30-Minute Meals, Dinners, Mains, Pastas, Single Servings, Vegetarian
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Brussels Sprouts Fettuccine

Brussels Sprouts FettuccineI was never one of those kids who hated Brussels sprouts. I mean, I knew that I should most definitely turn my nose up at them, but the truth is, I never had them as a child. And by the time I tried them as an adult, people had figured out how to cook them in such a way that they were, like, good. Delicious, even.

Brussels sprouts are another fall food that makes me feel all cozy, and while I love them roasted, I don’t always have 45 minute’s worth of foresight. The other night, I wanted Brussels sprouts, and I wanted them now, so I sliced them up, pan-fried ’em, and tossed them with pasta and a simple garlic sauce.

So easy and delicious.

Happy cooking!

Brussels Sprouts Fettuccine
Prep time: 5 min |  Cook and serve time: 15 min | Ready in: 20 min
Serves 2


2 servings of fettuccine
2 teaspoon olive oil
3 cups Brussels sprouts
1 cup vegetable broth
2 tablespoons butter
2 to 4 cloves garlic (depending on your style!)
2 tablespoons nutritional yeast
Salt and pepper, to taste


  1. Mince garlic.
  2. Cut the ends off Brussels sprouts, then cut them into 1/4-inch slices.
    Sliced Brussels Sprouts

Cook and serve:

  1. Prepare pasta according to package’s directions.
  2. In a small skillet on medium heat, melt butter then add garlic. Cook until lightly brown, 2 to 3 minutes.
  3. Pour in vegetable broth, bring to a boil, then reduce heat and allow to simmer for 7 or 8 minutes.
  4. Pour olive oil into a separate medium skillet on medium high heat, then add sliced Brussels sprouts. Cook until pieces soften and some start to char, 6 to 8 minutes.
  5. In a bowl, toss together pasta, Brussels sprouts, broth sauce, and nutritional yeast, then divide into two pasta bowls.
  6. Season with salt and pepper, to taste.

Brussels Sprouts Fettuccine Brussels Sprouts Fettuccine

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