- 1 pound Brussels sprouts
- 1/2 (8 ounce) package spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 lemon, juiced
- 3 tablespoons tahini paste
- 2 teaspoons capers (optional)
- salt and ground black pepper to taste
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
- Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.