Brussels Sprouts Fettuccine

Image of Mackenzie Schieck
Rated 4.5 based on 7 customer reviews
Brussels Sprouts Fettuccine
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


  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.
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.


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Katie Hason

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.

Image of Greg Jones

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 Geoff Villeneuve

Geoff Villeneuve says:

Surprisingly flavourful!

Image of Alex Cabral

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!

Image of Dominique M

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.

Image of DC Cote

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!

Image of LaTanya Mayes-Kinmon

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