There are so many reasons I love Brussels Sprouts, and this delicious and super-easy pasta is definitely one of them.
Brussels sprouts are not just terribly good for you; cooked right they can be tasty as anything, and how cute do they look? Besides, they are hardy little fellas who last a good, long time in the refrigerator.
This is one of my favorite weeknight recipes because it comes together so fast, and all the time you really need is to slice the sprouts and the onions. I sometimes do this in the food processor, but I prefer slicing them by hand when I have the time for more even shreds.
What you get to serve up--and eat--at the end is a minimalist but delicious and healthy dish you will be making again and again.
How to make the tastiest vegan spaghetti with Brussels sprouts:
- Slice the sprouts by hand. This will ensure that you get even shreds. I do this in the food processor sometimes and while that's fine, the processor creates cross sections rather than ribbons at times. You want the shreds to cook up fast, and evenly, so take the hand-slicing route if you have time to spare. Slicing up a pound of Brussels sprouts took me no more than 10 minutes.
- This is a minimally seasoned pasta--all you have is salt, pepper, garlic, oregano, red pepper flakes and olive oil adding flavor. All are pantry ingredients that you likely have, but if you don't have one thing or the other, substitute. For example, you can use basil instead of oregano. Or if you don't have red pepper flakes, use a dash more of ground black pepper.
- The same goes for the pasta. I usually use whole wheat spaghetti in this recipe, although this time all I had was thin spaghetti, so I went with that. Angel hair pasta or any other long pasta would also work, but if you don't have any of these, just use any pasta you have. While it's true that different pasta shapes are designed for different types of sauces, and usually work best with them, you won't be headed for culinary hell if you use, say, shells in this recipe instead of spaghetti.
- You can switch out the veggies too. If you don't have Brussels sprouts and have cabbage or kale on hand, use those. Shred them really thin and make sure they are tender before you add the pasta.
- I garnish the pasta with a sprinkle of parsley for a dash of flavor and freshness at the end, but you can leave it out if you don't have it, or use some lemon zest. Vegan cashew parm is great too for serving. You can also drizzle on some EVOO at the end for a yummy experience.
Looking for more easy Brussels sprouts recipes?
Vegan Pasta with Brussels Sprouts Recipe
Vegan Spaghetti With Brussels Sprouts
- 16 oz spaghetti (or any pasta)
- 1 teaspoon extra virgin olive oil
- 1 large onion (thinly sliced)
- 5 cloves garlic (smashed and then thinly sliced)
- 16 oz Brussels sprouts (trim hard ends, cut in half, then slice thinly)
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes (use less or more per your taste)
- Salt and ground black pepper to taste
- 2 tablespoon parsley (finely chopped, for garnish)
- Cook the pasta in boiling salted water until al dente. Drain.
- While the pasta is cooking, heat the oil in a large saucepan. Add the onions and garlic with a dash of salt and cook over medium-low heat, stirring frequently, for about 3-4 minutes until the onions are translucent.
- Add the shredded Brussels sprouts and continue to cook, stirring frequently, for about five minutes or until the sprouts are tender.
- Stir in the oregano and red pepper flakes.
- Add the drained pasta to the vegetables. Mix well and season with more salt if needed and ground black pepper to taste.
I had 2 bags of old sprouts ... just made it ..added paprika, turmeric ( for anti inflammatory as I am in bad pain down my whole right side of body).. had it as brunch..so so good..comforting..definitely on my go to list now...thank. you xx
I just made this recipe. It is SO tasty especially considering how simple it is. I'll definitely be making this again!
So happy to hear! Happy you enjoyed it.
I made this tonight. What a great recipe. We loved it. Definitely a keeper.
So happy to hear!
This is a great recipe, love it ?! My son has cerebral palsy and he said to us that the food with meat was making pain to his stomach. So here we are taking the best of the best of the Internet searching and make it our favorite place. This is not the one recipe we have tried. Thanks for share your knowledge with us. All our hugs ?. Blessings ??
So happy you liked it, Carolina! Thanks for letting me know. 🙂
A great recipe for these difficult quarantine times. We’re seniors who are avoiding stores as much as possible. This recipe worked well even though we only had frozen Brussels sprouts. Just briefly microwaved them then shredded per the recipe. I sautéd them enough to evaporate most of the moisture. The dish was delicious, sprinkled with a bit of nutritional yeast. Can’t wait to try them with fresh sprouts! Stay well, everyone.
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!
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.
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!
this looks delightful and nice recipe
Karen's Vegan Kitchen
I can't get enough Brussels sprouts! That dish looks delicious. I am so glad I'm not the only person who breaks up their spaghetti before they cook it. Makes it so much easier to eat.;-)
Never cooked brussel sprouts apart from making thoran and steamed ones, loving this spaghetti.
Simple and delicious and nutrituous - all in one... very nicely done Vaishali!!
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I never tasted Brussels sprouts.....this spaghetti looks yum....