What better way to start off the week than a warm bowl of pasta? Maybe if that pasta is tossed in a creamy, nut-free garlic sauce and then topped with crispy shallots and Brussels sprouts. This dish is simple to make and the perfect fall dinner to keep you warm and satisfied!

Garlic Pasta With Crispy Brussel Sprouts [Vegan]





Cooking Time




  • 8-ounces dry pasta
  • 1 tablespoon olive oil
  • 1 shallot diced
  • 2 cups shredded Brussels sprouts
  • 3 tablespoons vegan butter
  • 4 cloves garlic diced
  • 1 cup unsweetened, non-dairy milk
  • 1 cup vegetable broth
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Fresh parsley chopped (optional)


  1. Cook pasta according to package instructions. Drain and set aside.
  2. While pasta is cooking, heat olive oil in a pan over medium-high heat. Add shallot, Brussels sprouts, and salt and pepper (to taste). Cook until shallots become translucent and Brussels sprouts begin to brown, stirring frequently. Using a slotted spoon, place the veggies on a plate and set aside.
  3. Place pan back on the stove and lower heat to medium. Add vegan butter, garlic, milk, veggie broth, and flour to the pan. Whisk until flour is incorporated. Simmer on low for 5 minutes to allow sauce to thicken. Add salt and pepper and stir to combine. Taste and adjust seasoning as needed. Remove from heat.
  4. Add drained pasta to the sauce and stir to combine. Top pasta with Brussels sprouts and shallot and serve.

Nutritional Information

Per Serving: Calories: 352 | Carbs: 54 g | Fat: 14 g | Protein: 11 g | Sodium: 218 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.