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!
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.
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.
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.
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.
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.
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.