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Top down view of bowl full of spaghetti noddles topped with shaved Brussels sprouts, leeks and pine nuts.

Pasta with Shaved Brussels, Leeks, and Pine Nuts

  • Author: Raquel Smith
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


This pasta with shaved Brussels and leeks is my new fave! It’s filled with good-for-you ingredients and tons of flavor. Perfect for the new year!


  • 1 lb spaghetti noodles
  • 3 Tbsp butter, vegan or otherwise
  • 2 tsp olive oil
  • 2 small or 1 large leek
  • 1 lb shaved brussels sprouts*
  • salt, to taste
  • 1/4 cup pine nuts
  • 1/2 cup shredded pecorino romano or parmesan cheese, optional
  • red pepper flakes, optional


  1. Cook the noodles according to package directions. Drain, then place in a large bowl and stir in the butter until it melts and evenly coats the noodles.
  2. While the noodles cook, slice the white and light green parts of the leek into 1/4″ slices. Heat the olive oil in a large skillet, then add the sliced leeks and cook until starting to brown in spots. Add the shaved Brussels sprouts and a pinch of salt and continue cooking, stirring often, until the they are bright green and a bit soft, about 8 minutes. They should still be a bit crunchy. Add more salt if necessary.
  3. While the Brussels cook, place the pine nuts in a small, dry skillet and place over medium heat. Cook, tossing very often, until lightly browned in spots and fragrant. This should only take a minute or two. Remove to a plate to cool.
  4. Finally, toss everything together with the noodles and serve.


– I bought two 10 oz bags of the pre-shaved brussels and used 1 1/2 of them. Way easier than shaving your own!

-If this is all you have for dinner, it’ll likely only feed 4.

  • Prep Time: 15 mins
  • Cook Time: 10 mins

Keywords: Brussels sprouts, pasta, pine nuts, leeks, healthy side