Who says you can’t make restaurant worthy pasta at home? This veggie loaded pasta is a whole lotta veggies and a little whole grain pasta for a nutrient-dense, nourishing, and indulgent meal. The kale and brussels sprouts are cooked down with garlic until super soft and tossed with the pasta, starchy pasta water, butter, and parmesan to form a light, salty, glossy sauce. The toasted nuts and garlic are optional, but add a delightful crunch and salty bite.
Ingredient highlight
Brussels sprouts! are super high in folic acid, vitamin C + K, and beta-carotene. They also contain glucosinolates, which are cancer-fighting phytochemicals. These miniature cabbages are nutrient-dense powerhouses.
While a love a good charred roasted sprout, shaving/slicing them thinly and sautéing them really brings out their sweetness.
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 6 oz whole wheat spaghetti
- 2 tbsp olive oil
- 2 tbsp butter, divided*
- 1/2-1 tsp black pepper
- ½ tsp red pepper flakes (optional, for spice)
- 3 cups blender kale (from 1 large bunch)**
- 5-6 cups blender brussels (from 1 lb brussels)**
- 1 tsp kosher salt
- 2 cloves garlic, thinly sliced or chopped
- ½ cup finely grated parmesan
For the garlicky nuts (optional):***
- 1 tbsp butter
- ⅔ cup roughly chopped hazelnuts or walnuts*
- 1 clove garlic, thinly sliced or chopped
- Pinch of kosher salt
- *You could sub butter with olive oil if you’d like, the butter just adds more flavor and sheen as it coats the pasta.
- **Watch the recipe video if you’ve never prepped your brussels or kale in the blender – game changer! Alternatively, you can thinly slice your kale and roughly chop the sprouts.
- ***You could just toast the nuts in the oven and skip the garlic, but toasting them in some butter with garlic is the icing on the cake (pasta)!
Instructions
- Fill a large pot with water (about 3 quarts) and plenty of salt (about 2 tablespoons, this helps season the pasta, you won’t be eating all of it!) and bring to a boil. Add pasta and cook until al dente. Reserve 1 ½ cups of the pasta water. Drain pasta in a colander and set aside.
- To make the garlicky nuts (optional): line a small plate with paper towel. In a large skillet over medium-low heat, add 1 tablespoon of butter. Once melted, add the nuts. Cook, stirring often, until they just start to turn golden brown, about 3-4 minutes. Add the garlic and stir for 30 seconds. Remove from heat and pour the nuts on the prepared plate, sprinkle with salt, and toss to coat.
- Wipe out the skillet, return to medium heat, and add the olive oil and 1 tablespoon butter. Once melted, add the black pepper and chili flakes and let cook for 30 seconds. Stir in the kale, brussels sprouts, salt, and garlic. Cook until kale and brussels have softened and liquid has evaporated, stirring occasionally, about 7-8 minutes.
- Add the drained pasta to the skillet along with 1 cup of the reserved pasta cooking water and remaining 1 tablespoon butter. Use tongs to toss and turn the pasta to coat. Cook until most of the water has evaporated and a glossy sauce forms, about 3-5 minutes. Stir in the parmesan towards the end.
- Serve topped with more parmesan, garlicky nuts (or simply toasted nuts), and black pepper.
Items you can prep ahead (optional)
- Chop/thinly slice 1 clove garlic
- Chop 2/3 cup walnuts
- Make garlicky nuts
- Prep 1 lb brussels sprouts and 1 bunch kale (use the blender)!
- Finely grate 1 cup parmesan
Substitutions
- To make vegan, use vegan butter and skip the parmesan cheese. Add an extra ¼ teaspoon salt in at the end (to taste). The sauce may not be as cheesy/glossy, but it will still taste delicious.
- To make gluten-free, use gluten-free spaghetti. My favorite brand is Jovial Foods (the brown rice spaghetti).
- To add more protein or to make it even more delicious, top with crispy bacon or ham bits. I ate this with leftover Christmas ham bits and it was outta this world! You could also add shredded or grilled chicken or sausage on top.
- May be too spicy for kids (according to my sister), so reduce or leave out the red pepper flakes if you’d like.
Storage
- Store leftover pasta in an airtight container in the fridge for up to 5 days.
- Store the toasted nuts and garlic in the fridge separately, for up to 5 days.
Leftovers + Repurposing
- Pop the pasta in the microwave for about 1 minute, or until warmed through, stirring after every 30 seconds. Top with nuts, parmesan, and a squeeze of lemon, if you’d like.
- I tested this one many times to get the proportions right and ate a lot of leftovers and it was continuously delicious.
- Stir in some warm shredded chicken or cooked sausage.
Servings 4 Prep Time 10 minutes Cook Time 20 minutes Ingredients
- 6 oz whole wheat spaghetti
- 2 tbsp olive oil
- 2 tbsp butter, divided*
- 1/2-1 tsp black pepper
- ½ tsp red pepper flakes (optional, for spice)
- 3 cups blender kale (from 1 large bunch)**
- 5-6 cups blender brussels (from 1 lb brussels)**
- 1 tsp kosher salt
- 2 cloves garlic, thinly sliced or chopped
- ½ cup finely grated parmesan
For the garlicky nuts (optional):***
- 1 tbsp butter
- ⅔ cup roughly chopped hazelnuts or walnuts*
- 1 clove garlic, thinly sliced or chopped
- Pinch of kosher salt
- *You could sub butter with olive oil if you’d like, the butter just adds more flavor and sheen as it coats the pasta.
- **Watch the recipe video if you’ve never prepped your brussels or kale in the blender - game changer! Alternatively, you can thinly slice your kale and roughly chop the sprouts.
- ***You could just toast the nuts in the oven and skip the garlic, but toasting them in some butter with garlic is the icing on the cake (pasta)!
Instructions
- Fill a large pot with water (about 3 quarts) and plenty of salt (about 2 tablespoons, this helps season the pasta, you won’t be eating all of it!) and bring to a boil. Add pasta and cook until al dente. Reserve 1 ½ cups of the pasta water. Drain pasta in a colander and set aside.
- To make the garlicky nuts (optional): line a small plate with paper towel. In a large skillet over medium-low heat, add 1 tablespoon of butter. Once melted, add the nuts. Cook, stirring often, until they just start to turn golden brown, about 3-4 minutes. Add the garlic and stir for 30 seconds. Remove from heat and pour the nuts on the prepared plate, sprinkle with salt, and toss to coat.
- Wipe out the skillet, return to medium heat, and add the olive oil and 1 tablespoon butter. Once melted, add the black pepper and chili flakes and let cook for 30 seconds. Stir in the kale, brussels sprouts, salt, and garlic. Cook until kale and brussels have softened and liquid has evaporated, stirring occasionally, about 7-8 minutes.
- Add the drained pasta to the skillet along with 1 cup of the reserved pasta cooking water and remaining 1 tablespoon butter. Use tongs to toss and turn the pasta to coat. Cook until most of the water has evaporated and a glossy sauce forms, about 3-5 minutes. Stir in the parmesan towards the end.
- Serve topped with more parmesan, garlicky nuts (or simply toasted nuts), and black pepper.
Items you can prep ahead (optional)
- Chop/thinly slice 1 clove garlic
- Chop 2/3 cup walnuts
- Make garlicky nuts
- Prep 1 lb brussels sprouts and 1 bunch kale (use the blender)!
- Finely grate 1 cup parmesan
Substitutions
- To make vegan, use vegan butter and skip the parmesan cheese. Add an extra ¼ teaspoon salt in at the end (to taste). The sauce may not be as cheesy/glossy, but it will still taste delicious.
- To make gluten-free, use gluten-free spaghetti. My favorite brand is Jovial Foods (the brown rice spaghetti).
- To add more protein or to make it even more delicious, top with crispy bacon or ham bits. I ate this with leftover Christmas ham bits and it was outta this world! You could also add shredded or grilled chicken or sausage on top.
- May be too spicy for kids (according to my sister), so reduce or leave out the red pepper flakes if you’d like.
Storage
- Store leftover pasta in an airtight container in the fridge for up to 5 days.
- Store the toasted nuts and garlic in the fridge separately, for up to 5 days.
Leftovers + Repurposing
- Pop the pasta in the microwave for about 1 minute, or until warmed through, stirring after every 30 seconds. Top with nuts, parmesan, and a squeeze of lemon, if you’d like.
- I tested this one many times to get the proportions right and ate a lot of leftovers and it was continuously delicious.
- Stir in some warm shredded chicken or cooked sausage.
watch & learn
Useful Videos
This dish was absolutely amazing. I had to blend the kale and Brussels sprouts in really small batches to get it to work.
I’m so happy you loved it! Yes, depending on your blender, it can take a few batches. My Vitamix has a nice wide base so I’m able to blend large amounts using the tamper tool. If it’s too much trouble in the blender, you can also just do it by hand.