Vegan Spaghetti With Brussels Sprouts
A minimalist but delicious recipe for vegan Spaghetti with Brussels Sprouts. Shaved strands of Brussels sprouts are tossed together with a simple sauce of oregano, garlic, onions and red pepper flakes.
Servings: 8 servings
Calories: 252kcal
Ingredients
- 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)
For serving
Instructions
- 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.
Nutrition
Calories: 252kcal | Carbohydrates: 50g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Potassium: 392mg | Fiber: 5g | Sugar: 4g | Vitamin A: 582IU | Vitamin C: 51mg | Calcium: 49mg | Iron: 2mg