Today I’m chatting about shredded Brussels spaghetti — a cozy, flavorful dish that’s perfect for brightening a Monday.
This is my ideal weeknight dinner: quick to make, packed with vegetables, and topped with cheese. A version of Brussels spaghetti is often my go-to pasta when I want something satisfying without a lot of fuss.
I love that it’s full of flavor, meatless by default, and loaded with veggies so I can feel better about my choices — and then I put cheese on top because, of course, cheese makes everything better.
It comes together fast, and the leftovers are just as good, which matters when a Monday hits hard and you need an easy, comforting meal.
Also: the crunchy toasted pine nuts on top are irresistible.
If I were cooking just for myself on a Monday night, this would be it. Sometimes I’ll toss in a little pancetta or bacon at the start if I have it, but it’s great on its own.
There was a stretch before Max when Eddie traveled constantly and I had a lot of solo dinners. I’d go to a long evening yoga class and come home to a pan of brussels spaghetti — simple, nourishing, and quick.
This dish is similar in spirit to a Brussels carbonara or a kale cacio e pepe but lighter. It’s not as creamy or as heavily peppered, but if you’re a Brussels sprout fan, you’ll love the texture and depth of flavor here.
Love it!
The recipe is flexible, so customize it to what you have and what you like. Short on kale? Use more shredded Brussels. Only have one veggie? Make it all Brussels. Want less or no cheese? Go ahead — though more cheese and pine nuts (and bacon, if you’re into that) will always win me over.
However you adapt it, the end result is delicious: bright, savory, and satisfying.
I love seeing how people make recipes their own. When I shared this at a recent event, everyone had their own twist — that’s how I learned to cook: by taking classic dishes and adjusting them to fit my tastes. I encourage you to do the same and share your version with me on social if you like.
Shredded Brussels Spaghetti with Kale + Pine Nuts
Shredded Brussels and Kale Spaghetti
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Ingredients
- 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
Instructions
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Bring a large pot of salted water to a boil for the pasta. Meanwhile, shred the Brussels sprouts and slice the kale leaves into ribbons.
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Heat a large skillet over medium-low heat and add the butter and olive oil. Once melted, add the diced shallot with a pinch of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the shredded Brussels and kale, season with another pinch of salt and pepper, and continue to cook while the pasta water comes to a boil.
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Cook, stirring often, until the vegetables soften, about 6 to 8 minutes. Stir in the minced garlic and cook for 5 minutes more.
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Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 4 to 5 minutes. Watch them closely so they don’t burn.
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When the pasta is done, reserve ½ cup of the starchy cooking water, then drain. Add the spaghetti to the skillet with the Brussels and kale, toss to combine, and stir in the shaved parmesan. Add some of the reserved pasta water as needed to loosen the sauce and coat the pasta. Taste and adjust seasoning.
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Finish by sprinkling in the toasted pine nuts and adding extra parmesan if desired. Serve immediately.
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Who else likes a little pasta with their cheese?