Creamy Lemon Garlic Pasta with Brussel Sprouts (Vegan)

Ingredients:

Directions:

1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the garlic and brussel sprouts and sauté for 5 minutes. Season with salt and pepper.
2. Add 1 Tbsp lemon juice and toss to coat. Reduce the heat to low, cover, and let the brussel sprouts continue to cook for 5-10 more minutes, or until tender.
3. Remove the brussel sprouts and garlic and set aside.
4. Using the same skillet or pot, melt the vegan butter over medium-high heat. Once melted, add the flour and whisk to combine. This will help thicken the sauce.
5. Add the vegetable broth and unsweetened almond milk and whisk to combine, making sure there are no lumps.
6. Bring to a boil and add the spaghetti. You might need to break the spaghetti in half, so it fits in the skillet or pot. Cover and reduce the heat to simmer for about 10 minutes or until the spaghetti has cooked through. Stir every few minutes so the noodles don’t stick together.
7. Add 2 Tbsp lemon juice and salt and pepper to taste. Stir to make sure everything is combined.
8. To serve, scoop the noodles into separate bowls and top with the brussel sprouts and garlic. Enjoy warm.
9. **This is a Vegan recipe. If you do not have dietary restrictions, you can sprinkle parmesan cheese on top or use Vegan cheese.**