There’s something so comforting about a warm, creamy pasta dish, especially when it comes together in just one pot. For me, this Vegan One-Pot Creamy Garlic Brussels Sprouts Pasta is the answer to weeknights when I’m craving something indulgent yet wholesome.
The rich, garlicky sauce wraps every bite of al dente pasta, while the caramelized Brussels sprouts add a toasty, nutty flavor that takes the dish to a whole new level.
This recipe was born out of a busy fall evening when I had limited time but wanted a meal that felt like a hug in a bowl. With just a handful of pantry staples and a bag of Brussels sprouts, I managed to create a dish so satisfying it quickly became a family favorite.
Plus, did you know Brussels sprouts are packed with vitamins C and K, which support immunity and bone health? Healthy and delicious—a win-win!
What makes this recipe truly special is the balance of flavors and textures. The creamy sauce, made without any dairy, feels luxurious without being heavy, and the slight crunch of the sprouts provides a delightful contrast.
It’s a dish that feels gourmet but comes together effortlessly, making it perfect for busy cooks or those just venturing into plant-based meals. One pot, one incredible meal.
What I Didn’t Expect About This Recipe?
- Quick and Easy: As someone who juggles a packed schedule, I love that this dish takes just one pot and about 30 minutes to make. It’s a lifesaver on hectic days.
- Nutrient-Packed Comfort Food: It’s creamy and indulgent yet full of good-for-you ingredients like Brussels sprouts and whole-grain pasta. Healthy food doesn’t have to be boring!
- Adaptable for Any Season: I’ve swapped the Brussels sprouts for asparagus in spring and butternut squash in winter. This recipe is endlessly versatile.
- No-Fuss Cleanup: Minimal dishes mean more time to savor and relax. That’s always a win in my book.
Vegan One-Pot Creamy Garlic Brussels Sprouts Pasta Recipe
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 and serve with vegan Parmesan and 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.
| Nutrition | Value |
| Calories | 524kcal |
| Carbohydrates | 77g |
| Fibre | 7g |
| Fat | 17g |
| Protein | 18g |
Variations That Will Help You Customize Your Dish!
- Protein Boost: Add cooked chickpeas, crispy tofu, or roasted tempeh for added protein and texture.
- Veggie Medley: Swap or combine Brussels sprouts with spinach, kale, or mushrooms for a variety of flavors.
- Spice It Up: Sprinkle red pepper flakes, smoked paprika, or chili oil for a spicy kick.
- Gluten-Free Option: Use gluten-free spaghetti or pasta of your choice.
- Cheesy Upgrade: Stir in vegan cream cheese or a dollop of cashew cream for extra richness.
