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As the temperature cools, I look forward each day to a dinner that is not only nutritious but extra cozy too. This easy Brussels Sprouts Pasta is exactly that. Starring crispy sautéed Brussels sprouts and a scrumptious brown butter sauce, this simple yet filling dish wows with rich fall flavors and ingredients.

Brussels sprouts pasta with brown butter

With just pasta, butter, a squeeze of lemon, and the vegetables you have on hand (Brussels sprouts are my darling at the moment), you can make this rich, all-in-one recipe for a spectacular meal.

If you’d like to make the pasta extra special and harvest-y (because “harvest” anything always makes my heart flutter this time of year), I have easy tips to enhance the fall flavors with herbs, dried fruit, and nuts for you too.

Topping the Brussels sprouts pasta with a light-but-luxurious brown butter sauce is surprisingly easy, and the payoff is outstanding. It gives it a fancy touch that’s sure to bring life to any evening.

The brown butter adds a nutty warmth that helps this meal taste like the very essence of autumn.

(If you’re looking for a thick, creamy Brussels sprouts pasta, check out this picky eater-approved Brussels Sprouts Mac and Cheese.)

Brussels sprouts pasta with brown butter in a skillet

Brown Butter: A Must-Try Pasta Delight

The easiest way to elevate your pasta to fancy restaurant quality is to enjoy it with brown butter sauce.

It’s a delectable change of pace from standard red sauce. Plus, it is so E-A-S-Y to make!

  • Brown butter sauce is basically regular butter that you gently cook and stir until it browns, which takes only 3 to 5 minutes.
  • The “browning” is the milk solids in the butter toasting. The butter changes to a rich, nutty flavor with an alluring caramel aroma.
  • So, with minimal time, you have an elegant brown butter sauce that is beyond delish to use for ravioli or any pasta you choose!
A bowl of butternut squash, a bowl of Brussels sprouts, and butter

Brussels Sprouts and Pasta: A Perfect Pairing

Brussels sprouts transform this recipe into an all-in-one meal.

These green gems are easily one of my favorite vegetables to add to any pasta, and they happen to taste divine with brown butter sauce.

  • When sautéed, Brussels sprouts become tender at their centers and crisp at the edges, making them a perfect counterpoint to al dente noodles.
  • As with these Sautéed Brussels Sprouts, the sweet caramelized notes that emerge while cooking make for an exceptionally appealing meal.
  • Brussels sprouts are good for you! They’re high in fiber, antioxidants, vitamins C and K, and are one of the best plant sources of omega-3 fatty acids. When you combine those nutritional benefits with whole grain pasta, this recipe makes for a hearty, super satisfying meal.
  • Brussels sprouts can last for up to 1 week in the fridge, making them easy to keep on hand, both for main dishes like this pasta and for sides like Roasted Brussels Sprouts with Garlic or Balsamic Brussels Sprouts.

How to Know if Brussels Sprouts Have Gone Bad

  • You will know if Brussels sprouts go bad, as they will develop a harsh smell or become soft and squishy in texture.
  • Avoid washing Brussels sprouts until you’re ready to cook them since moisture can speed up their going bad.
Pasta with vegetables in a skillet

Brussels Sprouts Pasta: Next-Level Upgrades

Here are the easy, fantastic ingredients I chose to add to the pasta for more texture, nutrition, and fall flavor. Pick and choose one, two, or all of the below. You will wow yourself!

  • Dried Cherries. These add a slight sweetness that makes the dish taste balanced and well-rounded. Dried cranberries work nicely too.
  • Butternut Squash. Butternut squash just tastes like fall. Plus, it’s low in calories and high in vitamins (A and C) and minerals (magnesium and potassium). You could also use cauliflower, mushrooms, or additional Brussels sprouts.
  • Pecans. Adding pecans gives the pasta a light crunch that complements the sautéed Brussels sprouts.
  • Lemon. With a dash, this lemon brown butter pasta feels fresh and zesty, as the lemon helps the other flavors pop. If you only add one other ingredient to this recipe, make it a lemon.
  • Herbs. An upgrade that goes the distance. I used thyme because I still had some in my garden, but brown butter pasta with sage is delicious and classic too.

Substitution Tips & Additional Upgrades!

Although I did not include these in this specific recipe, here are other great options for additional upgrades:

  • Bacon. I’ve never met a brown butter sauce that didn’t taste better with bacon. Having this pasta with Brussels sprouts and bacon would be phenomenal.
  • Broccoli. Brown butter pasta with broccoli would be a smart way to keep a green vegetable if you don’t like Brussels sprouts. Just similarly sauté the broccoli.
  • Chicken. Pasta with Brussels sprouts and chicken pairs well if you want more protein. You can use my Slow Cooker Shredded Chicken, Baked Chicken Breast, Pressure Cooker Chicken, or follow this stovetop method for How to Cook Shredded Chicken, to make it ahead.

How to Make Brussels Sprouts Pasta

Be sure to also watch the video for an excellent visual on how to brown butter.

Vegetables being sautéed in a skillet
  1. Toast the pecans at 350 degrees F. Cook the pasta and sauté the Brussels sprouts and squash (or any other vegetables you are using).
Brown butter in a bowl
  1. In a separate pan, brown the butter (watch the video for a visual!).
  2. Add the cooked pasta and remaining ingredients to the pan with the vegetables, then pour that luscious brown butter sauce over the top.
Brown butter Brussels sprouts pasta in a skillet

Wine Pairing

Pair this pasta with a dry Riesling, Pinot Gris, or a lightly oaky Chardonnay. For those who prefer reds, try a Merlot or Pinot Noir.

Storage Tips

  • To Store. Refrigerate pasta in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. While you can freeze this dish, be aware that some of the mix-ins and veggies may have a different texture once thawed. It will still be delish!
Butter next to a skillet of food

What to Serve with Brussels Sprouts Pasta

Brussels Sprouts Pasta with Brown Butter

5 from 24 votes
A simple but spectacular recipe for Brussels sprouts pasta with brown butter, Parmesan, lemon, and herbs. A cozy, satisfying, all-in-one meal!

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

Servings: 4 servings (about 8 cups)


  • 1/2 cup raw pecans
  • 1/2 pound short whole wheat pasta of choice: orecchiette, farfalle, penne, or rotini (or whatever shape you like)
  • 1 tablespoon extra-virgin olive oil
  • 3 cups ½-inch cubed butternut squash about 1 small squash that’s roughly 1 pound; if you have extra, save it for another time
  • ½ teaspoon kosher salt plus additional to taste
  • ¼ teaspoon black pepper plus additional to taste
  • 1 pound Brussels sprouts ends trimmed and thinly sliced
  • 8 tablespoons unsalted butter 1 stick
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup dried cherries or cranberries
  • 1/3 cup grated Parmesan cheese divided


  • Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased rimmed baking sheet. Bake for 8 to 10 minutes until the pecans are fragrant and toasted, tossing once halfway through. Set a timer—nuts love to burn.
  • Bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package directions. Drain and set aside.
  • Meanwhile, in a very large deep skillet or Dutch oven, heat the olive oil over medium high. Once hot, add the butternut squash, salt, and pepper. Sauté until the squash is just barely beginning to soften, about 2 minutes.
  • Add the Brussels sprouts. Cook until the sprouts are starting to crisp at the edges and are crisp-tender, 5 to 6 minutes more. Stir periodically but not constantly so that the sprouts have time to crisp on each side.
  • While the vegetables cook, brown the butter: Set a bowl large enough to hold the butter once melted by the stove. Place the butter in a small/medium light-colored saucepan and heat over medium-low. Let the butter melt slowly; it will take several minutes. Continue to heat until butter melts completely, foams and crackles, turns clear golden (the crackling will stop), then turns toasty brown. Swirl the pan periodically as it melts and foams. This entire process will take 3 to 5 minutes, depending upon your pan. Once the butter begins to smell lightly nutty, stir it frequently, scraping up the browned bits from the bottom. Watch the pan carefully in the last few minutes to ensure that the bits at the bottom do not burn (the color will change fast). As soon as the bits turn the color of a pecan, remove the butter from the heat and pour it, along with the toasted bits that are at the bottom of the saucepan, into the bowl to prevent the butter from burning.
  • To the pan with the vegetables, add the cooked pasta. Pour the brown butter over the top. Add the thyme, nutmeg, lemon juice, cherries, toasted pecans, and half of the Parmesan. Stir to combine. Taste and add more salt and pepper as desired.
  • Serve warm, sprinkled with remaining Parmesan cheese.



  • TO STORE: Refrigerate pasta in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. While you can freeze this dish, be aware that some of the mix-ins and veggies may have a different texture once thawed. It will still be delish!


Serving: 1(of 4); about 2 generous cups)Calories: 697kcalCarbohydrates: 79gProtein: 19gFat: 39gSaturated Fat: 17gCholesterol: 68mgPotassium: 994mgFiber: 9gSugar: 13gVitamin A: 13350IUVitamin C: 121mgCalcium: 242mgIron: 5mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This is a Fabulous Recipe !! Nice Blog to Follow !! I’ll Definitely Try it !! Thank You so Much for the Recipe !!5 stars

  2. Made this tonight and it was outstanding!! Whole family gobbled it up. Thanks for an easy recipe that tastes like a dream. Will be adding to our rotation!5 stars

  3. LOVE LOVE LOVE!! I made this the day that I received the recipe. A simple, earthy dish that has so many layers of flavor that you can’t get enough of it!! The presentation in itself a work of art!! Thank you Erin for sharing your passion!5 stars

  4. My family all raised their eyebrows walking through the kitchen when I was making this because of the combination of ingredients. I wasn’t sure myself exactly how it would turn out. I made it as prescribed with the exception of using curly lentil noodles. We were all amazed how YUMMY this was, the combinations were mouth inspiring!!5 stars

  5. Erin! I’ve been a follower for a few years now. Cookbook in hand, website recipes under my belt.. I shared this recipe with the husband the other day and he said, “yum”. I purchased a big bag of fresh brussels sprouts and who decided to make YOUR recipe? My husband. He said, “hey, want me to make your milwaukee girl recipe tonight”? Heck yes! It was so yummy and he did it perfectly. He is in the military and makes his food days in advance for the upcoming work week and the leftovers will serve as his lunch the next few days. Golden! Thanks for making us happy campers.5 stars

  6. Hi Erin,

    Love your recipes~yummmmm and really want to try this one as it’s cold today-hello Fall.

    I only have frozen brussel sprouts- how would I use them in this recipe? I’m concerned they will get mushy. If it wont work would you recommend an alternative?

    1. Hi Shadie! I haven’t tested this recipe with frozen Brussels sprouts, and I am afraid that they might become mushy. The flavors should still be delicious though. If you decide to experiment with it, I’d love to hear how it goes!

      1. Hi Erin,

        Made this tonight with the frozen brussels sprouts- I roasted them for 12 mins then sliced them in half & roasted another 15 mins. They browned nicely but still had a bit of softness- nonetheless it was very tasty. Also used orecchiette, roasted sweet potato, walnuts & dried cranberries- VERY tasty- we had with NY strip and it was plenty. Thank you for another delicious meal…:-)5 stars

  7. This turned out SO GOOD and looked great on the table. It was easy to make with no changes. I’m definitely adding this to my must have recipes!5 stars

  8. Made this last night and it was very tasty, I absolutely loved the blend of flavors! First experience with browned butter. Wow, so good! Brussel sprouts gave me a hard time though, I slightly burned the bottom of my dutch oven at medium high and they weren’t done after 5-6 minutes, despite being thinly cut. After a moment of panic (I’m a novice cook, so these things happen LOL) I resorted to simmering the potatoes/sprouts (covered) in 1/2 cup or so of low sodium chicken broth. That seemed to do the trick but I’m curious if I missed something obvious? I have to perfect this one…I adore brussels and it was so good! Thank you for giving me something to feel passionate about in 2020. It’s a memorable year for sure, but I’ll will also be the year I learned to cook! Happy holidays to you and yours. Love your cookbook, first one on my shelf!5 stars

  9. Just made this tonight, sooo excellent!!! Nutty tasting and full of all kinds of flavors. Thanks again, Erin!5 stars

      1. I used frozen spirals of butternut squash (all I could find at the store) and they cooked down to be mostly invisible but still providing lots of flavor. My husband doesn’t like winter squash, but he never knew it was there! It’s my favorite vegetable, so I’m thrilled to be able to use it. Also my first experience with brown butter sauce, but now it will become a regular thing. I think I’ll also make this recipe without the pasta some time as a wonderful vegie side dish. This recipe goes into our regular rotation along with your Mediterranean Pasta.

    1. Hi Lindsay! I haven’t tested the recipe this way, but you could experiment with it. You may also want to check out my Cauliflower Pasta recipe. I hope this helps!

  10. So good. I used vegan butter which took longer to brown. And didn’t have the nutmeg. I had it with no cheese and added extra lemon to my plate. My husband choose to top it off with Parmesan cheese. We really enjoyed it.

    Thanks5 stars

  11. This is a fantastic recipe! It has such a unique flavor. It’s the perfect fall pasta and I may even make it for a dish to pass at Thanksgiving!5 stars

  12. Yum! Really really good! Fixed this with some fall shaped noodles that I wasn’t really sure what to do with. The brown butter sauce and the thyme really go well with the Brussel sprouts and squash. All that you could want from a fall meal!5 stars

  13. This is so tasty! I was a little hesitant about the mix of flavors, but the dish came out tasting delicious. I couldn’t stop eating it. Thanks Erin!5 stars

  14. Great recipe!! I continue to follow all of your recipes, as they are all so delicious! I love that this recipe has a small prep time, yet it’s full of vegetables, freshness, and easy to make! 5 stars. Thank you for sharing. By the way, I’m making the chickpea recipe tomorrow!5 stars