Mushroom & Garlic Pasta with Brussels Sprouts

white bowl of mushroom garlic pasta with brussels sprouts and pomegranate seeds

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5 from 8 reviews

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


  • 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