Brussels Sprout Pasta- anti-cancer recipes- cook for your life
Brussels Sprout Pasta
Servings: 4
Prep time: 20

I love cruciferous vegetables in all their forms, and I am also inordinately fond of pasta. This Brussels Sprout Pasta dish brings the two together in a sweetly delicious combo for a quick, tasty dinner. If you decide to use sage it will add a ‘meaty’ taste to the cabbage. Pine nuts will add richness and protein.


  1. Using a sharp knife or a mandolin, hold the sprouts by the stem, and slice thin.  Set aside.
  2. Salt and boil water for the pasta. Add the pasta and cook for 1 minute less than directed on the packet. Reserve 1 cup of pasta water then drain. Set aside until ready to use.
  3. Meanwhile, over a medium flame, dry toast the pine nuts in a wide skillet, tossing occasionally for even browning. Keep a close eye on them as they burn fast. Tip them into a bowl and set aside.
  4. In the same skillet, heat the olive oil and garlic over medium heat. Cook for a minute and add half the sage, if using. Once the garlic starts to brown, add the sprouts and some salt. Cook, stirring occasionally until browned and caramelized, about 7 to 10 minutes. Stir in the toasted pine nuts and the remaining sage.
  5. Add the drained pasta to the sprouts, along with ¼ cup of reserved pasta water. Stir to mix well, adding a little more pasta water if too dry. Cook for a minute to heat the pasta through. Turn off the heat, and stir in the Parmesan cheese if using, a squeeze of lemon juice, and a grind of black pepper. Serve with extra cheese.


  • 1 pound Brussels sprouts, outer leaves discarded
  • 8 ounces whole wheat spaghettini or cappellini
  • ¼ cup pine nuts
  • 2 tablespoons olive oil
  • 3 garlic cloves, smashed and sliced
  • 3 fresh sage leaves, shredded (optional)
  • Salt, to taste
  • ¼ cup grated Parmesan cheese, or to taste (optional)
  • ½ lemon, or to taste
  • Black pepper, to taste

Nutritional Information


382 cals


14 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

7 g


56 g


5 g


7 g


13 g


454 mg

*per serving

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Ann's Tips and Tricks

Most nuts are full of oil. You don’t need to add any extra when toasting them on the stovetop in a skillet. You do, however, need to keep a close eye on them to make sure they don’t burn, which they can do in a heartbeat.

Just omit the cheese for a dairy free dish.




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