vegan food blog

broccoli and brussels penne

broccoli and brussels penne

Brussels sprouts are a touchy vegetable, people either love them or claim to hate them, there is absolutely no middle ground.  I think that brussels sprouts can be delicious, as long as they are done right; no boiled mushy brussels here!  These brussels are flavoured with olive oil, onion, garlic, and lemon and then roasted to perfection; give it a try and you just may convert the skeptics.


This recipe also features a vegan parmesan substitute that takes only a few minutes to whip up.  Cashews give a fatty creaminess and the nutritional yeast has a cheese-like flavour, making a great “cheese” to sprinkle on top of pasta.


Yields: 4 servings


  • 2 tbsp olive oil
  • 1 head broccoli, chopped into bite size florets (around 4 cups)
  • 1 pound brussels sprouts, cleaned and halved (around 4 cups)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 lemons, cut into thin slices
  • 10 ounces whole wheat penne pasta (or pasta of choice), cooked al dente
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • capers (optional)

Cashew Parmesan:

  • 6 tbsp raw cashews
  • 2 tbsp nutritional yeast


1. Preheat the oven to 400ºF and prepare a baking sheet with parchment paper.  In a large bowl, toss the broccoli, brussels sprouts, shallot, garlic powder, onion powder, and lemon slices with 2 tablespoons of olive oil.  Sprinkle with a pinch of salt and pepper and place on a prepared baking sheet. Roast in the oven until lightly browned and tender, 25-30 minutes, tossing halfway through the cooking time.

2. While the vegetables are roasting, start the pasta cooking, and prepare the cashew parmesan. Combine the cashews and nutritional yeast in a food processor (or clean coffee grinder) and process until the “cheese” is similar in texture to grated parmesan. Taste and add more nutritional yeast or salt if needed.

3. In a large bowl, toss the vegetables with the pasta. Stir in the red pepper flakes and season with salt and pepper to taste. Divide onto plates and serve with the cashew parmesan and capers sprinkled on top.


Inspired by

Make it Gluten-free: use a certified gluten-free pasta

Leftover cashew parmesan can be stored in the fridge in an airtight container for several weeks. If you’re not a fan of strong lemon flavours, discard the lemon rounds before serving.