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Home » Popular » Pasta Night » Spaghetti with Brussels Sprouts and Breadcrumbs

Spaghetti with Brussels Sprouts and Breadcrumbs

October 23, 20189 Comments

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Spaghetti with Brussles Sprouts & Breadcrumbs - A company-worthy dish with flavors of roasted Brussels sprouts and lemony, toasted Panko breadcrumbs. via @thiswifecooksSpaghetti with Brussles Sprouts & Breadcrumbs - A company-worthy dish with flavors of roasted Brussels sprouts and lemony, toasted Panko breadcrumbs. via @thiswifecooks

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.

Spaghetti with Brussels Sprouts and Breadcrumbs | This company-worthy pasta dinner with in-season flavors of roasted Brussels sprouts and  lemony, toasted Panko breadcrumbs for a crisp, light touch on top is actually super easy to toss together. 

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. 😉

Spaghetti with Brussels Sprouts and Breadcrumbs | This company-worthy pasta dinner with in-season flavors of roasted Brussels sprouts and  lemony, toasted Panko breadcrumbs for a crisp, light touch on top is actually super easy to toss together. 

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.
 
 
 
Spaghetti with Brussels Sprouts and Breadcrumbs | This company-worthy pasta dinner with in-season flavors of roasted Brussels sprouts and  lemony, toasted Panko breadcrumbs for a crisp, light touch on top is actually super easy to toss together. 

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Spaghetti with Brussels Sprouts and Breadcrumbs | This company-worthy pasta dinner with in-season flavors of roasted Brussels sprouts and  lemony, toasted Panko breadcrumbs for a crisp, light touch on top is actually super easy to toss together. 

Spaghetti with Brussels Sprouts and Breadcrumbs

A company-worthy pasta dinner with in-season flavors of roasted Brussels sprouts and lemony, toasted Panko breadcrumbs.
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: dairy free, pasta, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 497kcal
Author: Holly Gray
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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!
Spaghetti with Brussels Sprouts and Breadcrumbs | thiswifecooks.com
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Filed Under: Lunch & Dinner, Pasta Night, Vegan, Vegetarian Tagged With: pasta. fall flavors, vegan, vegetarian

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Reader Interactions

Comments

  1. Jennifer Vazquez

    January 14, 2020 at 5:54 pm

    There is a misprint in recipe. On step 6, should be remaining 1 TEASPOON sea salt.

    Reply
    • thiswifecooks

      January 14, 2020 at 11:34 pm

      Thank you for pointing that out! It’s been corrected. 🙂

  2. Susan Ross

    April 1, 2020 at 2:36 pm

    Can I use regular breadcrumbs instead of panko?

    Reply
    • thiswifecooks

      April 1, 2020 at 5:45 pm

      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.

  3. Stacy

    January 5, 2021 at 6:51 pm

    4 stars
    Filling and satisfying. Could use a little seasoning.

    Reply
    • thiswifecooks

      January 6, 2021 at 1:24 pm

      I’m glad you enjoyed the pasta! 🙂

  4. Michelle

    October 13, 2022 at 9:06 pm

    Suggestions to replace the white wine? I am allergic to cooked white wine, it’s weird but true.

    Reply
    • thiswifecooks

      October 13, 2022 at 9:11 pm

      Hi Michelle ~ You can use vegan chicken-style broth in place of the white wine.

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