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The Best Brussels Sprouts Pasta | Well and Full

The Best Brussels Sprouts Pasta

This is the best brussels sprouts pasta, made with garlic sautéed in olive oil, lemon juice and zest, and fresh cracked black pepper.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 Lb Orecchiette or other small pasta
  • 8 Brussels Sprouts shaved thin
  • Extra Virgin Olive Oil for sauté
  • 4-5 Cloves Garlic minced
  • Juice from 1/2 a Lemon
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper
  • Sprinkle of Red Pepper Flakes
  • A Little Lemon Zest
  • Sprouts optional, for serving


  1. Start by cooking the pasta according to the package's directions.
  2. While the pasta is cooking, shave the brussels sprouts as thinly as possible on a mandoline. If you don't have a mandoline, slice the brussels sprouts (carefully!!) thinly with a knife.
  3. When pasta is done, drain water and set aside.
  4. Bring a large sauté pan to medium heat with a generous drizzle of extra virgin olive oil. Add in garlic cloves and sauté until they're fragrant, being careful to ensure they don't burn.
  5. Then, add in shaved brussels sprouts and sauté with garlic for about 5-7 minutes.
  6. When done, pour the sautéed brussels sprouts in with the pasta, and mix well. Add in lemon juice, salt, pepper, red pepper flakes, and lemon zest and stir. Taste and adjust seasonings - I added in more pepper and lemon zest.
  7. Serve with sprouts, if desired.
  8. Enjoy!