In this recipe:
Fried Brussels Sprouts Linguine

Falling in love with garlic fried Brussels sprouts is easy, especially on a bed of lemony fried Chickapea noodles. The Brussels sprouts and delicious Chickapea pasta create a satisfying, nutritious dish that you can't get enough of.
Fried Brussels Sprouts Linguine
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Dinner
- Cuisine: Canadian
- Servings: 4
Ingredients:
- 1 Package Chickapea Spirals
- 2 Tbsp table salt (for boiling pasta)
- 3 cups of washed baby Brussels sprouts, trimmed and halved
- ¼ cup of avocado oil
- 2 Tbsp. vegan butter
- 1 Tbsp. garlic, minced
- 1 tsp. garlic powder
- ¼ cup fresh lemon juice
- 2 Tbsp lemon zest
Instructions:
- Heat oil and butter over low heat in a sauté pan
- Add minced garlic for and cook for 2-3 minutes, stirring continuously
- Increase the temperature to medium-low and add brussels sprouts, cook for 20 minutes, tossing regularly to stop the garlic from burning
- Sprinkle in garlic powder, and cook until Brussels sprouts have softened slightly and browned on at least one side
- Meanwhile, prepare Chickapea Linguine to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
- Dain the pasta and rinse with warm water
- Transfer the pasta to the sauté pan and using wooden utensils lift the pasta gently to incorporate into the brussels sprouts
- Pour ¼ cup fresh lemon juice over the pasta and Brussels sprouts
- Plate the portions of the pasta and top with finishing salt and lemon zest to taste
- Enjoy!
Recipe Notes:
- Slightly undercooking the pasta when boiling it will yield better results once added to the sauté pan
- Fresh not frozen Brussels sprouts are recommended in this dish
- This meal can be served warm or at room temperature
- This recipe can be easily doubled or tripled for larger groups
- Original Earth Balance butter spread was used as the vegan butter in this recipe
- Sprinkle each portion sparingly with lemon zest