Mushroom & Garlic Pasta with Brussels Sprouts

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This Mushroom & Garlic Pasta with Brussels Sprouts is a hearty and cozy Fall dinner! Dairy Free, Vegan, and Oil Free.

I’ve been all about the cozy foods lately, and this Mushroom & Garlic Pasta is no exception. It’s hearty, full of fall flavor, and made with only 9 plant-based ingredients! 

ingredients for mushroom and garlic pasta on wood cutting board

First we’ll start out with some Caramelized Onions, then add in some Mushrooms, Garlic, and Fresh Thyme. Toss in some shaved Brussels Sprouts and then simmer it all in a Creamy Tahini Sauce, and you’re good to go! 

white bowl of mushroom and garlic pasta topped with mushrooms and pomegranate seeds on wood cutting board

I opted to use a Chickpea-based pasta to keep this dish Gluten-Free and Vegan, but you can use whatever you have in your pantry. Don’t skip out on the Pomegranate Seeds though – they add a decidedly addicting crunch 😉

white bowl of mushroom & garlic pasta with brussels sprouts on wood cutting board

If you’re looking for more Cozy Vegan Pasta recipes, you’ll also love this One Pot Mushroom Stroganoff and this Garlic Cream Sauce Pasta!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

mushroom and garlic pasta in white bowl


Mushroom & Garlic Pasta with Brussels Sprouts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This Mushroom & Garlic Pasta with Brussels Sprouts is a hearty and cozy Fall dinner! Dairy Free, Vegan, and Oil Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 2-3 Servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American


  • 1 Medium Yellow Onion, sliced into quarter-rings
  • 2 cups Vegetable broth, divided
  • 35 cloves Garlic, minced
  • 8 oz Baby Bella Mushrooms, sliced
  • ½ tsp fresh Thyme
  • 1 ½ cup Brussels Sprouts, shredded
  • ¼ cup Tahini
  • 1 tbsp Lemon Juice
  • 8 oz dry Pasta, cooked according to package instructions
  • Pomegranate Seeds, for garnish (optional)


  1. First, add the Onions to the pan with a splash of Vegetable Broth. Sauté the Onions as you normally would in the pan, but let all of the Vegetable Broth evaporate. Let the Onions “sit” in the pan for 10-20 seconds without liquid, then “deglaze” the pan using a splash of Vegetable Broth. Repeat this process until you have used about 3/4 cup of Vegetable Broth, and the Onions are soft and Golden. (This process took me about 10-12 minutes in total)
  2. Cook the pasta according to the package instructions. Add the Mushrooms, Garlic, a large pinch of Black Pepper, and Thyme to the pan along with a splash of Vegetable Broth. Reduce the heat to medium and Sauté for an additional 5 minutes. Add the Brussels Sprouts to the pan and reduce the heat to Medium-Low.
  3. Add the Tahini to the base of a small bowl, then gradually whisk in the remaining Vegetable Broth until smooth and creamy. Pour this mixture into the pan with the vegetables and let simmer for 3-5 minutes.
  4. Finally, add the Lemon Juice and cooked Pasta to the pot, stirring well to combine. Divide equally into bowls and garnish with Pomegranate Seeds and more Black Pepper to taste.


  • Tahini may be substituted with equal parts Cashew Butter or 1 tbsp Olive Oil

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This was such a delicious recipe – and I love that it was oil free! It was creamy and satisfying, with unexpected brightness. Miraculously, I had the exact amount of the asked for ingredients left in my fridge (exactly 1/4 cup of tahini after scraping out the container) and it worked great. My only tweak is probably cooking the Brussels a tad longer after they’re added to the dish. I also added some starchy pasta water in at the end to help the sauce cling better to the pasta.

    1. Had brussel sprouts and mushies in the fridge and needed a quick meal. Google search found this recipe (amongst others) and the 5 star rating caught my eye. A deserving assessment of a delicious meal! Ours was made with cashew butter instead of tahini and without the pomegranate. Definitely a recipe I will come back to over and over again.

  2. Thank you for sharing this recipe. Creamy and delicious. Made as directed except didn’t have pomegranate seeds.
    Added crushed red pepper. A definite keeper!

  3. I wasn’t sure what to expect but the recipe sounded interesting so I tried it. It was so delicious, and my husband raved about it with every bite. He’s lactose intolerant so we don’t consume cream sauces. This was better than any cream sauce in both flavor and healthfulness. I used a tiny bit of olive oil to start the onions, but otherwise sauteed with liquid. And instead of broth I deglazed with less than a 1/4 cup of white wine and just used water for the rest. Great balance of flavors. Thanks for this recipe!

    1. That sounds great! So glad you guys enjoyed it and the cream sauce was a good lactose replacer!

  4. I have always been a terrible cook. Since I went vegan and discovered your blog…I CAN COOK!! Everyone who tastes it is amazed. You are awesome!! Thank you! This recipe turned out so great! I used hummus instead of tahini since I was out. Still yummy!!

  5. I made this and it’s yummy! Instead of shredding Brussels sprouts, I just threw in a whole bag of frozen Brussels sprouts from Trader Joe’s with the pasta while it cooked. Also, I added some no-salt seasoning and some chili flakes.

  6. This pasta looks soo good Caitlin! I think you made this one in your recent youtube video? I remember watching it being so hungry hehe! Great recipe 🙂

  7. What an amazing recipe! I found lots of creamy pasta recipes with soy milk. However when they get cold they sort of stick together which isn’t very nice. This recipe with Tahiti is just perfect! I added asparagus, olives and chilli flakes. Thank you so much for the recipe! Xxx Love your work ????