Description
This Garlic Brussels Sprouts Mac and Cheese is a creamy, comforting vegan pasta dish loaded with roasted garlic flavor, tender Brussels sprouts, and a rich dairy-free cheese sauce. It’s gluten-free, easy to make in just 20 minutes, and can be served straight from the stovetop or baked until bubbly.
Ingredients
- 10 oz gluten-free pasta (or pasta of choice)
- 2 cups Brussels sprouts, trimmed and chopped
- 6 cloves garlic, minced
- 4 tsp garlic powder (optional)
- 1 batch 3-Ingredient Vegan Cheese Sauce
- 1/2 cup nutritional yeast
- Salt and black pepper, to taste
- Olive oil or vegetable broth (for sautéing)
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- Prepare the vegan cheese sauce by blending the ingredients with the nutritional yeast until smooth and creamy. Season with salt and pepper.
- Heat a large skillet over medium heat with a little olive oil or vegetable broth.
- Add the minced garlic and optional garlic powder. Sauté for about 2 minutes until fragrant.
- Add the chopped Brussels sprouts and cook for about 5 minutes until tender and lightly browned.
- Add the cooked pasta and prepared vegan cheese sauce to the skillet.
- Stir well and cook for another 5 minutes until everything is hot and coated in the creamy sauce.
- Serve immediately, or transfer to a baking dish and bake until lightly golden if desired.
Notes
- Use gluten-free pasta to keep the recipe gluten-free.
- For extra flavor, roast the Brussels sprouts before adding them to the pasta.
- Add red pepper flakes for a little heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat with a splash of plant-based milk to restore the creamy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American