Brussel Sprout Pasta

Course: Pasta

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 387kcal

Brussel Sprout Pasta will be ready in just 30 minutes! Shaved brussels sprouts are tossed with pasta & a delicious mustard & parmesan cheese sauce.

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, parmesan 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.

Recipe Tips

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.