Go to the main content Menu
Back
Vegan Brussels Sprouts Pasta
Recipe
Lauren Toyota Lauren Toyota Lauren Toyota

Easy Vegan Brussels Sprouts Pasta Recipe

This pasta has always been a tried-and-true go-to. I usually just eyeball the whole thing, so I’m glad it’s finally documented and can become part of your regular rotation, too! The sauce is light and simple, using shallots, garlic, white wine, lemon juice and zest, nutritional yeast, and pasta water. Don’t overcook your Brussels, because you want them bright and bursting with color. A cast iron pan is best for preparing this dish to get that beautiful char on the Brussels that other pans just won’t accomplish.

Servings: 4 Time: Prep: 20 minutes, Cook: 25 minutes

Ingredients

  • 1 package (14oz/400g) linguine
  • ½ cup raw walnuts
  • 3-4 tablespoons olive oil, divided
  • 1 pound Brussels sprouts, trimmed and halved
  • ½ cup sundried tomatoes (not oil-packed), thinly sliced
  • ¼ cup finely chopped shallot (about 1 shallot)
  • 2 tablespoons minced garlic (3 or 4 large cloves)
  • 2 teaspoons fresh thyme
  • ⅓ cup dry white wine
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1-2 teaspoons lemon zest (about 1 lemon)
  • Sea salt and ground black pepper, to taste
  • ½ cup shredded vegan Parmesan, for garnish

Directions

  1. Bring a large pot of salted water to a boil. Cook the linguine to al dente. Reserve ¼ cup of the pasta cooking water and set aside. Drain the pasta, but do not rinse.
  2. While the pasta is cooking, heat a large cast iron pan over medium-high heat and toast the walnuts for 4 to 5 minutes, until fragrant. Remove the walnuts from the pan and remove the pan from the heat to cool. Coarsely chop the walnuts and set aside.
  3. Heat the same pan over medium heat with 2 tablespoons of the olive oil. Add the Brussels sprouts cut-side down and spread out into an even layer. Cook for 3 to 4 minutes without touching to allow them to get nicely browned. Toss once so the other side gets color, and cook for another 2 to 3 minutes. Transfer the Brussels to a dish and set aside.
  4. Lower the heat to medium-low and ensure the skillet isn’t too hot from browning the Brussels. If the pan is very dry, you can add another drizzle of olive oil or water to the pan. Sauté the sundried tomatoes, shallot, garlic, and thyme. Stir to combine well and cook for another 3 to 4 minutes, tossing occasionally and adjusting the heat as necessary so the garlic doesn’t burn.
  5. Add the wine and simmer for another 3 to 4 minutes, tossing occasionally. Add the nutritional yeast, lemon juice, lemon zest, and remaining 1 tablespoon olive oil. Toss to combine and cook for another 2 to 3 minutes.
  6. Add the linguine and toss everything until well combined. If the mixture looks dry, you can add the reserved pasta water and toss to combine. Toss the walnuts and Brussels back in along with the sea salt and black pepper, to taste. Serve immediately, garnished with the vegan Parmesan.

Adapted from HOT FOR FOOD ALL DAY. Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.

Lauren Toyota

@laurentoyota

Lauren is the author of the bestselling cookbook Vegan Comfort Classics: 101 Recipes To Feed Your Face. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and site, hot for food, have amassed millions of views and devoted fans.

Articles by Lauren
Lauren Toyota

More from VegOut

See the article vegan mob expands to san francisco and san jose

Vegan Mob Expands to San Francisco and San Jose

Much to the excitement of those living in the Bay Area, the popular Oakland vegan soul food restaurant Vegan Mob is expanding to two new locations. A brick-and-mortar in San Jose will be located at 949 Ruff Drive and is expected to start taking pickup and delivery orders by the second week of March. The San Francisco location will be a permanent home for the Vegan Mob food truck at the intersection of Valencia and 18th. You can catch the truck Tuesdays-Sundays from 11am-9pm starting March 20th.

Cayla White
Vegan Mob
News San Francisco
See the article coconut bliss launches single serve vegan ice cream cups

Coconut Bliss Launches Single Serve Vegan Ice Cream Cups

We’ve come full circle, and individual ice cream cups are officially back … veganized, of course! The popular vegan ice cream brand Coconut Bliss has announced a new line of single serve cups (sans wooden spoon), available in two of their most popular flavors: Dark Chocolate and Madagascar Vanilla Bean. The cups will come in a four-pack, and will be available on the Coconut Bliss website and at retailers nationwide.

Cayla White
Coconut Bliss
News
See the article easy vegan roasted cauliflower soup recipe

Easy Vegan Roasted Cauliflower Soup Recipe

I love this soup because it’s creamy, savory and so easy to make. It’s hearty, healthy, and comforting. The creaminess of the white beans and the umami flavors from the miso paste and liquid smoke is really what makes this soup extra special!

Jackie Sheehan Jackie Sheehan
Cauliflower Soup
Recipe
See the article peet’s coffee debuts vegan breakfast sandwich nationwide today

Peet’s Coffee Debuts Vegan Breakfast Sandwich Nationwide Today

Peet’s Coffee just launched an all-vegan breakfast sandwich with Beyond Meat and JUST Egg—and it’s available nationwide starting TODAY!

Allie Mitchell
Peet's Coffee
News
See the article new black-owned vegan restaurant opens in dallas area

New Black-Owned Vegan Restaurant Opens in Dallas Area

A new Black-owned brick-and-mortar has opened in Irving, Texas and we’ve got the inside scoop on the fire Southern eats!

Melissa Nowakowski
Bam's Vegan
News
See the article pinky cole opens vegan cheesesteak concept inside atlanta’s bar vegan

Pinky Cole Opens Vegan Cheesesteak Concept Inside Atlanta’s Bar Vegan

Pinky Cole—founder of the renowned Slutty Vegan—has teamed up with Derrick Hayes of Big Dave’s (another popular Atlanta eatery) to open Dinkies, a plant-based cheesesteak concept.

Cayla White
Dinkies
News
See the article 6 vegan-friendly ethiopian restaurants in los angeles

6 Vegan-Friendly Ethiopian Restaurants in Los Angeles

If your parents ever told you to stop eating your food with your hands, Ethiopian food is for you! Injera (a spongy flatbread) comes with most dishes, and it’s absolutely encouraged and customary in Ethiopian dining to use it as a vehicle to scoop up each delicious and flavor-packed bite. Not only that, but nearly half the population of Ethiopia are Ethiopian Orthodox Christians who traditionally eat vegan on Wednesdays, Fridays, and other fasting days, totaling over 200+ days per year. We’re rounding up some of LA’s best spots to try this vegan-friendly cuisine below!

Melissa Nowakowski
Azla Vegan
Food & Drink Los Angeles
See the article chicago’s kitchen 17 now ships vegan deep-dish pizza to all 50 states

Chicago’s Kitchen 17 Now Ships Vegan Deep-Dish Pizza to All 50 States

Kitchen 17—a Chicago-based vegan pizza joint—has expanded the shipping radius for their signature frozen deep-dish pizzas. The restaurant is now offering their house-made frozen pizzas shipped to all 50 states.

Mohini Patel Mohini Patel
Kitchen 17 Deep-Dish Pizza
News
See the article forager project launches new line of vegan cheese

Forager Project Launches New Line of Vegan Cheese

Forager Project just dropped a new line of vegan cheese using their fan-favorite probiotic cashew milk yogurt!

Allie Mitchell
Forager Project
News
See the article 13 vegan frozen meals for your busy life

13 Vegan Frozen Meals for Your Busy Life

You’re busy, we get it, but you still gotta eat, and you gotta eat well. On any other night you might whip up an IG-worthy dish like the veganista/isto/istx you are or you might order your go-to Uber Eats, but not tonight. Tonight you reach into your freezer and pull out a plant-based frozen dinner that will be ready in an instant. We aren’t talking any old freezer meal; we’re talking tasty, actually-looks-like-what’s-on-the-package meals from your friendly freezer.

Anja Grommons Anja Grommons
Food & Drink

Newsletter

We’ll keep you updated on new information,
upcoming events, and the best deals in your area.

By signing up you agree to receive emails from VegOut Magazine
and accept our terms of use, privacy policy, and cookie policy.

Subscribe Now

Get the premier vegan food and lifestyle magazine delivered to your door (or inbox!)
Order the magazine!
The Wellness Issue
The Holiday Issue 2020

Navigation

The Wellness Issue

Subscribe Now

Order the magazine!
Close

Filters

Cities

The Most

Writer

Please be aware that we use cookies on our website.

Learn more › ok