This roasted Brussels sprouts pasta is a quick and easy dinner that’s ready in under an hour. Made with simple ingredients and packed with flavor, it’s a perfect meatless meal for busy weeknights, vegetarian dinners, or a healthy holiday side dish.

Suitable for vegetarian diets.

Close-up of pasta with Brussels sprouts and grated cheese in a pan with a fork.

Table of Contents

Brussels Sprouts Pasta

Meatless Monday has become a weekly goal in our house. And this pasta makes it onto rotation again and again. Who said veggies have to be boring? And if you have not ventured into making Brussels sprouts, then you are in for a treat.

These Smashed Brussel Sprouts are really good too. Our Sunday lunches are always filled with veggies, so we have made a conscious effort to explore different veggies and add them to our weekly meals.

Here are some of our favorite veggie additions: Veggie Pinwheels, Chopped Rainbow Veggie Salad, and Rainbow Hummus Veggie Wrap. Incorporating them into daily meals is a lot easier than you think.

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Why Make This Recipe

Quick to make – This restaurant-quality dish is ready in an hour. Guests or your family will think you slaved over the stove for hours.
Tasty – It has intricate flavors that combine for a flavor bomb.
Veggie packed – It’s an easy way to get more veggies in your meals.

Fork twirling Brussels sprouts pasta in a white skillet.

Ingredients Notes

Olive oil – This pantry staple brings everything together. Use a quality extra virgin olive oil for the best flavor in both roasting and sautéing.
Brussels sprouts – Choose fresh, green sprouts with tight leaves. When roasted, they become deliciously crispy and caramelized. Frozen is an option, but they will not be as crispy.
Salt and pepper – Enhances every layer of flavor in the dish. Season as you go to your taste.
Fettuccine – This flat, ribbon-like pasta is ideal for soaking up sauces. Any pasta brand you love will work here.
Pasta cooking water – Don’t toss it! It’s liquid gold. The starchy water from your pasta pot helps create a silky, cohesive sauce.
Walnuts – A quick toast brings out their nutty richness and adds crunch to each forkful.
Panko – These airy breadcrumbs toast up beautifully and have a light, crispy topping. You can use standard breadcrumbs; it’s your choice.
Garlic – Fresh garlic adds depth. It’s used in a few different ways here to build layers of flavor.
Smoked paprika – A little goes a long way. This smoky spice gives the pasta a bit of warmth.
Parmesan – Sharp, salty, and savory. A generous sprinkle (or more) takes this dish up a notch. Freshly grated is best.
Lemon – You’ll use both the juice and zest. I prefer using fresh, but you can use bottled lemon juice.
Parsley – Great to add some parsley to finish off the dish.

Handy Tip: Use Good Kitchen Tools!

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How To Make Brussel Sprouts Pasta

Get the complete ingredients list and instructions from the recipe card below

Preheat your oven to 375 degrees F. Arrange the halved Brussels sprouts in a single layer on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast for 10–15 minutes, flipping halfway through, until golden brown and crispy on the edges. Remove from the oven and set them aside.

Toast the Walnuts

Place a dry skillet over medium heat. Add the chopped walnuts and toast them for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a small bowl and set aside.

Make the Garlicky Breadcrumbs

Using the same skillet, add a bit of olive oil over low to medium heat. Sauté one minced garlic clove for 1–2 minutes, just until fragrant. Add the panko breadcrumbs and stir to coat in the garlic oil. Raise the heat slightly and cook for 4–5 minutes, stirring often, until golden and crisp. Season with a pinch of salt, then transfer to a separate bowl.

Collage showing how to make brussels sprout pasta.

Cook the Pasta, Combine, and Serve

Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, according to package instructions. Before draining, reserve ½ cup of pasta water.
In your skillet, heat a bit more olive oil over low to medium heat. Add the remaining minced garlic and smoked paprika. Cook for 1–2 minutes to bloom the flavors. Add in the cooked fettuccine and stir to coat in the garlicky oil. Pour in the reserved pasta water and raise the heat to medium. Add grated Parmesan and toss again until the sauce thickens slightly and clings to the pasta.
Gently fold in the roasted Brussels sprouts. Top with toasted walnuts, garlicky breadcrumbs, fresh lemon juice and zest, and a sprinkle of chopped parsley. Serve warm with extra Parmesan if desired.

Collage showing how to make veggie pasta.

Bintu’s Tips for Success

I find it easiest to toast walnuts directly on the stove. You do not need to add any oil to your skillet. Watch them closely and stir often as they burn easily.
Cook the pasta al dente so that it doesn’t become mushy.
The pasta water is a vital ingredient in the dish. Don’t skip it.
A squirt of fresh lemon juice over the final dish completes it.

Prep and Storage

Storage – I prefer making this dish fresh and eating it. You can, however, store leftovers tightly covered in the fridge for 1-2 days. If planning to store leftovers, I recommend keeping the garnishes separated so that you can add them fresh after reheating the pasta. Reheat it in a skillet on the stove over medium heat.

Plate of Brussels sprouts pasta with walnuts, cheese, and fresh parsley.

More Brussel Sprouts Recipes

Plate of fettuccine pasta with roasted Brussels sprouts, lemon slices, grated cheese, and chopped parsley.

Thank you for reading my Brussel sprouts pasta recipe post. And please come visit again as I continue to slice, dice, and dream up affordable air fryer recipes, Instant Pot recipes, Southern recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Brussel Sprouts Pasta

Brussels Sprouts Pasta

Why Make This Recipe