I love a good pasta, but do you want to know what I love more? A one pot pasta! One that miraculously has a depth of flavor that will make it seem like it took forever. This vegan one pot creamy Brussels sprouts pasta is incredible. The liquid the pasta is cooked in makes a creamy sauce that will totally amaze you. Then that is tossed with crazy garlicky Brussels sprouts. This whole meal takes about 30 minutes and is 9 ingredients. Anyone can make this and everyone will love this!
The first step of this process is to saute the garlic and Brussels sprouts in a large pot that you can use to later cook the pasta. So saute the Brussels, remove them from the pot. Then add all the ingredients to the pot that will make the sauce. Then cook the pasta in the sauce, add the sprouts and garlic back to the pot and boom! Done, that’s it. It is shocking how much flavor you get out of these very few ingredients!
This is a great recipe for beginners, no scary instructions. No scary ingredients you’ve never heard of. Just very straight forward, easy comfort food. It is no less amazing for seasoned vegan chefs. I seriously need and endless supply of easy dinners. I’m so busy, that is basically all I can throw together these days. Something that uses one pot and is ready in a flash!
Brussels sprouts, lemon, garlic, creaminess. This vegan one pot creamy garlic Brussels sprouts pasta has all the good stuff. Make this once and you will make it again and again! This is also a great base recipe to use with any vegetables you have on hand. This would be perfection with mushrooms, broccoli, onions, peas, or honestly anything you need to use up that has been sitting in your fridge.
Vegan One Pot Creamy Garlic Brussels Sprouts Pasta
Ingredients
- 1 Tablespoon Olive oil
- 10 Cloves Garlic, chopped
- 1 Pound Brussels sprouts, halved or quartered
- 2 Tablespoons Lemon juice, plus more to taste, divided
- 1/4 Cup Vegan butter, I used Earth Balance
- 1/4 Cup All purpose flour
- 2 Cups Vegetable broth
- 2 Cups Non dairy milk
- 10 Ounces Spaghetti
- Salt and Pepper to taste
Instructions
- Heat the olive oil on medium high in a large pot. Add the garlic and Brussels sprouts. Saute for about 5 minutes, reducing heat as needed.
- Season with a pinch of salt and pepper. Then add 1 tablespoon of lemon juice and toss to coat. Then reduce heat to medium low, cover the pot and let the Brussels sprouts cook for about 10 more minutes or until the Brussels sprouts are tender.
- Remove the Brussels sprouts and garlic from the pot and put into a bowl. Set aside.
- Now, in the same pot, heat the vegan butter on medium high. Once it is melted, add the flour and whisk to combine. Let it simmer for 1-2 minutes.
- Then add the vegetable broth, non-dairy milk and a few pinches of salt and pepper. Whisk to combine with the butter and flour, making sure there are no lumps.
- Bring the liquid to a boil, then add the spaghetti. I like to break the spaghetti in half. Stir and press the spaghetti down into the liquid.
- Cover and reduce heat to medium just so the liquid is at a small bubble. Let simmer for about 8-10 minutes or until the spaghetti is done. Stir every few minutes, as the liquid starts to reduce, just continue to press the spaghetti down into the liquid as much as possible.
- Once the spaghetti is done, the liquid should be a nice thick sauce. Then add the remaining 1 tablespoon of lemon juice, and another pinch of salt and pepper. Taste and adjust seasoning.
- Now add the Brussels sprouts and garlic back to the pot and toss to combine everything. Heat for another 1-2 minutes. Serve with extra lemon juice and vegan Parmesan if desired.
Notes
Nutrition
I’ve never cooked my pasta this way before but it was really tasty. I used broccolini instead of brussels sprouts. Yum! Thanks for sharing.
i made this tonight – it was stellar. I had some frozen brussels sprouts and pasta I needed to use up. I added some garbanzo beans just because I had some in my fridge. Absolutely wonderful. I reduced the garlic a smidge for my tastes. Really easy and quick!
Did you sauté the frozen sprouts, I have never tried that and am curious how it worked. Thanks!
Delicious and easy! Super creamy and garlicky. Will make this often.
As a non-vegan, this was FANTASTIC! The texture of the sauce was so smooth and creamy. This is now my new go-to instead of mac and cheese when I’m having a craving.
I made this recipe tonight for dinner and o.m.g. It is so yummy and so comforting—especially in the middle of January, Can’t wait to make this one over and over again.
Made this tonight, seriously so delicious I’m holding back from eating the whole pot so the rest of my household can have some! Thank you for this amazing recipe 10/10 would recommend full of flavor and a very easy dinner.
I love the one pot recipes! I added too much pasta and some stuck to the pot but it worked out.
The sauce is perfectly creamy and has a unique flavor, we were getting bored with our usual alfredo dishes. This reminds me of those Knorr pasta packets, but in a good way. It was delicious!
What if you wanted to use fresh pasta that only cooks in about 90 seconds? Would you recommend boiling it separately and adding it in at the end, or reducing the liquid a little bit first so it’s not in the pot for 8-10?
I think if you use fresh pasta, the whole recipe would have to be reworked. The reason the liquid becomes a sauce is because the pasta is cooked in it and absorbs the liquid and it becomes very thick. If you cook pasta separately or fresh pasta in the liquid for only a few minutes, you would have more of a soup situation. You may be able to use fresh pasta and cut the amount of liquid you use for the sauce in half. I hope that is sort of helpful! 🙂
Absolutely delicious recipe! Love it and I’m not even a lover of Brussels !
The way the spaghetti cooked was like magic ☺️ Thanks!
Thank you for the great recipe idea that includes so much garlic. I just made a couple of changes by roasting the Brussels sprouts and garlic first, used whole wheat pastry flour, and olive oil instead of vegan butter. It still looked as beautiful as yours and was delicious. Unfortunately, it was so good that we ate so much we ended up with not enough for lunch the next day. I will definitely double it next time.
What non dairy milk would you recommend
Some of them have a sweet taste that probably isn’t right for this recipe
I like to use unsweetened soy milk or almond milk.
This looks so good! I’ve never seen Brussel sprouts used with pasta before! Can’t wait to try it!
Can I use lime in place of lemon? Or anything instead of lemon? I have an ulcer and simply cannot eat lemons (or cranberries or apples!) But other than that, it sounds just my thing so I really would like to try it if you can suggest a substitution ).
I don’t think lime would work very well, but you could skip it if you want, or if you can use white vinegar or red wine vinegar or apple cider vinegar, I think those would work better!
Can you use gluten free flour?
Yes, I think that will work the same!
This was delicious! Thanks for a very easy, tasty, and successful recipe! I will definitely make this again and again.
Just made this and it was so delicious and creamy! Going to prepare it for a new mother who is vegetarian~ I know she will love it! Thank you for sharing!
Hi. Do you think it would work with all-purpose gluten free flour and gf pasta? Thanks.
Absolutely! It should be work just the same!
Absolutely delish!
I just only had oat milk on hand, but it was delicious! Thank you for the recipe!
This was So delicious that my Lady and I ate the entire pot 🙃! Your recipes are always delicious!
Tarrick
This was delicious! I cooked it with angel hair and ended up wanting to cook the whole pound of pasta so I added more veggie broth and more earth balance. The end product was really great but next time I think I might double the sauce recipe for a pound of pasta (I love obscene amounts of sauce). I also added some vegan chorizo for some protein. I love how versatile this recipe is. You can pretty much add or substitute any veggie you’d like – but brussels sprouts are always amazing.
Used oat milk and lentil pasta. Outstanding flavor and creaminess!
I was looking for a recipe to use up the brussels sprouts in my freezer and made this for dinner tonight.
Amazing deliciousness! Thank you! I will make it again, and again, and again…..
Such a good recipe! Quicker than you think. Second time around I added cherry tomatoes and wilted baby kale with some crushed red pepper, killer.
This was incredible! I did 1.5x the recipe so I could use a whole box of pasta, and I added 8’oz of mushrooms and some Beyond Meat hot Italian sausage that I cut up and sautéed (because my husband is not vegan but will eat vegan things happily if they have some semblance of a meaty-thing in/alongside them). It was great – really creamy and comforting.
This. Is. Delicious. I added onions and used angel hair pasta and ohhhh my godddd. Thank you for this. It’s so creamy and delicious.
I hope this is okay to ask. If I do not have any non dairy milk would regular milk work okay? We are more vegetarian than vegan so I understand if you dont want to answer, but I didnt want to skip the recipe unless I had to.
Yes, I do think regular milk would work! I have not tested it, of course, but I’m pretty sure it will work the same way.
This is incredible. Love as is or with a meat addition (some friends I shared this with added chicken). Obsessed. I start drooling just thinking about it… 🙂
I would love to make this tonight but all I have is wholemeal penne pasta and I can’t leave my house due to isolation…lol. I hope it turns out as well as everyone has been saying!
Will whole wheat pasta work well?? Its all i have right now 🙁
Yes, I think that should work fine!
I first made this recipe following it to a T. Although it was a little too citrusy for my taste, it was still incredibly creamy, yummy, and I didn’t have to boil the pasta separately.
However, tonight I didn’t have flour or Brussel sprouts so instead I used snow peas and corn starch. I just sautéd the snow peas in the olive oil and garlic (I skipped the first tablespoon of lemon juice) then set aside. And instead of making the roux, I just began boiling the non dairy milk and vegetable broth then lowered the heat and added a tablespoon of cornstarch slurry. I am still figuring out how to use cornstarch but the pasta turned out AMAZING! Thank you! I love your recipes
This is one of the best pasta dishes I have ever had, and I even messed part of it up! Thanks so much for sharing, I can see this becoming a regular dinner for me!
Made this for lunch today with broccoli instead of Brussels sprouts because that’s what we had on hand. Delicious!!! Definitely a keeper!
Thank you so much for sharing this recipe! Made it for lunch today and it turned out amazing. I’ll definitely be making this again
Another winner! Creamy and delicious as advertised. I used asparagus instead of brussel sprouts, but otherwise cooked it exactly as written. My only tip is a reminder to stir the pasta occasionally while it is cooking. I waited to long before stirring and the pasta got a little gloopy.
Had a bag of Brussel Sprouts from a produce box about to go bad so I made this recipe this evening! Thanks for the easy to follow recipe. It turned out absolutely delicious! The only thing I changed was using red lentil pasta (we got a bunch at Costco) it takes a little more liquid to cook all the way so I just added an extra 1/2 cup of broth and it worked perfectly! Also, added some chopped parsley on top to serve. So good! Will make again!
I’ve made this meal 3 times this month (and I’m making it as I type). It’s truly delicious! I love that everything is made in one pot, minimalistic, and packs flavor! Thank you for sharing your incredible recipes.
This was AMAZING! I’ve recently turned to vegan recipes to help with high cholesterol – this is a winner. Even my husband had three huge bowls!
I googled pasta with Brussels sprouts and this is the first recipe listed. Thankfully I already had all of the ingredients needed for the recipe and it came out so delicious! The sauce was so creamy and flavorful!
Made this with penne pasta it was a huge hit with my vegan husband and daughter!
I also try to make at least 2 vegan meals a week and this one is a keeper.
Thanks for the great recipe!
WOW. Just WOW. Thank you so much for this recipe! I used broccoli and mushrooms instead of b-sprouts, and I used Banza rotini instead of spaghetti. Low carb, healthy fats, veggies and creaminess: just what I wanted! I never know when to cook with lemon juice, and I see how much it makes this dish awesome. Thank you!
This was SO good!! I had made the “beef” and shells a few days before and had left over coconut milk. I used the rest of it in this recipe, was super creamy and flavorful!
I”ve made this twice now (subbing frozen spinach and cherry tomatoes for the brussel sprouts just because that’s what I had on hand) and it is SO delicious and easy. This will be a go to for me from now on.
I have some sprouts in my fridge, I’ll be trying this recipe this week !
This looks so good! I have never seen brussell sprouts with pasta! What a great combination!
Thanks for sharing! Does it keep long?
I made this last night. It was a hit with my family. I altered it slightly. I used broccoli and gluten free fettuccini and more seasoning. I had to cook it longer and use more veggie stock most likely due to he noodle type. I will definitely make it again. It was super creamy and tasty. We had no leftovers.
I just found this recipe today and made it for dinner. One word to describe it would be AWESOME!
This is a keeper that I will return to many times in future. I will also share this recipe with my sister for her to enjoy too {she lives in a different state) or I would have given her a portion of the yummy goodness in person : )
Thank you so much.
Ohmygoodness sooooo good.
Sadly no leftovers with 3 of us. (Just over here pouting)
I may try to use the whole package of pasta next time with more liquid as I did add more anyway.
I used GF brown rice fettuccini to use what I had.
Thank you so much,
This will be on repeat verrrrrey soon!!!
Really, really good. To make it GF I swapped out for GF flour and noodles. I also added mushroom and onions.
For the most part, everything turned out great. However, alternative pasta does not work well in this recipe as written, which is understandable. When I make this again, I will likely start the pasta in another pan for a few minutes, then drain and switch over to this. My GF noodles weren’t nearly done enough by the time most of the liquid was gone.
This recipe is very good, but I am going to be bold enough to say it could be better. I think it is a mistake to cook the garlic with the brussels sprouts and then take them out of the pan. The sauce would hold the flavor better if the garlic stayed in the pot. Next time, I will lightly brown the garlic in the butter for the roux. I also think it could use a little herb, maybe thyme. Otherwise, the sauce was good and thick and coated the pasta well. I was very and pleasantly surprised with the end result using almond milk. But, full disclosure, I used homemade chicken stock and full dairy butter. Thanks for posting the recipe and letting me add my two cents!
This was a really great cream sauce! I used plain oat milk. Next time, I would halve the cream sauce and pasta – I prefer to have more vegetables than pasta. I would also add a little more spices like cayenne to the sauce. However I only used for cloves of garlic. Thanks!
Do you think Chickpea spaghetti will work for this recipe? Looks delicious.
Really good recipe. I LOVED the idea of cooking the pasta in a liquid it would just absorb. Made for really creamy pasta. I used chickpea pasta and it was pretty dense for this creamy recipe so next time I’ll use angel hair. Used soy milk and vegan butter but real parm. It’s a keeper.