Brussels Sprouts Pasta with Brown Butter
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with roasted Brussels sprouts, butternut squash, and brown butter sauce with lemon and thyme. A cozy, all-in-one vegetarian main with nutty flavors and seasonal vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup raw pecans
- ½ pound short whole wheat pasta of choice: (orecchiette, farfalle, penne, or rotini (or whatever shape you like))
- 1 tablespoon extra-virgin olive oil
- 3 cups ½-inch cubed butternut squash (about 1 small squash that’s roughly 1 pound; if you have extra, save it for another time)
- ½ teaspoon kosher salt (plus additional to taste)
- ¼ teaspoon ground black pepper (plus additional to taste)
- 1 pound Brussels sprouts (ends trimmed and thinly sliced)
- 8 tablespoons unsalted butter (1 stick)
- 1 teaspoon chopped fresh thyme
- ⅛ teaspoon ground nutmeg
- 1 tablespoon freshly squeezed lemon juice
- ½ cup dried cherries or cranberries
- ⅓ cup grated Parmesan cheese (divided)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 438mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1243mg
- Calcium
- 201mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.