Garlic Brussels Sprouts Pasta

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You know those recipes that are so quick and easy but COMPLETELY satisfying!! This Garlic Brussels Sprouts Pasta is exactly that!

Garlic Brussels Sprouts Pasta from (@whatsgabycookin)


We’re knee deep in the holiday season. It’s been Thanksgiving on the blog for the last week or so and I am ready to celebrate. There are some elaborate dinner parties in my very near future and that means on the nights when I’m not entertaining, I need something that’s quick, delicious and still a crowd pleaser. This Garlic Sauce Pasta with Brussels Sprouts fits the bill perfectly.

Garlic Brussels Sprouts Pasta from (@whatsgabycookin)

The base is a garlic butter sauce made with none other than Land O Lakes® Unsalted Butter.  It’s my butter of choice always and forever. And I say that with certainty as I’ve taste tested my way through various butters all through culinary, pastry school and well into my recent years. I opted for the unsalted butter on this recipe because I like to add the salt at the end… but you could easily use the salted version and just slightly cut back on additional salt added! Your call. I like to make things easy for you guys!!

Garlic Brussels Sprouts Pasta from (@whatsgabycookin)

After you have the garlic infused butter sauce rocking and rolling, you need some charred brussels, your favorite kind of pasta and then it all gets tossed together with some cheese. I stock mozzarella at all times, but you could easily do cheddar, havarti, swiss, parmesan… you make the call! Once it’s all together…. get into it! You won’t be disappointed, and I promise it will be a staple on the dinner table for the rest of the season.

Garlic Brussels Sprouts Pasta

Author: Gaby Dalkin
5 from 2 votes
You know those recipes that are so quick and easy but COMPLETELY satisfying!! This Garlic Brussels Sprouts Pasta is exactly that!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 6 people


  • 1 recipe garlic butter recipe below
  • 1 tablespoon Land O Lakes® Unsalted Butter
  • 1 tablespoon olive oil
  • 1 lb Brussels sprouts halved or quartered as needed  
  • 10 ounces of pasta  
  • ¾ cup shredded mozzarella
  • kosher salt and freshly cracked black pepper to taste

For the garlic butter

  • cup Land O Lakes® Unsalted Butter
  • 6 cloves garlic finely minced
  • 1 teaspoon red pepper flakes
  • 1 lemon zested


  • Heat the Land O Lakes® Unsalted Butter over medium heat in a skillet. Once hot, add the garlic and sauté for 30 seconds until fragrant. Remove from the heat, add the red pepper flakes and lemon zest. Stir to combine. Let sit at room temperature.
  • In a large skillet, add the butter and olive oil over medium heat. Add the Brussels sprouts and sauté until golden brown, about 8-10 minutes. Season with salt and pepper.
  • Cook the pasta according to the package directions. Drain and add the garlic butter sauce and mozzarella to the pasta with the Brussels sprouts. Toss to combine and melt the cheese. Adjust salt and pepper as needed. Serve immediately.


If you've got bacon and sautéed mushrooms in your fridge, they would be perfect to stir into this dish to make it even heartier.

Nutrition Information

Calories: 388kcal | Carbohydrates: 45g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 130mg | Potassium: 457mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1141IU | Vitamin C: 75mg | Calcium: 127mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. 5 stars
    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!

  2. 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?

  3. 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.

  4. 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?

5 from 2 votes

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