Creamy Lemon Pasta

Directions

1. 1

   Preheat the oven to 180 degrees celsius, fan forced. Line a large baking tray with baking paper. Prep your veggies by dicing the brown onion, dicing the garlic cloves and cutting the brussels sprouts into quarters. Fill a saucepan with water and place over high heat, covered

2. 2

   Add the Brussels sprouts, as well as the olive oil, garlic powder, onion powder, salt and pepper to a large mixing bowl and toss until the Brussels are well-coated. Then, transfer to the lined baking tray and place in the oven to bake for 20 minutes

3. 3

   Once the water is boiled, add your pasta and cook as per packet instructions

4. 4

   Place a large frying pan over medium-high heat and add vegan butter. Once melted, add diced brown onion and fry for 2-3 minutes

5. 5

   Add diced garlic, plant-based cream, veggie stock powder, nutritional yeast, lemon zest, lemon juice and cracked black pepper, stir to combine and then reduce heat to low

6. 6

   Once the pasta is cooked, drain the water and transfer the pasta to the creamy lemon sauce. Mix until the pasta is well-coated, and then remove from the heat

7. 7

   Remove the brussels from the oven

8. 8

   Serve the pasta hot with brussels on top, and enjoy!