Easy Vegan Brussels Sprouts Pasta Recipe
This pasta has always been a tried-and-true go-to. I usually just eyeball the whole thing, so I’m glad it’s finally documented and can become part of your regular rotation, too! The sauce is light and simple, using shallots, garlic, white wine, lemon juice and zest, nutritional yeast, and pasta water. Don’t overcook your Brussels, because you want them bright and bursting with color. A cast iron pan is best for preparing this dish to get that beautiful char on the Brussels that other pans just won’t accomplish.
Servings: 4 Time: Prep: 20 minutes, Cook: 25 minutes
- 1 package (14oz/400g) linguine
- ½ cup raw walnuts
- 3-4 tablespoons olive oil, divided
- 1 pound Brussels sprouts, trimmed and halved
- ½ cup sundried tomatoes (not oil-packed), thinly sliced
- ¼ cup finely chopped shallot (about 1 shallot)
- 2 tablespoons minced garlic (3 or 4 large cloves)
- 2 teaspoons fresh thyme
- ⅓ cup dry white wine
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice (about 1 lemon)
- 1-2 teaspoons lemon zest (about 1 lemon)
- Sea salt and ground black pepper, to taste
- ½ cup shredded vegan Parmesan, for garnish
- Bring a large pot of salted water to a boil. Cook the linguine to al dente. Reserve ¼ cup of the pasta cooking water and set aside. Drain the pasta, but do not rinse.
- While the pasta is cooking, heat a large cast iron pan over medium-high heat and toast the walnuts for 4 to 5 minutes, until fragrant. Remove the walnuts from the pan and remove the pan from the heat to cool. Coarsely chop the walnuts and set aside.
- Heat the same pan over medium heat with 2 tablespoons of the olive oil. Add the Brussels sprouts cut-side down and spread out into an even layer. Cook for 3 to 4 minutes without touching to allow them to get nicely browned. Toss once so the other side gets color, and cook for another 2 to 3 minutes. Transfer the Brussels to a dish and set aside.
- Lower the heat to medium-low and ensure the skillet isn’t too hot from browning the Brussels. If the pan is very dry, you can add another drizzle of olive oil or water to the pan. Sauté the sundried tomatoes, shallot, garlic, and thyme. Stir to combine well and cook for another 3 to 4 minutes, tossing occasionally and adjusting the heat as necessary so the garlic doesn’t burn.
- Add the wine and simmer for another 3 to 4 minutes, tossing occasionally. Add the nutritional yeast, lemon juice, lemon zest, and remaining 1 tablespoon olive oil. Toss to combine and cook for another 2 to 3 minutes.
- Add the linguine and toss everything until well combined. If the mixture looks dry, you can add the reserved pasta water and toss to combine. Toss the walnuts and Brussels back in along with the sea salt and black pepper, to taste. Serve immediately, garnished with the vegan Parmesan.
Adapted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.
Lauren is the author of two bestselling cookbooks Vegan Comfort Classics: 101 Recipes to Feed Your Face and hot for food all day. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and site, hot for food, have amassed millions of views and devoted fans.
More from VegOut
Alpha Foods Just Launched a YouTube Series Co-Hosted by Drag Icon Monét X Change
Tune in every week for a new episode of The Plant-Based Way with Monét.
NadaMoo! Scoop Shop in Austin, Texas to Close This Week
The vegan ice cream shop will be indefinitely closing its brick-and-mortar location on February 27.
This Self-Taught Los Angeles Baker Makes Lizzo-Approved Vegan Cinnamon Rolls
Baked by Yoga is killing the vegan dessert game!
San Diego’s Kula Ice Cream Expands to Grocery Stores Across California
The San Diego-based vegan ice cream brand is now available in grocery stores in Loma Linda, Chino, and Rancho Mirage, with more expansion plans in the future.
22 Black-Owned Vegan Food Brands to Support Right Now
From pancakes and granola to chips and cheese sauce, there are so many great products to try from these businesses.
IHOP Adds Vegan Breakfast Sandwich to Menu in NYC
The new fast-casual branch of IHOP has added a fully vegan breakfast sandwich to the menu at its New York location.
New Women-Owned Allergy-Friendly Online Grocer Basquet to Launch This Spring
Basquet specializes in offering a selection of sustainable products to those avoiding the top allergens, including a variety of products suitable for vegans.
10 Black-Owned Vegan Restaurants to Support in Atlanta
Come along as we explore all of the tasty Black-owned vegan and vegan-friendly spots Atlanta has to offer!
Michigan’s First Vegan Wine Club Launches in Metro Detroit
Vegan deli and catering company Chive Kitchen adds wine club to its list of offerings.
Chef Tomi Makanjuola Releases New Cookbook Vegan Nigerian Kitchen
The cookbook features 100 vegan recipes from various Nigerian tribes and regions.
5:55 Burgers & Fries Is Serving up Affordable Vegan Food in Los Angeles
Everything on the menu at 5:55 is under $11.11!
Meat Alternative Company Meati Launches for Pre-Order, Sells Out in 24 Hours
There’s a new vegan meat in town and customers are stocking up!
Subscribe NowOrder the magazine!