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    Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts

    September 11, 2017 By Rene 28 Comments

    This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied!

    Jump to Recipe

    This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied! | ThisSavoryVegan.com #vegan #veganpasta

    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.

    This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied! | ThisSavoryVegan.com #vegan #veganpasta

    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!

    This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied! | ThisSavoryVegan.com #vegan #veganpasta

    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:

    This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied! | ThisSavoryVegan.com #vegan #veganpasta
    Print Pin
    4.59 from 12 votes

    Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts

    This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied!
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people

    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!

    This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

    If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

    This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect Fall dinner to keep you warm and satisfied! | ThisSavoryVegan.com #vegan #veganpasta
    « Weekly Vegan Dinner Plan #1
    Vegan Roasted Garlic and Spinach White Pizza »

    Reader Interactions

    Comments

    1. Lirina

      June 20, 2020 at 4:36 am

      1 star
      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! ?

      Reply
      • Ling

        January 11, 2021 at 5:16 am

        Sorry to hear that! This recipe is on regular rotation for my family and it is delicious. Did you use unsweetened milk?

        Reply
      • Devon

        July 31, 2021 at 9:25 am

        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.

        Reply
    2. Tanya

      November 18, 2019 at 1:51 pm

      4 stars
      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.

      Reply
      • Rene

        November 19, 2019 at 10:14 am

        Those sound like awesome additions - I love that chili onion crunch stuff!

        Reply
        • Aya

          May 30, 2021 at 9:50 pm

          5 stars
          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!

          Reply
    3. Melissa

      October 05, 2019 at 1:41 am

      5 stars
      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.

      Reply
      • Rene

        October 05, 2019 at 8:17 am

        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.

        Reply
    4. WT

      March 14, 2019 at 11:13 pm

      5 stars
      !

      Reply
    5. Ian

      February 27, 2019 at 3:45 pm

      I made with red lentil Rotini and threw in a red bell pepper....adds to the color presentation. YUMMY !!!!

      Reply
      • Rene

        February 28, 2019 at 10:33 pm

        Yum - that sounds like a great addition!

        Reply
    6. Hannah

      February 07, 2019 at 6:16 pm

      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!!

      Reply
    7. Dawn Grant

      November 14, 2018 at 7:56 am

      What type of pasta was used in this recipe ? Is it Canule or Trofie?

      Reply
      • Rene

        November 14, 2018 at 8:15 am

        Hi Dawn - I believe it is Gemelli, but any pasta will work.

        Reply
        • Dawn Grant

          November 14, 2018 at 4:01 pm

          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?

          Reply
          • Rene

            November 14, 2018 at 7:53 pm

            I would just double everything to make a bigger portion.

            Reply
    8. Kristen Johnson

      September 17, 2018 at 6:23 pm

      5 stars
      This was delish - I subed quiona for pasta and it was still great and topped with avocado. Even my 15month old ate it up!

      Reply
      • Kristen Johnson

        September 17, 2018 at 6:26 pm

        I also added nutritional yeast

        Reply
      • Rene

        September 18, 2018 at 9:14 am

        Yum - never thought of pairing this with quinoa instead of pasta. I like!

        Reply
    9. Hilary

      July 17, 2018 at 5:40 pm

      5 stars
      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!!!

      Reply
      • Rene

        July 17, 2018 at 9:12 pm

        Awesome - so glad it was hit at your house!

        Reply
    10. Katie

      June 19, 2018 at 2:09 pm

      5 stars
      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!

      Reply
      • Rene

        June 20, 2018 at 11:02 am

        Awesome - glad you were able to bring it back to life!

        Reply
    11. Nancy

      February 16, 2018 at 7:00 pm

      5 stars
      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!!!

      Reply
    12. kitty

      January 22, 2018 at 5:09 pm

      5 stars
      Amazing recipe! Quick, easy and completely delivers. It's creamy, garlicy and the roasted brussel sprouts add depth.

      Reply

    Trackbacks

    1. 50 Best Vegan Protein Sources - Vegan Chocolate Shop - UK's Best Vegan Friendly Chocolate Bars says:
      September 3, 2018 at 8:08 am

      […] They may be laden with a bad reputation , but brussels sprouts provide a great way of getting protein as a vegan. First cultivated in Belgium in the 16th century, brussels sprouts are a great source of vitamin C. Think this high protein veggie is just for Christmas? Think again. […]

      Reply
    2. 50 Best Vegan Protein Sources – Vegan Chocolate Shop – UK's Best Vegan Friendly Chocolate Bars says:
      May 15, 2018 at 1:40 am

      […] They may be laden with a bad reputation , but brussels sprouts provide a great way of getting protein as a vegan. First cultivated in Belgium in the 16th century, brussels sprouts are a great source of vitamin C. Think this high protein veggie is just for Christmas? Think again. […]

      Reply
    3. Top 40 Healthy Recipes for Winter Fruits and Vegetables | TomatoInk Blog: Eco-Friendly Ink, Toner, Printing, and Related Topics says:
      January 9, 2018 at 3:02 am

      […] Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts […]

      Reply

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    I’m Rene! So-cal native, dog mom and lover of all things spicy. Learn more.

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