by This Vegan Bacon Brussel Sprout Pasta is hearty, comforting, and packed with flavor while still providing a healthy dose of veggies and plant-based protein! Plus, it comes together in less than 30-minutes, making it the perfect quick and easy recipe.
If I were to tell my ten year old self that my favorite vegetable as an adult would be brussel sprouts, I wouldn’t believe it. I was not a veggie fan as a kid. The only vegetables that I willingly ate were raw baby carrots and plain romaine lettuce. Yes, plain.
Now, I can’t get enough of most vegetables, but especially brussel sprouts. Roasted, raw, sautéed, fried, however they’re made, I’ll probably love them. And yes, even using them in pasta!
I came up with this recipe when I was in the middle of moving and felt like I was scraping the bottom of my fridge for ingredients. I happened to have mushrooms, brussel sprouts and vegan bacon on hand. There was a package of pasta and a can of white beans at the back of my cupboard, so this Vegan Bacon Brussel Sprout Pasta was born!
While I don’t often use vegan meat alternatives in my recipes, the vegan bacon adds a ton of flavor. If you don’t have any on hand you can use my coconut bacon recipe and instead of adding it to the pan, sprinkle on top, or you can choose to omit the bacon altogether. Just note that the pasta will be less salty and will have a slightly different flavor profile.
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Why I love this Vegan Bacon Brussel Sprout Pasta
- It only takes 20-minutes to make
- It’s packed with veggies while still being hearty and filling
- The vegan bacon adds a delicious flavor
- It uses white beans for protein
- It can easily be made gluten-free by using rice pasta
- You can adjust the ingredients based on your own taste preferences
Recipe Notes:
- This is not meant to be a saucy pasta. If you need more moisture to the pasta, add additional pasta water, olive oil or veggie stock.
- Feel free to adjust salt, pepper, chili flakes, lemon juice and nutritional yeast as needed.
I hope you love this Vegan Bacon Brussel Sprout Pasta recipe as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me on Instagram if you try it out, I’d love to see a photo!
Vegan Bacon Brussel Sprout Pasta
Ingredients
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 cup sliced mushrooms, sliced
- 2 cups brussel sprouts, quartered
- 4 pieces vegan bacon, diced, I used Yves Veggie Bacon
- 540 mL white beans
- 1/2 cup low sodium veggie stock
- 3 tbsp nutritional yeast, plus more for topping, if desired
- 1/2 tsp chili flakes, optional
- 1 lemon, juice
- 3/4 tsp salt, plus more for salting pasta water
- 1/2 tsp black pepper
- 3/4-1 cup leftover pasta cooking water, reserved
- 300 g linguine
Instructions
- Start by sautéing your brussel sprouts in olive oil in a large pan over medium heat. Let the brussel sprouts sit in the pan for a few minutes before sautéing every 2-3 minutes so they can brown.
- After brussel sprouts have started browning (about 5-7 minutes) add sliced mushrooms, vegan bacon, garlic, salt and pepper. Sauté for 4-5 minutes more, until water has released and evaporated from the mushrooms.
- Meanwhile, cook pasta as per package instructions in salted water.
- Mix in white beans, veggie stock, chili flakes and pasta water. Start by adding 1/2 cup of pasta water, keeping the rest if needed.Add the cooked pasta to the pan and mix everything together, add the lemon and nutritional yeast. If the pasta is dry, add more pasta water. a few tbsp at a time.
- Serve with an extra drizzle of lemon and sprinkle of nutritional yeast and enjoy!
