There’s something so deliciously decadent about browned butter — it’s nuttiness and aroma can warm you before you even indulge! Tossed with gluten-free chickpea pasta and sautéed broccoli, this is a hearty meal or side dish the whole family can enjoy.
Browned butter is the nuttier, toastier, sexier sibling of regular butter — and I’m sure we can all agree butter makes things taste better. But brown butter? Things just taste RICHER.
Of course, like with many great things, brown butter does take a little time and energy to coax out. As you cook it slowly, the milk fats start to caramelize and you’re left with something just short of miraculous!
Since a butter-based sauce can lend to a heavier feeling dish, we kept it lighter by using my favorite Banza chickpea pasta shells and added a ton of nutritious broccoli — it’s all about balance not exclusion, am I right?
This pasta dish makes for the perfect accompaniment to a protein but is substantial enough to enjoy as your main dish. What sparks more joy than a fire, a good show and a big bowl of warm pasta?!
Here’s how you’ll make my Brown Butter Broccoli Pasta:
- Start by browning your butter by cooking on medium low heat and stirring frequently. Color and aroma will start to develop over 5 or so minutes.
- In a large pot, boil water and season well with kosher salt. Cook pasta according to directions, subtracting one minute.
- Add walnuts to the browned butter to toast lightly, then add fresh chopped broccoli florets (stems removed).
- Sauté broccoli for a few minutes before adding in fresh chopped garlic. Cook for 1 minute then add remaining butter and balsamic vinegar.
- Use a slotted spoon to strain pasta from pot directly into broccoli pan. Use a measuring spoon to add 1/2 cup of pasta water into pan as well.
- Add in 1/2 cup of shredded, shaved or grated parmesan and toss gently to coat. Taste and adjust seasoning if needed.
- Serve warm and enjoy!
I made this pasta as a side dish to my 30-Minute Honey Mustard Glazed Chicken and they were delightful together! I hope you enjoy this pasta all winter long 🙂
Looking for other Pasta Recipes? Check these out!
- One Pot Rigatoni Bolognese Pasta
- Sundried Tomato and Walnut Pesto Pasta
- One Pot Taco Pasta
- Goat Cheese Pasta with Roasted Cauliflower
- Skinny Hamburger Helper Pasta
- Red Pepper Pasta
- 5 Ingredient Baked Rigatoni
- 5 Ingredient Deconstructed Lasagna
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Brown Butter Broccoli Pasta
- 1 lb. dried pasta shells I love using Banza chickpea shells
- 4 tbsp. salted butter divided
- 1/2 cup chopped raw walnuts
- 1 head broccoli chopped into florets, stems removed
- 3 cloves garlic minced
- 2 tbsp. balsamic vinegar
- 1/4 cup shredded, grated or shaved parmesan cheese plus more for serving
- kosher salt + black pepper
- Boil a large pot of water over high heat. Once boiling, add 2 tbsp. kosher salt then your box of pasta. Cook pasta according to box directions, subtracting one minute of cook time.
- Start brown butter by heating a large non-stick skillet over medium low heat then add 2 tbsp. butter. Stir frequently to melt. Continue to cook and stir as darker color and aroma will start to develop (about 5 or so minutes). Watch carefully as you do not want to burn! Look for a deep, brown color and nutty aroma.
- Add in chopped walnuts and coat with butter, toasting for 2-3 minutes. You should start to smell the walnuts as well!
- Turn heat slightly up to medium and add in chopped broccoli florets. Season broccoli with kosher salt and pepper, about 1/2 tsp. each. Sauté until crisp on some edges, about 5 minutes.
- Add minced garlic and cook for another minute, then add remaining 2 tbsp. of butter and the balsamic vinegar.
- Once pasta has cooked, use a slotted spoon to add pasta directly to broccoli pan. Using a measuring cup, add 1/2 cup pasta water to broccoli pan as well and toss gently to coat.
- Top pasta with parmesan cheese. Taste and adjust seasoning as needed. Serve warm with more parmesan on top!