Brussels Sprout Pasta is the perfect way to use up seasonal sprouts in an easy, tasty 1-pot recipe! Brussel sprouts are cooked until they're just the right amount of tender, then tossed into pasta made with a simple cream alfredo sauce.
Think you don't like sprouts? Well, you just have had them cooked the right way!
You're going to love them in this easy creamy Brussels Sprout Pasta in a simple alfredo sauce.
Brussels sprouts are a popular vegetable in my house. They are a great source of fiber and vitamins A and C, and they are delicious when cooked properly.
I love to cook them in a variety of ways and one of my favorite ways is to add them to a simple pasta dish.
For this recipe, you'll saute fresh brussels sprouts in a pan with fresh garlic and onion until fragrant.
Water and stock get added to the mix along with pasta to cook until fork tender.
Then, you'll make a simple creamy alfredo by adding a touch of cream and freshly grated parmesan cheese.
This vegetarian pasta dish can be served with your favorite protein as a main meal or as a comforting side dish that's healthy and flavorful too!
Be sure to also try Balsamic Roasted Brussels Sprouts, Roasted Frozen Brussels Sprouts, Creamy Filo Brussels Sprout Pie, and even a Shaved Sprout Salad! These winter vegetables are surprisingly versatile!
Why You'll Love This Recipe
- A unique way to add brussel sprouts to your diet that's comforting and delicious.
- It's an easy 1-pot pasta dish.
- Brussel Sprout Pasta Alfredo is super tasty and easy to make!
- A simple, tasty way to use up seasonal Brussels Sprouts.
- The entire dish takes less than 30 minutes to get on the table.
- You can customize it by using any pasta you enjoy.
- The ingredients are simple, budget-friendly, and can be found anywhere.
You only need simple ingredients to make this easy dish of Brussels sprouts and pasta!
- Brussels Sprouts - The main vegetable in this dish, brussels sprouts add nutrition, texture, and flavor.
- Olive Oil - Used to saute the vegetables and bring out their natural flavors.
- Onion & Garlic - This vegetarian pasta dish pairs well with the bold flavors of sauteed onion and garlic.
- Pasta - We used tagliatelle in this recipe, but you can use any pasta you enjoy.
- Vegetable Stock & Water - Used to cook the pasta and add even more vegetable flavor.
- Red Pepper Flakes - Adds a light kick of spice that pairs well with the flavors of the dish.
- Heavy Cream - Makes up the bulk of the rich and creamy alfredo sauce.
- Grated Parmesan Cheese - Adds a salty and cheesy flavor that rounds out the dish nicely.
Please see the recipe card below for quantities.
Wondering how to make this Brussels Sprouts Pasta recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Cook the vegetables: Add the olive oil to a large pot and turn the heat to medium-low. Once the oil is heated through, add the onions and brussels sprouts. Saute for 7-10 minutes or until they begin to soften and brown. Then, add the garlic in the last minute of cooking.
Cook the pasta: To the vegetable mixture, add the stock, water, and red pepper flakes. Give it a stir and cover with a lid. Cook the pasta for 12 minutes or until the pasta is cooked through.
Add the cream and cheese: To the cooked pasta and veggies, add the cream and parmesan cheese. Stir until a creamy sauce is formed. Taste and add salt and pepper if desired. Serve warm.
The cooking time for the pasta will depend on what type you use. Use the box instructions as a guide and stir and check regularly when cooking.
If you're not a fan of spicy foods, omit the red pepper flakes or reduce the amount to your personal tastes.
When preparing the brussels sprouts, cut large ones in quarters and smaller ones in half. This will help them cook evenly.
Add the garlic to the saute mixture last to make sure it doesn't burn. Burnt garlic can add a bitter flavor to the dish.
Try this Brussels Sprout Pasta with your favorite variety of pasta noodles!
Cook this dish in Mushroom Stock instead of vegetable stock for a bold umami flavor.
Stir in some Chili Garlic Oil for a spicy kick with even more garlic flavor.
Try adding smoked paprika, smoked salt, or a dash of liquid smoke for a bold smoky flavor.
Add in some roasted cherry tomatoes or red peppers for sweetness and acidity.
Swap out the parmesan cheese for pecorino romano or asiago for a different flavor profile.
Stir in some spinach at the end for more green goodness.
Try adding roasted butternut squash, broccoli florets, chopped carrots, cauliflower rice (after the pasta is done cooking), mushrooms, and asparagus to this recipe for an additional nutrient and flavor boost.
Storing: To store any leftovers, keep them in an airtight container for up to five days. Make sure the pasta is completely cooled before storing.
Reheating: Reheat any leftovers in a skillet over low heat or in the microwave until warmed through. Reheat completely and stir often so the sauce doesn't separate from the pasta.
Freezing: Unfortunately, we do not recommend freezing this recipe. The vegetables will lose their texture and the pasta may become mushy once thawed.
You can, but they need to be thawed first and thawed brussels sprouts are already mushy which will change the texture of them in the pasta dish. For best results, use fresh.
Yes, you can use gluten-free pasta in this recipe. Be sure to check the box for cooking instructions as they may vary from wheat pasta or other types.
Yes. To make this dish vegan and dairy-free, use a plant-based cream (like soy or oat) and omit the parmesan cheese.
More Brussels Sprouts recipes
- Roasted Frozen Brussels Sprouts
- Roasted Brussels Sprouts Christmas Tree
- Creamy Brussels Sprouts Filo Pie
- Roasted Brussels Sprouts
More Pasta Recipes
I hope you love making this easy Brussels Sprout Pasta recipe. Be sure to check out these other easy pasta recipes too!
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Brussels Sprouts Pasta
- 1 tablespoon extra-virgin olive oil
- 2 cups Brussels sprouts trimmed and halved or quartered if large (225g)
- 1 small onion diced
- 3 garlic cloves minced
- 10 ounces tagliatelle or other pasta (285g)
- 2 ½ cups vegetable stock (600ml)
- 1 ½ cups water (350ml)
- 1 pinch red pepper flakes
- ¾ cup heavy cream (double cream) (180ml)
- ¼ cup freshly grated parmesan cheese plus more for serving (25g)
- Heat the oil in a large pot over a medium/low heat, then add the onion and brussels sprouts and cook, stirring often for 7-10 minutes or until soft and beginning to brown.
- Add the garlic and cook for a further minute.
- Add the pasta, stock, water and red pepper flakes, and cook, covered with a lid, stirring regularly for 12 minutes or until the pasta is cooked.
- Stir in the cream and parmesan and cook for a further minute.
- Taste and season with salt and pepper if desired. Serve and enjoy!
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.