| Prep: 20 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 456 | 14.9g | 2.5g | 69.8g |
| sugars | fibre | protein | salt |
| 6.2g | 7.5g | 16.3g | 0.4g |
Why I Love American Vegan Alfredo Pasta with Roasted Brussels Sprouts
As a proud Southern belle, I’m known for my traditional dishes brimming with comfort and soul. But sometimes, it’s nice to take a departure from the deep-fried goodness and hot biscuits, and explore something a little lighter yet just as delicious – cue the Vegan Alfredo Pasta with Roasted Brussels Sprouts.
The Love for Clean, Moreish Plates
Living in Charleston, a coastal city in South Carolina, has shown me the beauty of seafood and the wonders of fresh produce. I fell in love with the freshness, crispness, and surprisingly filling nature of clean, plant-based plates, just like our Vegan Alfredo Pasta with Roasted Brussels Sprouts. This dish is a delightful intersection of my journey in exploring clean, plant-based cuisines, with my love for luscious pasta dishes.
A Slight Southern Twist
While this isn’t your traditional Southern plate, the influence is still tangible. I borrowed the sautéed onion and garlic technique from a classic shrimp and grits recipe, and took inspiration from the transformative power of roasting Brussels sprouts as they would in a traditional Sunday roast. Drawing from my Southern roots, I’ve managed to add an extra layer of depth and warmth to a plant-based pasta dish.
The brilliance of this recipe lies not just in its delicious blend of vibrant sprouts and creamy, nutty Alfredo pasta, but also in its versatility. It can easily star as the main dish, or perfectly complement a light summer salad, or even a hearty slice of Vegan Cornbread, echoing my Southern culinary influence.
In homage to celebrated vegan chef Isa Chandra Moskowitz, who’s been an inspiration on this vegan journey, I incorporated nutritional yeast and soaked raw cashews for that creamy consistency and umami kick, as she does often in her recipes. This elevates the dish and adds an incredible depth of flavor that really makes you savor every bite.
The Vegan Alfredo Pasta with Roasted Brussels Sprouts is more than just another pasta dish. It’s a love letter to clean eating, a tip of the hat to Southern influence, and a hearty testament that vegan food can be exciting, filling, and utterly delicious.
What You’ll Need
- 1 1/2 pounds of Brussels sprouts, trimmed and halved
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 pound of pasta of your choice
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 cup of raw cashews, soaked for a minimum of 2 hours, drained and rinsed
- 2 cups of vegetable broth
- 2 tablespoons of nutritional yeast
- 1 tablespoon of lemon juice
Method
Step One
Preheat your oven to 375 degrees Fahrenheit. While your oven is heating, prepare the Brussels sprouts. Toss them in 1 tablespoon of the olive oil, salt, and pepper, making sure each sprout is fully coated. Arrange the sprouts on a baking sheet, making sure each one is resting flat side down. Once the oven is fully preheated, roast the sprouts for about 25 minutes.
Step Two
While your sprouts are roasting, begin preparing your pasta. Cook it according to the package instructions until it’s al dente. Drain and set aside.
Step Three
While your pasta is cooking, heat the remaining olive oil in a large pan over medium heat. Add your diced onion and minced garlic and sauté until the onions are translucent and the garlic is fragrant. This should take about 5 minutes. Remove this from the heat.
Step Four
In a blender, combine the sautéed onion and garlic mixture, the soaked and drained cashews, vegetable broth, nutritional yeast, and lemon juice. Blend this until it’s completely smooth. If the mixture is too thick, add more broth.
Step Five
Return the pan to the heat and pour in your blended sauce. Bring this to a simmer over low heat, stirring often. Once it’s warm, add the cooked pasta and toss it in the sauce to fully coat.
Step Six
Your Brussels sprouts should be crispy and fully roasted at this point. Remove them from the oven and fold them into the pasta and sauce mixture until everything is well combined.
Step Seven
Serve your pasta with roasted Brussels sprouts while it’s still warm, and enjoy your vegan alfredo pasta dish.
