Brussel Sprout Pasta will be ready in just 30 minutes! Shaved brussels sprouts are tossed with pasta & a delicious mustard & pecorino romano cheese sauce.
Brussels sprouts used to be the last eaten dish on the dinner table. I feel like back in the day they were always steamed. Which meant soggy, lifeless and without any flavor. But today, brussels sprouts are truly shining. And the key is all in the preparation.
I love these Roasted Brussels Sprouts with Balsamic Reduction. I’m also obsessed with this Shaved Brussels Sprouts Salad. And have you tried Smashed Brussel Sprouts? But today, I’m putting a spin on an old family favorite.
Brussel Sprout Pasta
This recipe is a bit like a cacio e pepe – a simple pasta dish that combines spaghetti with pecorino romano cheese and pepper. But I’m adding a couple more fun ingredients into my version – thinly sliced and sauteed brussels sprouts and whole grain mustard.
It’s a fun, modern twist on a classic pasta dish.
You’ll want to thin slice your brussels sprouts so that they saute up nice and crispy. And you’ll also need to work in batches so that you don’t overcrowd the skillet. This will ensure that they crisp up. If they’re too close together, they will end up steaming themselves. Also, when I’m trimming up the brussel sprouts, I like to reserve about a handful of the leaves for garnish at the end. Totally optional.
As for that delicious, tangy mustard, I’m using some Maille Old Style Mustard. It has a yummy, grainy texture and packs a powerful punch. It’s perfect for amping up the flavor in this dish! I love the way the mustard seeds pop on your tongue as your eating away.
As a final note, be sure to reserve some of your pasta cooking water. That starchy water will get stirred into the skillet at the end, giving the sauce a delicious, silky texture that clings to those noodles.
I hope you guys love this one as much as I did!
Brussels Sprouts Recipes:
- Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
- Orecchiette with Brussels Sprouts and Bacon
- The BEST Air Fryer Brussel Sprouts (Crispy)
- Smashed Brussel Sprouts with Lemon Tahini Sauce
- Shaved Brussel Sprout Salad with Mustard & Parmesan
Wine Pairings for Brussel Sprout Pasta:
- Brussels sprouts are notoriously difficult to pair with wine because of their sulfur content. In this case, I chose to pair this dish with a Dry Cider and it was absolutely delicious!
If you loved this homemade Brussel Sprout Pasta recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Also, be sure to check out the My Maille Community on Facebook. It’s a great way to discover new recipes and make new friends! There are over 38,000 members, and once it reaches 40k, there will be fun giveaways for its members!
Brussel Sprout Pasta Recipe
Brussel Sprout Pasta Recipe
- 12 ounces bucatini ( or linguine)
- 2 Tablespoons olive oil
- 3 cloves garlic (thinly sliced)
- 1 pound Brussels sprouts (thinly sliced, some outer leaves reserved for serving)
- Kosher salt and freshly ground black pepper
- 4 Tablespoons unsalted butter (1/2 stick)
- 1/4 cup Maille Old Style Mustard
- 1/3 cup grated Pecorino Romano cheese (plus more for serving)
- 1 lemon (zested and juiced)
- Lemon wedges (for serving)
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, reserving 1 cup pasta cooking liquid.
- While the pasta cooks, heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of brussels sprouts and cook, stirring occasionally, until tender and browned, about 7 minutes. Transfer to a plate and season with salt and pepper. Add an additional 1 Tbsp. olive oil to the skillet and repeat with remaining brussels sprouts. Transfer to plate.
- Add butter to the now empty skillet over medium heat. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Add pasta, brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.
- Off heat, stir in lemon juice and zest. Season with additional salt and pepper to taste.
I teamed up with Maille to bring you this post. As always, all opinions are my own.