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Creamy Garlic Brussels Sprouts Pasta

Looking for a yummy way to boost vitamin k, try this easy recipe that spotlights Brussels sprouts in a gluten-free and vegan creamy garlic pasta dish.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 tablespoon olive oil
  • 10 cloves garlic chopped
  • 1 lb brussels sprouts quartered
  • 2 tablespoon lemon juice divided
  • 1/4 cup vegan butter or oil
  • 1/4 cup cornstarch or arrowroot powder
  • 2 cups vegetable broth
  • 2 cups non-dairy milk
  • 10 ounces gluten-free spaghetti
  • salt and pepper to taste

Instructions
 

  • In a large pot, warm the olive oil on medium-high heat. Saute the garlic and brussels sprouts for about five minutes, lowering the temperature as needed.
  • Stir in 1 tablespoon of lemon juice. Reduce heat to medium-low and cover. Cook until tender, about 10 minutes.
  • Remove brussels sprouts and garlic from the pan, place in bowl, and set aside.
  • Heat the vegan butter (or oil) on med-high in the same pot from brussels sprouts. Once melted, stir in the cornstarch with a whisk until combined. Simmer for 1-2 minutes.
  • Add vegetable broth, non-dairy milk, and season with salt and pepper. Whisk everything together to make sure there are no clumps.
  • Bring to a boil and add pasta. Stir until all of the pasta is submerged in liquid.
  • Heat until it reaches a simmer, then reduce the heat to medium cooking for 8-10 minutes, until the spaghetti is cooked through. Stirring to keep noodles in the liquid as the liquid starts to reduce and thicken.
  • Once the pasta is cooked, add 1 tablespoon of lemon juice and a pinch of salt and pepper.
  • Add the brussels sprouts and garlic back into the pot, combine them all together, and heat for an additional 1-2 minutes.
Keyword brussels sprouts pasta, gluten-free, vegan