In this recipe:


Linguine (6 Pack)

$27.99 USD

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


  • 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


  1. Heat oil and butter over low heat in a sauté pan
  2. Add minced garlic for and cook for 2-3 minutes, stirring continuously
  3. Increase the temperature to medium-low and add brussels sprouts, cook for 20 minutes, tossing regularly to stop the garlic from burning
  4. Sprinkle in garlic powder, and cook until Brussels sprouts have softened slightly and browned on at least one side
  5. 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)
  6. Dain the pasta and rinse with warm water
  7. Transfer the pasta to the sauté pan and using wooden utensils lift the pasta gently to incorporate into the brussels sprouts
  8. Pour ¼ cup fresh lemon juice over the pasta and Brussels sprouts
  9. Plate the portions of the pasta and top with finishing salt and lemon zest to taste
  10. 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