Eat for your Health: Roasted Brussel Sprout Alfredo (V, GF)

All the comfort.  None of the cholesterol. 

Prep Time: 10 minutes

Cook time: 20 mins

Total time: 30 minutes

My mom never goes for seconds. Like, ever. Tonight she went for seconds.  Enough said. 

I used gluten-free brown rice spaghetti and my pasta loving I-talian family was none the wiser.  Get yer whole grains!  Whole grain, gluten free pastas are easy to find in the natural food or gluten free section at any grocery store.

This is a modified recipe by way of The Minimalist Baker.  Her recipe called for vegan parmesan cheese, but since I couldn't find a grocery store around here that sells it (#suburbanproblems), I subbed a teaspoon of plain vegan cream cheese.

The nutritional yeast in the recipe enhances the cheesy flavor of the Alfredo sauce.  Nutritional yeast is a complete protein source (8 grams per serving), providing all 9 essential amino acids. One serving also has 4 grams of fiber and your daily dose of B-complex vitamins.  This can be a great vegan source of B12, however it does not naturally contain B12, so look for a brand that is fortified with it, like Red Star or the Wholefoods brand. 

Serves: 2-4



  • 16 ounces (453 g) Brussels Sprouts, halved
  • 1-2 Tbsp (15-30 ml) coconut oil
  • Large pinch sea salt


  • 3 Tbsp vegan butter (I used Earth Balance which you can find in most any grocery store)
  • 3 large cloves garlic, chopped
  • 1/3 cup dry white wine (I used Chardonnay)
  • 4 Tbsp cornstarch (or arrow root starch)
  • 1 3/4 cup unsweetened plain almond milk (I used an unsweetened coconut-almond blend)
  • 4 Tbsp nutritional yeast
  • Sea salt + red pepper flakes to taste
  • 1 heaping teaspoon of plain vegan cream cheese (alternatively you can use 1/4 cup vegan parmesan cheese)
  • 10 ounces vegan, gluten free pasta (I used a brown rice spaghetti)


  1. Preheat oven to 400 degrees F and add Brussels sprouts to a baking sheet. Drizzle with oil, season with salt and toss, coating both sides of the halves with the oil, salt mixture. Arrange in a single layer and set aside.
  2. Bring a large pot of water to a boil (for cooking the pasta) and add a pinch of salt. Set aside while preparing sauce.
  3. Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauteé for 3 minutes or until fragrant and very slightly golden brown, then add wine. Be careful - it will spray and it may even flame, but only for a hot second. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
  4. Add cornstarch and whisk, then add almond milk and whisk. At this point, it will be super clumpy - this is expected. Transfer to a high speed blender and add nutritional yeast, salt + red pepper flakes, and vegan cream cheese OR vegan parm. Blend on high until creamy and smooth.
  5. Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
  6. Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
  7. Add Brussels sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark.
  8. Around this time, add pasta to boiling water and cook according to package instructions (You want the pasta and Brussels to be done around the same time).
  9. Once cooked, drain pasta and add directly to the sauce, along with the Brussels sprouts and toss to combine.
  10. Sooie, it's feeding time.

Here are some of the things I used for this recipe: