Shredded Brussels and Kale Spaghetti with Parmesan and Pine Nuts.
Today I’m rambling all about brussels spaghetti in hopes that it turns your Monday around!
This is my ideal weeknight meal. A form of brussels spaghetti is often my go-to pasta.
Here’s the thing: I love that it has tons of flavor, that it is meatless, that it contains lots of veggies so I can feel better about my life choices and is topped with cheese. Of course. After all, those are the big go-to’s I need in a meal.
It comes together quickly and even leftovers are super good. Which is so important on a Monday when everything hits you hard.
Oh! And the crunch from the toasty pine nuts on top! How could I resist?
Really though, this is exactly what I love to eat on Mondays. If I was cooking dinner just for myself, it would be something like this. I might add a bit of pancetta at the start if I have it?
A year or so before I had Max, Eddie was traveling all.the.time. I mean, leaving Sunday and coming back Friday. And on one hand it was awesome because I would go to 90 minute yoga classes at night and then come home and make a form of this.
It reminds me a bit of my brussels carbonara (without all the eggs and bacon, for example) and this kale cacio e pepe (without all the pepper, which I totally have to be in the mood for). However, it’s on a slightly lighter level. It’s not as cheesy or creamy as either, but if you’re a brussels freak like I am, then you will love it.
You can customize this to your flavor and hunger level. Have less brussels or kale on hand? Just use that. Only have one veggie? Do it! Make it an all-brussels pasta. Want less cheese or no cheese? (Wait are we friends?) Go for it.
More cheese, more pine nuts, add bacon? Friends for life.
It’s a recipe that is going to taste super delicious no matter how you spin it.
Last week at The Pretty Dish party in Dallas, I was telling everyone that my most favorite part of sharing recipes is seeing how you make them your own. This is how I learned to cook and learned to LOVE cooking, more importantly. I’d take those classic dishes my mom or grandma would make and add a little modern twist or change it to fit with what I wanted that day.
That’s why I love to share recipes that can easily be modified for you. Based on what you’re feeling? Do it! Then share it with me below, on Instagram or even on facebook. However you do it, I love seeing your twists!
Shredded Brussels Spaghetti with Kale + Pine Nuts
Shredded Brussels and Kale Spaghetti
- ½ pound whole wheat spaghetti
- 2 cups brussels sprouts, stems removed and sliced
- 1 head kale, leaves removed from the stems
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot, diced
- 4 garlic cloves, minced
- 1 pinch kosher salt
- 1 pinch freshly cracked black pepper
- 1/3 cup pine nuts
- 1/3 cup shaved parmesan cheese, plus more for topping
- Bring a large pot of salted water to a boil to prep the pasta. Slice the brussels sprouts into shreds and then do the same with the kale leaves.
- Heat a large skillet over medium-low heat. Add the butter and olive oil. Once melted, add the shallot with a pinch of salt and pepper. Cook, stirring occasionally, until the shallot softens, about 5 minutes. Stir in the shredded brussels sprouts and kale. Add another pinch of salt and pepper. At this point, your water is probably boiling and you can cook the pasta according to the directions.
- Cook, stirring often, until the brussels and kale soften, about 6 to 8 minutes. Stir in the garlic and cook for 5 minutes more.
- To toast the pine nuts, place them in a dry skillet and heat over medium- low heat. Stir frequently with a wooden spoon until the nuts toast, about 4 to 5 minutes. Keep an eye on them as they can burn quickly!
- Once the pasta is finished cooking, reserve ½ cup of the starchy water. Drain the spaghetti and add it to the skillet with the brussels and kale. Toss well. Stir in the parmesan cheese. Add in the reserve starchy water and toss. Taste and season additionally if needed.
- Sprinkle the toasted pine nuts into the skillet and top with extra parmesan if you wish. Serve immediately!
Did you make this recipe?
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I appreciate you so much!
Who else likes a little bit of pasta with their cheese?
18 Comments on “Shredded Brussels and Kale Spaghetti with Parmesan and Pine Nuts.”
Customizable, cheesy, green-packed goodness.
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This looks delicious. I think the kale and Brussels have been listed twice by mistake. Correct?
so sorry linda!! i fixed it. :) thank you!
Looks amazing! And, totally unrelated, did you see Luke Perry passed away? 90210 forever :(
i know, SO SO sad.
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Made this tonight. Delicious as usual!
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the kind of dish I’ve missed by staying away from pasta, but whole wheat spaghetti makes me feel better about it when I do splurge, so thank you!
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Can I add white beans for a little more heartiness?
Yess I love brussels sprouts pasta!
I buy this super salad/slaw mix at the store….shaved Brussels, kale, carrots, broccoli, and cabbage. I used it and it was sooooo easy and yummy!!
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Question for you – if you have leftovers, would you reheat the entire dish, eat them cold, or maybe keep pasta and greens separate and reheat only the pasta? I usually try to double recipes so I can have leftovers for lunch or dinner throughout the week but wasn’t sure about reheating the kale specifically.
This is one of my favorite recipe! I usually use whole grain penne, extra brussels sprouts, and throw in three slices of cooked bacon when I add the garlic- it’s delicious!