This roasted Brussels sprouts pasta equals perfect weeknight dinner. Quick, easy, creamy, full of flavour and plant protein and on your table in 30 minutes. Simple food celebrating humble sprouts you will want to eat on repeat.
This simple pasta is one of our favourites and is on regular rotation and repeatedly requested by the kids. But then I am not at all surprised as in its simplicity it's just the best.
Think creamy sauce (no cream in sight), subtle garlicky flavour, richness but without making you feel horrible and bloated. That's exactly how I would describe this pasta and crispy roasted Brussels sprouts are like icing on the cake.
My kids call it plant based carbonara. No eggs yet there is eggy flavour to it (more on that in Ingredients section below). No pancetta yet there is slight smokiness.
And that creaminess!!! It's all beans baby and you wouldn't have the slightest idea.
Also worth checking out is this Hummus Pasta with Purple Sprouting Broccoli.
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✔️ Why you will love this recipe
- Ready in 30 minutes - perfect weeknight dinner.
- Great if you'd like to introduce more plants into your diet.
- Simple and accessible ingredients.
- Super easy to adapt. Sprouts can be swapped for other veg as seasons change.
- Yet another delicious way to eat Brussels sprouts.
- Naturally vegan, egg, nut-free and easy to make gluten-free.
- Full of filling plant protein.
- My vegan take on pasta carbonara.
📝 Ingredients and substitutes
Here's what you will need to make my Roasted Brussels Sprouts Pasta:
Brussels Sprouts - Roasting them is what really makes them and also what takes this otherwise simple pasta to another level.
As always make sure to choose the sprouts that are firm to touch and without too many blemished or yellowing leaves. The fresher the better.
Olive oil + Salt + Pepper to roast the sprouts.
***Quick Tip*** Feel free to sprinkle over a little smoked paprika for that smoky "pancetta" vibe you get in real carbonara.
Shallots - Other onions can be used instead but I opted for shallots for their delicate and less harsh flavour.
Garlic - Imparts great flavour. Fresh is always best but could be substituted with garlic granules.
Organic Cannellini Beans (with liquid) - My "secret" sauce ingredient. In this case I don't drain and rinse my beans but use them with their liquid.
If possible choose beans with no salt added.
Nutritional Yeast - I use it as a flavour enhancer but if you eat dairy feel free to substitute with some parmesan.
Plant Milk - I use unsweetened oat milk here but any unsweetened plant or dairy milk can be used.
Black Salt (Kala Namak) - It's a type of rock salt with sulphurous smell that imparts "eggy" flavour on dishes you add it to. You can read more about it here. I use it in my vegan egg salad and it really is a game changer.
If you don't have it and don't want to buy it, just use regular salt. Your pasta will still be delicious but a little less like carbonara.
Lemon Juice - A little bit of zing in all that creaminess.
Pasta - Use your favourite shape, I went for casarecce.
Saved Pasta Water - Not really an ingredient as such, yet I would say it's pretty vital for the success of the sauce as it helps to emulsify it.
***Quick Tip*** Keep more water than you think you need just in case you've got some leftover pasta. It will help make it creamy again as you reheat it.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Bring a large pot of salted water to boil and cook pasta as per instructions on the packaging. Save a cupful of pasta water when draining the pasta as we will need it later.
Prepare Brussels sprouts by trimming the woody end of each sprout and removing any yellowing or blemished leaves that have seen better days. Wash and dry them well.
Next, halve and/or quarter them to ensure they're roughly similar size for even roasting.
Pop them onto baking tray, drizzle with some olive oil, season with salt and pepper and sprinkle over some smoked paprika (if using).
Roast in preheated oven for approximately 15-20 minutes, keeping an eye on them and giving them a turn half way through.
With Brussels sprouts in the oven, it's time to make a sauce.
Heat couple tablespoons of olive oil In a pan/shallow casserole dish and sauté shallots with garlic until softened but not too coloured. You want to keep stirring them not allowing garlic to burn. Set aside.
Put beans with their liquid, oat milk, nutritional yeast or parmesan, black or regular salt and sautéed shallots and garlic in a blender and process until completely smooth.
Taste and adjust seasoning with salt, pepper and some lemon juice for touch of acidity.
Pour the sauce into the same pan you sautéed your shallots in and gently heat it up.
Add cooked and drained pasta and mix it in. The pasta will quickly start "drinking up" the sauce so keep your saved pasta water ready and add a splash or two as necessary to keep it creamy and silky.
Top your pasta with roasted Brussels sprouts, garnish with some parsley and enjoy.
🥡 Storing
Store: Roasted Brussels sprout pasta is best when served immediately although if you've got some leftovers they can be kept in the fridge for 2-3 days.
Reheat: Reheat it in a pan on the hob. You will need to add some of that saved starchy pasta water to loosen it a bit as it thickens when cold. You can also use regular water or some stock.
Freeze: I wouldn't recommend freezing.
📖 Variations
Add some frozen peas or edamame beans to the sauce as you're heating it up and waiting for your pasta to cook.
Throw in handful of baby spinach, chopped up kale, chard or other greens.
***Quick Tip*** If using tougher greens like kale or spring greens you might want to pop them in with the pasta towards the end of cooking as they won't cook in your sauce. Baby spinach and leafy part of chard can be added directly to the sauce as they will wilt easily.
Once Brussels sprouts are out of season swap them for purple sprouting broccoli, regular broccoli or green beans (they're lovely roasted).
For even more plant protein, add another tin of beans of your choice - butter beans or chickpeas (this time drained and rinsed) and fold into the sauce.
🍴 Serving suggestions
This simple pasta is perfect as is or with a nice slice of crusty soda bread or homemade vegan garlic bread on the side. Thick slice of granary bread would be super nice too.
A sprinkle of vegan parmesan or few air fryer chickpeas would work really well too adding a bit of extra crunch and some lovely, salty and umami flavours.
You could top it with some smoked tofu or tempeh, sprinkled with some smoked paprika and pan or air fried until crispy. I make them often for my vegan split pea soup and they're delicious.
Serve it with some good quality extra virgin olive oil to drizzle over, freshly ground black pepper and perhaps even more lemon juice on the side for those who like a bit of extra zing.
If you like a bit of heat, sprinkle of chilli flakes would be a nice addition.
💭 Pro tips
Boil your pasta in salted water! Simple thing but can make a huge difference between delicious and bland pasta. Relying on seasoning of the sauce alone is not enough if you're after flavour.
Don't forget to save more pasta water than you think you will need. This is important especially if you think you might have some leftovers. It will come super handy when reheating your pasta as the sauce will go thick when cold and you will need something to emulsify it with and make nice and creamy again (like our starchy, salty pasta water).
I would recommend going for unsalted beans as we're using the liquid in our sauce and want to be in full control of seasoning.
Always taste as you go and adjust seasoning to your taste.
❓ FAQ
Swap regular pasta for your favourite gluten-free variety and if using plant milk ensure you choose gluten-free one as well.
Have you tried my Roasted Brussels Sprouts Pasta?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
📋 Recipe
Roasted Brussels Sprouts Pasta
Ingredients
- 400 g Brussels sprouts woody ends trimmed, blemished/yellowing leaves removed, halved and/or quartered
- 1 teaspoon smoked paprika (optional) to sprinkle over sprouts for that smoky flavour
- 2 tablespoon cold pressed rapeseed oil or olive oil for roasting sprouts
- 400 g pasta I went for casarecce
- 2 shallots peeled and roughly chopped; use regular onion if you want
- 2-3 garlic cloves peeled and roughly chopped
- 2 tablespoon cold pressed rapeseed oil or olive oil for sautéing shallots and garlic
- 400 g tin cannellini beans (with liquid) or butter beans
- 200 ml plant (unsweetened) or dairy milk
- 3 tablespoon nutritional yeast or grated parmesan
- 1 teaspoon fine black salt (kala namak) or regular fine salt
- lemon juice to taste
- salt and pepper to taste
- saved pasta water
- fresh parsley as garnish
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Bring a large pot of salted water to boil and cook pasta as per instructions on the packaging. Save a cupful of pasta water when draining the pasta as we will need it later.400 g pasta
- Prepare Brussels sprouts by trimming the woody end of each sprout and removing any yellowing or blemished leaves that have seen better days. Wash and dry them well.Next, halve and/or quarter them to ensure they're roughly similar size for even roasting. Pop them onto baking tray, drizzle with some olive oil, season with salt and pepper and sprinkle over some smoked paprika (if using).Roast in preheated oven for approximately 15-20 minutes, keeping an eye on them and giving them a turn half way through.400 g Brussels sprouts, 2 tablespoon cold pressed rapeseed oil or olive oil, 1 teaspoon smoked paprika (optional)
- With Brussels sprouts in the oven, it's time to make a sauce. Heat couple tablespoons of olive oil In a pan/shallow casserole dish and sauté shallots with garlic until softened but not too coloured. You want to keep stirring them not allowing garlic to burn. Set aside.2 shallots, 2-3 garlic cloves, 2 tablespoon cold pressed rapeseed oil or olive oil
- Put beans with their liquid, oat milk, nutritional yeast or parmesan, black or regular salt and sautéed shallots and garlic in a blender and process until completely smooth. Taste and adjust seasoning with salt, pepper and some lemon juice for touch of acidity.2 shallots, 2-3 garlic cloves, 400 g tin cannellini beans (with liquid), 200 ml plant (unsweetened) or dairy milk, 3 tablespoon nutritional yeast, 1 teaspoon fine black salt (kala namak), lemon juice, salt and pepper
- Pour the sauce into the same pan you sautéed your shallots in and gently heat it up. Add cooked and drained pasta and mix it in. The pasta will quickly start "drinking up" the sauce so keep your saved pasta water ready and add a splash or two as necessary to keep it creamy and silky.saved pasta water
- Top your pasta with roasted Brussels sprouts, garnish with some parsley and enjoy.fresh parsley as garnish
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and will differ depending on the exact ingredients used hence it should be treated as a rough guideline only.
- Leftover pasta will keep in the fridge for 2-3 days. Reheat it in a pan on the hob. You will need to add some of that saved starchy pasta water to loosen it a bit as it thickens when cold. You can also use regular water or some stock.
- I don't recommend freezing.
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