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Brown Butter Brussels Sprouts Pasta Recipe

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4.4 from 3 reviews

This Brown Butter Brussels Sprouts Pasta is a delicious, comforting dish that combines nutty, browned butter with caramelized Brussels sprouts and tender pappardelle pasta. Enhanced with shallots, a hint of red pepper flakes, fresh lemon juice, and topped with toasted walnuts and parmesan cheese, this recipe delivers complex flavors and textures in under 35 minutes.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 4 tablespoons unsalted butter (browned)
  • 1 bag DeLallo Pappardelle Egg Pasta
  • 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
  • 1/3 cup finely diced shallot
  • 12 ounces shaved Brussels sprouts (or thinly sliced)
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and pepper to taste
  • Juice of 1 lemon
  • 1/4 cup shredded parmesan cheese
  • 1/3 – 1/2 cup pasta water
  • 2 tablespoons chopped toasted walnuts (optional)

Instructions

  1. Browning the Butter: Heat 4 tablespoons of unsalted butter in a small saucepan over medium heat. Stir frequently as the butter melts, and continue cooking until you see brown bits forming at the bottom and the butter develops a nutty aroma, about 6-8 minutes. Remove from heat immediately to prevent burning.
  2. Cooking the Pasta: Bring a large pot of salted water to a boil and cook the pappardelle egg pasta until al dente, following package instructions. Drain the pasta, reserving 1/3 to 1/2 cup of the pasta water for the sauce.
  3. Sautéing Shallots and Brussels Sprouts: While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the finely diced shallots, shaved Brussels sprouts, red pepper flakes, and season with kosher salt and black pepper. Sauté for 6-8 minutes, stirring occasionally, until the Brussels sprouts are tender and caramelized.
  4. Combining Ingredients: Once the Brussels sprouts are tender, squeeze in the juice of one lemon. Add the shredded parmesan cheese and cooked pappardelle to the skillet. Pour in the browned butter, then add about 1/3 cup of reserved pasta water to loosen the sauce. Toss everything together with tongs until the pasta and vegetables are evenly coated in the buttery sauce. Add more pasta water if needed for desired consistency.
  5. Finishing Touches: Serve the pasta hot, topped with chopped toasted walnuts and an extra sprinkle of parmesan cheese for added texture and flavor.

Notes

  • Use fresh Brussels sprouts for the best flavor; shaving or slicing them thinly helps them cook quickly and evenly.
  • Be careful not to burn the butter when browning—it should have a nutty aroma and light brown color.
  • Adjust the amount of red pepper flakes to control the heat level.
  • To toast walnuts, simply place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3-5 minutes.
  • If walnuts are not available or desired, pine nuts or almonds can be good alternatives.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/brown-butter-brussels-sprouts-pasta-recipe/