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Pasta with Brussels sprouts pesto and oven-roasted Brussels sprouts, served on a turquoise vintage plate

Brussels Sprouts Pesto Pasta (Easy Vegan Pasta with Brussels Sprouts)

Author: Plantbasedredhead
Easy vegan Brussels sprouts pesto pasta with oven-roasted sprouts and herbs. A healthy pasta with Brussels sprouts, full of flavor and texture.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta
Cuisine Italy
Servings 4 plates
Calories 1018 kcal

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.

Nutrition

Serving: 1 portionCalories: 1018kcalCarbohydrates: 119gProtein: 29gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 32gSodium: 872mgPotassium: 1138mgFiber: 13gSugar: 10gVitamin A: 1098IUVitamin C: 118mgCalcium: 112mgIron: 5mg