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Spaghetti With Brussels Sprouts And Onions

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian, Vegan
Servings: 8 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 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
  • 1/4 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.