Creamy Cashew Brussels Sprout Pasta
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!
10 minutes
20 minutes
Difficulty:
Easy
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. | |
Serves: 2
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Unsweetened Cashew Butter
- 0.25 cup0.25 cup0.25 cup Water
- 2 tsp2 tsp2 tsp Nutritional Yeast
- 2 cups2 cups2 cups Gluten-free Macaroni Pasta, (or pasta of choice), cooked
- 1 bunch1 bunch1 bunch Brussels Sprouts, de-stemmed and sliced
- 1-2 cloves1-2 cloves1-2 cloves Garlic, chopped
- Sea Salt, to taste
- Black Pepper, to taste
Process
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!
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