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Close-up shot of the same large black skillet over the white marble cooktop, with the pasta and Brussels sprouts thoroughly combined, steaming and ready to serve. The dish is garnished with a hint of lemon zest and optional vegan Parmesan.

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!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine italian-inspired, vegan
Servings 4
Calories 524 kcal

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.
    Close-up shot of a shiny large black skillet over the white marble cooktop, sizzling with chopped garlic and halved Brussels sprouts glistening in olive oil. The sprouts are beginning to brown, seasoned with a sprinkle of salt and pepper, with a vibrant green hue.
  • 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.
    Close-up shot of the same large black skillet over the white marble cooktop, now empty except for traces of sautéed garlic and olive oil, with the Brussels sprouts removed and set aside.
  • Prepare Sauce Base: In the same pot, melt vegan butter over medium-high heat.
    Close-up shot of the same large black skillet over the white marble cooktop, with a dollop of vegan butter melting into a glossy pool. The butter starts to foam slightly as it heats.
  • Whisk in flour, cooking for 1-2 minutes.
    Close-up shot of the same large black skillet over the white marble cooktop, with all-purpose flour whisked into the melted vegan butter, forming a smooth, pale golden paste.
  • Gradually whisk in vegetable broth, non-dairy milk, salt, and pepper until smooth.
    Close-up shot of the same large black skillet over the white marble cooktop, with non-dairy milk being incorporated into the sauce. The mixture thickens into a rich, creamy consistency.
  • Cook Spaghetti: Bring the sauce to a boil, then add spaghetti (broken in half for easier cooking).
    Close-up shot of the same large black skillet over the white marble cooktop, now covered with a lid, as the spaghetti simmers in the creamy sauce, releasing gentle wisps of steam.
  • Reduce heat to medium, cover, and simmer for 8-10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
    Close-up shot of the same large black skillet over the white marble cooktop, with spaghetti coated in a thick, luscious sauce, glistening with the addition of fresh lemon juice.
  • 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.
    Close-up shot of the same large black skillet over the white marble cooktop, as sautéed Brussels sprouts and garlic are tossed back into the creamy spaghetti, their golden-brown edges contrasting with the sauce.
  • Serve hot with extra lemon juice and vegan Parmesan if desired.
    Close-up shot of the same large black skillet over the white marble cooktop, with the pasta and Brussels sprouts thoroughly combined, steaming and ready to serve. The dish is garnished with a hint of lemon zest and optional vegan Parmesan.