Vegan One Pot Creamy Garlic Brussels Sprouts Pasta
Ingredients
- 10 Cloves Garlic
- 1 Pound Brussels sprouts
- 2 Tablespoons Lemon juice
- 1/4 Cup Vegan butter
- 1/4 Cup All purpose flour
- 2 Cups Vegetable broth
- 2 Cups Non dairy milk
- 10 Ounces Spaghetti
- Salt and Pepper to taste
Preparation
Heat the olive oil on medium high in a large pot. Add the garlic and Brussels sprouts. Saute for about 5 minutes, reducing heat as needed.
Season with a pinch of salt and pepper. Then add 1 tablespoon of lemon juice and toss to coat.
Reduce heat to medium low, cover the pot and let the Brussels sprouts cook for about 10 more minutes or until tender.
Remove the Brussels sprouts and garlic from the pot and put into a bowl. Set aside.
In the same pot, heat the vegan butter on medium high. Once melted, add the flour and whisk to combine. Let it simmer for 1-2 minutes.
Add the vegetable broth, non-dairy milk and a few pinches of salt and pepper. Whisk to combine, ensuring no lumps.
Bring the liquid to a boil, then add the spaghetti. Break the spaghetti in half. Stir and press the spaghetti down into the liquid.
Cover and reduce heat to medium for a small bubble. Simmer for 8-10 minutes or until spaghetti is done. Stir every few minutes.
Once spaghetti is done, the sauce should be thick. Add remaining 1 tablespoon lemon juice and another pinch of salt and pepper. Taste and adjust seasoning.
Add the Brussels sprouts and garlic back to the pot and toss to combine. Heat for another 1-2 minutes. Serve with extra lemon juice and vegan Parmesan if desired.