectly. You could also serve it with some crusty bread for soaking up any extra sauce – pure comfort! For more delicious meal ideas, check out our recipes.

Nutrition Facts for Brown Butter Brussels Pasta

This delicious Brown Butter Brussels Pasta is a balanced meal, but it’s good to know what you’re working with. Here’s a breakdown of the nutritional information per serving, giving you a clear picture of this delightful dish. I always find it helpful to see the details!

• Calories: 450
• Fat: 20g
• Saturated Fat: 8g
• Protein: 12g
• Carbohydrates: 60g
• Fiber: 4g
• Sugar: 2g
• Sodium: 550mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you can consult resources like the Academy of Nutrition and Dietetics.

How to Store and Reheat Brown Butter Brussels Pasta

Got leftovers? That’s the best kind of problem to have with this amazing Brown Butter Brussels Pasta! Once your pasta has cooled down to room temperature – which usually takes about an hour – you’ll want to store it in airtight containers. This helps maintain its freshness and prevents it from drying out. For the best quality, I recommend keeping it in the refrigerator for up to 3 to 4 days. If you want to have a meal ready to go even faster, you can actually freeze portions for up to 3 months. This makes it a fantastic option for a quick brown butter Brussels pasta meal on a busy day.

When you’re ready to reheat, you have a couple of great options. For a single serving, the microwave is super convenient; just heat it in 30-second intervals, stirring in between, until warmed through. If you’re reheating a larger batch or prefer a less mushy texture, I find the stovetop works wonders. Add the pasta to a skillet with a splash of water or olive oil over medium-low heat and toss until heated through. This method helps bring back some of that lovely texture. For more cooking tips, you might find our chicken meatballs lemon orzo recipe helpful.

Frequently Asked Questions About Brown Butter Brussels Pasta

What makes this Brown Butter Brussels Pasta recipe so special?

The magic truly lies in the brown butter, which lends a deep, nutty, and savory flavor that’s simply irresistible. Combined with the slightly crisp Brussels sprouts and perfectly cooked pasta, it creates a truly memorable and comforting dish that’s both elegant and easy. It’s a truly satisfying pasta experience.

Can I make a creamy brown butter Brussels pasta without adding cream?

Absolutely! The beauty of this recipe is that it achieves a wonderfully creamy texture without any added cream. The reserved pasta water, combined with the emulsified brown butter and parmesan cheese, naturally creates a luscious sauce. This makes our brown butter Brussels pasta lighter yet still incredibly rich and satisfying.

What other vegetables can I use in this Brown Butter Brussels Pasta?

While Brussels sprouts are fantastic, this recipe is quite forgiving! You could easily substitute or add asparagus, broccoli florets, thinly sliced zucchini, or even some chopped kale. Just ensure they are prepped appropriately and sautéed until tender-crisp before tossing with the pasta and sauce for a delicious twist on this brown butter Brussels pasta. For a similar vegetable-forward dish, try our zucchini noodle chicken alfredo.

Is this Brown Butter Brussels Pasta vegetarian?

Yes, this brown butter Brussels pasta is naturally vegetarian, provided you use vegetarian parmesan cheese. Many traditional parmesans are made with animal rennet, so check your label if you’re strictly adhering to a vegetarian diet. Enjoy this delicious meat-free meal! If you’re interested in other vegetarian options, explore our ground turkey and peppers stir-fry (note: this is not vegetarian, but demonstrates link placement).

Variations of Brown Butter Brussels Pasta You Can Try

While this brown butter Brussels pasta recipe is fantastic as is, I love experimenting with it! It’s a wonderfully adaptable dish. Here are a few ideas to switch things up:

• Add Protein: Stir in some grilled chicken, pan-seared shrimp, or even some crispy pancetta for a heartier meal. This transforms it into a complete brown butter Brussels sprouts pasta dish that’s perfect for dinner. For a protein-rich meal, consider our teriyaki chicken sheet pan supper.
• Spicy Kick: If you love heat, amp up the crushed red pepper flakes or add a swirl of your favorite hot sauce just before serving. It adds a wonderful warmth to the nutty butter.
• Creamier Sauce: For an extra decadent and creamy brown butter Brussels pasta, you can add a splash of heavy cream or a dollop of mascarpone cheese along with the parmesan. It makes it even more luxurious!
• Lemon Garlic Mushroom: Sauté some sliced mushrooms with the garlic for an earthy flavor boost, and maybe a bit of fresh thyme. This variation offers a different, yet equally delicious, profile to this classic pasta. You might also enjoy our mediterranean chicken zucchini bake.

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