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





Hello & Happy Thursday!!



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 brussels concepts, I had never featured them in pasta, and the Roasted Brussels Pasta was born! For some reason, brussels 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 
Perf for entertaining
Hint of white wine 








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

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  • Author: Eat Drink Shrink
  • Total Time: 45 minutes
  • Yield: 4 servings 1x




  • 16 ounces Brussels Sprouts (halved)
  • 12 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 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. Shiitake Bacon: Preheat the oven to 250 degrees. Toss the sliced shiitakes n 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 and add Brussels sprouts to a baking sheet. Drizzle with oil, toss in the oil and garlic, chopped rosemary, & 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. 
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes


  • Serving Size: 1






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  1. Is a 1/3 of a cup of Dijon correct??

    1. 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.

  2. sandy allen says:

    Hi, absolutely love Brussels and this looks so good. Just want to check if you roasted the mushrooms on 250C or F please as you said the brussels were roasted on 204C. Many thanks Sandy

    1. Hi Sandy! Yes you want to roast the brussels on 400 and the shiitake mushroom bacon on 250.

  3. How much is 1 package of shiitakes?

    1. Hi Lauren! It’s about 5-6 oz. I didn’t initially specify a size as I’ve only seen the small portions at the market.

  4. I made this last night, and it was absolutely delicious! I did find, however, that the mushrooms didn’t crisp up as expected, even after 45 minutes at 250•F. I do wonder if that’s supposed to be celsius. I also didn’t let the sauce bubble like step 6 says before adding the penne since the sauce seemed a bit thick. In fact, I added some pasta water after adding the pasta to thin it out a bit. The recipe also has rosemary in the ingredients for the brussels, but doesn’t mention adding it, so I just added it with the olive oil, garlic, etc. before roasting. Also, it doesn’t specify what a “package” of shiitakes should be, so I just assumed 5 oz. There are a couple of other little typos, but nothing that kept me from making the recipe. Thanks! 🙂

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