Vegan Creamy Alfredo with Brussel Sprouts & Mushrooms

Controversial, but I was never much of a creamy pasta fan. Even before I turned vegan. That was until just recently. I’ve since discovered the delights of a wonderful thick and creamy alfredo sauce… and I’ll never look back!

I played around with a number of alfredo sauce recipes, but this is the one I go back to again and again.

Adding brussel sprouts makes this pasta dish just perfection if you ask me. But that’s maybe because I’ve always held a special place in my heart for sprouts. I will never, everunderstand people who can’t stand them. Sorry to all you spout-haters out there!

Roasting these sprouts with just a little oil and some salt and pepper, gives this dish the edge.

Oh! And make sure you add a little homemade garlic bread to the mix to really make this a warming, filling dinner. There’s plenty of sauce to get a dipping your garlic bread in!

Vegan Creamy Alfredo with Brussel Sprouts & Mushrooms

Recipe adapted from Minimalist Baker

400g brussel sprouts
250g chestnut mushrooms
1 tablespoon olive oil
Sprinkle of salt and pepper
300g linguine (or pasta of your choice)

Alfredo Sauce

3 tablespoons vegan butter
4 cloves of garlic
1/3 cup dry white wine of your choice (I used Pinot Grigio)
4 tablespoons of cornstarch
2 cups almond milk
5 tablespoons nutritional yeast
1/2 cup vegan mozzarella cheese
Pinch of sea salt and black pepper
Pinch of dried chilli flakes

Method

1. 1. Preheat oven to 200 degrees celsius
   2. Add brussel sprouts to baking tray and drizzle over the olive oil and sprinkling of salt and pepper as desired. Place in oven and cook for 15 minutes, or until cooked and looking just a little crispy. Make sure you give them a little shake halfway through cooking!
   3. Bring a large pot of water to boil – salt the water generously
   4. Heat a pan over medium heat, add a little olive oil (1 teaspoon). When hot add mushrooms and pan fry until cooked
   5. To prepare the sauce, heat a large rimmed pan over medium heat (you can use the same pan as the mushrooms if trying to save washing up!). Once hot add butter and garlic. Cook for a few minutes or until the garlic is turning golden brown
   6. Add the wine to the pan – but use caution as this may flame. Stir and sauté for a few minutes – until the wine has reduced by half.
   7. Add cornstarch and whisk. At this point it will become a little like a paste – don’t worry, this is supposed to happen!
   8. Transfer your garlic/cornstarch paste to a blender, then add almond milk, nutritional yeast, salt, pepper and vegan mozzarella cheese. Blend on high until smooth.
   9. Taste the sauce and adjust the flavour as you like. For a cheesier taste, add more mozzarella or nutritional yeast. It the sauce feels too thick, add more almond milk.
   10. Transfer sauce to a pan and warm over medium heat while whisking. At this point, you should notice the sauce thicken – lower the heat to keep warm and leave simmering until the pasta is ready.
   11. Once pasta is ready add to the sauce along with cooked mushrooms and brussel sprouts. Give all the ingredients a good mix around until everything is covered by the sauce.
   12. Season with dried chilli flakes (or desired seasoning) and enjoy!

Ready for pinning!