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

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Recipe Summary

prep:
15 mins
cook:
33 mins
total:
48 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

515 calories; protein 19.7g; carbohydrates 74g; fat 20.6g; sodium 250.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/23/2018
didn't have the full pound of brussels sprouts. Wish I did. Read More

Most helpful critical review

Rating: 3 stars
01/15/2017
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 it was just too lemony a bite of the spaghetti without Brussels Sprouts was just too tangy and the mellowness of the tahini was hard to find. The juice of the medium sized lemon I used produced 1/4 cup. In the future I will try to make this using a maximum of 1 Tablespoon of lemon juice and see if I'd like to ramp it up from there. I also would at least halve the Brussel Sprouts and quarter them if they are large. I also had to prepare a little corn starch and water to thicken up the sauce which was not a problem at all. All the cook times were very accurate. Read More
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/15/2017
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 it was just too lemony a bite of the spaghetti without Brussels Sprouts was just too tangy and the mellowness of the tahini was hard to find. The juice of the medium sized lemon I used produced 1/4 cup. In the future I will try to make this using a maximum of 1 Tablespoon of lemon juice and see if I'd like to ramp it up from there. I also would at least halve the Brussel Sprouts and quarter them if they are large. I also had to prepare a little corn starch and water to thicken up the sauce which was not a problem at all. All the cook times were very accurate. Read More
(1)
Rating: 4 stars
09/23/2018
didn't have the full pound of brussels sprouts. Wish I did. Read More
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