Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts

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Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts-whole wheat pasta with sweet potatoes, brussels sprouts, dried cranberries, feta cheese, pecans, and a simple brown butter sauce. This is the perfect pasta dish for fall! 

Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts Recipe

On Monday, I shared my new favorite fall salad. Today, I am sharing my new favorite fall pasta dish. This Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts is a winner! The words brown butter should have already told you that though:)

This pasta dish has all of my favorite fall ingredients: sweet potatoes, brussels sprouts, dried cranberries, pecans, and feta cheese. The simple brown butter sauce brings all of the flavors together to create one amazing meal!

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I didn’t know what to call this pasta dish because I love everything about it. I didn’t want to leave anything out of the title, but it got too long so I only invited brown butter, sweet potatoes, and brussels sprouts to the title party. I hope the rest of the ingredients aren’t mad at me. They are still a special part of the pasta dish!

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I roasted the sweet potatoes and brussels sprouts with a little red onion to bring out the best flavor. I love roasting veggies because it is so easy! I love putting my oven to work.

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For the pasta, I used DeLallo’s Organic Whole Wheat Fussili. I love using whole wheat pasta for this dish because it is wholesome, filling, and I love the slight nutty flavor. You can use any pasta shape you want, but I love the squiggly Fussili noodles! Caleb likes eating them too:)

When the pasta is done cooking, I pour brown butter over the pasta and stir in the roasted vegetables. The brown butter sauce is AH-MAZING! So easy too! Finally, I add dried cranberries, pecans, and feta cheese. I love the hint of sweetness from the cranberries, the crunch from the pecans, and the creaminess of the feta cheese. This pasta dish has it ALL! It is the perfect fall pasta dish!

If you don’t have any dinner plans for tonight, you do now, this Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts is calling your name! It would also be a great side dish to your Thanksgiving feast! Enjoy!

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Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts

This pasta dish has all of my favorite fall ingredients and the simple brown butter sauce is amazing!
5 from 1 vote
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour

Ingredients

  • 1 large sweet potato peeled and cut into 1/2-inch cubes
  • 2 cups halved brussels sprouts
  • 1/2 red onion sliced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 6 tablespoons unsalted butter
  • 8 ounces whole wheat pasta we used DeLallo Organic Whole Wheat Fussili
  • 1/2 cup pecans
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat oven to 400 degrees F. Place the sweet potato, brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from oven and set aside.
  2. Meanwhile, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking and set aside.
  3. Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and put back in the pot.
  4. Pour brown butter over the pasta and add the roasted vegetables. Heat over medium until heated through. Remove from heat and stir in the pecans, dried cranberries, and feta cheese. Season with salt and black pepper, to taste. Serve.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. This is gorgeous! I never would have paired all these things together, but it looks like it totally works. I love the different textures you have working together. And this is one of those dinners that looks like a fancy dish, but it’s easy. My fave!

  2. I love this brown butter salad. And besides being a great side dish, it would just make a flavorful and wonderful lunch. And don’t you just love that feeling…..like at 9 in the morning realizes, ahhhh, I have a good lunch today, no PB & J for me.

    The red onion is a great touch. I know I’m a dork, but I’ve only been eating red onions for about a year now and can’t believe just how much they add flavor wise to salads!!

  3. I feel like crying: I made pasta for dinner last night, so this mouth-watering beauty will have to wait until next week – WAH!!!

  4. Made this tonight for dinner (minus the nuts and cranberries b/c I’m not a fan) and it was a hit with hubby and I. I would have never thought to put sweet potatoes with pasta but it was so yummy!

  5. I know the roasted veggies can be made ahead but wondered about the brown butter. Would like to take to Bunco on Monday, but don’t want to have to make brown butter at hostess house.

    Sounds yummy!

  6. I made this tonight and it is awesome! Such a great combination of different flavours. I have made several recipes from your blog and they have all been great; love the use of whole, healthy foods. I always look forward to new recipes on the blog.

  7. absolutely delicious!!! I wasn’t sure about it going into making it if I would really enjoy it, but, wow, so good. I did throw the pecans in a glass jar and nuke them so they would be a little softer.

  8. Served this for dinner last night; it was delicious and so pretty with all the colors! I used tri-colored veggie pasta…nice color and taste. I also toasted the pecans, so they were warm, more flavorful and aromatic. Perfect fall meal 🙂

  9. Made this for dinner tonight. What an exquisite combination of flavors! I had my doubts while I was assembling it all, but it turned out delicious! Easy to prepare and perfect for autumn. Thanks for sharing!


  10. Amazing recipe. I’ve made this many times for dinner with friends.
    Tips: Add more red onion, and make sure the butter has been very browned–like a very dark color, and you should smell the sweetness all over the house before taking it off the stove. I like to use black bean fusilli (e.g. from Trader Joe’s) in place of regular pasta for a grain-free and protein-rich version. As much as I love browned butter as a dressing, I’m looking for a vegan alternative that will blend well with the roasted veggie flavor, so if anyone has ideas, let me know!

  11. ok – well, this had so many flavors and ingredients, I didn’t know what to think! but I knew I liked them all individually, so decided to try it…

    everything blended together wonderfully and it was a very tasty dish. we did toast the pecans ahead of time, and the only real change I made was to sub out pasta for quinoa, but that shouldn’t affect the taste.

    thanks for a healthy new dinner option!

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