For a richer flavor, try roasting the Brussels sprouts instead of steaming them. Toss them with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized. Add a pinch of red pepper flakes to the sauce for a touch of heat. Garnish with toasted pine nuts or a sprinkle of fresh parsley for added texture and visual appeal.
Brussels Sprout Spaghetti
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PREP TIME15 mins
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COOK TIME33 mins
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TOTAL TIME48 mins
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SERVING2 People
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VIEWS10
Embrace autumn's bounty with this vibrant and wholesome spaghetti dish, where tender Brussels sprouts meet a luscious tahini-lemon sauce. A delightful vegan option that even the most ardent meat-eaters will adore!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Fiber15 g
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Protein20 g
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Saturated Fat3 g
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Sodium251 mg
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Sugar7 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Brussels sprouts: Set up a steamer insert in a saucepan and fill with water just below the steamer's base. Bring the water to a rolling boil. Add the halved Brussels sprouts, cover, and steam until they are easily pierced with a fork, approximately 8-10 minutes. Drain the sprouts, being sure to reserve the hot steaming water for later use.
02
StepCook the Spaghetti: In a large pot, bring lightly salted water to a vigorous boil. Add the spaghetti and cook according to package directions, stirring occasionally, until al dente, about 10-12 minutes. Drain the spaghetti thoroughly.
03
StepCraft the Tahini-Lemon Sauce: Heat the olive oil in a large pot or skillet over medium heat. Add the minced garlic and sauté until fragrant, being careful not to burn it, about 1-2 minutes. Stir in the fresh lemon juice, then add the tahini paste. Gradually incorporate the reserved hot water, stirring continuously, until the mixture achieves a smooth, sauce-like consistency. Adjust the amount of water as needed to reach your desired thickness.
04
StepCombine and Serve: Gently fold in the steamed Brussels sprouts, cooked spaghetti, and capers into the tahini-lemon sauce. Season generously with sea salt and freshly ground black pepper to taste. Ensure all ingredients are well combined and heated through before serving immediately.
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Maia Beier
Jul 2, 2025This recipe is amazing! My kids even loved the Brussels sprouts!
Buford Dach
Jul 2, 2025This recipe is a game changer for making vegan meals!
Jonathan Rippin
Jul 1, 2025I never thought I'd like Brussels sprouts and spaghetti together, but this is delicious!
Jerrod Damore
Jun 30, 2025Substituted gluten-free spaghetti and it worked great!
Kristy Welch
Jun 30, 2025I found the sauce a little too thick, so I added more pasta water. It turned out perfectly.
Viviane Boehm
Jun 29, 2025The best brussels sprouts I have ever had!
Barton Yundt
Jun 28, 2025Easy to follow recipe and the result was fantastic. A great way to get more veggies into my diet.
Marie Marks
Jun 27, 2025I added some roasted chickpeas for extra protein and crunch. It was a great addition!
Doris Stehrschmeler
Jun 26, 2025The tahini-lemon sauce is so creamy and flavorful. I'll definitely be making this again.
Ryan Ratke
Jun 26, 2025My family requests this recipe every week!