Vegan One Pot Creamy Garlic Brussels Sprouts Pasta
Ingredients
- 1 tablespoon olive oil
- 10 cloves garlic, chopped
- 1 pound brussels sprouts, halved or quartered
- 2 tablespoons lemon juice, plus more to taste, divided
- 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
- instructions:
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
Then reduce heat to medium low, cover the pot and let the brussels sprouts cook for about 10 more minutes or until the brussels sprouts are tender
Remove the brussels sprouts and garlic from the pot and put into a bowl
Set aside
Now, in the same pot, heat the vegan butter on medium high
Once it is melted, add the flour and whisk to combine
Let it simmer for 1-2 minutes
Then add the vegetable broth, non-dairy milk and a few pinches of salt and pepper
Whisk to combine with the butter and flour, making sure there are no lumps
Bring the liquid to a boil, then add the spaghetti
I like to break the spaghetti in half
Stir and press the spaghetti down into the liquid
Cover and reduce heat to medium just so the liquid is at a small bubble
Let simmer for about 8-10 minutes or until the spaghetti is done
Stir every few minutes, as the liquid starts to reduce, just continue to press the spaghetti down into the liquid as much as possible
Once the spaghetti is done, the liquid should be a nice thick sauce
Then add the remaining 1 tablespoon of lemon juice, and another pinch of salt and pepper
Taste and adjust seasoning
Now add the brussels sprouts and garlic back to the pot and toss to combine everything
Heat for another 1-2 minutes
Serve with extra lemon juice and vegan parmesan if desired
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