Vegan Low Carb Creamy Brussels Sprouts Spaghetti

Serving Size: 10

This vegan keto spaghetti dish is not only delilcious but very filling. It’s dairy free, egg free, nut free, gluten free and grain free, but somehow still tastes amazing!

Recipe by: Liz

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

12-inch saute pan, Colander, Cutting board, Food Processor, Sharp Knives, Top Stove

Ingredients

80 ounce shirataki noodles
2 1/2 cup Brussels sprouts shredded
10 clove garlic
10 ounce vegan cream cheese
10 tablespoon extra virgin olive oil
10 tablespoon nutritional yeast
1 teaspoon Kosher salt more or less to taste
1/3 teaspoon freshly ground black pepper more or less to taste

Instructions

Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.

Reheating Instructions

Heat in a saute pan over medium heat until heated through.

Nutrition