Brussels Sprout Spaghetti

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

• Step 1

  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.

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• Step 2

  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.

• Step 3

  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.

• Step 4

  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.