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A beautifully plated bowl of creamy Brussels sprouts and garlic spaghetti, garnished with vegan Parmesan and a drizzle of lemon juice.

Vegan One Pot Creamy Garlic Brussels Sprouts Pasta Recipe

This Creamy One-Pot Brussels Sprouts Spaghetti is rich, garlicky, and packed with flavor! A smooth, dairy-free sauce coats every strand of pasta, while tender Brussels sprouts add a delicious bite. It's a simple, cozy, and satisfying vegan meal—all in one pot!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-Inspired, vegan
Servings 4
Calories 524 kcal

Equipment

  • Large pot
  • Whisk
  • Wooden spoon or spatula

Ingredients
  

  • 1 Tablespoon Olive oil
  • 10 Cloves Garlic chopped
  • 1 Pound Brussels sprouts halved or quartered
  • 2 Tablespoons Lemon juice plus more to taste, divided
  • 1/4 Cup Vegan butter
  • 1/4 Cup All purpose flour
  • 2 Cups Vegetable broth
  • 2 Cups Non dairy milk
  • 10 Ounces Spaghetti
  • Salt and Pepper to taste

Instructions
 

  • Sauté Brussels Sprouts & Garlic: Heat olive oil in a large pot over medium-high heat. Add garlic and Brussels sprouts. Sauté for 5 minutes.
    A close-up of a pan with halved Brussels sprouts and finely chopped garlic sizzling in olive oil. The edges of the sprouts are golden brown, and steam rises from the pan.
  • Season & Steam: Add 1 tablespoon lemon juice, salt, and pepper. Cover and cook on medium-low for 10 minutes until tender. Remove and set aside.
    Brussels sprouts in a pan with a fresh squeeze of lemon juice being added. Steam rises, highlighting the tender, caramelized sprouts.
  • Make the Sauce: Melt vegan butter in the same pot. Whisk in flour and cook for 1-2 minutes.
    A wooden spoon stirring a velvety, creamy sauce made with vegan butter, flour, vegetable broth, and non-dairy milk. The sauce is thickening to a smooth consistency.
  • Add Liquid & Pasta: Slowly whisk in vegetable broth, non-dairy milk, salt, and pepper. Bring to a boil, then add spaghetti (break in half if needed).
  • Cook Pasta: Reduce heat to medium, cover, and simmer for 8-10 minutes. Stir occasionally, pressing pasta into the liquid.
    Spaghetti being added to the creamy sauce, with steam rising as the noodles absorb the flavors. A ladle pours extra sauce over the pasta for a rich, comforting texture.
  • Finish: Once the sauce thickens, stir in the remaining lemon juice and adjust seasoning. Return Brussels sprouts and garlic to the pot, mix well, and heat for 1-2 minutes.
  • Serve: Enjoy with extra lemon juice and vegan Parmesan, if desired.
    A beautifully plated bowl of creamy Brussels sprouts and garlic spaghetti, garnished with vegan Parmesan and a drizzle of lemon juice.