Say hello to your next favorite weeknight meal: Vegan One Pot Creamy Garlic Brussels Sprouts Pasta! This recipe combines tender pasta, caramelized Brussels sprouts, and a luscious garlic-infused creamy sauce—all cooked together in one pot for ultimate convenience.
Pair this delicious pasta with a crisp Caesar Salad or some perfectly seasoned Roasted Vegetables for a complete and satisfying meal.
I love how the Brussels sprouts add a subtle sweetness and crunch, making this dish hearty, flavorful, and oh-so-cozy.
Whether you’re a Brussels sprouts lover or just looking for an easy, comforting dinner, this one-pot wonder will win you over. Let’s get cooking!
Why You Will Be Hooked?
- One Pot Magic: No need for extra dishes—everything cooks together for maximum flavor and minimal cleanup.
- Creamy & Comforting: The garlic-infused sauce is rich, smooth, and 100% dairy-free.
- Brussels Sprouts Goodness: Adds a delicious, slightly caramelized bite that takes this dish to the next level.
- Quick & Easy: Ready in about 30 minutes, perfect for busy nights.
Vegan One Pot Creamy Garlic Brussels Sprouts Pasta Recipe
Creamy, lemony spaghetti with sautéed Brussels sprouts and garlic creates the perfect vegan comfort dish. Rich, flavorful, and satisfying, this easy one-pot recipe is perfect for weeknight dinners or gatherings!
Equipment
- Large pot with a lid
- Whisk
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and Cutting Board
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
- Sauté Brussels Sprouts: Heat olive oil in a large pot over medium-high heat.
- Sauté garlic and Brussels sprouts for 5 minutes, seasoning with salt and pepper. Add 1 tablespoon lemon juice, toss, reduce heat to medium-low, and cover. Cook for 10 minutes or until tender. Remove and set aside.
- Prepare Sauce Base: In the same pot, melt vegan butter over medium-high heat.
- Whisk in flour, cooking for 1-2 minutes.
- Gradually whisk in vegetable broth, non-dairy milk, salt, and pepper until smooth.
- Cook Spaghetti: Bring the sauce to a boil, then add spaghetti (broken in half for easier cooking).
- Reduce heat to medium, cover, and simmer for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Adjust Sauce: Once the spaghetti is cooked, the liquid should thicken into a sauce. Add the remaining lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Combine and Serve: Add the cooked Brussels sprouts and garlic back into the pot. Toss to combine and heat for 1-2 minutes.
- Serve hot with extra lemon juice and vegan Parmesan if desired.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 524kcal |
| Carbohydrates | 77g |
| Fibre | 7g |
| Fat | 17g |
| Protein | 18g |
| Sugar | 8g |
Tips that Might Be Helpful To You!
- Choosing the Brussels Sprouts: Pick fresh, firm sprouts with tightly packed leaves for the best flavor. Halve or quarter them depending on their size to ensure even cooking.
- Garlic for Depth: Don’t skimp on garlic—it adds a rich, aromatic layer to the dish. Adjust the amount to suit your taste preference.
- Balancing the Lemon Flavor: The lemon juice brightens the dish and balances the creamy sauce. Add it gradually and taste as you go to avoid overpowering the other flavors.
- Vegan Butter: Use a high-quality vegan butter for a creamy and rich base. Earth Balance works well, but feel free to substitute with your favorite brand.
- Perfect Sauce Consistency: When making the roux, ensure the flour is fully cooked to avoid a raw taste. Whisk continuously as you add the liquids to prevent lumps and achieve a smooth sauce.
- Cooking the Spaghetti: Stir frequently to prevent the pasta from sticking together or to the pot. Cooking the pasta directly in the sauce infuses it with flavor and helps thicken the dish naturally.
- Adjusting Thickness: If the sauce becomes too thick, add a splash of non-dairy milk or vegetable broth. If it’s too thin, simmer uncovered for a few extra minutes.
- Season Generously: Taste as you go, especially when adding salt and pepper. The flavor of the dish should be well-rounded and slightly tangy from the lemon.
- Serving Suggestions: Garnish with fresh herbs like parsley or basil, a sprinkle of vegan Parmesan, or toasted breadcrumbs for a crunch. Pair with a light green salad or roasted vegetables for a complete meal.
- Make it Gluten-Free: Substitute gluten-free spaghetti and use a gluten-free flour blend for the roux to make this dish celiac-friendly.
Enjoy this flavorful, creamy spaghetti with tender Brussels sprouts and a zesty lemon kick—a comforting yet refreshing meal!
