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    Home > Vegan Italian Recipes > Vegan Pasta Recipes

    Easy Brussels Sprouts Pasta with Olives

    Posted: Apr 24, 2018 ยท Updated: May 3, 2022

    Jump to Recipe Pin Recipe

    Most pasta dishes can be made fast enough, but this speedy Brussels Sprouts Pasta with Olives comes together in just about the time it takes you to boil the pasta water and cook the pasta to al dente perfection, so about 20 minutes? Plus it's so flavorful and filling. A vegan, soy-free and nut-free recipe. Can be made with gluten-free pasta.

    Pasta with Brussels Sprouts and Olives in floral blue and white plate.

    I always have cruciferous veggies like cauliflower, cabbage, kale and Brussels sprouts in the refrigerator because they are great to toss into all kinds of tasty vegan dishes. Very often, in my home, that dish is pasta.

    Speedy Pasta with Brussels Sprouts and Olives in blue and white platter on blue napkin.

    Desi loves Brussels sprouts when I shred them thinly and add them to pasta, but for this dish I go a step further-- I add in some tasty kalamata olives for an unexpected, salty dash of flavor that works beautifully with the sprouts.

    I am not exaggerating when I say this is a speedy recipe. It comes together in as much time as you need to cook your pasta. In fact, you can start prepping your veggies when you put the pot of pasta water to boil.

    More Speedy Weeknight Pasta Recipes:

    • Garlicky Pasta with Asparagus
    • Instant Pot Spaghetti with Marinara from Scratch
    • One-Pot Curried Spaghetti with Kale
    • Garlicky Pasta with Snow Peas and New Potatoes

    If you need a weeknight recipe that's healthy and delicious, this is a keeper. Jay loves it, so I can vouch it's kid-friendly-- at least my-kid-friendly. ๐Ÿ™‚ I make it with whatever whole wheat pasta I have on hand, and I usually keep lots of fun, kid-friendly shapes in the pantry, like these shells (because kids will usually eat something if it looks fun, fact). A ribbon pasta like fettuccine would also be perfect.

    Try it this week, and if you do, don't forget to tell me all about it.

    Speedy Pasta with Brussels Sprouts and Olives in blue and white platter on blue napkin.
    Speedy Pasta with Brussels Sprouts and Olives #vegan #soyfree #nutfree #pasta #italian HolyCowVegan.net

    Speedy Pasta with Brussels Sprouts and Olives

    Most pasta dishes can be made fast enough, but this Speedy Brussels Sprouts Pasta with Olives comes together in just about the time it takes you to boil the pasta water and cook the pasta to al dente perfection, so about 20 minutes? Plus itโ€™s so flavorful and filling.
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Main/Pasta
    Cuisine: Italian inspired
    Diet: Vegan, Vegetarian
    Keyword: Vegan brussels sprouts pasta
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 8 servings
    Calories: 289kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 1 pound wholegrain pasta
    • 2 pounds Brussels sprouts (do the shredding in a food processor with the slicer blade, if possible. Much quicker than a knife.)
    • 1 tablespoon extra virgin olive oil
    • 8 cloves garlic, thinly sliced
    • 1 teaspoon red pepper flakes
    • 1 cup kalamata olives (roughly chopped)
    • Salt and ground black pepper to taste
    • ยผ cup parsley (finely chopped)
    • Zest of one lemon (optional)
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    Instructions

    • Cook the pasta according to package directions.
    • Heat the olive oil in a large saucepan or wok. Add the garlic and, when it is lightly brown, add the red pepper flakes and brussels sprouts. Stir, season with salt and pepper, and stir-fry for about 10 minutes or until the sprouts are tender but have a slight bite.
    • Add the pasta with ยฝ cup of the cooking water along with the olives. Mix well and turn off the heat. Stir in the parsley and lemon zest and serve warm or at room temperature.

    Nutrition

    Calories: 289kcal | Carbohydrates: 54.6g | Protein: 11.3g | Fat: 5g | Potassium: 669mg | Fiber: 10g | Sugar: 4.5g | Calcium: 60mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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