Creamy Vegan Baked Pasta with Brussels Sprouts
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From Our Hearts to Your Hands

Creamy Vegan Baked Pasta with Brussels Sprouts

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 38%
CARBS 48G41% OF CAL
7G FIBER36G OTHER5G TOTAL SUGAR
FAT 23G45% OF CAL
5G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy baked pasta with brussels sprouts in a rich almond-miso sauce, finished with breadcrumbs and hemp seeds. Vegetarian comfort food baked until golden.

mainpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup raw slivered almonds
  • 2 tablespoon white miso paste
  • 2 garlic cloves
  • ½ teaspoon Dijon mustard
  • 1 cup Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
  • ¼ cup fresh lemon juice
  • 2 tablespoon extra-virgin olive oil
  • ½ teaspoon sea salt
  • 10 ounces shell pasta
  • 3 cups Brussels sprouts sliced in half
  • 2 tablespoons white wine or water to deglaze the pan
  • 2 scallions sliced
  • sea salt and freshly ground black pepper
  • 1 tablespoon panko bread crumbs
  • 1 tablespoon hemp seeds
  • cheese (optional)
  • 1½ cup mozzarella (not pictured)
  • ¼ cup chopped fresh herbs (chives or tarragon or parsley)
PREP
—
SODIUM
439MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.