There’s nothing better than an easy-to-make meal with simple ingredients that still really brings the flavor! And this creamy cashew brussels sprouts pasta is just that. It’s so creamy and dreamy without the dairy, and it’s so quick and easy to make! The sauce itself is vegan and gluten free, and the entire meal can easily be made both. Not into brussels sprouts, switch them out for your favorite veggie or just enjoy the pasta and sauce on it’s own!
Here’s What You’ll Need:
(Makes 2 servings)
2 tbsp cashew butter
1/4 cup water
2 tsp nutritional yeast
2 servings of gluten free pasta (or pasta of choice), cooked
1 bundle of brussels sprouts, de-stemmed and sliced
1-2 cloves garlic, chopped
Sea salt and black pepper to taste
Instructions:
Heat up 1-2 tbsp avocado oil (or oil of choice) in a pan on the stove top over medium high heat. Once hot, add in the brussels sprouts and garlic, season with salt and pepper, and cook for 15-20 minutes until the brussels sprouts are softened and charred.
In a small bowl, mix together the cashew butter, water, nutritional yeast, sea salt, and black pepper until it creates a sauce (add more water as necessary).
Add the pasta into the brussels sprouts, and toss everything with the sauce.
Serve and enjoy!
Let me know what you think in the comments below!