Cheesy Brussel Sprout Pasta with Grainy Mustard

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.

Close up of brussel sprout pasta with grainy mustard.

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 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.

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 sprout pasta in grey bowl with fork twirling spaghetti.

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.

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Brussel Sprout Pasta Recipe

Brussel Sprout Pasta Recipe

Brussel Sprout Pasta will be ready in just 30 minutes! Shaved brussels sprouts are tossed with pasta & a delicious mustard & pecorino romano cheese sauce.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 people


  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Large Skillet
Large Pot


Calories: 387kcal | Carbohydrates: 52g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 208mg | Potassium: 466mg | Fiber: 6g | Sugar: 4g | Vitamin A: 826IU | Vitamin C: 74mg | Calcium: 118mg | Iron: 2mg

2 thoughts on “Cheesy Brussel Sprout Pasta with Grainy Mustard”

  1. 5 stars
    I love pasta, brussels sprouts, and mustard so this was must try for me! did not disappoint. So yummy – enjoyed with a quick sauteed shrimp for some protein.


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