Campanelle with Pan-Roasted Garlic Brussels Sprouts

The blog will soon be renamed to “What Cassie Eats for Lunch”.  Today’s edition – Campenelle with Pan-Roasted Brussels Sprouts.

I’m only partly kidding.  I just can’t seem to get anything else photographed these days.  Seriously.  While most of my friends are posting date-night dinners and fun Valentine’s Day desserts, I am posting the simplest of pasta meals ever.  Hopefully I’ll have some dessert for you later this week!

Campanelle with Pan-Roasted Garlic Brussels Sprouts

Because I’m still trying to get things hung on our new walls, taking daytime naps, doing laundry, washing a million dishes, etc., I choose simple, simple lunches.  And you know what?  I love ’em.  It’s fun to raid the pantry and fridge to see what I can come up with!

This one – campanelle pasta with garlic Brussels sprouts, pine nuts and parmesan – it’s no different.  So, so simple to put together and it’s so flavorful!  I could live on pasta and I know I’m not alone in that.  I’m not really a person who buys spaghetti or elbow macaroni.  I like the fun pasta – orecchiette, fusili, and campanelle.

campanelle pasta

These little things are such a fun shape – they catch all of the sauce – and in the case of this dish – the pine nuts and Parmesan.  They were perfect to compliment the size of the Brussels sprouts too.

Thank you to Laurie, Chung-AhLauren and Ali, SO MUCH, for helping me out while we moved and started to get settled.  Annnnd enter to win an amazing Brookside Chocolate Tasting Kit…just in time for Valentine’s Day!

Campanelle with Pan-Roasted Garlic Brussels Sprouts

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Campanelle with Pan-Roasted Garlic Brussels Sprouts & Pine Nuts

Yield: 4 as a main dish; 6 as a side

Total Time: 30 min

A simple weeknight side dish or weekday lunch with campanelle pasta, garlic-oil roasted Brussels sprouts and toasted pine nuts.


8 ounces campanelle pasta
2 ounces pine nuts
3 Tbs. olive oil
2 cloves garlic, minced
1 pound Brussels sprouts, trimmed and halved
1 tsp. dried thyme
1/4 cup white wine
1/4 cup freshly grated Parmesan cheese + more for garnish
1/2 tsp. salt
1/2 tsp. pepper


Cook the pasta in salted water according to the package directions.

While the pasta cooks, toast the pine nuts over medium heat until fragrant. Set aside. Heat one tablespoon of olive oil in a large non-stick skillet. Add the garlic and stir constantly until fragrant and golden brown. Remove the garlic from the pan, leaving as much oil in the pan as possible.

Add the sprouts in a single layer, cut side down and cook for about 4 minutes, until the cut sides begin to brown. Add salt, pepper and thyme and toss. Cook for an additional 2-3 minutes, until the sprouts are tender and browned evenly. Add the wine and stir. Allow the wine to reduce a bit, add the remaining olive oil, parmesan cheese, reserved garlic, pine nuts and cooked pasta. Stir to coat well.

Serve with more Parmesan cheese for garnish.

Cassie’s Notes:
If you don’t like Brussels Sprouts, then try them again! Just kidding – you can sub broccoli, cauliflower or asparagus for the sprouts.

Campanelle with Pan-Roasted Garlic Brussels Sprouts