Quick Look: Brussels Sprouts Pasta
- What it is: A cozy pasta with crispy vegetarian sausage, thinly sliced Brussels sprouts, fried sage, Parmesan, and a light garlic cream sauce.
- Why Make THIS Version? Crispy sage flavors the cooking oil before the sausage and onion go in. And a mix of pasta water and just a splash of cream makes the sauce silky without feeling heavy.
- Key Ingredients: Brussels sprouts, vegetarian Italian sausage, orecchiette (or another short pasta), fresh sage, thyme, cream, and Parmesan.
- Best For: Quick weeknight dinners, fall and winter meals, and anyone looking for a hearty, high-protein meatless pasta.
- Total Time: 25 minutes.
- Dietary Info: Vegetarian. Easy Vegan and Gluten-Free options.
Jump to:
This was super tasty. Veganized the recipe and my non-veg husband requested this becomes a regular dinner. ⭐⭐⭐⭐⭐-Cait
BRI's NOTE
Why This Brussels Sprouts Pasta Works
I first made this pasta on a cold night when I didn't want to make another grocery run. We had vegetarian sausage in the freezer, so I paired it with Brussels sprouts, garlic, and sage. It quickly became one of my family's favorite quick vegetarian dinners for fall and winter.
Frying the sage first flavors the oil, while crumbling the sausage gives you lots of crispy browned bits. Pasta water and just a splash of cream make the sauce silky without feeling heavy.
With 27 grams of protein, it's also a satisfying option from my high-protein vegetarian recipes collection. For more ideas, browse my vegetarian pasta recipes or fall recipes.
Save this recipe!
Get this delivered to your inbox, plus new weekly recipes.
Ingredients (and substitutes)
You can find everything for this Brussels Sprouts Pasta at a regular grocery store. Here are the key ingredients, plus easy substitutions:
- Brussels sprouts: Slice them thinly so they cook quickly—no mandoline needed. You can substitute thinly sliced kale or savoy cabbage. Have extra sprouts? Try my Maple Sriracha Brussels Sprouts.
- Vegetarian sausage: I like Beyond Meat Hot Italian sausage. Mild Italian works too—just add more red pepper flakes to taste. Crumble the sausage for more crispy browned edges. If you eat meat, regular Italian sausage works too—just cook it fully. Have extra plant-based sausage?Try my Frozen Pierogi with Vegan Sausage.
- Orechiette: These little cup-shaped noodles catch the sauce and sausage crumbles. You can substitute another short pasta, such as cavatelli, shells, rotini, or penne. Use gluten-free pasta if needed.
- Fresh sage: Frying the leaves make them crisp and flavors the oil used to cook the rest of the pasta. You can make this recipe without, but don't skip it if you can help it!
- Thyme: Fresh thyme gives the best flavor. But dried works too. Use 1 teaspoon dried thyme instead of 1 tablespoon fresh.
- Cream: You only need a bit! Pasta water helps make the sauce silky without feeling heavy. For a vegan version, use plain unsweetened dairy-free creamer or barista-style milk.
- Parmesan: Adds salty, savory flavor and helps finish the sauce. If vegetarian, look for Parmesan made without animal rennet. For vegan, use your favorite store-bought Parmesan substitute.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to Make Brussels Sprouts Pasta
This 25-minute pasta comes together quickly because you make the sauce while the pasta cooks. Here's how to make this recipe:
- Boil the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- Fry the sage in olive oil until crisp. Transfer to a plate, leaving the oil in the skillet.
- Crumble the vegetarian sausage into the sage oil. Add onion and cook until crisp around the edges.
- Stir in garlic, thyme, salt, red pepper flakes, and sliced Brussels sprouts. Cook until just tender.
- Add pasta, reserved pasta water, and cream. Toss until glossy, then stir in Parmesan.
- Top with crispy sage and more Parmesan. Serve hot.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Bri's Expert Tips
- Use a large non-stick or well-seasoned skillet: A 12-inch skillet is ideal. I tested this in a 10-inch skillet and it was too crowded once the pasta went in. Plant-based sausage can also stick, so a non-stick or well-seasoned surface works best.
- Give the sausage time to brown: Let it get golden and crisp around the edges before adding the garlic and Brussels sprouts. Those browned bits add lots of flavor.
- Don't overcook the Brussels sprouts: Thinly sliced sprouts cook fast. Stop when they're just tender-crisp, so they keep some texture and stay bright green.
- Save the pasta water and adjust as needed: Reserve 1 cup before draining. Add it a little at a time until the sauce is glossy and coats the pasta. Forgot to save the pasta water? Hot kettle water will still help loosen the sauce, though it won't add the same starch.
- Adjust the heat to your taste: Hot Italian vegetarian sausage gives this pasta a gentle kick. For a milder version, use mild sausage and reduce or skip the red pepper flakes.
- Making it vegan? Use plain, unsweetened dairy-free creamer or barista-style milk, plus a meltable store-bought vegan Parmesan. Skip the homemade nut-based Parmesan here—it won't melt into the sauce.
Brussels Sprouts Pasta FAQs
Yes. Use dairy-free creamer or barista-style milk and a meltable vegan Parmesan. The method stays the same, so it's an easy way to turn this into a vegan sausage pasta. For more plant-based dinners, browse my easy vegan recipes collection.
I like Beyond Meat Hot Italian sausage because it browns well and adds a little heat. Mild Italian works too. Whatever brand you use, chose a plant-based sausage that can be crumbled and browned in a skillet.
Yes. If you eat meat, you can use your favorite Italian sausage. Cooking times vary by brand and type, so make sure it's fully cooked before serving.
Thinly sliced kale or savoy cabbage are the easiest swaps. Chopped broccolini also works. Keep the pieces fairly small so they cook quickly and mix evenly throughout the pasta.
Orecchiette is my favorite because the little cups catch the sausage crumbles and creamy sauce. Cavatelli, shells, rotini, or penne are also good choices.
Add the orecchiette to rapidly boiling water and stir right away. Stir a few more times as it cooks, since the little cups can nest inside each other. If they stay stuck together, the pasta inside can cook unevenly and remain too firm.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review below!
📖 Recipe
Brussels Sprouts Pasta with Vegetarian Sausage
Ingredients
- 12 oz orecchiette (about 3½ cups, see note 1)
- 5 tablespoons extra-virgin olive oil
- 12 fresh sage leaves
- 4 spicy plant-based sausages (about 14 oz/400 g, see note 2)
- 1 diced yellow onion (2 cups)
- 5 cloves minced garlic
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- ¾ teaspoon fine sea salt (more to taste)
- ¼ teaspoon red pepper flakes
- 3 cups thinly sliced Brussels sprouts (12 oz)
- ⅓ cup whipping cream (see note 3)
- ⅓ cup grated Parmesan cheese (1.5 oz, see note 4)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add 12 oz orecchiette and cook until al dente, according to the package directions. Reserve 1 cup of the pasta water, then drain.
- Fry sage: Meanwhile, heat 3 tablespoons extra-virgin olive oil in a 12-inch skillet over medium heat (see note 5). Scatter in 12 fresh sage leaves and fry until crisp, 2 to 3 minutes. Transfer to a paper-towel lined plate and lightly season with salt. Leave the oil in the skillet.
- Brown sausage and onion: Crumble 4 spicy plant-based sausages into the sage oil. Increase heat to medium-high, add 1 diced yellow onion, and cook until the sausage is browned and crisp at the edges, about 8 minutes.
- Cook Brussels sprouts: Reduce heat to medium. Add remaining 2 tablespoons extra-virgin olive oil, 5 cloves minced garlic, 1 tablespoon fresh thyme leaves, ¾ teaspoon fine sea salt, and ¼ teaspoon red pepper flakes. Cook, stirring, until fragrant, 1 to 2 minutes. Add 3 cups thinly sliced Brussels sprouts and cook until tender and bright green, 2 to 3 minutes.
- Finish sauce: Add drained pasta, ¾ cup of the reserved pasta water, and ⅓ cup whipping cream (see note 6). Toss and let the pasta finish cooking in the sauce, about 1 minute. Stir in ⅓ cup grated Parmesan cheese. Add more pasta water, as needed, until the sauce is glossy and coats the pasta.
- Serve: Taste and season with more salt or red pepper flakes, if needed. Divide into bowls, crumble fried sage on top, and sprinkle with more Parmesan.
Notes
- Pasta: Orecchiette is ideal because the little cups catch the sausage crumbles and sauce. You can substitute cavatelli, shells, rotini, penne, or another short pasta. Use gluten-free pasta if needed. If substituting, measure by weight (12 oz/340 g), not volume.
- Plant-based sausage: I use Beyond Meat Hot Italian sausage. Mild Italian works too—add extra red pepper flakes if you want more heat. Other plant-based Italian sausages can work as long as they can be crumbled and browned in a skillet. If you eat meat, regular Italian sausage can also be used; adjust the cooking time as needed to cook it fully.
- Cream: For a vegan version, use plain unsweetened dairy-free creamer or barista-style milk. Avoid sweetened or flavored varieties.
- Parmesan: If vegetarian, look for Parmesan made without animal rennet. It's typically labelled "vegetarian-friendly" or made with microbial enzymes. Asiago cheese also works as a substitute. For a vegan version, use a meltable store-bought vegan Parmesan rather than a homemade nut-based Parmesan-style sprinkle.
- Skillet: A large skillet, 12-inch (30 cm) or larger, works best. I tested this in a 10-inch skillet and it was too crowded once the pasta was added. Plant-based sausage tends to stick, so a non-stick or well-seasoned cast iron skillet helps it brown more evenly. An enamelled Dutch oven can also work, but I find that non-stick or seasoned cast-iron sticks less.
- Pasta water: Reserve 1 cup pasta water before draining the pasta. If you forget to save it, hot kettle water works in a pinch. It will still help loosen the sauce, though it won't add the same starch.
Deanna says
Yum! This turned out so well. My family requested it be added to our regular rotation. Thanks
bri says
Glad your family enjoyed this pasta, Deanna!
Cait says
This was super tasty. Veganized the recipe and non-veg husband requested this becomes a regular dinner. Used Field Roast Italian sausage, unsweetened oat creamer for the heavy cream, and subbed homemade cashew parm for the parm.
bri says
Hi Cait! So happy to hear this recipe was a hit with you and your husband! Even happier to hear that it's going to become a "regular dinner":) Thank you so much for sharing. Have a great weekend ahead!
Adam R says
Made this pasta for my vegetarian girlfriend on Valentine's Day. She was so impressed! I'm not a great cook but this recipe made me feel like a pro. Thank you for that:)
bri says
Hi Adam! That's so sweet of you to cook this pasta for your girlfriend! Glad to hear she enjoyed it AND that you felt like a pro! Have a great rest of your day!
Sadie says
Delicious!!! Quick and easy weeknight dinner. Will make this again on the weekend for friends. Your food photos and presentation are enticing.
Thank you for sharing your great recipes!
bri says
Hi Sadie! Woohoo, we're thrilled this dinner was a hit. Hope your friends enjoy it too. And, thank you for the kind words about the photos, we really appreciate it!
V says
I loved this recipe so much! such an easy and satisfying weeknight dinner. I also made your sweet chili tofu this week, and it was fab. your blog is my new fave! always great to find new and interesting veggie blogs! keep up the great work 🌱
bri says
Hi V, So glad to hear you enjoyed the pasta! It's a cozy one, especially at this time of year. Wow, and the sweet chili tofu too! Amazing. Glad you enjoyed it. If you get a chance to leave a star rating on that recipe, it helps others find it. Thank you so much for sharing those kind words! Hope to see you on the blog again soon!