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A big yellow and white bowl of vegan spaghetti with Brussels sprouts with a fork and a green and gold napkin

Vegan Spaghetti With Brussels Sprouts

Vaishali · Holy Cow! Vegan Recipes
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.
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Pasta
Cuisine Italian, Vegan
Servings 8 servings
Calories 252 kcal


  • 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.


Calories: 252kcalCarbohydrates: 50gProtein: 10gFat: 2gSaturated Fat: 1gPotassium: 392mgFiber: 5gSugar: 4gVitamin A: 582IUVitamin C: 51mgCalcium: 49mgIron: 2mg
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