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.
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.
Have a great Thanksgiving, all!
- 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
- 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.
- Add the Brussels Sprouts and cook, stirring, for about five minutes.
- 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.
- Add the vegetable mixture to the bowl with the pasta. Season with salt and pepper. Stir to mix and serve hot.
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