If you’re anything like me, you love a cozy pasta dinner, and sometimes you want something that feels a little more special without a ton of effort. Enter this Brown Butter Walnut Pasta with Lemon & Roasted Broccolini.

It’s one of those meals I keep coming back to because it checks all the boxes: nutty brown butter, toasty California walnuts, a hit of lemon for brightness, and crispy roasted broccolini on the side. The flavours are rich but balanced, the textures are spot-on, and it all comes together in about 30 minutes with just a handful of ingredients.

Whether you’re cooking for yourself, date night, or a dinner with friends, this one’s guaranteed to impress…no fancy techniques required.

Why You’ll Love this Recipe:

• Fast but Fancy: Comes together in 30 minutes, but still feels like something you’d order at a restaurant.
• Balanced Flavours: Brown butter + toasted walnuts bring rich depth to the dish while lemon keeps things bright and fresh.
• Side of Veggies: Roasted broccolini adds texture, colour, and makes the whole plate feel a little more put-together.
• Easy to Prep Ahead: You can toast the walnuts and roast the broccolini earlier in the day to make dinner even faster.

Prep for Brown Butter Walnut Pasta:

This recipe comes together in about 30 minutes, but there’s a lot you can prep ahead of time if you’d like.

• Rinse the broccolini and trim the ends if they’re looking a little dry.
• Zest and juice the lemon so it’s ready to go when the pasta hits the pan.
• Grate the parmesan (fresh will give you the best flavour).
• You can even toast the walnuts in advance so they’re ready to go.

How to Make Brown Butter Walnut Pasta:

Step One:

Preheat your oven to 425°F. Toss a bunch of broccolini with olive oil, garlic powder, and a good pinch of salt. Spread it out on a baking sheet and roast until crispy and golden—about 15–20 minutes.

Step Two:

Bring a large pot of salted water to a boil and cook your pasta until al dente. Save about ½ cup of pasta water before draining.

Step Three:

While the pasta cooks, toast the California walnuts in a dry pan over medium heat until fragrant and lightly golden. Set aside.

Step Four:

In the same pan, melt the butter and let it brown until golden and nutty.

Step Five:

Add your cooked pasta directly into the browned butter. Stir in lemon zest, a squeeze of lemon juice, and a splash of the reserved pasta water. Toss until everything’s glossy and coated.

Step Six:

Plate the pasta and top with lots of grated parmesan, the toasted walnuts, chopped Italian parsley, and a crack of black pepper. Serve the crispy broccolini on the side!

How to Store Brown Butter Walnut Pasta:

This dish is best enjoyed fresh, but leftovers still make a great next-day lunch.

Store in an airtight container in the fridge for up to 3 days, and reheat in a pan with a splash of olive oil to loosen everything up.

Substitutions:

Here are a few substitution ideas to make this dish work for you.

• Pasta: I used orecchiette, but any short pasta will work here: try farfalle, shells, or mezzi rigatoni.
• Broccolini: Regular broccoli, asparagus, or even green beans would be great roasted the same way.
• Butter: You can definitely sub in a plant-based butter or olive oil here, though the nutty flavor won’t be as strong.
• Parmesan: Grated pecorino or your favourite vegan cheese would also work here.

If you try this recipe, tag me on social (@britacooks)—I’d love to see how you recreate it! xx