Brown Butter Brussels Sprouts Pasta with Hazelnuts
This brown butter Brussels sprouts pasta with toasted hazelnuts and Parmesan is a quick 30-minute weeknight dinner. Whole wheat pasta makes it hearty and delicious. Try i
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Why This Brown Butter Brussels Sprouts Pasta Became My New Favorite
I made this brown butter Brussels sprouts pasta for lunch the other day and couldn’t stop raving about it. Josh showed up just as I was about to take a bite, but he couldn’t try it, hazelnut allergy. I felt a little guilty eating such a good meal in front of him, but not guilty enough to share.
3 Reasons to Love This Brussels Sprouts Pasta
- The nutty brown butter and toasted hazelnuts create a rich, savory flavor that pairs perfectly with the earthy Brussels sprouts.
- It comes together in about 30 minutes, making it a quick weeknight dinner.
- Whole wheat pasta adds a hearty texture that holds up to the bold flavors without getting mushy.
Key Ingredients for the Best Flavor
- Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. Trim the stem ends and halve or quarter them depending on size. Fresh is best; frozen will be softer and release more water.
- Hazelnuts: Toast raw hazelnuts to bring out their full nutty flavor. You can substitute walnuts or pecans. Buy raw, not roasted, so you can control the toasting.
- Parmesan: Use freshly grated Parmesan for the best melt and flavor. Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.
Kitchen Tools You’ll Need for This Pasta Dish
- Small saucepan for browning the butter
- Large pot for boiling pasta
- Large skillet or sauté pan for cooking the Brussels sprouts and combining everything
- Small sauté pan for toasting hazelnuts
- Clean kitchen towel for rubbing hazelnut skins off
Tips for Perfect Brown Butter Brussels Sprouts Pasta
Browning butter is the trickiest part. Keep the heat at medium-low and swirl the pan often. Once the butter turns golden and smells nutty, pour it into a bowl immediately to stop the cooking, any darker and it’ll burn. For the hazelnuts, toast them in a dry pan over medium heat for 5-7 minutes, shaking frequently. Rub off the skins with a towel while they’re still warm; it’s easier than picking them off one by one.
When cooking the Brussels sprouts, cut them into even-sized pieces so they cook at the same rate. A hot pan with olive oil gives them nice browning without steaming. If your pan gets crowded, cook in batches to avoid soggy sprouts.
Easy Variations for This Hazelnut Pasta Recipe
If you want to add protein, toss in cooked chicken or Italian sausage. For a dairy-free version, use nutritional yeast in place of Parmesan and a dairy-free butter alternative (though the brown butter flavor will change). Swap the hazelnuts for walnuts or pecans if you have an allergy or just want a different nutty crunch. A squeeze of lemon juice stirred in at the end adds brightness that balances the earthy sprouts and rich butter.
What to Serve with Brown Butter Brussels Sprouts Pasta
This pasta is hearty enough to stand alone, but a few extras make it even better. Grate extra Parmesan over each bowl, and add a pinch of red pepper flakes for heat. A squeeze of fresh lemon juice brightens the rich brown butter. For a side, a simple arugula salad with lemon vinaigrette cuts through the richness, or serve it alongside roasted chicken for a fuller meal.
How to Store Leftover Brussels Sprouts Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the brown butter as it sits, so when you reheat it, add a splash of water or broth to loosen it back up.
Can You Freeze This Pasta? Yes, Here’s How
You can freeze this pasta for up to 2 months. Place it in a freezer-safe container, pressing out as much air as possible. Thaw overnight in the fridge before reheating. Keep in mind that the Brussels sprouts will soften more after freezing and thawing, so the texture won’t be quite as crisp as fresh.
Best Way to Reheat This Pasta
For the best texture, reheat in a skillet over medium heat with a little butter or olive oil. Stir until heated through, about 3-4 minutes. This helps refresh the brown butter flavor and keeps the sprouts from getting soggy. The microwave works in a pinch, but the sprouts will be softer.
Frequently Asked Questions About This Pasta
Can I use regular pasta instead of whole wheat?
Yes, any pasta shape works. Whole wheat adds a nutty flavor that complements the brown butter and hazelnuts, but white pasta will still taste great. Adjust cooking time according to the package directions.
How do I prevent the brown butter from burning?
Keep the heat at medium-low and swirl the pan constantly. Once the butter turns a deep golden color and smells nutty, immediately pour it into a bowl to stop the cooking. The residual heat in the pan can burn it if you leave it in.
Can I use frozen Brussels sprouts?
You can, but fresh Brussels sprouts give a better texture. Frozen sprouts release more water as they cook, which can make the dish soggy. If using frozen, thaw and pat them dry before cooking, and cook over high heat to evaporate moisture quickly.
What can I substitute for hazelnuts?
Walnuts or pecans are the best substitutes. Toast them the same way. Pine nuts also work but have a milder flavor. If you need a nut-free version, try toasted pumpkin seeds for crunch.
Recipe
Brown Butter Brussels Sprouts Pasta with Hazelnuts
Whole wheat pasta with brown butter, brussels sprouts, toasted hazelnuts, and Parmesan cheese. This is my favorite pasta dish!
Ingredients
- 6 tbsp butter
- 8 oz whole wheat pasta
- 0.5 cup hazelnuts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp shallot, minced
- 2 cup Brussels sprouts, chopped, stems removed
- 0.333 cup Parmesan cheese
- to taste salt and freshly ground black pepper
Instructions
- 1
First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.
- 2
Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.
- 3
Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5-7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees F for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.
- 4
In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the brussels sprouts and cook until tender, about 5-7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 9 of 9 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: fall, Skillet, vegetarian, winter
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