Ingredients:

• 1 box – whole-wheat spaghetti
• 16 ounces – Brussels sprouts (cut in half, then thinly sliced)
• 2 – large Onions (thinly sliced)
• 2 tsp – extra virgin Olive oil
• 1 cup – white wine
• 1/4 tsp – Sugar
• Salt and pepper to taste

Method:

1. Break the spaghetti into 2-3 inch pieces and cook according to package directions. When done, drain, remove to a bowl, and mix in 1 tsp of extra virgin olive oil.
2. Heat oil in a large saucepan. Add shredded onions and cook over medium-low heat, stirring frequently, for about 10 minutes or until the onions start to turn light brown.
3. Add the Brussels sprouts and cook while stirring, for about five minutes.
4. Add the white wine and cook until most of the wine has evaporated but there’s still some moisture left in the sauce. Add sugar and stir.
5. Add the vegetable mixture to the bowl with the pasta.
6. Season with salt and pepper. Stir to mix and serve hot.
7. Recipe courtesy: Holy Cow Vegan