Creamy Cashew Brussels Sprout Pasta (Edit recipe)

36 recipes
|
15 followers

There’s nothing better than an easy-to-make meal with simple ingredients that still really brings the flavor! And this creamy cashew brussels sprouts pasta is just that. It’s so creamy and dreamy without the dairy, and it’s so quick and easy to make! The sauce itself is vegan and gluten free, and the entire meal can easily be made both. Not into brussels sprouts, switch them out for your favorite veggie or just enjoy the pasta and sauce on it’s own!

save

View original recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 2

Ingredients

2 Tbsp Unsweetened Cashew Butter
0.25 cup Water
2 tsp Nutritional Yeast
2 cups Gluten-free Macaroni Pasta, (or pasta of choice), cooked
1 bunch Brussels Sprouts, de-stemmed and sliced
1-2 cloves Garlic, chopped
Sea Salt, to taste
Black Pepper, to taste

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat up 1-2 tbsp avocado oil (or oil of choice) in a pan on the stove top over medium high heat. Once hot, add in the brussels sprouts and garlic, season with salt and pepper, and cook for 15-20 minutes until the brussels sprouts are softened and charred.
In a small bowl, mix together the cashew butter, water, nutritional yeast, sea salt, and black pepper until it creates a sauce (add more water as necessary).
Add the pasta into the brussels sprouts, and toss everything with the sauce.
Serve and enjoy!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	922
Fat:	10 g
Carbohydrates:	187 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	159 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.