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Brussels Sprout Spaghetti

Rated as 3.5 out of 5 Stars

"A delicious and healthy fall comfort food. This dish is vegan and my meat-eating husband loved it!"
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48 m servings 515
Original recipe yields 2 servings


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  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.
  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.
  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.
  4. Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.

Nutrition Facts

Per Serving: 515 calories; 20.6 74 19.7 0 251 Full nutrition

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I love all the ingredients this recipe called for and had to give it a try. The recipe prep is easy and straight forward. We made it exactly as called for with the optional capers. In the end ...

didn't have the full pound of brussels sprouts. Wish I did.