Vegan Bacon Brussel Sprout Pasta
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.
Servings 4
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!
