Brussels Sprout Spaghetti A delicious and healthy fall comfort food. This dish is vegan and my meat-eating husband loved it!
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.Advertisement
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.
Per Serving: 515 calories; protein 19.7g; carbohydrates 74g; fat 20.6g; sodium 250.8mg.