Pasta with Brussels Sprouts, Spinach and Cranberries (Vegan)

When you combine this vegan pasta with brussels sprouts, spinach, and cranberries you get a taste of Thanksgiving dinner along with an extra punch of maple syrup, orange and some crunchy walnuts!

Pasta with Brussels Sprouts, Spinach and Cranberries | Simply Fresh Dinners

If you follow me on Facebook and Instagram, you know that I am now partnering with Chickapea Pasta in recipe development and photography. My title is Chickapea Chef – how awesome is that?! I’m thrilled to be part of this innovative, dynamic company and, best of all,  it’s healthy, you guys!  This pasta consists of two ingredients only – chickpeas and lentils.  A great source of protein and fibre and low in fat.


A lot of you have told me that your kids love to snack on a bowl of plain pasta and now you can be assured that their favourite meal is also healthy.  And I’m going to sharing a new quick, easy and family friendly recipe each month here and on their site.

Chickapea Pasta is a local company that is exploding across Canada and officially launched in the US on October 1st.  You can find a store nearest to you here or order on Amazon here.  I can’t wait for you to try it!

This recipe is made with Canadian Thanksgiving in mind.  And when I saw these beautiful brussels sprouts at Nicholyn Farms,  an idea started sizzling.  I’ve combined sprouts, spinach, cranberries with garlic, maple syrup, and fresh orange juice and it’s lip smacking!  And vegan!

Pasta with Brussels Sprouts, Spinach and Cranberries | Simply Fresh Dinners

You can top this colourful plate of healthy yumminess with walnuts and feta cheese or make the vegan version included in the recipe.  This would also make a fun side dish at a vegan Thanksgiving.

Pasta with Brussels Sprouts, Spinach and Cranberries | Simply Fresh Dinners

Do you love cranberries as much as I do?  I made a gluten-free cranberry salsa a couple years ago that was a big hit when I took it down to Michigan to celebrate Thanksgiving with my American cousins.   It definitely influenced the flavours in this dish.

Do you have a signature holiday dish?  I’d love it if you shared your recipe with me on Instagram.  Let’s see what you’re up to! Use the hashtag #simplyfreshdinners to show off your creations.   Cheers!

This is a sponsored post by Chickapea but the love for this product is all my own.

Pasta with Brussels Sprouts, Spinach and Cranberries

Print Recipe
Serves: 4 Cooking Time: 10 minutes


  • 1 227 gram package Chickapea Pasta spirals (or penne)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1.5 cups fresh or frozen (thawed) cranberries
  • 1.5 tablespoons freshly squeezed orange juice
  • 1.5 tablespoons pure maple syrup
  • 1 pound brussels sprouts
  • 4 cups baby spinach
  • kosher salt and freshly ground black pepper to taste
  • 1 cup walnuts
  • Optional: top with feta cheese (vegan recipe below)



Have the table set and everything ready to go because this is ready in record time. Prepare all your ingredients ahead of time as well.


Cook pasta according to directions on package, rinse with cold water


Peel each individual leaf from one brussels sprouts at a time. Start on the outside working towards the middle. Throw away core and smaller leaves that are too difficult to peel. If you're tight on time, shave the sprouts with mandolin or slice thinly.


In a large saute pan, heat oil on medium heat. Add garlic and saute for 1 minute. Add cranberries, orange juice and maple syrup - saute for 3-4 minutes or until cranberries soften. (some may burst)


Add all of the brussels sprouts leaves and saute for about 1 minute. (Isn’t it pretty!) Toss to coat well. Add pasta and toss again.


Remove from heat and add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.


Top with walnuts and feta cheese if desired.


Vegan Feta Cheese (Author: Minimal Eats)




9.7 ounces firm tofu (275 g)


¼ cup lemon juice (60 ml)


½ cup water (125 ml)


½ cup apple cider vinegar (125 ml)


1 tbsp oregano




Cut the tofu into cubes.


Mix all the marinade ingredients in a bowl or a container (the lemon juice, water, apple cider vinegar and oregano), add the tofu, cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later.

An easy and delicious vegan main or side. Busting with flavours!


  • Reply
    Chris Scheuer
    October 3, 2016 at 10:08 am

    I love pasta in salads, it makes me feel like I’m splurging a bit. This pasta sounds amazing, how cool to indulge in pasta that’s super healthy – a win-win, for sure! Pinning and sharing!
    Chris Scheuer recently posted…Easiest, Best Ever Chocolate CupcakesMy Profile

  • Reply
    Karen @ Seasonal Cravings
    October 3, 2016 at 10:20 am

    I just picked up some chickpea pasta this week and can’t wait to try it! I’m always looking for new, tasty gluten free pasta. This dish looks so fresh and delicious!
    Karen @ Seasonal Cravings recently posted…Chocolate Chip Almond Flour Pumpkin MuffinsMy Profile

  • Reply
    sue | theviewfromgreatisland
    October 3, 2016 at 10:25 am

    This is just how I love to eat, I eat Brussels sprouts with pasta a lot and it’s one of my favorite combinations! The cranberries are a brilliant touch, love this Robyn!
    sue | theviewfromgreatisland recently posted…Chimichurri ShrimpMy Profile

  • Reply
    October 3, 2016 at 11:19 am

    Can’t wait to try put the new pasta variety! This recipe sounds like the perfect combination to use it with – and since I have fallen of the completely vegan bandwagon I might add in the cheese 🙂 Avoiding all dairy is tough for me…
    Mindy recently posted…Giving Thanks FridayMy Profile

  • Reply
    Blair @ The Seasoned Mom
    October 3, 2016 at 3:27 pm

    This is such a great way to enjoy pasta with tons of flavor and texture, while still keeping it light. Beautiful fall dish, Robyn!
    Blair @ The Seasoned Mom recently posted…4-Ingredient Maple Glazed SalmonMy Profile

  • Reply
    Anita Rivera
    October 3, 2016 at 5:31 pm

    HERE I AM! Is there any pasta left? LOL

    OK, you are combining yet again, some of my favorites. ANYTHING in the cabbage family is a winner with me. And then with the other surprise ingredients…..Robyn, I can envision you as a scientist, experimenting with flavors until you get it right! I have to order some of this chickpea pasta soon. I am dying to try it!

  • Reply
    Anita Rivera
    October 3, 2016 at 6:04 pm

    You ARE a mad scientist, I thought so! One has to be daring, excited and willing to put things to the test! I am sure this is a delicious winner. HUGS TO YOU!

  • Reply
    Tricia @ Saving room for dessert
    October 4, 2016 at 7:26 am

    This is the perfect recipe! I love everything in it and would love to have this with those amazing fresh Brussels Sprouts! Pinning!
    Tricia @ Saving room for dessert recently posted…Pumpkin Spiced PizzellesMy Profile

  • Reply
    October 4, 2016 at 9:11 am

    Fun! I love the ingredients. Perfect for fall!
    Mimi recently posted…PastitsioMy Profile

  • Reply
    Bam's Kitchen
    October 4, 2016 at 6:50 pm

    One bite and you have Thanksgiving covered. Now that is my kind of cooking !!! Perfect side dish for the vegans at your Turkey day spread too. I have tried a quinoa and corn pasta but not just a plain quinoa based one. I am interested to see what the texture is like. Beautiful clicks Robyn! Sharing!
    Bam’s Kitchen recently posted…Coconut Rice Pudding with Cardamom Spiced Honey PearsMy Profile

    • Reply
      October 5, 2016 at 8:54 pm

      Hi Bobbi,
      This is not quinoa based. This is simply lentils and chickpeas and it’s so incredibly delicious! I know you’re going to love it 🙂
      You’ll love the texture. That’s the first thing everyone comments on 🙂

  • Reply
    Jennifer @ Seasons and Suppers
    October 5, 2016 at 7:35 am

    Beautiful dish! Loving the addition of cranberries. I came home from the cranberry marsh with a huge bag of freshly harvested cranberries, so I’m all set 🙂
    Jennifer @ Seasons and Suppers recently posted…Turkey and Bread Stuffing Phyllo PacketsMy Profile

  • Reply
    geraldine | Green Valley Kitchen
    October 5, 2016 at 10:30 am

    This is an interesting recipe, Robyn. I’ve never tried brussels sprouts in pasta before or cranberries either! Definitely looking forward to try it – this is a great Thanksgiving option for vegetarians. Pretty pictures.
    geraldine | Green Valley Kitchen recently posted…Ravioli with Sautéed MushroomsMy Profile

  • Reply
    John/Kitchen Riffs
    October 5, 2016 at 11:22 am

    What an innovative recipe! Pasta and cranberries? Don’t think I’ve had that combo, but it sounds so interesting. Heck, the whole dish really is an entire Thanksgiving meal. Very creative — and tasty. Thanks!
    John/Kitchen Riffs recently posted…The Journalist CocktailMy Profile

  • Reply
    Michelle @ Vitamin Sunshine
    October 8, 2016 at 8:45 pm

    This sounds amazing! I am just going to order some of that pasta from Amazon since it’s available there now 🙂
    Michelle @ Vitamin Sunshine recently posted…Dairy Free Cream of Mushroom Soup (Vegan, Paleo & Gluten-Free)My Profile

  • Reply
    October 10, 2016 at 8:54 am

    HI Robyn,
    Wow! Looks delicious and such healthy ingredients. Sounds like a great combination with the brussels sprouts, cranberries, Chickpea pasta, feta cheese, and walnuts. What a wonderful meal to set down to with family. Hope you had a healthy, happy & blessed Canadian Thanksgiving. Thanks for sharing on Real Food Fridays. Pinned & tweeted.

  • Reply
    October 18, 2016 at 3:45 pm

    What a interesting combination! I gave up pasta long ago, but this version sounds awesome! I’ll have to look for it!

    Thanks for sharing and linking up at Dishing It & Digging It! We love having you! 🙂

  • Reply
    November 29, 2016 at 3:40 pm

    Oh this dish is right up my alley! I love Finding different ways to use fresh cranberries and this is perfect. What a beautiful dish!

  • Reply
    December 3, 2016 at 12:51 pm

    Chickapea Chef has kind of a ring to it, love it. Your pasta dish looks so delicious and satisfying, love all the color. Way to go my friend!!!
    Cheri recently posted…Chestnut Mushroom SoupMy Profile

  • Reply
    38 Festive Vegan Thanksgiving Recipes - Vegan Heaven
    November 4, 2017 at 8:53 am

    […] Pasta with Brussels Sprouts and Cranberries by Robyn and Simply Fresh Dinners […]

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