Brown Butter Brussel sprouts Pasta – The browned butter pasta is tossed with mushroom, cherry tomato, and drizzled with aromatic Nutty Browned butter!
Quick and easy enough for every day and it is certainly going to be your new repeat favorite! They are simple and classic recipes, on your table in less than 20 minutes! Best for your quick brunch, lazy dinners, or your fabulous snack!
What is Brown Butter Pasta?
These browned butter pastas are healthy, delicious, and super addictive.
This Brussel sprouts pasta we love for every occasion from busy weeknight dinner, lunch, meal prep or make an ahead dinner and it is extremely versatile, I have added mushroom and cherry tomatoes to make a complete wholesome meal also you can add any veggies or protein of your choice.
What sets this pasta recipe is comforting, exploding with flavors and the butter that are slow-cooked to a light golden syrup which has the nutty flavor in it and tossed with cooked pasta to infuse the flavors that makes it hearty, delicious, and richly satisfying.
Brussel sprouts look like baby cabbage but not baby cabbage. They are part of the same family. With cabbages, we eat the head that grows out of the ground. Brussel sprouts, on the other hand, are buds that grow along the length of the thick, fibrous stalk.
These tiny Brussel sprouts are coated with an amazing blend of spices that level up the Brussels and coated with Golden Browned Butter!
There are so many variations that you can make this with this tiny.. tiny little vegetable. If you love Brussel sprouts Try this Air Fryer Roasted Brussel Sprouts Recipe!
The key technique to cook the Brussel sprouts is not to be overcooked, if the Brussel sprouts are overcooked they turn bitter and squishy.
They contain glucosinolates compounds, the longer they’re cooked, the more sulfur they release. So don’t overcook your Brussel sprouts.
And, you will have the AMAZING, crispy, tender roasted Brussel sprouts pasta.
Reason to love:
Healthy: Brussel sprouts are high in fiber, vitamins, antioxidants, making them a nutritious addition to your diet.
Quick and Easy: They are quick and easy to make, simply cook your pasta, while the pasta is cooking and cook your vegetables on other hand that’s it. Dinner is on your table in under 20 mins!
Variations: They are customizable with your favorite sauces and seasoning. You can use cajun seasoning, Chinese 5 spice, smoked paprika.
Ingredients & The Notes
- Pasta: You can use any pasta like angel hair pasta, penne, fettuccini, pappardelle, ziti, campanile.
- Brussel sprouts: Look for the freshest sprouts that are green and with a white base and firm to touch. Avoid getting browned, moist, moldy sprouts. Brown and dark spots on the leaf are the indications they are going bad.
- Butter: I have used unsalted butter so that you can control the amount of salt.
- Olive oil: Use extra-virgin olive oil that gives you the depth of the flavor
- Garlic: I have used minced garlic for fresh flavors, you may use garlic powder as well.
- Italian seasoning: I have mixed Italian seasoning, you use only oregano or any flavors as you prefer.
- Pepper powder: use less or more as per your preference. You can always add more pepper to taste after you cooked.
- Parmesan cheese: Sprinkle grated parmesan cheese before and serve. If you do not have grated parmesan sprinkle parmesan powder for flavors.
Step By Step instructions:
- Cook your pasta according to package instructions.
- To a deep saucepan, add 2 tablespoon butter. Over a low flame, Brown the butter lightly till the color changes to light golden color. Collect the browned butter in a small bowl. Set aside. (Photos 1 & 2)
- To the same saucepan, add 1 teaspoon olive oil, add 1 tsp minced garlic. Stir fry till the aroma of the garlic is evident. (Photos 3)
- Add halved Brussel sprouts, sliced mushroom. Stir fry for 3 to 4 minutes. (Photos 4)
- Add cherry tomatoes, cook further for a minute. (Photos 5 & 6)
- In goes, pepper powder, chili flakes, salt, dried oregano, dried thyme. Toss everything together. (Photos 7 & 8)
- Take cooked pasta in the bowl, add browned butter. Toss the browned butter thoroughly through the pasta. (Photos 9, 10, 11)
- Finally Add cooked Brussel sprouts and mushroom mixture, grated parmesan cheese. Sprinkle some salt if needed. Toss everything together and. Your Brussel sprouts Pasta is ready! (Photos 12)
Do not overcook the pasta otherwise it may turn mushy.
Use any vegetables of your preference, vegetables like zucchini, broccoli, carrot, or spinach also be added.
Make sure to keep the heat/flame on low while browning the butter, it has to be lightly golden. If you overheat the butter, it may turn black. Please discard the butter if it turns black.
Use any shapes of pasta.
1.How do you serve?
You can serve with salad or crusty bread like garlic bread, pull-apart bread, or dinner rolls.
2.How long can I store this Pasta?
Brussel pasta should be stored in an air-tight container in the refrigerator. It stays well and good for up to 2 or 3 days.
3.How to Re-heat the pasta?
This pasta reheats well, you can re-heat using a microwave or stovetop.
Microwave: Microwave the pasta for a minute, stir, re-heat again until the pasta is warmed up.
Stove-top: Transfer the pasta to the saucepan, splash some water. cover and cook in low heat until it heats up.
4.What are the variations I can use for this pasta?
Instead of Brussel sprouts, you can use Shrimp, chicken, Italian sausage, turkey or rotisserie chicken, veggies like carrot, broccoli, cauliflower, peas, zucchini, can be added.
You can use dry dried tomatoes that are available in the market.
You can make it cheesy by adding some grated parmesan cheese or mozzarella cheese.
5.Should we need to cut Brussel sprouts in half before roasting?
Yes, Cut the sprouts in half if they are less than 1 inch then leave them whole. Peel the flimsy outer layer and cut them in halve. They will retain the shape even if they are halved.
6.Why is my roasted Brussels is soggy?
If the sprouts are overcooked they turn mushy, if they are cooked perfectly they turn crisper and mildly flavored.
7.Do we have to wash Brussel sprouts before roasting?
After Rising Brussel sprouts, pat them dry with a clean kitchen towel, there will be no moisture content in sprouts otherwise they may turn soggy.
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