Vegan One-Pot Creamy Garlic Brussels Sprouts Pasta Recipe
This Vegan One-Pot Creamy Garlic Brussels Sprouts Pasta is a comforting, flavorful dish that combines tender Brussels sprouts, creamy garlic sauce, and perfectly cooked spaghetti—all in one pot! It’s simple, satisfying, and ideal for weeknight dinners or special occasions.
Equipment
- Whisk
- Measuring cups and spoons
- Bowl
- Wooden spoon
- Large pot with lid
- Tongs or pasta fork
Ingredients
- 1 lb Pound Brussels sprouts, halved or quartered
- Salt and Pepper to taste
- 10 Cloves Garlic, chopped
- ¼ cup All-purpose flour
- 2 cups Vegetable broth
- 10 oz Spaghetti
- ¼ cup Vegan butter
- 2 tbsp Lemon juice, plus more to taste, divided
- 1 tbsp Olive oil
- 2 cups Non dairy milk
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté garlic and Brussels sprouts for 5 minutes.
- Season with salt, pepper, and 1 tablespoon of lemon juice.
- Cover, reduce heat, and cook until tender, about 10 minutes and remove Brussels sprouts and set aside.
- In the same pot, melt vegan butter over medium heat, whisk in flour, and cook for 1-2 minutes.
- Gradually add vegetable broth, non-dairy milk, salt, and pepper, whisking until smooth.
- Bring to a boil, add spaghetti (broken in half), and stir.
- Cover and simmer for 8-10 minutes, stirring occasionally, until the pasta is cooked and the sauce thickens.
- Add remaining lemon juice, adjust seasoning, and mix in Brussels sprouts and garlic.
- Heat for 1-2 minutes more till it thickens and serve with extra lemon juice
Notes
- Stir the pasta frequently to prevent sticking and ensure even cooking.
- Adjust the liquid if needed; add more broth or milk if the sauce gets too thick.