Go Back
+ servings
A big yellow and white bowl of vegan spaghetti with Brussels sprouts with a fork and a green and gold napkin
Print Recipe
5 from 4 votes

Vegan Spaghetti With Brussels Sprouts

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian, Vegan
Servings: 8 servings
Calories: 252kcal

Ingredients

  • 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)

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