If you're craving a quick and easy dinner that feels a little fancy but comes together in no time, say hello to my Garlic Brussels Sprouts Pasta! It’s bright, garlicky, and packed with caramelized Brussels goodness—basically a weeknight dream come true.
Table of Contents
Why I Love This Recipe
I’m a sucker for any dish that combines carbs and veggies (hello Brussels Sprouts Pizza), and this Garlic Brussels Sprouts Pasta delivers on all fronts! It’s the perfect blend of cozy and fresh, with golden brown Brussels sprouts, a zingy garlic butter sauce, and melty mozzarella that ties it all together. Plus, Garlic Brussels Sprouts Pasta is ready in under 30 minutes, which makes it a total win for busy weeknights when you want something comforting but not overly heavy.
Ingredients & Substitutions
- Butter
- Olive oil
- Brussels sprouts (shredded)
- Pasta of your choice
- Shredded mozzarella
- Garlic
- Red pepper flakes
- Lemon
- Kosher salt
- Freshly cracked black pepper
How to Make
Heat the butter over medium heat in a skillet. Once hot, add the garlic and sauté for 30 seconds until fragrant. Remove from the heat, then add the red pepper flakes and lemon zest. Stir to combine and let sit at room temperature.
In a large skillet, heat the butter and olive oil over medium heat. Add the shredded Brussels sprouts and sauté until golden brown, about 10 minutes. Season with salt and pepper.
Cook the pasta according to the package directions. Drain well.
Add the garlic butter sauce and shredded mozzarella to the pasta with the sautéed Brussels sprouts. Toss to combine and allow the cheese to melt.
Adjust salt and pepper as needed. Serve the Garlic Brussels Sprouts Pasta immediately and enjoy!
Tips & Tricks
- Shred Like a Pro: You can buy pre-shredded Brussels sprouts to save time, or use a food processor or mandoline to make quick work of it.
- Get That Golden Brown: When sautéing the Brussels sprouts, let them sit for a minute or two before stirring. This helps them get those delicious crispy edges!
- Pasta: I love using a short pasta shape like orecchiette or fusilli so the Brussels and garlic butter cling to every bite.
- Cheese Melting Tip: Add the mozzarella off the heat to avoid clumping. The residual warmth of the pasta will melt it perfectly and give you that dreamy, cheesy pull.
FAQ's
Absolutely! Just swap the pasta for your favorite gluten-free variety.
You could easily sub in shredded kale, spinach, or even broccoli. But honestly, the way these Brussels caramelize might just convert you!
This dish is best fresh, but you can prep the garlic butter and shred the Brussels sprouts in advance to save time.
For sure! Grilled chicken, sautéed shrimp, or crispy chickpeas would be amazing additions.
Similar Recipes
Garlic Brussels Sprouts Pasta
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 lb Brussels sprouts shredded
- 10 ounces pasta
- ¾ cup shredded mozzarella
- kosher salt and freshly cracked black pepper to taste
For the garlic butter
- ¼ cup unsalted butter
- 6 cloves garlic finely minced
- 1 teaspoon red pepper flakes
- 1 lemon zested
Instructions
- Heat the butter over medium heat in a skillet. Once hot, add the garlic and sauté for 30 seconds until fragrant. Remove from the heat, then add the red pepper flakes and lemon zest. Stir to combine and let sit at room temperature.
- In a large skillet, heat the butter and olive oil over medium heat. Add the shredded Brussels sprouts and sauté until golden brown, about 10 minutes. Season with salt and pepper.
- Cook the pasta according to the package directions. Drain well.
- Add the garlic butter sauce and shredded mozzarella to the pasta with the sautéed Brussels sprouts. Toss to combine and allow the cheese to melt.
- Adjust salt and pepper as needed. Serve immediately and enjoy!
Notes
- Shred Like a Pro: You can buy pre-shredded Brussels sprouts to save time, or use a food processor or mandoline to make quick work of it.
- Get That Golden Brown: When sautéing the Brussels sprouts, let them sit for a minute or two before stirring. This helps them get those delicious crispy edges!
- Pasta Perfection: I love using a short pasta shape like orecchiette or fusilli so the Brussels and garlic butter cling to every bite.
- Cheese Melting Tip: Add the mozzarella off the heat to avoid clumping. The residual warmth of the pasta will melt it perfectly and give you that dreamy, cheesy pull.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking
I think will rank right up there with Mac and Cheese! Delightfully delicious!
My wife and I both loved this! I used a bit less Brussels sprouts and mozzarella than the recipe called for due to not having enough on hand, and it still turned out great!
Very flavorable, quick and simple recipe. Favorite in my house.
I’m confused about the “shredded” Brussel sprouts in the recipe because before that it doesn’t say to shred them. Is that a typo?
good catch! I updated the recipe recently and didn't catch that!
Just made this as I had all the ingredients on hand and needed a quick dinner. A few modifications with what I had - farfalle, avocado oil based butter, lemon juice instead of zest, and a Mexican cheese blend haha! Delicious and can’t wait to eat through the week.
Hi Gaby. I've just discovered your website and had a great time going through the recipes but it'd be really useful if you could include the approximate number of servings as standard, as it's not super practical to actually make your food if we have to guess at portions! How many would this serve, please?
What kind of pasta do you use in this recipe? Is it lasagna?
mafaldine
The picture shows Cavatappi.