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Spicy Zhoug Pasta With Brussels Sprouts
5 from 18 votes

Spicy Zhoug Pasta With Brussels Sprouts

Spicy Zhoug Pasta with Brussels Sprouts combines peppery zhoug sauce with thinly sliced Brussels sprouts and linguine. The zhoug adds a vibrant, herb-forward heat that complements the tender-crisp texture of the sprouts. Garlic and red pepper flakes enhance the sauce, while a squeeze of lemon juice brightens the dish. Cooking the pasta to al dente and tossing it together with the sauteded garlic and sprouts creates a balanced, satisfying pasta meal with bold flavors and a fresh vegetable bite.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 410 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

  • up to 1 batch zhoug sauce Thin with broth, water, or olive oil as desired for a saucy consistency.
  • 8 ounces linguine Regular, whole-grain, or gluten-free, dried or pasta of choice
  • 12 ounces Brussels sprouts ends trimmed
  • 2 teaspoons olive oil For oil-free use broth to saute the garlic and brussels, optional
  • 3 cloves garlic minced
  • 1 to 2 Tablespoons lemon juice
  • generous pinch of red pepper flakes
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Zhoug can be made in advance, which gives the flavors time to meld. Or if making zhoug now, shred the brussels sprouts first (Step 3), while the food processor is clean. Then transfer the shredded sprouts to a bowl, and proceed with making zhoug in the food processor.
  2. Fill a large pot with water, and cook pasta according to package instructions. When the pasta is done, drain in a colander and rinse briefly with cold water to prevent sticking. Leave in the colander to drain.
  3. Fit food processor with the slicing disc. Depending on the size of the brussels sprouts, place 3 to 5 inside the large feed tube. Refer to photo. Turn machine on, and press down with the tube to push sprouts through the slicer. *If you don't have a food processor, shred the brussels sprouts by hand. Using a chef's knife, halve the sprouts, then slice into ribbons.
  4. Return the pasta pot to the stove, and preheat over medium heat. Add oil (or broth) and garlic. Cook for 1 minute, stirring frequently. Add shredded sprouts, and cook 3 to 5 minutes, stirring occasionally. For oil-free, add more broth as needed so the garlic doesn't burn. Once brussels are softened and bright green, add 1 tablespoon lemon juice and a pinch of red papper flakes. Stir to combine, and remove from heat. Season with a pinch of salt and pepper.
  5. Add drained pasta to the pot, and stir to combine with the brussels sprouts. Add 1 to 1 ¼ cups zhoug sauce, and stir to distribute. Taste and adjust seasonings, adding more zhoug and/or lemon, if desired. Serve warm.

Notes

  • Store leftover pasta refrigerated for up to 4 days; freezing is not recommended.
  • The amount of sauce can be adjusted by thinning zhoug with broth, water, or olive oil based on preferred consistency.
  • Use fresh garlic and adjust red pepper flakes according to your spice tolerance.
  • Shredding Brussels sprouts finely helps them cook evenly and mix well with the pasta and sauce.

Nutrition Information

Calories 410kcal (21%) Carbohydrates 54g (18%) Protein 13g (26%) Fat 17g (26%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 410

% Daily Value*

Calories 410kcal 21%
Carbohydrates 54g 18%
Protein 13g 26%
Fat 17g 26%

* Percent Daily Values are based on a 2,000 calorie diet.