Brussels Sprout Spaghetti

Brussels Sprout Spaghetti A delicious and healthy fall comfort food. This dish is vegan and my meat-eating husband loved it!


Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 33 mins

    TOTAL : 48 mins

    SERVING : 2

    YIELD : 2 servings

  • 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.

  • 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.