Spaghetti with brown butter brussels sprouts

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Pasta might not be the first dish that springs to mind at this time of year, but who says you can’t combine it with autumn vegetables? Especially since today is Thanksgiving in the US (Happy Thanksgiving Americans!), so a lot of you will probably have a load of veg left over that you need to find a use for (hint hint, do this).

I enjoyed my roasted brussels sprouts with goat’s cheese, lemon and walnuts so much that I thought I’d give the sprouts another go, and I loved them again. I think I’m officially a convert.

Allllso, how many of you noticed that I spelt brussels sprouts wrong every single time in that post? Turns out ‘brussels’ has an s on the end. It was deliberate though, of course. I was just testing you.


If you haven’t tried brown butter before, you must. It’s like normal butter, but caramelised. Caramelised butter. I know, it sounds made up, but it’s not. It really doesn’t get much better than caramelised butter. Add some toasted pine nuts, sautéed sprouts and some parmesan, and it’s utter heaven.

This whole meal cooks up seriously quickly – the thing that takes the longest is the spaghetti, and that takes what, ten minutes? So it’s quick as well as delicious, and it only has six ingredients – the perfect festive lunch.

Spaghetti with brown butter brussels sprouts

Serves 1

80g spaghetti
100g brussels sprouts
25g butter
10g pine nuts
1tsp fresh lemon zest
1tbsp vegetarian parmesan cheese, grated

Boil the spaghetti according to the instructions on the packet, around 10-12 minutes.

Meanwhile, cut the stalk end off the brussels sprouts, and cut each into quarters along the core. Boil for 3-4 minutes only – they shouldn’t be completely soft.
Melt the butter in a pan, and continue to cook over a medium-low heat for 5 minutes, stirring every so often, until the butter starts to brown. Add the pine nuts and toast for 1 minute, before adding the sprouts and lemon zest. Continue to cook over a medium heat for another few minutes, stirring occasionally to prevent the nuts from burning.

When the pasta is ready, drain it and add it to the sauce. Toss to coat, and serve with parmesan cheese.

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  1. splendid idea! id say this would go great with the lemon garlic broccoli i made, but it was so good it was the only dish that didnt have left overs!

  2. Seriously, brown butter, pasta, parmesan cheese, brussels (I also spelled it that way until I figure it out) sprouts – there is no way that this would not be delicious!

  3. This is too good!
    Brussels Sprouts – are they even from Brussels?
    i know Jerusalem Artichokes aren’t from Jerusalem & they aren’t even Artichokes!
    Well now i have shared some useless factoids with you (its my secret talent) i should say this looks wonderful & unique.

    I could see it almost as a Spaghetti Aglio e Olio – (kind of a garlic infused oil)

    The dyslexic in me always (or most likely the moron) pronounces your page ‘Abuse your Mouche’. I don’t suppose you find that in the least bit funny. Since i have nfi what a ‘Mouche’ is but something about me finds that entertaining.

    Anyway thanks for sharing delicious food …
    I hope you enjoyed this random post

    1. Its a sickness :)

      Whilst your attention is here.
      Might i also add that i am secretly jealous of your foodgawker album.
      Not because the the pictures look wonderful (and they do), but because you have pictures that were actually accepted lol

      I have tried a few and the replies are a bit nonsensical to say the least.
      I shall practice more with my iPotato

    2. It’s not really a secret if you tell me! But yes, Foodgawker have been quite kind to me. Tastespotting, not so much. Keep trying though, I had to submit about 30 before one was accepted. Now when I look back I wonder why I even bothered with the first few, the photos were utterly terrible. Just keep practising!

    3. No one reads blogs though right?
      well not mine at least :D

      I shall take your advice and kill myself in a quick death rather than bare the elongated pain that is waiting for foodgawker approval … i mean practice!
      looking forward to some more food.