This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied!
What better way to start off the week than a warm bowl of pasta?
Maybe if that pasta is tossed in a creamy garlic sauce and then topped with crispy shallots and brussels sprouts.
Sounds pretty good to me.
To me, nothing screams "FALL" like a creamy pasta.
And this one is not going to disappoint.
With just a few simple ingredients you can easily get a delicious & creamy sauce.
AND you don't even have to soak a single cashew!
Vegan butter, non-dairy milk, veggie broth and a ton of garlic cook together until fragrant. Add a little flour to thicken it up and lots of fresh cracked black pepper and you are done.
NOTE: If you want a completely smooth sauce you could throw it in the blender, but I personally don't mind a chunk of garlic in each bite.
At this point, you could add the pasta to the sauce and call it a day. It is already delicious as is.
HOWEVER, the addition of crispy shallots and brussels sprouts puts this dish over the top!
September is the beginning of brussels sprout season, so they should be easy to find locally. And if you don't think you like brussels sprouts, I'd say give them another try. When you pair them with the right flavors they are extremely tasty!
Moral of the story is this pasta is simple and comforting - sure to be a Fall favorite!
Need more pasta inspo? Check out my One Pot Creamy Hummus Pasta or Creamy Vegan Sun-Dried Tomato Pesto Gnocchi.
More of a visual person? Check out the video:
Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts
Ingredients
- 8 oz dry pasta
- 1 tablespoon olive oil
- 1 shallot diced
- 2 cups shredded brussels sprouts
- 3 tablespoon vegan butter
- 4 cloves garlic diced
- 1 cup unsweetened, non-dairy milk
- 1 cup veggie broth
- 2 tablespoon flour
- salt and pepper to taste
- fresh parsley chopped (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- While pasta is cooking, heat olive oil in a pan over medium-high heat. Add shallot, brussels sprouts and salt & pepper (to taste). Saute until shallots become translucent and brussels sprouts begin to brown, stirring frequently. Using a slotted spoon, place the veggies on a plate and set aside.
- Place pan back on the stove and lower heat to medium. Add butter, garlic, milk, veggie broth and flour to the pan. Whisk until flour is incorporated. Simmer on low for 5 minutes to allow sauce to thicken. Add salt & pepper and stir to combine. Taste and adjust seasoning as needed. Remove from heat.
- Add drained pasta to the sauce and stir to combine. Top pasta with brussels sprouts and shallot and serve!
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Lirina
I cooked this for dinner tonight and it was terrible! It was just to sweet and nobody ate it, what a waste of Brussels sprouts! ?
Ling
Sorry to hear that! This recipe is on regular rotation for my family and it is delicious. Did you use unsweetened milk?
Devon
did you happen to use…vanilla almond milk? i made this and thought it was fantastic. but i’ve also been guilty of accidentally using vanilla or sweetened milk, which i don’t usually use. and that’s really ruined a couple of recipes for me.
Tanya
We used this as a starting point for customizing our pasta. After I set aside the Brussels sprouts and shallots, I roasted corn in the same cast iron pan. Then mixed that with the other veggies. I like garlic and plan to boost the amount used next time. My daughter added the Trader Joe’s Chili Onion crunch as a topping. That also had paprika in it, like the other commenter used, so they maybe had a similar flavor profile. The corn made this sweeter too.
Rene
Those sound like awesome additions - I love that chili onion crunch stuff!
Aya
I make this for my family all the time, and they love it. I usually don't have shallots, but onions work just as well. I love the sweetness in the vegetables (this is literally the only dish in which I am willing to eat Brussels sprouts), and the sauce is so creamy. Thank you for the recipe!
Melissa
This recipe is delicious! I don't normally have shallots on hand, so I used a red onion which I sliced and roasted with paprika. I also roasted the brussels sprouts with paprika. I added frozen peas at the end. I think the red onion and peas give it a nice sweetness. I also had issues with the sauce getting thick, so I had to add corn starch and arrowroot powder to get it to thicken up. Thanks for a wonderful recipe! Next time I'd like to try adding a little maple syrup to the brussels sprouts when I roast them. That might give the dish even a little more sweetness, which I like.
Rene
Yum, I love the maple syrup idea - it will caramelize them too. So glad you liked this and were able to adjust the recipe based on what you had on hand.
WT
!
Ian
I made with red lentil Rotini and threw in a red bell pepper....adds to the color presentation. YUMMY !!!!
Rene
Yum - that sounds like a great addition!
Hannah
I decided to go vegan yesterday and made this for my family. It was so delicious. Tasted like the pasta I've been used to for years, and I felt great eating it!! My whole family loved it too - we added some balsamic glaze on top and it was delicious with the pasta and the brussel sprouts!!! Thank you!!
Dawn Grant
What type of pasta was used in this recipe ? Is it Canule or Trofie?
Rene
Hi Dawn - I believe it is Gemelli, but any pasta will work.
Dawn Grant
Thanks Rene..
Also another question regarding the ingredients. Recipe serves 4 people, but calls for 8oz of dry pasta. That seems like a small amount of pasta, only 1cup of uncooked pasta? How would I adjust the ingredients for this a 1lb box of pasta?
Rene
I would just double everything to make a bigger portion.
Kristen Johnson
This was delish - I subed quiona for pasta and it was still great and topped with avocado. Even my 15month old ate it up!
Kristen Johnson
I also added nutritional yeast
Rene
Yum - never thought of pairing this with quinoa instead of pasta. I like!
Hilary
Super delicious, My husband had thirds which makes this a win in my book! Will be making it again for sure. The only thing I will try differently next time is reduce the amount of butter. We try not to use a lot of oil in our cooking. This will be an easy adjustment. Thank you for sharing this recipe!!!
Rene
Awesome - so glad it was hit at your house!
Katie
This recipe is amazing! My sauce ended up being super watery. Luckily, I was able to add some more flour and butter to the pasta & sauce combination and simmer it for a little bit... fixed it!
Rene
Awesome - glad you were able to bring it back to life!
Nancy
This was delicious!!! I added a few capers and some carrots but otherwise made it as directed... Hubby and I pretty much licked the bowls! I will be making this again!!!
kitty
Amazing recipe! Quick, easy and completely delivers. It's creamy, garlicy and the roasted brussel sprouts add depth.