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Kids, One Pot, Pasta | Rice | Barley, Quick meals, Vegetarian  /  27.01.2021

Brown Butter Broccoli and Walnut Pasta

by Anna Chwistek
Anna Chwistek

Brown Butter Broccoli and Walnut Pasta.
Pasta with garlic sautéed broccoli, walnuts and a brown butter sauce. It’s easy to make, broccoli-loaded and ideal for busy weeknights or on a date night. A hearty dinner with simple pantry ingredients in a luxurious jacket. Straightforward and immensely flavorful. You’ll love this great combination of broccoli and crunchy walnuts. Bonus? It comes together in about 20 minutes.

serving dumplings | Brown Butter Broccoli and Walnut Pasta

First, we make a brown butter sauce that’s studded with walnuts. To that we add broccoli and sauté it for a couple of minutes, this way we’ll preserve its delicious taste and crisp-tender texture. We add garlic, balsamic vinegar, sage and red pepper flakes. Then we stir in the pasta and toss until each bite is slicked with a rich and buttery sauce. The result is amazing, forcing your taste buds to try to keep up.
Let me guide you through the recipe with this step-by-step VIDEO.

serving dumplings | Brown Butter Broccoli and Walnut Pasta

RECIPE NOTES

  • You can use broccoli rabe instead of the small broccoli florets
  • Swap walnuts for pine nuts, hazelnuts or sunflower seeds
  • As for the pasta, if you can’t find shells, substitute for orecchiette or any of your favorite shaped pasta that can trap and hold the sauce when it travels from plate to mouth

serving dumplings | Brown Butter Broccoli and Walnut Pasta

Other Delicious Recipes to Try

  • Black Pepper Chicken Alfredo Pasta
  • Pasta with sun-dried tomato ricotta pesto
  • Eggplant Miso Pesto Pasta

Recipe Video

Brown Butter Broccoli and Walnut Pasta

Yield: serves 2

Brown Butter Broccoli and Walnut Pasta

brown butter broccoli and walnut pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 200 g/7 oz shaped pasta, like shells or orecchiette
  • 1/2 cup/60 g walnuts, roughly chopped
  • 1 small broccoli
  • 3 garlic cloves, minced
  • 60 g/4 tbsp salted butter, at room temperature
  • 1/4 cup/50 ml olive oil
  • spices: 1 tsp each: smoked paprika, dried sage, crushed chili flakes, salt, black pepper
  • 2 tbsp balsamic vinegar
  • grated parmesan, for serving
  • crushed chili flakes and black pepper, for serving

Instructions

    1. Cook the pasta in a large pot of boiling generously salted water. Just before pasta is al dente, scoop out 1/2 cup pasta cooking liquid. Drain.
    2. Meanwhile, cut the broccoli in florets, the cut the florets into small bite-sized pieces. Cut the stems into pieces roughly the same size as the florets. Peel the main stem from the broccoli, and finely dice.
    3. Heat half of the butter in a large pan or skillet over medium heat. Stir the butter constantly to keep it moving. Once melted, the butter will begin to foam and sizzle. Keep stirring, about 3-5 minutes, until the butter starts to turn golden brown. It will smell intensely buttery and nutty.
    4. Add walnuts and olive oil, cook, stirring often, until nuts are golden brown and the bottom of the pan is browned in spots, about 3 minutes.
    5. Add broccoli and spices. Sauté, tossing frequently until crispy-tender, for about 6 minutes. Add garlic, cook until fragrant, about 2 minutes.
    6. Add 1/4 cup cooking water to butter sauce. Stir in the remaining butter and add balsamic vinegar.
    7. Add pasta to the sauce, stir to combine and remove from heat. Add more pasta water if needed.
    8. Serve sprinkled with extra chili flakes, black pepper and Parmesan. Enjoy!

Notes

Calories Per Serving: 713 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Pasta | Rice | Barley

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Tags

  • broccoli
  • nuts
  • pasta
  • quick meals
  • sauces
  • vegetables
  • vegetarian

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16 comments

  • Grace
    13.02.2021

    Delicious, your blog is one of the best discoveries I’ve made 2021. This recipe was fantastic. Made it with broccoli rabe which I blanched before following your recipe

    Reply
    • Anna
      13.02.2021

      Thank you so much for giving the recipe a try and your kind comment! Happy cooking!

      Reply
  • Helena
    12.03.2021

    This is delicious! What a great recipe. I added scallops to mine it get a little more protein, but other than that I followed the recipe to a T. Thanks!

    Reply
    • Anna
      13.03.2021

      Sounds amazing! I am so glad you enjoyed the recipe. Thanks so much for making it!

      Reply
  • Joel
    20.10.2021

    Swimming in olive oil and butter. Half a stick of butter + 1/4 cup olive oil for 7 oz of pasta?

    Reply
    • Anna Chwistek
      20.10.2021

      yes, it’s a butter sauce. You can always add more pasta, hope you love it!

      Reply
  • Adam
    29.10.2021

    Amazing! My wife and I immediately said to each other; “keeper”! With the headiness of the sauce and how rich it is, I might add some lemon or lemon zest next time, just to cut through. Thank you so much.

    Reply
    • Anna Chwistek
      29.10.2021

      fantastic! that’s so nice to hear. Thanks so much for making this recipe, I’m delighted that it was enjoyed!

      Reply
  • Janet
    19.01.2022

    This was a delicious recipe. I watch your recipe videos regularly and finally made one. I made this recipe just like you posted. The only thing I would change is add more broccoli. So so good!!

    Reply
    • Anna Chwistek
      19.01.2022

      Fantastic! That’s so nice to hear, I am really happy you enjoyed this recipe!

      Reply
  • 2Pauls
    23.01.2022

    This was fabulous – as all your recipes are. We really enjoy your use of spices and offering of substitutions.

    Reply
    • Anna Chwistek
      23.01.2022

      Fantastic, I’m really happy you’re enjoying the recipes! Thanks so much for following along!

      Reply
  • Paula
    28.03.2022

    The smoked paprika overwhelmed the other flavors and the dish did not look anything like the photograph (it was basically orange). I’ll try again without the paprika.

    Reply
    • Anna Chwistek
      28.03.2022

      Hi Paula, you can try to add 1/4 teaspoon sweet paprika next time. Let me know how it turned out for you, happy cooking!

      Reply
  • Maddie Palmer
    7.01.2023

    Thoughts on substituting slivered almonds for the walnuts?

    Reply
    • Anna Chwistek
      7.01.2023

      I think slivered almonds would work great here. Enjoy the recipe!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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