Brussels Sprouts Fettuccine
- 8 ounces fettuccine
- 2 tablespoons butter
- 2 cloves garlic, or more to taste, minced
- 1 cup vegetable broth
- 2 teaspoon olive oil
- 3 cups sliced Brussels sprouts
- 2 tablespoons nutritional yeast
- salt and ground black pepper to taste
- Bring a large pot of salted water to a boil. Cook fettuccine at a boil until al dente, 8 to 12 minutes; drain and transfer to a large bowl.
- While pasta cooks, melt butter in a small skillet over medium heat. Sauté garlic in hot butter until lightly browned, 2 to 3 minutes.
- Pour vegetable broth into the skillet; bring to a boil, reduce heat to low, and simmer to reduce slightly, 7 to 8 minutes; add to bowl with noodles.
- Heat olive oil into a separate medium skillet on medium-high heat. Cook sprouts until soft and starting to char, 6 to 8 minutes; add to bowl with noodles and broth.
- Sprinkle nutritional yeast over the noodles mixture and toss; divide into two pasta bowls and season with salt and pepper to serve.
Nutritional yeast has an unappetizing name but it's actually quite tasty, in addition to being good for you. It's often used as a vegan substitute for an aged cheese, like parmesan, because it has a similar flavor profile: nutty, savory, and, well, cheesy. Look for it at health food stores and good supermarkets.
What others are saying
Katie Hason says:
I made this recipe the other day and really enjoyed it! The Brussels sprouts and nutritional yeast adds really good flavors. It's is such a light dish too, which is a plus. Sometimes I crave pasta, but not all the heavy cream and sauce. This recipe is the perfect median.
Greg Jones says:
Brussels sprouts and pasta are a winning combination! Next time I may try it in a cream sauce. This was really good.
Geoff Villeneuve says:
Alex Cabral says:
So, I pan fried bacon and chopped it up. Then, I pan fried the Brussels sprouts in the bacon grease. I tossed both the sprouts and the bacon with the fettuccine and topped it with grated Parmesan. So amazing!
Dominique M says:
I thought this recipe was a little bland, so I added a creamy garlic sauce to the fettuccine, which made a huge difference. It pairs perfectly with wine for a quick and easy weeknight dinner.
DC Cote says:
Sooo good. Made this using linguine noodles instead of fettuccine. I didn't use nutritional yeast, but instead shaved parm. Love it!
LaTanya Mayes-Kinmon says:
My family and I loved this dish!!! Finding new vegetarian/vegan meals have been hard, so this recipe is greatly appreciated, yummy and quick!!! Thank you