Brown Butter Pasta With Shaved Brussels Sprouts Recipe: A harmonious mix of nutty brown butter, delicate pasta, and bright shaved Brussels sprouts will take your taste buds to a whole new level. This recipe goes beyond the ordinary.
Brown Butter Pasta With Shaved Brussels Sprouts Recipe
It creates a symphony of tastes and textures that take a simple pasta dish to a whole new level. Let’s go on a culinary adventure together as we look at how to make this delicious Brown Butter Pasta with Shaved Brussels Sprouts. It’s great for both casual weeknight dinners and fancy events.
Ingredients
1 pound Brussels sprouts
8 ½ ounces orecchiette pasta
6 tablespoons butter
1 tablespoon olive oil
4 shallots, sliced
3 garlic cloves, sliced
¾ cup roasted almonds, roughly chopped
1 cup grated Parmesan, divided
¾ cup finely chopped fresh parsley leaves + ¼ cup whole fresh parsley leaves, divided
½ teaspoon salt
¼ teaspoon ground black pepper
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Instructions
- Get the ingredients ready: Cut the Brussels sprouts into thin slices after trimming them.
- Cut the fresh parsley into small pieces to serve as a garnish and grate the Parmesan cheese. Having all of the ingredients ready to go speeds up the cooking process.
- To cook the pasta, heat up a large pot of salted water. After you add the pasta, cook it according to the directions on the package until it’s al dente.
- The slightly firm texture of al dente pasta makes it the perfect addition to any dish. When the pasta is done, drain it and set aside about 1/2 cup of the pasta water.
- Get the pan hot over medium-low heat while the pasta is cooking. This will help the butter brown. Add the unsalted butter and swirl the pan around a few times to help it melt.
- It will foam up and turn a golden brown colour as the butter melts. This step gives the dish a rich, nutty flavour that makes it more complex.
- Add Garlic: When the butter turns golden brown, add the garlic that has been chopped.
- Be careful not to let the garlic burn as you cook it for about a minute until it smells good. The garlic gives the dish more depth of flavour by adding to its smell.
- Sauté the Brussels Sprouts Put the shaved Brussels sprouts in a pan with onion and brown butter.
- For three to four minutes, until they are soft but still bright green, sauté the Brussels sprouts.
- Because they are cooked for such a short time, they stay fresh and crispy, giving each bite a great texture.
- Put Brussels sprouts and cooked pasta together: Put the cooked pasta and Brussels sprouts in the same skillet.
- Mix all the flavours together and coat the pasta in the rich brown butter sauce by tossing it all together.
- If the pasta seems too dry, add a splash of the pasta water that you saved until you get the right consistency.
- Put the garnishes on top and season to taste. Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using).
- The red pepper flakes add a hint of heat, and the Parmesan cheese adds a savoury umami note. For a splash of colour and freshness, top the dish with chopped parsley that you just picked.
Nutrition
- Calories per Serving 806
- Total Fat 44.9 g
- Saturated Fat 18.0 g
- Trans Fat 0.0 g
- Cholesterol 71.1 mg
- Total Carbohydrates 73.3 g
- Dietary Fiber 11.4 g
- Total Sugars 10.2 g
- Sodium 777.0 mg
- Protein 32.6 g
