Vegan Lemony Brussels Sprout Pasta

Vegan Lemony Brussels Sprout Pasta

Hi All!

We had some maintenance done on our website the other day, and unfortunately out site was down for a little while, and all of our posts from the last month were deleted (cue Justin Bieber- is it too late now to say sorry?). I had this recipe saved, but no idea what I wrote about in the post. Something about loving fettuccine alfredo…

So instead of attempting to rewrite the post again, I am going to just leave you with the recipe. 🙂 This Vegan Lemony Brussels Sprout Pasta is gluten free and vegan, and although the sauce is nice and creamy it doesn’t leave that super heavy feeling behind. 


Vegan Lemony Brussels Sprout PastaVegan Lemony Brussels Sprout Pasta

Vegan Lemony Brussels Sprout Pasta
Cook time:
Total time:
Serves: 4
Sauce recipe tweaked from the [url href=”” target=”_blank”]Minimalist Baker[/url]
  • 1 package of gluten free spaghetti
  • 4 cups of brussels sprouts, ends trimmed and halved
  • 2 tablespoons of olive oil
  • 3-4 cloves of garlic, minced
  • 3 tablespoons of gluten free all purpose flour
  • 2 1/2 cups of unsweetened vanilla almond milk
  • 1 lemon, for juice
  • Sea salt & pepper
  1. Pre heat the oven to 400 degrees F.
  2. Toss the chopped brussels sprouts lightly in olive oil, sea salt and pepper and bake for 25 minutes until tender.
  3. Cook pasta according to package directions.
  4. In a large pan, add the two tablespoons of olive oil over medium heat.
  5. Add the garlic and sauté for about 1 minute until fragrant.
  6. Whisk in the flour for about 30 seconds.
  7. Whisk in the almond milk 1/2 cup at a time.
  8. Lower heat, and add a few dashes of sea salt and pepper.
  9. Pour the sauce into a blender/food processor and blend until nice and creamy.
  10. Pour the sauce back into the same pan over medium-low heat, add the juice from 1/2 of the lemon and mix in. Add more lemon juice to taste.
  11. Continue to stir until you reach a desired thickness/creaminess. This should only take a few minutes, as you do not want the sauce to be too thick.
  12. Drain the pasta and add to the sauce.
  13. Add in the roasted brussels sprouts and mix through.
  14. Taste test for additional sea salt, pepper, or lemon juice.
Clean Cleanse- use brown rice/quinoa pasta and almond flour.[br][br]*Please note, the sauce will thicken when it is eaten left over, or cooled and then reheated. But it’s still delicious. 🙂


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