Orecchiette with Vegan Sausage and Brussels Sprouts

Ingredients

• Kosher salt and freshly ground black pepper
• 2 tablespoons butter substitute, such as Earth Balance Buttery Spread
• 2 tablespoons olive oil, plus more, for drizzling
• 1 yellow onion, halved and thinly sliced
• 6 ounces vegan Italian-style sausage, such as Fields, crumbled by hand or chopped
• 1 teaspoon fennel seeds
• 12 ounces dried orecchiette
• 1 pound Brussels sprouts, halved lengthwise, cored and separated into leaves
• 3 cloves garlic, minced
• Pinch of red pepper flakes
• Zest of 1 lemon

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