A quick and easy spring pasta recipe that’s ready in less than 30 minutes! You’ll love the simple flavors happening in this carb love fest!
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:3-4 servings 1x
8 oz. your favorite spaghetti 5 Tbsp. olive oil, divided 1 and 1/2 lbs. brussels sprouts, trimmed and shredded
salt + pepper 2 medium cloves garlic, minced 1 small lemon, zested and juiced Vegan parm for topping!
Cook your spaghetti according to package instructions. Before draining, reserve 1/2 cup pasta water for finishing the dish. Then drain the rest of the pasta and set aside.
While your spaghetti is cooking, heat 2 Tbsp. olive oil in a large skillet. Add shredded brussels sprouts, season with salt and pepper, and cook until caramelized and tender, 7-10 minutes. I like to touch my brussels sprouts as little as possible so that they caramelize nicely.
When your brussels sprouts are almost done, toss in your garlic, and allow to cook for 1 minute. Remove from heat.
Add your drained pasta to the brussels sprout skilled and add your remaining 3 Tbsp. olive oil, lemon zest and juice, and reserved pasta water (you might not need all of it; just use enough to loosen up the mixture). Season to taste, top with vegan parm and serve! SPRING <3
Keywords: spring pasta recipe, brussels sprout pasta