Recipe Review

This Weeknight Vegan Alfredo Is the Dreamiest Dinner

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(Image credit: Minimalist Baker)

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Brussels sprouts were the bogeyman of vegetables when I was a kid. They had a reputation for being the worst of the worst, and were capable of making whole classrooms of children gag in performative disgust if you just said the word “Brussels sprouts.” Depending on the recipe, that reaction makes sense. The first time I ate a Brussels sprout, someone had boiled it whole in unsalted water. It smelled like burnt hair, and biting into it was like chomping down on a balloon full of scalding water. I did not eat Brussels sprouts again for years.

But roasted Brussels sprouts? They’re crisp, salty, soft-in-the-center balls of savory flavor that make you want to eat them by the handful, like popcorn.

Roasted Brussels sprouts make this Alfredo-style pasta hearty and savory. And while roasting Brussels sprouts can be time-consuming, it’s an efficient recipe that lets you cook the pasta and make the creamy sauce while the sprouts roast in the oven.

The sprouts couldn’t be easier, but creating a good vegan sauce that tastes like cheesy, creamy Alfredo sauce is a pretty impressive kitchen feat. Start by sautéing garlic in olive oil until it is fragrant and starts to turn golden-brown, then add dry white wine. The author warns this step might flame, but just for a second, so be prepared. That brief flare is not dangerous if you’re prepared for it, but I always feel like a superhero when it happens.

After reducing the wine by about half, add arrowroot and whisk it in the mixture, then add almond milk and whisk that in too. Whisking will not make the sauce smooth, but the author assures that the lumpiness is normal and to be expected.

To make the sauce smooth, put the sauce in a blender with nutritional yeast, salt and pepper, and vegan Parmesan cheese. Then blend it until smooth, and you’ll have a creamy white wine and garlic sauce that is totally vegan, and nobody would guess was not full of cream and cheese.

Pour the sauce back in the pan over cooked pasta, and add the roasted Brussels sprouts. Then just mix it together and add some red pepper flakes if you like, and eat it immediately.

Get the recipe: Vegan Garlic Alfredo Pasta from Minimalist Baker

(Image credit: Maria Midoes)

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