Brussels Sprouts Pesto Pasta
Brussels sprouts pesto pasta is a simple, flavorful vegan main dish made with pasta and oven-roasted Brussels sprouts, some of which are blended into a fresh pesto. It’s an approachable, everyday recipe that works equally well as a weeknight dinner or a seasonal main course in fall and winter. Unlike many Brussels sprouts pasta recipes, this version combines tender roasted sprouts with a vibrant pesto, giving the dish a playful twist and a mix of textures.
Brussels sprouts pasta: oven, pesto, and pasta combined
Pasta with oven-roasted Brussels sprouts and Brussels sprouts pesto is a vegetarian and vegan main course made from pasta and oven-roasted Brussels sprouts, some of which are used to make a simple pesto.
The dish is uncomplicated, seasonal, and suitable as both a quick dinner and a vegan main course with Brussels sprouts.
Ingredients
For a delicious Brussels sprouts pasta, you only need a few ingredients, most of which you probably already have at home:
- Brussels sprouts
- Pasta and some of the pasta cooking water
- Onion and garlic
- Sunflower seeds
- Lemon: juice and zest
- Yeast flakes
- Olive oil
- Spices and fresh herbs: salt, cumin, chili, pepper, sweetener, parsley
Preparation
With a few simple steps, you can whip up a delicious Brussels sprouts pasta dish in no time.
- Prepare the marinade
- Toss the Brussels sprouts, onion, and garlic with the marinade and roast in the oven
- Briefly roast the sunflower seeds
- Cook the pasta
- Mix some of the roasted Brussels sprouts with onion, garlic, herbs, lemon juice, yeast flakes, and pasta cooking water to make the pesto.
- Toss the pasta with the pesto and top with the remaining roasted Brussels sprouts.
Variations and Alternatives
If you feel like mixing things up, Brussels sprouts pesto can be used in many ways – not just with pasta. Here are a few ideas and tips to enjoy the pesto even more flexibly and deliciously:
- Combine with other sides: Instead of pasta, the pesto works wonderfully with rice, quinoa, or small potatoes.
- Use as a dip or spread: Perfect with vegan patties, crackers, or simply as a bread spread.
- Extra flavor: Vary with fresh herbs like basil, cilantro, or chives, depending on the season or your mood.
- Make it creamier: A spoonful of plant-based yogurt, cashew sour cream, or a little olive oil adds extra creaminess.
- Quick prep: The pesto can be made in advance – just stir in lemon juice and fresh herbs right before serving.
This way, you can use the pesto in different ways without it ever getting boring, and it easily fits into your everyday meals or special occasions.
Storage & Prep
Can you prepare Brussels sprouts pesto in advance? Yes – the pesto and the roasted Brussels sprouts can be prepped ahead, making the pasta quick to serve even on busy weekdays. Here are a few tips:
- Prep for everyday cooking: Clean and prepare the vegetables, roast the sunflower seeds, and wash the herbs – this makes the recipe easy even on hectic days.
- Vegetable prep: Trim and halve the Brussels sprouts, cut the onion and garlic, and store everything in the fridge until it goes into the oven.
- Seeds and spices ready: Roast the sunflower seeds and have your spices measured and set aside – this speeds up assembling the dish later.
This way, everything is within reach – the Brussels sprouts then go fresh from the oven into the pesto and onto the pasta, keeping the flavors and roasted notes perfect.
Leftovers: Any remaining pesto can be stored in the fridge for 1–2 days, though it may lose a bit of its fresh flavor over time.
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Brussels Sprouts Pesto Pasta (Easy Vegan Pasta with Brussels Sprouts)
Useful equipment
Ingredients
- 11 tbsp olive oil 3 tbsp for the marinade, 6 tbsp for the pesto, and 2 tbsp at the end
- 500 g brussels sprouts
- 1 red onion
- 4-5 cloves garlic
- 1 1/4 tsp salt
- 3/4 tsp ground cumin
- 1 pinch chili powder
- some black pepper ground
- 1 tsp agave syrup or another sweetener
- 6 tbsp sunflower seeds
- 500 g pasta
- ½ lemon organic! lemon, juice of (approx. 3 tbsp) and the zest
- 1 handful parsley leaves but also thinner stems are ok
- 5 tbsp nutritional yeast
- 6 tbsp pasta cooking water
Instructions
- Preheat the oven to 210 °C (410 °F, top and bottom heat).
- Prepare the Brussels sprouts: Wash them, trim the stem slightly, and remove any outer leaves if needed.
- Check the size: If the sprouts are small, leave them whole. If they’re larger, halve them. Place them in a bowl.
- Prepare the onion and garlic: Peel the red onion and cut into half rings. Peel the garlic and leave whole, just trim the hard ends. Add both to the bowl with the Brussels sprouts.
- Make the marinade: Mix about 3 tbsp olive oil, ¾ tsp salt, cumin, chili, black pepper, and agave syrup.
- Coat the vegetables: Pour the marinade over the Brussels sprouts, onion, and garlic, and mix with your hands so everything is evenly coated.
- Roast the vegetables: Spread the vegetables on a baking tray lined with parchment paper and roast in the oven for about 15 minutes, until the Brussels sprouts start to brown.
- Meanwhile, toast the sunflower seeds in a non-stick pan without oil until lightly browned. Let them cool on a plate.
- Cook the pasta according to the package instructions.
- Make the pesto: Blend half of the roasted Brussels sprouts with all the roasted onion and garlic, the remaining salt, about 6 tbsp olive oil, lemon juice and zest, parsley, yeast flakes, and 6 tbsp of the pasta cooking water. A food processor works best.
- Combine pasta and pesto: Mix the cooked pasta with the pesto, adding about 2 tbsp olive oil.
- Serve: Top the pasta with the remaining roasted Brussels sprouts.
Can you reheat this after you mix it with the pasta?
Hello Tammy, I believe this is not necessary, as everything gets ready more or less at the same time. You could take them out of the oven for your pesto 1-2 min. earlier if you like. But if you believe they got cold or whatever: yes, you can reheat everything. Even on the next day (when stored in the fridge after cooling down).