Brussels Sprouts Fettuccine

Image of Mackenzie Schieck
Mackenzie Schieck Website
Rated 5.0 based on 2 customer reviews
Brussels Sprouts Fettuccine
Brussels Sprouts Fettuccine
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  • 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


  1. 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.
  2. While pasta cooks, melt butter in a small skillet over medium heat. Sauté garlic in hot butter until lightly browned, 2 to 3 minutes.
  3. 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.
  4. 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.
  5. Sprinkle nutritional yeast over the noodles mixture and toss; divide into two pasta bowls and season with salt and pepper to serve.


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What others are saying

Image of Greg Jones
February 02, 2018 at 10:02pm

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.

Image of Katie Hason
January 25, 2018 at 2:50am

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.