Brussels Sprouts Parmesan Pasta

Brussels Sprouts Parmesan Pasta is a simple yet delicious dish that turns crispy shredded Brussels sprouts and savory Parmesan into a comforting, flavorful pasta you’ll crave any night of the week. It’s easy to make, ready in under 30 minutes, and the perfect way to sneak in extra veggies without sacrificing flavor.

Why You’ll Love This Recipe

You’ll love this Brussels Sprouts Parmesan Pasta because it’s fresh, hearty, and packed with satisfying textures. The Brussels sprouts get beautifully caramelized and slightly crispy, while the Parmesan cheese adds rich, salty goodness. It’s an easy weeknight meal that feels a little fancy but comes together with pantry staples and minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (spaghetti, linguine, or your favorite)
• Fresh Brussels sprouts, trimmed and thinly sliced or shredded
• Olive oil
• Garlic, minced
• Lemon zest and juice
• Grated Parmesan cheese
• Crushed red pepper flakes (optional)
• Salt
• Black pepper
• Fresh parsley, chopped (optional)

Directions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shredded Brussels sprouts and cook for 6–8 minutes, stirring occasionally, until they’re caramelized and crisp-tender.
3. Add minced garlic and cook for another 1–2 minutes until fragrant.
4. Add cooked pasta to the skillet with the Brussels sprouts. Toss well, adding reserved pasta water a little at a time until the sauce lightly coats the noodles.
5. Remove from heat and stir in grated Parmesan, lemon zest, and a squeeze of lemon juice. Season with salt, black pepper, and red pepper flakes if using.
6. Garnish with extra Parmesan and fresh parsley before serving.

Servings and timing

This recipe serves about 4 people and takes about 10 minutes to prep and 15–20 minutes to cook.

Variations

• Add crispy pancetta or bacon for extra flavor.
• Use whole-wheat or gluten-free pasta if you prefer.
• Add toasted pine nuts or chopped walnuts for crunch.
• Stir in a splash of cream for a richer sauce.
• Top with a fried or poached egg for a hearty twist.

Storage/Reheating

Store leftover Brussels Sprouts Parmesan Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or warm in the microwave until heated through.

FAQs

Do I have to shred the Brussels sprouts?

Shredding helps them cook quickly and get crispy, but you can thinly slice them instead.

Can I use frozen Brussels sprouts?

Fresh is best for caramelization, but thawed and well-drained frozen sprouts can work in a pinch.

What’s the best pasta for this recipe?

Long noodles like spaghetti or linguine work great, but any pasta shape will do.

How do I keep the pasta from getting dry?

Reserve some pasta water — it helps create a silky sauce that clings to the noodles.

Can I make it vegan?

Yes! Use a dairy-free Parmesan alternative or nutritional yeast for cheesy flavor.

Can I add protein?

Absolutely — grilled chicken, shrimp, or crispy bacon are delicious additions.

Is this recipe kid-friendly?

Yes! The caramelized Brussels sprouts are mild and pair perfectly with cheesy pasta.

Can I prep the Brussels sprouts ahead of time?

Yes, shred them up to 2 days in advance and store in the fridge.

What cheese works best?

Freshly grated Parmesan gives the best flavor, but Pecorino Romano is a great swap.

What should I serve with Brussels Sprouts Parmesan Pasta?

A simple green salad and garlic bread make a perfect meal.

Conclusion

Brussels Sprouts Parmesan Pasta is a fresh, comforting dish that proves veggies and pasta are a match made in heaven. With crisp-tender Brussels sprouts, bright lemon, and lots of Parmesan, this easy meal is sure to become a weeknight favorite. Give it a try and enjoy every flavorful, cheesy bite!

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