What kind of cashews should I use for the cheese sauce?

Use raw cashews, soaked in hot water for 15 minutes, then drained, to ensure a smooth and creamy cheese sauce when blended with vegetable broth and tahini.

Can I prepare the butternut squash and Brussels sprouts ahead of time?

Yes, you can cook or roast the butternut squash and peel and cook the Brussels sprouts in advance to save time when assembling the casserole.

Is the Cashew Parmesan necessary, or can I omit it?

The Cashew Parmesan adds a savory, cheesy flavor and a textural element to both the casserole mix and the crispy topping, but it can be omitted if preferred, though the flavor profile will change.

How do I ensure the topping gets crispy?

The topping is made by combining gluten-free bread crumbs, minced garlic, and olive oil, then mixed with the remaining Cashew Parmesan before baking, which helps it achieve a golden, crispy texture.

How should I store any leftover Brussels Sprouts Pasta Casserole?

Leftover Brussels Sprouts Pasta Casserole can be stored in an airtight container in the refrigerator.

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Brussels Sprouts Pasta Casserole
[Vegan, Gluten-Free]

FN By: Florian Nouh

Author Bio

Florian Nouh is the recipe developer, photographer, and cook behind Contentedness Cooking. I'm a food enthusiast who... Read More

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A golden-brown Brussels Sprouts Pasta Casserole, baked to perfection, garnished with fresh rosemary, showing visible pasta, tender Brussels sprouts, and butternut squash.

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Brussels Sprouts Pasta Casserole [Vegan, Gluten-Free]

254

Dairy Free

Vegan

If creamy, comforting dishes are your kind of meal, then you have to make this Brussels sprouts pasta casserole. The combination of pasta, cashew cheese sauce, roasted Brussels sprouts, and tender butternut squash is filling, cozy, and so delicious. It's all tossed together in a baking dish, then topped with... Read More

Ingredients You Need for Brussels Sprouts Pasta Casserole [Vegan, Gluten-Free]

For the Cheese Sauce:

1 cup cashews, soaked in hot water for 15 minutes
1 1/4 cups vegetable broth
1 tablespoon tahini

For the Cashew Parmesan:

1/2 cup cashews
2 tablespoons nutritional yeast
A pinch of salt (optional)

For the Casserole:

1 batch vegan cheese sauce
Vegan Parmesan, divided
8 ounces Brussels sprouts, peeled and cooked
1 small butternut squash peeled, cubed, and cooked or roasted
10 ounces gluten-free pasta
Fresh rosemary, chopped (optional)

For the Topping:

2 handfuls of gluten-free bread crumbs
1 garlic clove
Olive oil

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How to Prepare Brussels Sprouts Pasta Casserole [Vegan, Gluten-Free]

To Make the Cheese Sauce:

After soaking the cashews in hot water for 15 minutes, drain them and transfer them to a blender.
Add vegetable broth and tahini. Process until smooth.

To Make the Cashew Parmesan:

Use a blender to process all ingredients to a Parmesan-like texture.

To Make the Casserole:

Preheat oven to 400°F.
Start by cooking the pasta according to the manufacturer’s directions.
While the pasta is cooking, prepare the cheese sauce and then hop to a food processor or blender and make the topping by combining the bread crumbs with 1 tablespoon olive oil and minced garlic.
In a casserole dish, mix butternut squash, vegan cheese sauce, cooked Brussels sprouts, pasta, and half of the cashew parmesan.
Mix topping with the rest of the cashew Parmesan and top the casserole with that.
Bake for around 15 minutes and top with freshly chopped rosemary if you like.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.