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Vegan One Pot Creamy Garlic Brussels Sprouts Pasta

Vegan One Pot Creamy Garlic Brussels Sprouts Pasta Delight

This Vegan One Pot Creamy Garlic Brussels Sprouts Pasta is a quick, effortless meal that packs delicious flavors into a hearty vegan dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 10 ounces Spaghetti Feel free to use any pasta type you love.
For the Sauce
  • 2 tablespoons Olive Oil Substitute with any cooking oil if needed.
  • 10 cloves Garlic Chopped; adjust to taste or substitute with garlic powder.
  • 1/4 cup Vegan Butter Can be replaced with coconut oil or margarine.
  • 1/4 cup All-Purpose Flour Substitute with gluten-free flour if necessary.
  • 2 cups Vegetable Broth Can use water in a pinch, though it’ll be less tasty.
  • 2 cups Non-Dairy Milk Unsweetened varieties like soy or almond milk work best.
For the Veggies
  • 1 pound Brussels Sprouts Halved or quartered; can be replaced with broccoli or peas.
  • 2 tablespoons Lemon Juice Can substitute fresh lime juice or skip if citrus is restricted.
  • Salt Enhances flavor; season to taste.
  • Pepper Enhances flavor; season to taste.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 10 cloves of chopped garlic and sauté for 1-2 minutes until fragrant.
  2. Add 1 pound of halved Brussels sprouts, season with salt and pepper, and cook for 5 minutes until they begin to soften and turn slightly golden.
  3. Introduce 1 tablespoon of lemon juice, reduce heat to medium-low, cover the pot, and let simmer for about 10 minutes.
  4. Remove the Brussels sprouts from the pot. Melt 1/4 cup of vegan butter over low heat, then whisk in 1/4 cup of all-purpose flour for 1-2 minutes.
  5. Gradually pour in 2 cups of vegetable broth and 2 cups of non-dairy milk, whisking continuously until the mixture is smooth.
  6. Add 10 ounces of spaghetti to the pot, cover the pot, reduce heat to medium, and simmer for about 8-10 minutes.
  7. Return the sautéed Brussels sprouts and garlic to the pot, stir well, and adjust seasoning with the remaining 1 tablespoon of lemon juice.
  8. Serve immediately, drizzling with extra lemon juice and sprinkling with vegan Parmesan if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 54gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 15IUVitamin C: 100mgCalcium: 10mgIron: 15mg

Notes

Keep an eye on the Brussels sprouts to avoid overcooking, and stir the pasta occasionally while it simmers.

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