Brown Butter Pasta With Shaved Brussels Sprouts Recip

Tanika Douglas' recipe for brown butter pasta with shaved Brussels sprouts combines nutty brown butter, sauteed Brussels sprouts, and orecchiette pasta for a delicious and comforting dish. 

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



Cut the Brussels sprouts into thin slices and discard the ends. Orecchiette should be al dente after 8 minutes in boiling water. 

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After draining the orecchiette and setting it aside, set aside one cup of the pasta water. 

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Add butter to a large pan over medium heat while the pasta cooks. Cook 2 minutes until foamy and golden brown. 

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Simmer olive oil and shaved Brussels sprouts for 5 minutes, stirring occasionally, until caramelized and golden brown around the edges.

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After adding the shallots and garlic, continue to cook for an additional five minutes, or until the shallots have become translucent and soft. 

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Combine cooked orecchiette, pasta water, almonds, half Parmesan, ¾ cup chopped parsley, salt, and pepper. 

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Stir over heat until well combined and pasta water is absorbed.Portion pasta into bowls. 

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Before serving, arrange the remaining Parmesan cheese and parsley leaves as a garnish.

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