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… with this Brussels Sprouts Pasta!
Why You’ll Love It
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.
- Pasta – I used bucatini. You can also use linguine, spaghetti, or any favorite shaped pasta.
- Olive Oil & Butter
- Brussels Sprouts – If you can find pre-shredded brussels sprouts in the store, they’re a great timesaver!
- Whole Grain Mustard
- Pecorino Romano Cheese – You can also use parmesan cheese.
- Lemon Zest & Juice
- Salt & Pepper
How to Make It
- 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 of the pasta cooking liquid.
- While the pasta cooks, heat the olive 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. Repeat with the 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, 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. If you’d like a little heat, red pepper flakes make a great addition too!
- Slicing the sprouts: You’ll want to thin slice your brussels sprouts so that they saute up nice and crispy. You can use a knife, or the slicing blade of a food processor to do this.
- Don’t overcrowd the skillet: You’ll want to work in batches so that you don’t overcrowd the skillet. This will ensure that the brussel sprouts crisp up. If they’re too close together, they will end up steaming themselves.
- Reserve some leaves: When I’m trimming up the brussels sprouts, I like to reserve about a handful of the leaves for garnish at the end. Totally optional.
- The mustard: I’m using some whole grain mustard in this recipe. 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.
- Reserve the pasta cooking liquid: 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.
How to Make Ahead & Store
This brussels sprouts pasta will keep in the refrigerator for up to three days. Store it in an airtight container. Reheat leftovers in the microwave, or in a skillet over low heat, adding in a splash of water.
What to Serve with It
- Kale Caesar Salad
- Cherry Tomato Salad with Roasted Lemons
- Arugula Salad
- Sauteed Zucchini & Squash
- Easy Sauteed Spinach
- More → Easy Sides for Pasta
- More → The BEST Italian Desserts
- 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!
More Easy Pasta Recipes
- Half & Half Linguini with Zucchini Noodles, Herbs & Fried Capers
- Roasted Fennel Pasta with Ricotta
- Tuna Pasta
- Spinach & Artichoke Orzo with Chicken
- Gnocchi with Blue Cheese and Frizzled Prosciutto
- Squid Ink Pasta with Shrimp & Cherry Tomatoes
- 30-Minute BLT Pasta
- Creamy Pumpkin Pasta with Sausage & Sage
- Pea & Bacon Pasta
More Brussels Sprouts Recipes
- Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
- Shaved Brussels Sprouts Salad with Apples & Pecans
- 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
- More → 15+ AMAZING Brussel Sprout Recipes
Did you try this brussel sprout pasta recipe?
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Brussel Sprout Pasta Recipe
- 12 ounces bucatini ( or linguine or spaghetti)
- 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 whole grain mustard
- 1/3 cup grated Pecorino Romano cheese (plus more for serving, or parmesan)
- 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.
This post was originally published in 2020. It was updated in 2023 to add new content. The recipe remains the same. Enjoy!