If you’ve been searching for the perfect cozy fall dinner that feels both indulgent and wholesome, I can’t recommend this Brussels Sprouts Pasta with Brown Butter Recipe enough. Seriously, it’s one of those dishes I make when I want something special but without a fuss. You’ll find that the nutty brown butter combined with caramelized Brussels sprouts, sweet butternut squash, and tart dried cherries makes for an insanely flavorful pasta that’s surprisingly easy to pull off. Stick with me here—I promise you’re going to love it.

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Why You’ll Love This Recipe

Unexpected Flavor Combo: Brown butter elevates the earthy Brussels sprouts and sweet squash to something truly special.
Simple Yet Impressive: It looks and tastes like a gourmet dish, but is surprisingly easy to make on a weeknight.
Seasonal Goodness: Perfect warm-weather or autumn meal that feels hearty but fresh.
Nutritionally Balanced: Pasta, veggies, nuts, and fruit join forces for a satisfying and nourishing dish.

A large black pot filled with a colorful mix of farfalle pasta and small pieces of roasted orange sweet potatoes spread all over. Bright green Brussels sprouts cut in halves and small dark purple dried berries are scattered inside. There are bits of chopped pecans and a light sprinkle of grated cheese on top, with little green herb leaves spread around. In the pot, a wooden spoon rests on the food, and the scene is set on a white marbled surface, with some pecans and a small bowl of grated cheese nearby. A white cloth with a red stripe is partially visible next to the pot. Photo taken with an iphone --ar 2:3 --v 7 - Brussels Sprouts Pasta with Brown Butter, Brussels sprouts pasta, fall pasta recipes, cozy vegetable pasta, caramelized Brussels sprouts recipes

Ingredients You’ll Need

Each ingredient in this Brussels Sprouts Pasta with Brown Butter Recipe plays a vital role, balancing texture and flavor. When you shop, look for fresh Brussels sprouts that aren’t leafy, a small butternut squash for sweet cubes, and good-quality butter to get that perfect brown butter flavor.

Flat lay of raw pecans in a small white ceramic bowl, a handful of fresh Brussels sprouts trimmed and thinly sliced, roughly cubed bright orange butternut squash pieces in a small white bowl, a small white bowl with golden extra-virgin olive oil, a small white bowl containing a stick of unsalted butter, whole uncracked brown eggs with smooth clean shells, a few sprigs of fresh thyme, a small white bowl with dried dark red cherries, small white bowl with freshly squeezed pale yellow lemon juice, a small white bowl with freshly grated Parmesan cheese, a cluster of uncooked whole wheat penne pasta, a small white bowl holding kosher salt crystals, and a small white bowl with ground black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Brussels Sprouts Pasta with Brown Butter, Brussels sprouts pasta, fall pasta recipes, cozy vegetable pasta, caramelized Brussels sprouts recipes

Pecans: Toasted to add crunch and a warm nutty flavor that pairs beautifully with the brown butter.
Whole wheat pasta: I love using orecchiette or farfalle because they hold bits of sauce and veggies well, but any short pasta works.
Extra-virgin olive oil: Helps sauté the veggies gently before the butter takes over.
Butternut squash: Adds natural sweetness and a creamy contrast to the Brussels sprouts’ slight bitterness.
Kosher salt and black pepper: Essential for seasoning, don’t skip or skimp!
Brussels sprouts: Trimmed and thinly sliced so they cook evenly and crisp up nicely.
Unsalted butter: The star for that luscious brown butter sauce.
Fresh thyme: Offers an earthy herb note that complements the sweetness and nuttiness.
Ground nutmeg: Just a pinch adds warmth without overpowering anything.
Lemon juice: Brightens the dish and balances richness.
Dried cherries or cranberries: Provide a tart pop that wakes up your palate.
Parmesan cheese: Finish with this for savory umami and creaminess.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Brussels Sprouts Pasta with Brown Butter Recipe is how easy it is to make your own. Feel free to swap in ingredients you have on hand or to tweak it for dietary needs—I’ve found it rewarding to experiment a bit.

Use walnuts or almonds instead of pecans: I tried walnuts once, and it brought a slightly earthier crunch that no one minded at all.
Gluten-free pasta: I’ve made it with chickpea pasta and it works well, just watch cooking time since it can be delicate.
Swap dried cherries for raisins or chopped dried apricots: For a different sweet touch that pairs beautifully with brown butter.
Add protein: Toss in cooked chicken, crispy pancetta, or even some toasted chickpeas for more heft.

How to Make Brussels Sprouts Pasta with Brown Butter Recipe

Step 1: Toast the pecans

Preheat your oven to 350°F. Spread ½ cup raw pecans out evenly on an ungreased rimmed baking sheet. Bake them for 8 to 10 minutes until they’re fragrant and lightly toasted, tossing once halfway through to ensure even browning. Set a timer here because nuts can go from toasted to burnt in a blink, and burnt nuts might ruin the whole dish.

Step 2: Cook the pasta

Bring a large pot of salted water to a boil and cook your whole wheat pasta according to package directions until al dente. Drain it well and set aside, but don’t worry if it’s a touch undercooked—that way it won’t turn mushy once you mix it with the sauce and veggies later.

Step 3: Sauté butternut squash and Brussels sprouts

In a large deep skillet or Dutch oven, heat a tablespoon of extra-virgin olive oil over medium-high heat. Add the cubed butternut squash and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Sauté just until the squash begins to soften—about 2 minutes. Then add the thinly sliced Brussels sprouts. Keep cooking for 5 to 6 minutes, letting the edges crisp up beautifully. Stir occasionally, but not constantly—you want those little crispy bits that make all the difference!

Step 4: Brown the butter

This is where the magic happens. In a small light-colored saucepan, melt 8 tablespoons of unsalted butter over medium-low heat. Keep a close eye as it melts—first it will foam and crackle, then turn clear golden, and finally start toasty brown with fragrant browned bits. Give the pan a gentle swirl a few times to prevent burning. When the butter smells warm and nutty and the bits at the bottom look like toasted pecans, remove it immediately from heat and pour it into a heat-safe bowl. This step fills your kitchen with incredible aroma and adds rich depth to the pasta.

Step 5: Combine and finish

Add the cooked pasta straight into the skillet with your veggies. Pour the browned butter over everything. Toss in a teaspoon of fresh chopped thyme, a pinch of ground nutmeg, a tablespoon of fresh lemon juice, half a cup of dried cherries or cranberries, the toasted pecans, and half of the grated Parmesan cheese. Stir to combine, taste, and season with extra salt or pepper if you think it needs a little more punch. Serve piping hot with the remaining Parmesan sprinkled on top.

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Pro Tips for Making Brussels Sprouts Pasta with Brown Butter Recipe

Watch Your Butter Closely: Brown butter can burn easily, so stay near the stove and watch for that perfect nutty aroma and pecan-color to know when to pull it off the heat.
Slice Brussels Sprouts Thin: Thin slices cook evenly and develop those delicious crispy edges—no one wants soggy sprouts in their pasta.
Toast Nuts Separately: Even though they bake quickly, toasting pecans ahead locks in flavor and crunch.
Don’t Over-Stir the Veggies: Letting some Brussels sprouts sit undisturbed lets them caramelize and crisp up, adding so much texture.

How to Serve Brussels Sprouts Pasta with Brown Butter Recipe

A large silver pan filled with a colorful pasta dish featuring three layers: the bottom layer has light brown farfalle pasta with smooth, slightly shiny texture; the middle layer contains bright orange small cubed roasted vegetables and sliced green brussels sprouts, some with charred marks, scattered evenly; the top layer is sprinkled with chopped dark brown pecans, black dried fruit pieces, small green herb leaves, and a light dusting of finely grated white cheese. A wooden spoon with a rounded bowl sits inside the pan. The pan rests on a black wire rack with a white cloth with red stripes on the side, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Brussels Sprouts Pasta with Brown Butter, Brussels sprouts pasta, fall pasta recipes, cozy vegetable pasta, caramelized Brussels sprouts recipes

Garnishes

I usually add a little extra freshly grated Parmesan and a sprinkle of chopped fresh thyme right before serving—it adds fresh flavor and a nice pop of green. Sometimes, I’ll zest a bit of lemon on top for even more brightness. Toasted pecans sprinkled back on just before serving keep the crunch alive and make it look beautiful, too.

Side Dishes

This pasta is a substantial enough meal on its own, but on colder days I like to serve it with a crisp green salad dressed lightly with lemon vinaigrette or some roasted garlic bread to sop up all those buttery bits.

Creative Ways to Present

For dinner parties, I’ve served this Brussels Sprouts Pasta with Brown Butter Recipe in shallow bowls with a drizzle of extra brown butter around the edges and a few whole toasted pecans artfully scattered. Adding edible flowers or microgreens on top made it feel fancy and festive. It’s a real showstopper without extra fuss!

Make Ahead and Storage

Storing Leftovers

Leftover pasta keeps really well in an airtight container in the fridge for up to 3 days. I like to store the Parmesan cheese separately and sprinkle it on fresh when reheating.

Freezing

I haven’t frozen the whole dish myself because the tender vegetables and butter sauce can change texture, but you could freeze the toasted pecans and pasta separately. If you try freezing the full dish, just expect the texture to soften slightly.

Reheating

The best way I’ve found to reheat Brussels Sprouts Pasta with Brown Butter Recipe is gently on the stovetop over low heat. Add a splash of water or broth to loosen up the sauce and toss constantly until warmed through. Microwave works in a pinch, but the stovetop keeps it tasting fresh.

FAQs

Can I use other nuts instead of pecans in this Brussels Sprouts Pasta with Brown Butter Recipe?

Absolutely! Walnuts, almonds, or even hazelnuts can be wonderful substitutes. Just toast them lightly to bring out their flavor and crunch. Each will give a slightly different nutty note, so feel free to experiment based on your preferences or what you have in your pantry.
What’s the best way to tell when brown butter is perfectly browned?

Brown butter will first melt and foam, then clear up and start crackling. Watch closely for a golden color and a rich nutty aroma. The tiny browned bits on the pan bottom will look like toasted pecans. Once you notice that, take it off the heat to avoid bitterness from burning.
Can I make this Brussels Sprouts Pasta with Brown Butter Recipe vegan?

Yes! Swap the butter with a plant-based butter substitute and use nutritional yeast in place of Parmesan for that cheesy flavor. Skip the Parmesan altogether or try a vegan cheese alternative. Keep in mind the flavor won’t be exactly the same, but still delicious.
How do I prevent the Brussels sprouts from becoming soggy?

Make sure to slice them thinly and cook them over medium-high heat, letting them sit undisturbed long enough to brown and crisp on the edges. Stir occasionally, but not constantly. This method gives the sprouts a lovely crisp-tender texture.

Final Thoughts

This Brussels Sprouts Pasta with Brown Butter Recipe truly feels like a hug on a plate. I still remember the first time I made it and how the whole house filled with that amazing nutty butter aroma. My family goes crazy for it every time, and I love how it makes those simple ingredients sing together. If you want a comforting yet fresh pasta that’s easy to whip up and a little unexpected, give this a try—you’ll be so glad you did.