Brussels Sprouts Fettuccine

Name: Brussels Sprouts Fettuccine
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 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

Mackenzie Schieck Website

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The poor Brussels sprout can't get any respect. First, nobody wanted to eat them. Now, people have discovered that Brussels sprouts can be delicious but all they ever do is roast them for a measly side dish. Well, here's a star turn for Brussels sprouts in this vegetarian pasta recipe. The sprouts get sliced and sauteed until they're soft, then tossed with garlicky fettucine. This way the sprouts kind of melt into the noodle strands for a delicious, satisfying main course. It's time that Brussels sprouts made it off the side lines and became front and center in your meals.

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Servings: 2

Ready in: 20min PT20M
Prep time: 5min
Cook time: 15min

Ingredients

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

Directions

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.

Mealthy tip:

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.

Tagged:

Dinner Weeknight Fusion Quick And Easy Ready In 30 American Italian Pasta Five Ingredients Or Less Brussels Sprouts Noodles Vegetarian No Meat Fettuccine

Reviews

4.5out of 5 Stars

(7 Reviews)

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What others are saying

Geoff Villeneuve says:

Surprisingly flavourful!

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

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!

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.

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!

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.

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.