All Recipes Best Recipe Main Dish Recipes Pasta Spaghetti Recipes

Ingredients

1 pound Brussels sprouts ½ (8 ounce) package spaghetti 1 tablespoon olive oil 2 cloves garlic, chopped 1 lemon, juiced 3 tablespoons tahini paste 2 teaspoons capers salt and ground black pepper to taste

Nutrition Info

515.2 calories carbohydrate: 74 g cholesterol: : - fat: 20.6 g fiber: 15.3 g protein: 19.7 g saturatedFat: 3 g servingSize: - sodium: 250.8 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

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.

2 servings

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