Vegan Alfredo & Brussels Sprouts Pasta

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Brussels sprouts. I’ve never known such a polarizing vegetable. It seems that people either love these little cabbages or hate them with a burning passion… and I think I know why! If you grew up in a household where Brussels sprouts were boiled and served without proper seasoning, you probably hate them. And I don’t blame you! Who wants to eat slimy, bitter cabbage? Not me.

On the other hand, if you grew up in a household where Brussels sprouts were roasted and sauteed with salt, black pepper, garlic powder, crushed red pepper flakes, or balsamic vinegar, you’re probably a big fan. Proper cooking techniques and flavorful seasonings are required to take this vegetable from gross to great. In this recipe, I saute the Brussels sprouts (which helps remove the bitter flavor) and season them with all my favorite spices, giving this dish a beautiful and well-rounded flavor. If you think you hate Brussels sprouts, you need to give this recipe a try!

This recipe is so easy to make, you’ve got nothing to lose. When you make this dish, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this dish turns out for you and I hope that it helps you LOVE this misunderstood vegetable even more than I do!

Vegan Alfredo & Brussels Sprouts Pasta

Sweet Pea Living
This recipe features an easy-to-make cashew-based vegan Alfredo sauce with sauteed garlic and Brussels sprouts, served over tender rotini pasta.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 6 people
Calories 543 kcal


  • 1 cup cashews
  • 1 cup boiling water
  • 1 tbsp olive oil
  • 8 cloves garlic minced
  • 1 red onion sliced thin
  • 1 tsp red chili flakes
  • 1 lb Brussels sprouts sliced thin
  • ½ cup dry white wine
  • 1 ¾ cups oat milk
  • 4 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 lb rotini or any preferred pasta, cooked


  • Heat olive oil in a large dutch oven medium heat.
  • Add garlic and saute for 2-3 minutes, until fragrant.
  • Add red onion, red chili flakes, and Brussels sprouts to pan. Saute for 8 – 10 minutes until Brussels sprouts are soft and slightly brown.
  • Add wine. Stir and sauté for 2-4 minutes.
  • Blend cashews and water in a blender. Add cashew cream to dutch oven.
  • Add oat milk, nutritional yeast, garlic powder, salt, and ground black pepper to dutch oven. Mix well.
  • Add cooked pasta to the pan and mix. Serve hot and enjoy!



Sodium: 255mgCalcium: 176mgSugar: 11gFiber: 9gPotassium: 650mgCholesterol: 0mgCalories: 543kcalSaturated Fat: 2.7gFat: 15gProtein: 20.6gCarbohydrates: 84gIron: 7mg
Keyword Brussels Sprouts, Vegan Alfredo
Tried this recipe?Mention or tag #sweetpealiving on Facebook or Instagram!


  1. We didn’t eat Brussels sprouts when I was growing up, and I first tried them as an adult from the frozen food case. Big mistake, since that’s nothing like the “real thing.” I now love them!!! This recipe looks great!

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