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
- 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!