Creamy Vegan Baked Pasta with Brussels Sprouts

Creamy Vegan Baked Pasta with Brussels Sprouts

Happy first week of spring! With summer on the horizon, at least in my still-Austin-based mindset, I really want to be making lighter and brighter food. But then I’m reminded that it still snowed here last week. Sooooo… creamy baked pasta it is! This veggie-ful dish is hearty yet cheese-less – it won’t weigh you down but it will fill you up!

Instead of a bunch of cheese and cream, I used my secret creamy blender sauce: almonds, Almond Breeze almondmilk, white miso paste, garlic, lemon juice for tang, and a bit of Dijon mustard for the depth you want in a baked pasta. Yes, if you’re a super fan, you may recognize many of these ingredients from the creamy miso pasta recipe in our cookbook… it’s a wonderful combo that I’ve adapted here to make a cozy baked version.

Creamy Vegan Baked Pasta with Brussels Sprouts Creamy Vegan Baked Pasta with Brussels Sprouts Creamy Vegan Baked Pasta with Brussels Sprouts

A quick note: I usually keep AlmondBreeze Unsweetened in my fridge at all times, so that’s what I used in this recipe, but their Almond Cashew blend would be deliciously nutty and creamy in this sauce as well.

Once the sauce is made, set it aside and cook your Brussels sprouts. Since the sauce doesn’t contain cream or cheese, it has to have a short bake time so that the sauce stays creamy in the oven. This is why I precook the Brussels sprouts – plus they’re always better with a little sear to bring out their flavor.

Creamy Vegan Baked Pasta with Brussels Sprouts

After the Brussels sprouts are decently browned, combine with the pasta and pour on the sauce. It will seem like a lot of sauce, but we want creamy pasta, so sauce it up!

Creamy Vegan Baked Pasta with Brussels Sprouts

So saucy!

Creamy Vegan Baked Pasta with Brussels Sprouts

Once you have everything in the baking dish, you could technically top this with a cup of melty mozzarella cheese or a healthy shaving of fresh Parmesan cheese. If you live with picky eaters you may want to go that route. If you’re like me, you’ll top it with a sprinkle of hemp seeds, panko bread crumbs, and a generous drizzle of olive oil. Bake, then top with chives and/or tarragon.

Then… dig in!

Creamy Vegan Baked Pasta with Brussels Sprouts

5.0 from 4 reviews
Creamy Vegan Baked Pasta with Brussels Sprouts
 
Author:
Serves: serves 4-6
Ingredients
white miso sauce
  • 1 cup raw slivered almonds
  • 2 tablespoon white miso paste
  • 2 garlic cloves
  • ½ teaspoon Dijon mustard
  • 1 cup Almond Breeze almondmilk Original Unsweetened
  • ¼ cup fresh lemon juice
  • 2 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
for the pasta
  • 10 ounces shell pasta
  • 1 tablespoon extra-virgin olive oil
  • 3 cups Brussels sprouts, sliced in half
  • 2 tablespoons white wine, or water, to deglaze the pan
  • 2 scallions, sliced
  • sea salt and freshly ground black pepper
bread crumb topping
  • 1 tablespoon panko bread crumbs
  • 1 tablespoon hemp seeds
  • ⅛ teaspoon sea salt
  • Extra-virgin olive oil, for drizzling
  • ¼ cup chopped fresh herbs (chives, tarragon, or parsley)
Instructions
  1. Preheat the oven to 400°F and brush a 7x9-inch or similar size baking dish with olive oil.
  2. Make the white miso sauce: In a high speed blender, combine the almonds, miso paste, garlic, Dijon mustard, almond milk, lemon juice, olive oil, and salt and blend until smooth.
  3. Make the pasta: Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and toss with a little olive oil to keep the pasta from sticking together.
  4. Heat the 1 tablespoon olive oil in a medium skillet over medium/high heat. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Remove from the heat, add the wine, and stir to scrape up any bits that have stuck to the bottom of the pan. Add the cooked pasta, the scallions, and the miso sauce to the pan. Stir to coat, then transfer to the baking dish. Top with the panko bread crumbs, hemp seeds, a few pinches of salt, cheese, if using, and drizzle the top with olive oil.
  5. Bake, covered for 15 minutes or until the Brussels sprouts are fully tender and the dish is just warmed through. This short cooking time will prevent the filling from drying out.
  6. Remove from the oven, sprinkle with the fresh herbs, and serve.
Notes
Note: if you're not vegan and want to bake this with cheese on top, sprinkle 1½ cups shredded mozzarella cheese and bake uncovered until bubbly, 20 to 25 minutes.

This post is sponsored by Blue Diamond Almond Breeze almondmilk. Thank you for supporting the sponsors that keep us cooking!


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

22 comments

  1. Rhonda @ Change In Seconds on said:

    Can’t wait to try the recipe!

  2. Joi on said:

    Hi! What can I use in place of the almonds /almond milk? I have a tree-nut allergy.

  3. KareninStLouis on said:

    So yummy looking! Going to go for all veggies and use zoodles. Thanks for the inspiration.

  4. gomovies on said:

    Cant wait to try this!

  5. Gaby Dalkin on said:

    Looks delish!

  6. Tara on said:

    The pasta is so saucy and yummy!! The good thing about it is that it is so healthy as well! I would love to have it for dinner tonight that is if I can find all the ingredients first!

  7. MaeMae from maemaeco.com on said:

    Hi!! I am such a fan of your esthetic and recipes! Do you have go-to suggestions for nut substitutes? I am lactose intolerant and my husband is allergic to nuts. Finding good “creamy” vegan recipes has been so hard because of this issue!

    • Rachael on said:

      I used coconut milk (non-canned) and 1.5 tbs of AP flour to thicken instead of the almond milk and almonds. Kept everything else the same and it worked out really well for me!

      • MaeMae from maemaeco.com on said:

        Thank you, Rachel!!! That is incredible! I can’t wait to try it 🙂

  8. Chris on said:

    Made this last night… it was amazing! I only had 1 tbsp of white miso, so I substituted 1 tbsp of nutritional yeast for the second tbsp. My family loved it! Thank you for this blog, I have made many of your recipes and they are all a hit in our house! I have shared your site with many friends over the years, and even given your cookbook as gifts to family members… thank you for all you do!

  9. Rachael from mushroomblossoms.wordpress.com on said:

    I made this for dinner tonight and it was absolutely amazing! I will definitely make again!

  10. Angela KG on said:

    Loved the recipe! Will definitely make again.
    – If adding parmesan cheese on top, forgo the salt on top too. It can make it too salty. Other than that a creamy delight!

  11. Amy from pinchmegood.com on said:

    Yum! This looks amazing and super easy to make!

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