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    Vegan One Pot Creamy Garlic Brussels Sprouts Pasta

    January 12, 2020 by Lauren Hartmann 80 Comments

    *This post may contain affiliate links in the recipe card*

    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

    Print Recipe
    Quick and easy super creamy pasta with garlicky Brussels sprouts made all in one pot.
    Course Main Course
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Servings 4
    Calories 524
    Author Lauren Hartmann

    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.
    Prevent your screen from going dark

    Notes

    The amount of liquid will be just enough to cook the pasta, it may not look like enough, but I promise it is!

    Nutrition

    Calories: 524kcal | Carbohydrates: 77g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Sodium: 654mg | Potassium: 796mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2108IU | Vitamin C: 107mg | Calcium: 241mg | Iron: 4mg

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    Filed Under: Easy, Entrees, Kid-Approved, One Pot/One Pan

    Reader Interactions

    Comments

    1. lex

      January 13, 2020 at 1:07 am

      4 stars
      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.

      Reply
    2. Michelle Kilty

      January 13, 2020 at 2:06 am

      5 stars
      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!

      Reply
      • Anne

        December 3, 2020 at 3:50 am

        Did you sauté the frozen sprouts, I have never tried that and am curious how it worked. Thanks!

        Reply
    3. Jules

      January 13, 2020 at 2:08 am

      Delicious and easy! Super creamy and garlicky. Will make this often.

      Reply
    4. Sarah

      January 15, 2020 at 12:13 am

      5 stars
      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.

      Reply
      • Caroline

        March 5, 2022 at 4:35 pm

        What non-dairy milk did you use? I’m non vegan and not sure what would taste best

        Reply
        • Sam

          January 22, 2023 at 7:57 pm

          I realize this is nearly a year later but I wanted to add that I personally prefer soy milk in recipes like this. Almond milk is really thin in consistency (usually) and oat milk is almost too sweet. I hope that helps!

          Reply
    5. Emily G

      January 15, 2020 at 3:13 am

      5 stars
      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.

      Reply
    6. Allyson

      January 16, 2020 at 5:03 am

      5 stars
      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.

      Reply
      • John

        February 20, 2020 at 12:03 am

        5 stars
        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!

        Reply
    7. Taylor

      January 19, 2020 at 3:05 pm

      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?

      Reply
      • Lauren Hartmann

        January 22, 2020 at 3:04 pm

        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! 🙂

        Reply
    8. Daisy

      January 19, 2020 at 6:36 pm

      5 stars
      Absolutely delicious recipe! Love it and I’m not even a lover of Brussels !
      The way the spaghetti cooked was like magic ☺️ Thanks!

      Reply
    9. Joan

      January 22, 2020 at 9:04 pm

      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.

      Reply
    10. Crystal

      January 23, 2020 at 6:51 pm

      What non dairy milk would you recommend
      Some of them have a sweet taste that probably isn’t right for this recipe

      Reply
      • Lauren Hartmann

        February 7, 2020 at 3:07 pm

        I like to use unsweetened soy milk or almond milk.

        Reply
    11. Suzanne

      January 23, 2020 at 8:35 pm

      This looks so good! I’ve never seen Brussel sprouts used with pasta before! Can’t wait to try it!

      Reply
    12. Marlene

      February 7, 2020 at 1:56 pm

      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 ).

      Reply
      • Lauren Hartmann

        February 7, 2020 at 3:02 pm

        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!

        Reply
    13. Megs

      February 9, 2020 at 4:17 pm

      Can you use gluten free flour?

      Reply
      • Lauren Hartmann

        February 19, 2020 at 2:49 pm

        Yes, I think that will work the same!

        Reply
    14. Nancy Merkh

      February 14, 2020 at 12:57 am

      5 stars
      This was delicious! Thanks for a very easy, tasty, and successful recipe! I will definitely make this again and again.

      Reply
    15. Amelia

      February 15, 2020 at 11:16 pm

      5 stars
      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!

      Reply
    16. Slh

      February 16, 2020 at 5:07 pm

      Hi. Do you think it would work with all-purpose gluten free flour and gf pasta? Thanks.

      Reply
      • Lauren Hartmann

        February 19, 2020 at 2:42 pm

        Absolutely! It should be work just the same!

        Reply
    17. Belinda Grivas

      February 18, 2020 at 11:49 am

      Absolutely delish!

      Reply
    18. Maria B

      February 19, 2020 at 3:50 am

      5 stars
      I just only had oat milk on hand, but it was delicious! Thank you for the recipe!

      Reply
    19. Tarrick Brigden

      February 22, 2020 at 5:33 pm

      This was So delicious that my Lady and I ate the entire pot 🙃! Your recipes are always delicious!

      Tarrick

      Reply
    20. Alaina

      February 24, 2020 at 1:54 pm

      5 stars
      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.

      Reply
      • Melanie

        September 14, 2021 at 11:45 pm

        For the leftovers we just had we added Morningstar Buffalo fake chicken nuggets and it was SO GOOD with the light extra zing! Ext time I’m making it with garlic mushrooms. We also used oat milk and Earth Balance and it was good!

        Reply
    21. KA

      February 26, 2020 at 11:53 pm

      5 stars
      Used oat milk and lentil pasta. Outstanding flavor and creaminess!

      Reply
    22. Elle

      March 1, 2020 at 1:51 am

      5 stars
      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…..

      Reply
    23. S

      March 10, 2020 at 1:27 am

      5 stars
      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.

      Reply
    24. Robin

      March 15, 2020 at 12:14 pm

      5 stars
      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.

      Reply
    25. Alyssa Hernandez

      March 24, 2020 at 8:47 pm

      5 stars
      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.

      Reply
    26. Stacey

      March 26, 2020 at 2:47 pm

      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.

      Reply
      • Lauren Hartmann

        March 30, 2020 at 12:34 pm

        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.

        Reply
    27. Melanie L.

      March 28, 2020 at 9:52 pm

      5 stars
      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… 🙂

      Reply
    28. ELISABETH

      March 31, 2020 at 12:18 am

      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!

      Reply
    29. Nicole

      April 1, 2020 at 11:28 pm

      Will whole wheat pasta work well?? Its all i have right now 🙁

      Reply
      • Lauren Hartmann

        April 3, 2020 at 5:34 pm

        Yes, I think that should work fine!

        Reply
    30. Precilla A

      April 14, 2020 at 4:38 am

      5 stars
      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

      Reply
    31. Molly

      April 14, 2020 at 7:29 pm

      5 stars
      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!

      Reply
    32. Liz

      April 17, 2020 at 7:04 pm

      5 stars
      Made this for lunch today with broccoli instead of Brussels sprouts because that’s what we had on hand. Delicious!!! Definitely a keeper!

      Reply
    33. Rebecca

      May 7, 2020 at 5:23 pm

      5 stars
      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

      Reply
    34. Andrea

      May 12, 2020 at 3:43 am

      5 stars
      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.

      Reply
    35. Kelly

      May 14, 2020 at 10:41 pm

      5 stars
      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!

      Reply
    36. Shane Hall

      June 12, 2020 at 10:26 pm

      5 stars
      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.

      Reply
    37. Becky

      August 12, 2020 at 11:55 pm

      5 stars
      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!

      Reply
    38. Alexandra

      August 14, 2020 at 2:40 am

      5 stars
      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!

      Reply
    39. Wendy

      August 25, 2020 at 1:09 am

      5 stars
      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!

      Reply
    40. Marian Williams

      September 2, 2020 at 12:49 am

      5 stars
      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!

      Reply
    41. Lisa Ocasio

      September 7, 2020 at 2:36 pm

      5 stars
      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!

      Reply
    42. Christi

      September 8, 2020 at 11:51 pm

      5 stars
      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.

      Reply
    43. The Book of Food

      September 20, 2020 at 6:44 pm

      I have some sprouts in my fridge, I’ll be trying this recipe this week !

      Reply
    44. Suzanne

      September 28, 2020 at 6:37 pm

      This looks so good! I have never seen brussell sprouts with pasta! What a great combination!

      Reply
    45. VAnessa

      September 28, 2020 at 6:38 pm

      Thanks for sharing! Does it keep long?

      Reply
    46. Erica

      September 29, 2020 at 3:04 pm

      5 stars
      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.

      Reply
    47. Diana Simpson

      October 5, 2020 at 9:22 pm

      5 stars
      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.

      Reply
    48. Denise Wilson

      January 5, 2021 at 5:43 pm

      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!!!

      Reply
    49. Michelle

      January 11, 2021 at 3:35 pm

      5 stars
      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.

      Reply
    50. LisaMarie

      February 13, 2021 at 10:30 am

      4 stars
      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!

      Reply
    51. Kelly

      February 21, 2021 at 6:15 pm

      5 stars
      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!

      Reply
    52. jet1821

      February 25, 2021 at 1:41 pm

      Do you think Chickpea spaghetti will work for this recipe? Looks delicious.

      Reply
      • jet1821

        February 25, 2021 at 2:04 pm

        Also, which non=dairy milk do you use? Thanks!

        Reply
    53. jet1821

      February 27, 2021 at 8:45 am

      4 stars
      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.

      Reply
    54. Talia

      March 2, 2021 at 8:27 pm

      5 stars
      So good! made it with shells which take a bit longer to cook so I ended up having to add some extra water partway through cooking to make sure the pasta cooked all the way through if others are wondering what it’s like when you don’t have spaghetti!

      Reply
    55. Jessica

      March 8, 2021 at 5:45 pm

      This recipe is delicious!! I was wondering if there are suggestions for trying to do this in the instant pot?! I would love to make this a week night regular meal but I struggle with time between work, kids, and home renovations!

      Reply
    56. buddhab0wl

      December 28, 2021 at 5:37 pm

      5 stars
      This was absolutely incredible!
      I think in the future I’d speed up the process by air frying the Brussels sprouts and cooking the spaghetti plus sauce component at the same time… But it’s amazing only having one pot to clean!
      Another perfect recipe, thank you

      Reply
    57. Erin

      January 5, 2022 at 7:53 pm

      5 stars
      Ok, i almost never leave recipe reviews. Mostly because I find myself having to “fix” a lot of online recipes to amp up the flavor or adjust cooking time. Not here!! I made virtually no changes to the recipe here, other than adding a bag of spinach I had in my fridge that was about to go bad.

      My (non-vegan) husband and 5yo kiddo DEVOURED this. The only change I’ll make for next time is upping the liquids and using a whole box of spaghetti. Seriously, make this tonight! So creamy, so easy, so tasty, and infinitely adjustable.

      Reply
      • Julie Grace

        January 13, 2022 at 11:22 am

        Yay! Glad you all enjoyed it!

        Reply
    58. Kim

      February 19, 2022 at 5:51 pm

      5 stars
      So creamy and delicious! Thanks for this great recipe. Definitely a keeper.

      Reply
    59. Jennifer Henry

      August 22, 2022 at 10:37 am

      5 stars
      This dish came together so fast! warm, tasty flavor. I made it as directed and I scaled the recipe to 1.5 which worked great.

      Reply
    60. Jennifer Henry

      August 22, 2022 at 10:40 am

      5 stars
      I made it as directed and I scaled the recipe to 1.5 which worked great. The flavors are delightful. My husband is crazy for it. The first thing out of his mouth the next morning after devouring this was – ” That was one of the best Pasta dishes you’ve ever made.

      Reply
    61. Zena

      January 26, 2023 at 2:37 pm

      5 stars
      Love this. I didn’t have quite enough garlic and no lemon. Used what garlic I had and added lemon pepper which I felt worked well. Great creamy sauce .. will make again

      Reply
    62. Kim

      July 31, 2023 at 3:45 pm

      5 stars
      This is so delicious! I used farfalle and it turned out perfect. Comfort food at its finest

      Reply

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