Vegan Roasted Brussels Pasta with Shiitake Bacon in Dijon Garlic Cashew Cream Sauce

Posted by in Cooking, Lunch/Dinner, Pasta, Thanksgiving | 2 comments

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Hello & Happy Monday!!
 
 
 
 
 
Thanksgiving may be over, but it’s still all about the brussels! Believe it or not, I didn’t get heavy into brussel sprouts until 2009. I had been a vegan, raw vegan, and never had tried them, gasps. For years I always roasted them with rosemary, garlic, olive oil, and balsamic! 
 
Today, thankfully brussels are universal and seen everywhere. You can toss them in just about any dish, shave them and makes salads, bread them and make an app, or simply enjoy them by themselves. You just can’t go wrong!
 
While I’ve done a few Brussel concepts, I had never featured them in pasta, and the Roasted Brussels Pasta was born! For some reason, brussles pair seamlessly with dijon. I’m not sure how the flavor profiles pair well, but they just do. That being said, I wanted to incorporate that with a sauce and tie in a lot of flavor. 
 
Vegan sauces can be on the more bland side without utilizing dairy, so I always make sure to pack a lot of flavor into a sauce and this one doesn’t disappoint!
 
 
 
 
 
 
 
 

 
What’s fab about this dish, is everything! It features staple ingredients, you could pair this sauce with other veggies, it can easily be made in bulk, packs healthy fats with the cashews, a rich texture, the hint of wine and dijon puts it over the top, is perf for fall, affordable, and the shiitake bacon just ties it all in together!

 


 
 
If you love all things Brussels or simple modern vegan eats, you’re going to love this recipe for vegan Roasted Brussels Sprout Pasta with shiitake bacon in a dijon garlic cashew cream sauce!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Why this recipe rocks: 
 
 
 
 
Tons of flavor 
Perf for fall 
Multiple Textures
Shiitake Bacon 
Affordable
Perf for entertaining
Hint of white wine 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Yields 4 servings

Vegan Roasted Brussels Pasta with Shiitake Bacon in Dijon Garlic Cashew Cream Sauce

20 minPrep Time

25 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

    Brussels: 
  • 16 ounces Brussels Sprouts (halved)
  • 1-2 Tbsp olive oil
  • 1 pinch each sea salt + black pepper
  • 2 cloves garlic, minced 
  • 2 Tsps dried rosemary
  • Pasta Sauce: 
  • 1 Tbsp olive oil & 1 tbsp vegan butter
  • 1/3 cup chopped shallots
  • 4 large cloves garlic, chopped 
  • 1/3 cup white cooking wine 
  •  1 cup cashews, soaked overnight
  • 1 3/4 cup unsweetened plain almond milk
  • 4 Tbsp nutritional yeast
  • 1 tbsp lemon juice 
  • 4 tbsp dijon
  • Salt/Pepper to taste
  • 1/4 cup Follow Your Heart vegan parmesan cheese - garnish
  • 1/4 cup toasted pine nuts - garnish
  • 2 tbs chopped parsley, optional - garnish
  • Shiitake bacon: 
  • 1 package sliced shiitakes 
  • 2 tsps soy sauce
  • 2 tsp vegan Worcestershire 
  • 1 tsp liquid smoke 
  • 1/4 tsp black pepper
  • Other: 
  • 4 bowls cooked penne pasta 

Instructions

  1. Shiitake Bacon: Preheat the oven to 250. Toss the sliced mushrooms in the ingredients and spread out on a baking sheet. Bake for 25-45 minutes until slightly crispy. Set aside. 
  2. Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet. Drizzle with oil, toss in the oil and garlic, & season generously with salt and pepper.  Arrange in a single layer and bake for 25 minutes or until golden brown. Toss brussles midway to get an even bake, set aside. 
  3. Bring a large pot of water to a boil and salt generously. Once you hit a boil add the pasta and reduce to a simmer. 
  4. Heat a large rimmed skillet over medium heat. Once hot, add butter, olive oil and shallots and sauté for 3-4 minutes. Add garlic and cook for an additional 2 minutes until slightly golden brown. Add the wine. then add wine and sauté for 2-4 minutes, or until the wine has reduced by about half. Set aside. 
  5. In a high power blender add the soaked cashews, garlic/shallot mixture, nutritional yeast, lemon juice, almond milk, dijon, salt/pepper and blend until smooth. Taste the sauce and add additional dijon or nutritional yeast as desired. Adjust the thickness at any point by adding almond milk. 
  6. Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. Add the cooked pasta, roasted Brussels and shiitake bacon. Toss and coat. Garnish with toasted pine nuts and parsley. 
7.8.1.2
1227
http://www.eatdrinkshrink.com/cooking/vegan-roasted-brussels-pasta-with-shiitake-bacon-in-dijon-garlic-cashew-cream-sauce

 

 

 

 

 

 

 

 

 

 

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

I agree to have my personal information transfered to MailChimp ( more information )

*Full discount code provided post email confirmation!

2 Comments

  1. Is a 1/3 of a cup of Dijon correct??
    • Hi Emma! 1/3 cup is correct, that's about 5 tablespoons. You can always add it gradually and modify the amount to your liking! I love dijon, so I added a lil more, I'll reduce it to 4tbs though just in case! Let me know how it turns out.

Leave a Comment

Your email address will not be published. Required fields are marked *