Spaghetti with Brussels Sprouts and Breadcrumbs ~
This company-worthy pasta dinner is super easy to throw together!
Bursting with in-season flavors of roasted Brussels sprouts and lemony, toasted Panko breadcrumbs for a crisp, light touch over the top.
We begin with roasting the Brussels sprouts. Meanwhile, the breadcrumbs are toasting and the pasta is cooking.
The Brussels sprouts are then cooked with white wine and garlic, tossed with the cooked spaghetti, then topped with breadcrumbs, Parmesan cheese, and red pepper flakes.
Dinner is done.
See?
I told you it was easy. 😉
Ingredients for Spaghetti with Brussels Sprouts and Breadcrumbs
You will need:
- 3 cups Brussels sprouts, trimmed and halved or quartered
- 5 tablespoons olive oil, divided
- 1 1/2 cups Panko breadcrumbs
- 1 1/4 teaspoons sea salt
- 1/4 teaspoon ground black pepper
- zest of 1 lemon
- 16 ounces spaghetti
- 1/2 cup dry white wine
- 1 clove garlic, minced
- vegan Parmesan cheese, to taste
- red pepper flakes – optional, to taste
How to Make Spaghetti with Brussels Sprouts and Breadcrumbs
STEP ONE: Preheat the oven to 400° F.
STEP TWO: Toss Brussels sprouts lightly with 1 tablespoon olive oil. Add salt and pepper, to taste.
Onto a baking sheet, spread Brussels sprouts in an even layer. Roast 15-20 minutes or until fork-tender.
STEP THREE: Into a large skillet over medium-high heat, add 2 tablespoons olive oil. When the oil is hot, add breadcrumbs, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until golden in color.
STEP FOUR: Remove from heat and toss with lemon zest. Transfer breadcrumbs to a medium-sized bowl and set aside.
STEP FIVE: Prepare spaghetti according to package directions and set aside.
STEP SIX: To the skillet used for breadcrumbs, add the remaining 2 tablespoons olive oil. When the oil is hot add roasted Brussels sprouts and garlic. Cook over medium heat for 2-3 minutes, until heated through.
STEP SEVEN: Add white wine, remaining 1 teaspoon sea salt, and remaining 1/8 teaspoon black pepper. Continue cooking for another 2-3 minutes, until the wine is reduced by half.
STEP EIGHT: To the Brussels sprouts mixture, add cooked spaghetti. Toss to coat well.
STEP NINE: Divide pasta among serving bowls. Sprinkle with breadcrumbs, Parmesan cheese, and red pepper flakes then serve hot.
More Pasta Recipes You’ll Love!
- Pasta Primavera
- Pasta e Fagiioli al Forno
- Pasta with Peas (Pasta e Piselli)
- Vegan Fettuccine Alfredo with Shiitake Mushrooms
- Vegan Pasta Ratatouille
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Spaghetti with Brussels Sprouts and Breadcrumbs
A company-worthy pasta dinner with in-season flavors of roasted Brussels sprouts and lemony, toasted Panko breadcrumbs.
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Servings: 6
Calories: 497kcal
Ingredients
- 3 cups Brussels sprouts trimmed and halved or quartered
- 5 tablespoons olive oil divided
- 1 1/2 cups Panko breadcrumbs
- 1 1/4 teaspoons sea salt divided
- 1/4 teaspoon ground black pepper divided
- Zest of 1 medium size lemon
- 1 16- ounce package spaghetti
- 1/2 cup dry white wine
- 1 clove garlic minced
- vegan Parmesan cheese grated
- red pepper flakes to taste
Instructions
- Preheat oven to 400°
- Toss Brussels sprouts lightly with 1 tablespoon olive oil, Add salt and pepper, to taste. Onto a baking sheet, spread Brussels sprouts in an even layer. Roast 15-20 minutes or until fork tender.
- To a large skillet over medium high heat, add 2 tablespoons olive oil. When oil is hot, add breadcrumbs, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until golden in color. Remove from heat and toss with lemon zest. Remove breadcrumbs to a medium size bowl and set aside.
- Prepare spaghetti according to package directions and set aside.
- To the skillet used for breadcrumbs, add remaining 2 tablespoons olive oil. When oil is hot add roasted Brussels sprouts and garlic. Cook over medium heat 2-3 minutes, until heated through.
- Add white wine, remaining 1 teaspoon sea salt, and remaining 1/8 teaspoon black pepper. Continue cooking another 2-3 minutes, until wine is reduced by half.
- To the Brussels sprouts mixture, add cooked spaghetti. Toss to coat well.
- Divide pasta among serving bowls. Sprinkle with breadcrumbs, Parmesan cheese, and red pepper flakes. Serve warm.
Nutrition
Calories: 497kcal | Carbohydrates: 75g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 611mg | Potassium: 397mg | Fiber: 5g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Jennifer Vazquez
There is a misprint in recipe. On step 6, should be remaining 1 TEASPOON sea salt.
thiswifecooks
Thank you for pointing that out! It’s been corrected. 🙂
Susan Ross
Can I use regular breadcrumbs instead of panko?
thiswifecooks
Yes! I have done that when out of Panko. Because regular breadcrumbs are much finer than Panko though, you don’t need as much. 1/2-3/4 cup should be fine.
Stacy
Filling and satisfying. Could use a little seasoning.
thiswifecooks
I’m glad you enjoyed the pasta! 🙂
Michelle
Suggestions to replace the white wine? I am allergic to cooked white wine, it’s weird but true.
thiswifecooks
Hi Michelle ~ You can use vegan chicken-style broth in place of the white wine.