Brussels sprouts with spaghettini

Ingredients for 2 servings:

• 500 g Brussels sprouts
• 200g spaghetti
• 1 bunch of spring onions
• 2 garlic cloves
• 300 ml vegetable stock
• 1 shot of white wine
• 2 tbsp vegetable oil
• Salt
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• e.g. chili flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Remove the outer leaves from fresh Brussels sprouts and cut them in half. Frozen Brussels sprouts will also work and save time as they don’t need cleaning. Place the halves cut-side down in a large non-stick pan and pour over oil. Put the lid on and fry the Brussels sprouts over medium-high heat until they turn light brown. Add the peeled spring onions whole, stirring frequently, and also add the chopped garlic. Fry for 1 minute and deglaze with a good splash of white wine, put the lid on and simmer for 1 minute. Add the raw spaghetti, which has been broken in half once or twice. Pour in a little vegetable stock, stir, and simmer with the lid on at a moderate heat until the pasta has absorbed the water. Add more vegetable stock again, stirring frequently, until the pasta is cooked and is permeated and coated in a film of oil, white wine, and vegetable stock. Add a pinch of sugar and season with lemon juice, salt, and chili flakes. Note: The technique of cooking the pasta like risotto, with frequent basting, makes the spaghetti particularly flavorful and completes the dish. A stunningly aromatic, vegan recipe with a great mouthfeel. Thanks to the way the spaghetti is prepared, it doesn’t require Parmesan cheese and is a real taste sensation for very little money!