Brussels Sprouts Parmesan Pasta
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(24)
Ingredients
3 to 4 servings
- 8 ounces uncooked pasta (I used orecchiette)
- 3 tablespoons butter, divided
- 8 ounces Brussels sprouts, shredded (with ends trimmed off)
- fine sea salt and freshly-cracked black pepper
- 3 cloves garlic, pressed or minced
- 2 ounces (1 cup) freshly-grated Parmesan cheese
- 1/2 cup toasted pine nuts
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Preparation
Chef’s notes
Feel free to double the recipe if you would like to use a full pound of pasta.
If you would like to add a protein, bacon or Italian sausage would be a natural fit. (And if you add them, I recommend using the leftover grease to sauté the Brussels instead of the butter!)
Feel free to also sauté in some fresh kale or baby spinach with the Brussels sprouts if you would like to add in some extra greens.
As mentioned above, this recipe would also be delicious made with my the lemony brown butter sauce found in this recipe. Or, if you just wanted to add a hint of lemon to the cacio e pepe sauce, you could toss the pasta with a few tablespoons of lemon juice just before serving.
I usually can’t resist also adding in a pinch of crushed red pepper flakes, to give the pasta a subtle hint of heat.
If you would like a more budget-friendly alternative to pine nuts, toasted walnuts would also be delicious in this recipe.
Just be sure to use certified gluten-free pasta to make it gluten-free.