Spaghetti with Brussels Sprouts and Onions

Spaghetti with Brussels Sprouts

I am always on the lookout for easy and nutritious weeknight recipes that can do double duty as unfussy brown-bag lunches. And you can’t beat today’s recipe on both counts.

I came across this recipe in the Washington Post, and I didn’t really have to do anything to veganize it– the writer suggests butter (easily replaced) and cheese, but the cheese is optional and then only to pass around at the table. Trust me, this dish does not need it.
I loved this recipe all the more because it uses a veggie that tends to be underused in general and in my kitchen– Brussels Sprouts. Recently, a friend and I ate a really delicious dish of garlicky Brussels Sprouts at the Domku restaurant in DC’s Capitol Heights, reminding me once again why I’ve always loved this quirky-looking veggie. Domku, by the way, has an easily veganized and delicious Borscht too (just skip the sour cream topping), but that’s something I’ll save for my DC-area restaurant reviews, when I have a chance to update those.

Spaghetti with Brussels Sprouts

The sprouts are the only labor-intensive part of this recipe because you need to slice them (and the onions), but it doesn’t take that long and once you’re done you’re pretty much halfway through the recipe which otherwise is as simple as boiling pasta and turning the pepper mill. Now I don’t care if you’re the laziest cook on earth, or the busiest person alive– you can handle that. Although the recipe called for only 8 ounces of pasta and sprouts each, I almost doubled the quantity to use up all the pasta in the box and also to make enough for Desi and me to brown bag for a couple of days.

So here’s the recipe, in time for you to make that waist-friendly dinner I am sure you’ll be craving by Saturday.

Have a great Thanksgiving, all!

Spaghetti with Brussels Sprouts


Spaghetti With Brussels Sprouts And Onions
Recipe type: Pasta
Cuisine: Italian
Serves: 8
  • 1 box whole-wheat spaghetti (I used the kind that's thinner than average spaghetti but thicker than angel-hair). Break the spaghetti into two- or three-inch pieces and cook according to package directions. When done, drain, remove to a bowl, and mix in 1 tsp of extra virgin olive oil.
  • 16 ounces of Brussels Sprouts, cut in half, then thinly sliced
  • 2 large onions, thinly sliced
  • 1 tsp extra virgin olive oil
  • 1 cup white wine
  • ¼ tsp sugar
  • Salt and pepper to taste
  1. Heat the oil in a large saucepan. Add the shredded onions and cook over medium-low heat, stirring frequently, for about 10 minutes or until the onions start to lightly brown.
  2. Add the Brussels Sprouts and cook, stirring, for about five minutes.
  3. Add the white wine and cook until most of the wine has evaporated but there's still some moisture left in the sauce. Stir in the sugar.
  4. Add the vegetable mixture to the bowl with the pasta. Season with salt and pepper. Stir to mix and serve hot.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.


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  1. says

    Loving this recipe! I found your blog via One Hot Stove. So glad to have found it. I love brussel sprouts. My husband loves spaghetti. This recipe is going to make us both happy!

  2. says

    i love quick, healthy recipe like this. I have recently fallen in love with brussel sprouts and pasta has always been my thing. I am so going to make this soon..Thanks for sharing.

  3. says

    I’ve been looking for Brussels sprouts recipes that avoid the end result tasting like feet – looks like I’ve found another one! Thanks a ton, I’m gonna have to try this out soon!

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