As the evening sun dips below the horizon, filling my kitchen with a warm glow, I often find myself experimenting with flavors that are both comforting and invigorating. Recently, I created a dish that perfectly captures that mood: Garlic Brussels Sprouts Pasta. The moment I chopped the garlic, its robust aroma filled the air and mingled seamlessly with the slightly nutty scent of Brussels sprouts. It was the kind of moment that makes cooking a pure joy, transforming humble ingredients into something extraordinary.
This one-pot wonder not only promises simplicity—perfect for any weeknight dinner—but also delivers a creamy, vegan delight that even the non-vegans in my life can’t resist. Whether you’re exhausted from a busy day or just want to impress friends at a potluck, this dish checks all the boxes for ease, flavor, and nourishment. Plus, the vibrant pops of lemon juice bring a zingy freshness that ties everything together. So roll up your sleeves and let’s dive into this delectable recipe that may just become your new favorite!
Why is Garlic Brussels Sprouts Pasta a must-try?
Flavorful Fusion: This recipe features a delightful blend of garlic and Brussels sprouts that creates an aroma you won’t forget.
One-Pot Wonder: Save time on cleanup with this simple one-pot meal that minimizes mess while maximizing flavor.
Creamy & Comforting: The rich, creamy sauce satisfies your cravings without any dairy, making it perfect for vegans and non-vegans alike.
Quick Preparation: With just 40 minutes from start to finish, this dish is an excellent option for busy weeknights.
Perfect for Sharing: Serve this pasta at your next gathering, and watch it disappear—everyone loves a hearty, flavorful dish!
Garlic Brussels Sprouts Pasta Ingredients
Get ready to create a creamy garlic fiesta in your kitchen!
For the Base
• Olive oil – a dash of richness that helps sauté the garlic to golden perfection.
• Garlic – the star player, adding a fragrant punch that elevates the entire dish.
• Brussels sprouts – tender and slightly nutty, they add texture and nutritional value.
• Lemon juice – a splash of brightness that balances the creamy elements beautifully.
For the Sauce
• Vegan butter – adds a luscious smoothness that enhances the creamy texture.
• All-purpose flour – acts as a thickening agent, ensuring your sauce clings to every strand of pasta.
• Vegetable broth – infuses the pasta with a savory depth, making each bite scrumptious.
• Non-dairy milk – creates the creamy base without the dairy, perfect for our Garlic Brussels Sprouts Pasta.
For the Pasta
• Spaghetti – the perfect canvas for our sauce, soak up all those delicious flavors.
• Salt – enhances the overall flavor profile, ensuring everything shines.
• Pepper – a hint of spice that complements the garlic and sprouts perfectly.
How to Make Garlic Brussels Sprouts Pasta
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Heat the olive oil on medium high in a large pot. Add the chopped garlic and Brussels sprouts, sautéing for about 5 minutes until they begin to soften. Keep an eye on the heat to avoid burning the garlic!
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Season with a pinch of salt and pepper. Add 1 tablespoon of lemon juice and toss to coat those lovely sprouts. Cover the pot and lower the heat to medium low, cooking for about 10 more minutes until they’re tender.
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Remove the Brussels sprouts and garlic from the pot, setting them aside. You want the flavors to meld together later, so don’t skip this step!
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Melt the vegan butter in the same pot over medium high heat. Once it’s melted, add the flour and whisk together to create a roux. Let it simmer for 1-2 minutes; it should be bubbling gently.
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Pour in the vegetable broth, non-dairy milk, and season with a few pinches of salt and pepper. Whisk vigorously to ensure there are no lumps, creating a creamy base for your pasta.
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Bring the mixture to a boil, then add the spaghetti. Break the spaghetti in half for easy stirring and ensure it’s submerged in the sauce.
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Cover the pot and reduce the heat to medium, allowing it to simmer with a small bubble for about 8-10 minutes or until the spaghetti is al dente. Stir occasionally to prevent sticking.
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Add the remaining 1 tablespoon of lemon juice along with another pinch of salt and pepper. Take a moment to taste and adjust the seasoning; this is where the magic happens!
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Toss the Brussels sprouts and garlic back into the pot, combining everything well. Heat for another 1-2 minutes until warmed through. Serve with extra lemon juice and vegan Parmesan if you fancy!
Optional: A sprinkle of fresh herbs like parsley adds a lovely touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Garlic Brussels Sprouts Pasta are a fantastic choice for meal prep lovers! You can chop the garlic and Brussels sprouts up to 24 hours in advance, storing them in an airtight container in the refrigerator to preserve their freshness. Additionally, the creamy sauce can be prepared up to 3 days ahead; just keep it refrigerated and reheat gently on the stovetop before serving. When you’re ready to enjoy your meal, simply cook the spaghetti as directed, combine it with the reheated sauce, and toss in the sautéed vegetables for a dish that’s just as delicious as when freshly made. This way, you’ll save precious time while still savoring a comforting, homemade meal!
What to Serve with Garlic Brussels Sprouts Pasta?
Enhance this delightful dish with sides that amplify its creamy garlic goodness and vibrant flavors.
- Garlic Bread: The crispy, buttery texture provides the perfect contrast to the creamy pasta, making every bite a celebration.
- Simple Green Salad: A refreshing mix of greens dressed in lemon vinaigrette cleanses the palate and adds crunch.
Pairing a salad with your pasta not only adds brightness but also a healthful touch, balancing the richness beautifully.
- Roasted Vegetables: Seasonal veggies roasted with olive oil and herbs offer a roasted sweetness that complements the savory pasta.
- Lemon-Infused Quinoa: This fluffy side with a hint of citrus mirrors the lemon notes in the pasta, creating a harmonious meal.
The nutty flavor of quinoa adds another layer of texture while keeping the meal gluten-free.
- Vegan Parmesan: A sprinkle of this cheesy goodness elevates the pasta with a savory touch that vegan lovers will appreciate.
For a cozy finish, consider serving it with a light dessert. The right sweet treat can round out your meal perfectly.
- Chilled White Wine: A crisp, chilled glass of Sauvignon Blanc brings out the flavors of the garlic and sprouts beautifully.
- Lemon Sorbet: This refreshing dessert cleanses the palate, providing a sweet and zesty ending to your meal.
How to Store and Freeze Garlic Brussels Sprouts Pasta
Fridge: Store any leftover Garlic Brussels Sprouts Pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of non-dairy milk to revive the creaminess.
Freezer: To freeze, portion the pasta into freezer-safe containers, allowing space for expansion. It’ll keep well for up to 3 months. Thaw in the fridge before reheating.
Reheating: When ready to enjoy, reheat gently on the stovetop, adding a bit of vegetable broth or non-dairy milk to ensure a creamy consistency.
Serving Suggestion: Add a sprinkle of fresh lemon juice before serving to brighten the flavors after freezing or reheating.
Garlic Brussels Sprouts Pasta Variations
Get ready to explore delightful twists on this recipe that will surprise your taste buds!
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Gluten-Free: Substitute spaghetti with gluten-free pasta; just be sure to check the cooking time for the perfect al dente.
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Spicy Kick: Add a pinch of red pepper flakes while sautéing the garlic for a subtle heat that complements the creamy sauce beautifully.
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Nutty Flavor: Toss in toasted pine nuts or walnuts when mixing in the Brussels sprouts for an added crunch and flavor contrast.
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Herb Infusion: Fresh herbs like basil or thyme can be added in the final moments of cooking, creating a fresh aroma that elevates every bite.
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Creamy Variation: Swap non-dairy milk with cashew cream or coconut milk for an even richer and creamier sauce that’s utterly addictive.
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Veggie Boost: Amp up the nutrition by adding in other vegetables like spinach or cherry tomatoes during the last few minutes of cooking.
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Lemon Lovers: Increase the lemon juice to suit your taste, or even add some lemon zest for an extra zing that brightens up the dish.
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Cheesy Delight: Top with vegan Parmesan or nutritional yeast for a cheesy flavor that melds perfectly with the creamy goodness.
Experiment with these variations, and find the delightful twist that makes this dish your own!
Expert Tips for Garlic Brussels Sprouts Pasta
Right Garlic Technique: Use fresh garlic for the best flavor. Pre-minced garlic can lack the robust aroma that brings this dish to life.
Sautéing Brussels: Avoid overcrowding the pot; it can steam instead of sautéing, resulting in less caramelization. Each sprout should have some space.
Perfect Pasta: Stir the spaghetti occasionally while cooking to prevent sticking and ensure even cooking. No one likes clumpy pasta in their Garlic Brussels Sprouts Pasta!
Season & Taste: Always taste before serving. The balance of salt, pepper, and lemon juice is key to enhancing the dish’s flavors.
Creamy Consistency: If the sauce seems too thick, add a splash more non-dairy milk or vegetable broth to reach your desired creaminess.
Garlic Brussels Sprouts Pasta Recipe FAQs
How do I select the best Brussels sprouts?
Absolutely! When choosing Brussels sprouts, look for firm, bright green sprouts with tightly closed leaves. Avoid any that have yellowing or dark spots, as these may indicate overripeness. The size can vary, but smaller ones tend to be sweeter and more tender.
How should I store leftover Garlic Brussels Sprouts Pasta?
To keep your leftovers fresh, transfer any Garlic Brussels Sprouts Pasta to an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat gently in the microwave or on the stovetop. Adding a splash of non-dairy milk will help restore its creamy texture!
Can I freeze Garlic Brussels Sprouts Pasta?
Very! Freezing is a great way to preserve your Garlic Brussels Sprouts Pasta. Start by portioning it into freezer-safe containers, leaving a little space at the top for expansion. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight, and then reheat gently on the stove, adding a little vegetable broth or non-dairy milk for creaminess.
What should I do if my pasta sauce is too thick?
No worries at all! If you find your creamy sauce is too thick, simply add a bit more vegetable broth or non-dairy milk to loosen it up. Gradually whisk in the liquid until you reach your preferred consistency. It’s always a good idea to do this slowly, so you can control the texture perfectly!
Are there any dietary considerations for this recipe?
Absolutely! This Garlic Brussels Sprouts Pasta is vegan, making it a great option for those with dairy allergies or following a plant-based diet. Nonetheless, if you’re serving it to others, be sure to mention the ingredients as there may be gluten in the all-purpose flour. For a gluten-free option, substitute with gluten-free flour and pasta, and it will still turn out delicious!
Creamy Garlic Brussels Sprouts Pasta: A Wholesome Vegan Delight
Ingredients
Equipment
Method
- Heat the olive oil on medium high in a large pot. Add the chopped garlic and Brussels sprouts, sautéing for about 5 minutes until they begin to soften. Keep an eye on the heat to avoid burning the garlic!
- Season with a pinch of salt and pepper. Add 1 tablespoon of lemon juice and toss to coat those lovely sprouts. Cover the pot and lower the heat to medium low, cooking for about 10 more minutes until they're tender.
- Remove the Brussels sprouts and garlic from the pot, setting them aside.
- Melt the vegan butter in the same pot over medium high heat. Once it’s melted, add the flour and whisk together to create a roux. Let it simmer for 1-2 minutes; it should be bubbling gently.
- Pour in the vegetable broth, non-dairy milk, and season with a few pinches of salt and pepper. Whisk vigorously to ensure there are no lumps.
- Bring the mixture to a boil, then add the spaghetti. Break the spaghetti in half for easy stirring and ensure it's submerged in the sauce.
- Cover the pot and reduce the heat to medium, allowing it to simmer for about 8-10 minutes or until the spaghetti is al dente. Stir occasionally to prevent sticking.
- Add the remaining 1 tablespoon of lemon juice along with another pinch of salt and pepper. Taste and adjust the seasoning.
- Toss the Brussels sprouts and garlic back into the pot, combining everything well. Heat for another 1-2 minutes until warmed through.