Simple Brussels Sprouts And Pesto Pasta Recipe Anyone Can Make

Weeknight dinners demand quick, delectable solutions that wow the taste buds with minimal effort.

This Brussels sprouts and pesto pasta recipe delivers a culinary symphony of flavors in under 30 minutes.

Crispy roasted Brussels sprouts add a nutty crunch to the silky pesto-coated pasta.

Each forkful promises a delightful blend of textures and robust seasonings that dance across your palate.

The combination of earthy vegetables and herbaceous sauce creates a harmonious meal that feels both indulgent and nutritious.

Fresh ingredients transform this simple dish into a restaurant-worthy experience you can easily replicate at home.

Prepare to elevate your dinner game with this irresistible pasta that’s sure to become a new favorite.

Brussels Sprouts Pesto Pasta Perks

• Super easy recipe that comes together in just a few simple steps, perfect for busy home cooks who want a delicious meal without spending hours in the kitchen.
• Brussels sprouts add a powerful punch of nutrients and create a vibrant green texture that transforms an ordinary pasta dish into something special and health-conscious.
• Flexible recipe allows for personal tweaks like adjusting spice levels with red pepper flakes, swapping cheeses, or using different types of pasta to match your taste preferences.
• Minimal cleanup and streamlined cooking process make this dish a winner for weeknight dinners, allowing you to create a restaurant-quality meal without creating a mountain of dishes.

What You Need for Brussels Sprouts Pesto Pasta

• Pasta Shells: A classic pasta shape that perfectly captures and holds the pesto sauce.
• Brussels Sprouts: Thinly sliced or shredded vegetable that adds a hearty and nutritious element to the dish.
• Pesto: A flavorful Italian sauce that provides rich, herbal notes to the pasta.

• Garlic, Red Pepper Flakes: Aromatic ingredients that add depth and a subtle kick to the dish.
• Kosher Salt, Black Pepper: Essential seasonings that balance and highlight the overall flavor profile.

• Olive Oil, Lemon Juice, Parmesan Cheese: Ingredients that bring brightness, richness, and a tangy finish to the pasta.

Steps to Make Brussels Sprouts Pesto Pasta

Step 1: Boil the Pasta

Fill a large pot with water and bring it to a vigorous boil.

Drop in the pasta shells and cook them following the package instructions until they reach that perfect al dente consistency.

Drain the pasta, keeping a small amount of pasta water on hand for potential sauce adjustment.

Step 2: Prepare Brussels Sprouts

Thinly slice the brussels sprouts using a sharp knife or utilize a food processor with a shredding attachment.

This method ensures a delicate texture that will blend seamlessly with the pasta.

Step 3: Sizzle the Sprouts

Warm a large skillet over medium heat.

Pour in olive oil and add the shredded brussels sprouts.

• Red pepper flakes
• Kosher salt
• Black pepper

Saute the sprouts for 3-5 minutes, stirring occasionally until they become tender while maintaining their bright green color.

Step 4: Infuse with Garlic

Introduce minced or grated garlic to the skillet.

Cook for about 30 seconds, allowing the garlic to release its aromatic essence without burning.

The kitchen will fill with an irresistible fragrance.

Step 5: Marry the Ingredients

Combine the cooked pasta with the brussels sprouts in the skillet.

• Pesto
• Fresh lemon juice
• Shredded parmesan cheese

Gently toss everything together, ensuring the pasta is evenly coated with the vibrant pesto.

Step 6: Final Touch and Serve

Taste the dish and adjust the seasoning as needed.

Add a bit more salt or pepper to suit your preference.

Plate the pasta and sprinkle additional parmesan cheese if desired.

Dive into this delectable creation and savor every bite!

Handy Hints for Brussels Sprouts Pesto Pasta

• Use a sharp knife or food processor to thinly shred brussels sprouts for even cooking and better texture.
• Sauté brussels sprouts over medium heat for 3-5 minutes to maintain their vibrant green color and tender crispness.
• Add minced garlic for just 30 seconds to release its aroma without burning, ensuring a fragrant base.
• Save some starchy pasta water to help loosen the sauce if it becomes too thick when mixing ingredients.
• Taste and adjust seasoning before serving, and don't hesitate to add an extra sprinkle of parmesan for more flavor.

Storage and Reheat Tips for Brussels Sprouts Pesto Pasta

• Store leftovers in an airtight container for 3-4 days. Cool pasta completely before sealing to prevent moisture buildup and soggy texture.
• Transfer pasta to freezer-safe container, removing as much air as possible. Freeze up to 2 months. Pesto-based dishes may slightly separate when thawed.
• Place pasta in microwave-safe dish, sprinkle few drops of water to prevent drying. Heat in 30-second intervals, stirring between each to distribute warmth evenly. Stop heating once pasta reaches desired temperature.
• Warm pasta in skillet over medium-low heat. Add splash of water or extra olive oil to restore moisture. Stir gently to prevent sticking and ensure even heating. Cook for 3-5 minutes until thoroughly warmed.

Pairings for Brussels Sprouts Pesto Pasta

• Pair Perfectly with Wine: Choose a crisp, acidic white wine like Sauvignon Blanc or Pinot Grigio that cuts through the richness of pesto and complements the brussels sprouts' earthy flavor.
• Protein Partner: Add grilled chicken or seared shrimp to boost protein content and create a more substantial meal that balances the pasta's lightness.
• Fresh Side Salad: Create a zesty arugula salad with lemon vinaigrette to enhance the dish's bright, tangy notes and provide a refreshing contrast to the creamy pesto pasta.
• Textural Crunch Topper: Sprinkle toasted pine nuts or breadcrumbs over the pasta to introduce a delightful crunch that elevates the overall eating experience and adds nutty depth.

Pesto Pasta Recipe Variations with Brussels Sprouts

• Low-Carb Zucchini Noodle Version: Replace pasta shells with spiralized zucchini noodles for a lighter, gluten-free alternative that maintains the same delicious flavor profile.
• Vegan Nutritional Yeast Swap: Substitute parmesan cheese with nutritional yeast and use a plant-based pesto made from nuts and herbs to create a completely dairy-free meal.
• Keto-Friendly Cauliflower Base: Use riced cauliflower instead of pasta to reduce carbohydrates while keeping the brussels sprouts and pesto sauce as the star ingredients.
• Protein-Packed Quinoa Option: Swap pasta shells with cooked quinoa for an added protein boost and a nutty undertone that complements the pesto perfectly.

FAQs

• Are brussels sprouts healthy?

Brussels sprouts are nutritional powerhouses packed with vitamins K and C, fiber, and antioxidants. They support heart health, aid digestion, and help reduce inflammation in the body.

• Can I use frozen brussels sprouts for this recipe?

Fresh brussels sprouts work best, but if using frozen, thaw them completely and pat dry before shredding. Frozen sprouts might release more moisture, so adjust cooking time accordingly.

• What if I dont have pesto?

You can substitute pesto with a quick homemade version using basil, olive oil, pine nuts, garlic, and parmesan. Alternatively, use alfredo sauce or a simple olive oil and herb mix for a similar flavor profile.

• Is this recipe vegetarian?

Yes, this brussels sprouts and pesto pasta is vegetarian. It contains no meat, making it a great option for vegetarian diets. Just ensure your parmesan cheese is made without animal rennet if you want a strictly vegetarian meal.

Brussels Sprouts And Pesto Pasta Recipe

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4.9 from 18 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Savory pesto pasta with crispy brussels sprouts brings Italian-inspired comfort to your dinner table. Fresh ingredients and simple techniques combine for a delightful meal you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 12 ounces (340 grams) brussels sprouts
• 8 ounces (226 grams) uncooked pasta shells or similar shape/size, gluten free if needed
• 3 tablespoons (45 milliliters) pesto

Seasonings and Aromatics:

• 1 clove garlic, grated or minced
• 1/4 teaspoon red pepper flakes
• Kosher salt
• Fresh ground black pepper

Finishing Ingredients:

• 1 lemon, juiced
• 1/4 cup (30 grams) shredded parmesan cheese

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Instructions

1. Fill a large pot with water and bring to a vigorous boil over high heat. Add pasta shells and cook until al dente, following package instructions. Drain pasta, reserving a small amount of starchy cooking water for potential sauce adjustment.
2. Prepare brussels sprouts by thinly slicing them using a sharp knife or utilizing a food processor’s shredding attachment for quick, uniform cuts.
3. Warm a large skillet over medium heat. Pour olive oil and add shredded brussels sprouts. Incorporate red pepper flakes, kosher salt, and black pepper. Saute for 3-5 minutes, stirring intermittently until sprouts become tender yet maintain a vibrant green color.
4. Introduce minced garlic to the skillet, cooking for approximately 30 seconds. Ensure garlic releases its aromatic essence without burning, creating a fragrant base.
5. Transfer cooked pasta into the skillet with sauteed brussels sprouts. Incorporate pesto and fresh lemon juice, distributing evenly. Sprinkle shredded parmesan cheese throughout the mixture. Gently toss ingredients until pasta is thoroughly coated with pesto.
6. Taste the dish and fine-tune seasoning with additional salt or pepper as desired. Plate the pasta and garnish with extra parmesan cheese for an indulgent finishing touch.

Notes

• Slice brussels sprouts uniformly to ensure even cooking and consistent texture throughout the dish.
• Use freshly grated parmesan for maximum flavor intensity and smoother melting compared to pre-packaged cheese.
• Customize pasta thickness based on dietary preferences, swapping traditional wheat pasta for gluten-free or whole wheat alternatives.
• Adjust red pepper flakes quantity to control spice level, making the dish mild or fiery according to personal taste preferences.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 365
• Sugar: 2 g
• Sodium: 250 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 6 g
• Protein: 12 g
• Cholesterol: 10 mg