Prep Time: 15 minutes
Cook Time: 15 minutes
Change the way you experience Brussels sprouts with this delicious and easy Brussels sprout pasta, a quick and healthy meal to end the week.
- 12 ounces bucatini or linguine
- 2 Tablespoons olive oil
- 3 garlic cloves, minced
- 1 pound Brussels sprouts, thinly sliced, some outer leaves reserved for serving Kosher salt and freshly ground black pepper
- 4 Tablespoons unsalted butter
- 1/4 cup Maille Old Style
- 1/3 cup grated Pecorino Romano cheese, plus more for serving
- 1 lemon, zested and juiced
- Lemon wedges, for serving
1Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain, reserving 1 ½ cups pasta cooking liquid.
2While the pasta cooks, heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of Brussels sprouts and cook, stirring occasionally, until tender and browned, about 5 minutes. Transfer to a plate and season with salt and pepper. Add an additional 1 Tbsp. olive oil to the skillet and repeat with remaining Brussels sprouts. Transfer to plate.
3Add butter to the now empty skillet over medium heat. Once melted, add garlic and saute until fragrant and just beginning to brown, about 1 minute. Add pasta, Brussels sprouts, reserved leaves, mustard, Pecorino Romano and ½ cup pasta water. Stir to coat the pasta, adding additional pasta water as needed to reach your desired consistency.
4Off heat, stir in lemon juice and zest. Season with additional salt and pepper to taste.
5Serve with lemon wedges and additional Pecorino Romano on the side.