A minimalist but delicious recipe for Spaghetti with Brussels Sprouts. This is healthy, nutritious, and you can adapt it to your nutritional preferences by making it with wholegrain or gluten-free pasta. Also soy-free and nut-free.
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?
- Easy Brussels Sprouts Stew
- Pan Roasted Brussels Sprouts
- Creamy Vegan Orzo Risotto with Brussels Sprouts
- Roasted Brussels Sprouts with Rosemary and Garlic
Spaghetti with Brussels Sprouts Recipe
Vegan | Soy-Free | Nut-Free | Can be Gluten-Free
Vegan Spaghetti With Brussels Sprouts
- 16 oz spaghetti (or any pasta)
- 1 tsp 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 tsp oregano
- 1 tsp red pepper flakes (use less or more per your taste)
- Salt and ground black pepper to taste
- 2 tbsp 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.