Creamy Vegan Pasta Bake with Roasted Brussels Sprouts Recipe
Equipment
- Large pot
- Baking sheet
- Small saucepan
- Blender or food processor
- 9x13 inch baking dish
Ingredients
- 10 oz pasta shells, penne, rotini, etc.
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup raw almonds soaked overnight and drained
- 2 tbsp white miso paste
- 2 cloves garlic
- ½ tsp Dijon mustard
- 1 cup unsweetened almond milk
- ¼ cup fresh lemon juice
- 2 tbsp nutritional yeast optional
- ¼ cup panko breadcrumbs
- 2 tbsp chopped fresh parsley or basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta according to package directions. Drain and set aside.
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on baking sheet and roast for 15-20 minutes, or until tender and slightly browned.
- While Brussels sprouts roast, prepare the sauce. In a blender, combine almonds, miso paste, garlic, mustard, almond milk, and lemon juice. Blend until smooth and creamy.
- Transfer sauce to a small saucepan and heat over medium heat. Stir in nutritional yeast, if using.
- In a 9x13 inch baking dish, combine cooked pasta, roasted Brussels sprouts, and sauce. Toss to coat evenly.
- Sprinkle with panko breadcrumbs and bake for an additional 10-15 minutes, or until golden brown and bubbly.
- Garnish with fresh parsley or basil before serving.
Notes
- For a richer sauce, use full-fat almond milk or add a tablespoon of vegan butter.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs or chopped nuts.
- Leftovers can be stored in the refrigerator for up to 3 days.
Happy first week of spring! While everyone’s gearing up for lighter, brighter dishes as summer approaches, the weather here has other ideas. Just last week, it snowed—yes, snow in spring! So instead of diving headfirst into salads and smoothies, I’m cozied up with this creamy vegan pasta bake. Don’t worry, though; it’s hearty and satisfying without the heaviness of traditional cream and cheese. It’s the perfect in-between-seasons meal: warm and comforting, but still light enough to keep you from feeling weighed down.
You know those days when you just need a little comfort food but don’t want to go all-in on something super rich? That’s where this pasta bake comes in. Instead of using a ton of cheese and cream, I make a luscious sauce with my trusty blender and a few secret ingredients: almonds, Almond Breeze almond milk, white miso paste, garlic, lemon juice, and a touch of Dijon mustard. If that combo sounds familiar, it’s because I borrowed the idea from the creamy miso pasta recipe in our cookbook, but tweaked it to fit this baked version. It’s a magic mix that brings depth and tang, making this dish feel indulgent without being over the top.
The Secret Sauce: No Cheese Required!
I’ve got to confess: I almost always have a carton of Almond Breeze Unsweetened Almond Milk in my fridge. It’s one of those staples I can’t live without, and it works wonders in this recipe. But if you want to get extra nutty, try their Almond Cashew blend—it makes the sauce even creamier. You just throw everything in the blender, and voilà! The perfect sauce is ready in minutes.
Speaking of which, let me tell you about the first time I experimented with a creamy vegan sauce. It was a total game-changer. I’d been on the hunt for something that could replace the creamy textures I used to love in traditional pasta dishes. I tried everything from cashew creams to tofu-based sauces, but it wasn’t until I stumbled upon this blend of almonds and almond milk that I found the perfect balance of creaminess and flavor. Now, it’s my go-to whenever I’m craving something comforting but want to keep it light.
Prepping the Brussels Sprouts: A Crucial Step
Once you’ve got the sauce, it’s time to tackle the Brussels sprouts. Don’t skip this step—pre-cooking the sprouts is essential because the sauce doesn’t have the heavy cream or cheese to thicken up in the oven. Plus, Brussels sprouts are always better with a little sear, am I right? They get those crispy edges that are just so irresistible. I like to cook mine in a hot skillet until they’re nicely browned and have that slightly charred, caramelized taste that takes them to the next level. I’ll be honest, I used to be one of those people who avoided Brussels sprouts like the plague. They always seemed bland and boring, but once I learned how to cook them right—hello, crispy edges!—they became a staple in my kitchen.
Putting It All Together: Don’t Be Shy with the Sauce!
After the Brussels sprouts are beautifully browned, it’s time to mix them with the pasta and pour on that dreamy sauce. I’ll admit, the first time I made this dish, I hesitated. It seemed like way too much sauce, and I thought I might be making soup instead of pasta. But trust me, you want all that sauce—it bakes up into the creamiest, coziest dish. Just toss everything in your baking dish and get ready for magic. If you’re like me and enjoy a little crunch on top, sprinkle on some hemp seeds, panko breadcrumbs, and a drizzle of olive oil. This step is optional, but I highly recommend it if you’re into texture as much as I am.
Now, if you live with picky eaters who aren’t quite ready to embrace the fully vegan vibe, you can totally top this bake with some mozzarella or Parmesan. I won’t judge—I’ve been there. But honestly, I think you’ll find the combination of the rich sauce and crispy topping is enough to win over even the toughest critics.
Baking and Finishing Touches: The Home Stretch!
Pop your dish in the oven and let it bake just long enough to heat through and get a little golden on top. Because there’s no heavy cream or cheese, it doesn’t need a long bake time, which means less waiting and more eating! When it comes out of the oven, finish it off with some fresh herbs. I like to use chives or tarragon because they add a nice pop of color and a fresh, springy flavor that ties everything together.
A Dish for Any Occasion
This pasta bake is perfect for those cool spring nights when you still want something warming but not too heavy. I love making it for a casual dinner at home, but it’s also a hit when I’m having friends over. In fact, I recently brought it to a potluck, and it was one of the first dishes to disappear. People couldn’t believe it was vegan! I always get a little thrill when someone asks for the recipe, thinking they’re about to get some complicated, chef-level instructions, and then I get to see their surprise when I tell them how simple it is.
So, if you’re looking for a way to bridge that awkward gap between winter comfort food and light summer fare, give this creamy vegan pasta bake a try. It’s the best of both worlds: cozy, creamy, and oh-so-satisfying without being over the top. And hey, if you end up loving it as much as I do, you might just find yourself making it all year round. Happy cooking!
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.