Description

This creamy vegan pasta bake with Brussels sprouts is a comforting and healthy main dish perfect for a cozy weeknight dinner. Featuring a rich white miso almond sauce blended to silky perfection, tender roasted Brussels sprouts, and a crunchy bread crumb topping, this dish is deliciously satisfying and vegan-friendly. Non-vegans can optionally add mozzarella cheese on top for an extra indulgent touch.

Ingredients

White Miso Sauce

1 cup raw slivered almonds
2 tablespoons white miso paste
2 garlic cloves
½ teaspoon Dijon mustard
1 cup Almond Breeze almondmilk Original Unsweetened
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt

Pasta and Vegetables

10 ounces shell pasta
1 tablespoon extra-virgin olive oil
3 cups Brussels sprouts, sliced in half
2 tablespoons white wine, or water
2 scallions, sliced
Sea salt and freshly ground black pepper, to taste

Bread Crumb Topping

1 tablespoon panko bread crumbs
1 tablespoon hemp seeds
⅛ teaspoon sea salt
Extra-virgin olive oil, for drizzling
¼ cup chopped fresh herbs (chives, tarragon, or parsley)
Optional: mozzarella cheese for topping if not vegan

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 400°F (204°C) and brush a 7x9-inch or similar sized baking dish with olive oil to prevent sticking and promote even cooking.
Make the White Miso Sauce: In a high-speed blender, combine the raw slivered almonds, white miso paste, garlic cloves, Dijon mustard, almond milk, fresh lemon juice, olive oil, and sea salt. Blend thoroughly until the sauce is smooth and creamy, ensuring all ingredients are fully incorporated.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain the pasta and toss it with a little olive oil to keep the shells from sticking together.
Sauté Brussels Sprouts: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the halved Brussels sprouts and sauté, stirring occasionally, until they are browned and tender, about 6 to 8 minutes. Remove the skillet from the heat.
Deglaze: Add white wine or water to the skillet with the Brussels sprouts and stir to scrape any flavorful browned bits off the bottom of the pan. This enhances the overall flavor of the dish.
Combine Ingredients: Add the cooked pasta, sliced scallions, and white miso sauce to the skillet. Stir well to ensure everything is evenly coated with the creamy sauce.
Assemble in Baking Dish: Transfer the pasta and vegetables mixture to the prepared baking dish. Evenly sprinkle the top with panko bread crumbs, hemp seeds, and sea salt. If desired, add mozzarella cheese on top for non-vegan option. Drizzle with extra-virgin olive oil to help create a golden crust when baking.
Bake: Cover the baking dish and bake in the preheated oven for 15 minutes or until the Brussels sprouts are fully tender and the dish is warmed through. This short baking time prevents the filling from drying out while enhancing flavors.
Garnish and Serve: Remove the pasta bake from the oven, sprinkle generously with the chopped fresh herbs such as chives, tarragon, or parsley. Serve warm and enjoy this creamy, flavorful vegan pasta bake.

Notes

This recipe is naturally vegan but can be modified by adding mozzarella cheese on top for a non-vegan version.
To save time, soak almonds in water for a few hours prior to blending for a smoother sauce.
Use white wine for deglazing to add depth of flavor; water is a suitable substitute if avoiding alcohol.
If you prefer gluten-free, substitute the pasta and bread crumbs accordingly.
The almond miso sauce can be made ahead and refrigerated for up to two days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main dish
Method: Baking
Cuisine: Vegan American