Garlic & White Wine Pasta with Brussels Sprouts

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Swirling a fork in a plate of White Wine & Garlic Alfredo Pasta with Brussels Sprouts

This. Pasta. Tho.

I’ve made alfredo before, but this, this may be my new favorite.

Baking sheet with Bruseels Sprouts ready to be roasted for a gluten-free plant-based meal

What sets it apart? Garlic and white wine, which are infused into a classic white sauce paired with al dente pasta and roasted Brussels Sprouts. Now we’re talking.

Adding a splash of white wine into a pan for making Gluten-Free Vegan pasta

This recipe requires 30 minutes and 10 ingredients to make.

While the sauce is bubbling away and pasta is cooking to perfection, Brussels Sprouts are roasting until golden brown and slightly crispy on the outside. This is comfort food at its finest.

Collection of photos showing the components of our White Wine & Garlic Alfredo Pasta recipe
INCREDIBLE 30-minute White Wine + Garlic Alfredo Pasta with Roasted Brussels Sprouts! Quickly becoming a fan favorite for good reason! #vegan #glutenfree #pasta #recipe #plantbased #minimalistbaker

I hope you all LOVE this alfredo pasta! It’s:

& Oh so delicious

This would make the perfect fancy weeknight dinner, or meal for hosting guests. We made this recently for friends – neither of which are dairy-free – and they devoured their whole plates. That’s always a good sign. Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Hearty serving of our comforting recipe of Vegan Garlic Alfredo Pasta with Roasted Brussels Sprouts
Big plate filled with Incredible White Wine & Garlic Alfredo Pasta with Roasted Brussels Sprouts

Garlic and White Wine Pasta with Brussels Sprouts

Flavorful, insanely delicious pasta with white wine and garlic white sauce and roasted Brussels sprouts. Just 30 minutes and 10 ingredients required!
Author Minimalist Baker
INCREDIBLE 30-minute White Wine + Garlic Pasta with Roasted Brussels Sprouts! Quickly becoming a fan favorite for good reason! #vegan #glutenfree #pasta #recipe #plantbased
4.80 from 204 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (entrée portions)
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 16 ounces Brussels Sprouts (halved)
  • 1-2 Tbsp olive oil
  • 1 pinch each sea salt + black pepper


  • 3 Tbsp olive oil or vegan butter
  • 4 large cloves garlic, chopped (yields ~3 Tbsp as original recipe is written)
  • 1/3 cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
  • 4 Tbsp arrowroot starch (or cornstarch)
  • 1 3/4 cup unsweetened plain almond milk
  • 4 Tbsp nutritional yeast
  • Sea salt + black pepper to taste
  • 1/4 cup vegan parmesan cheese (plus more for serving)
  • 10 ounces vegan, gluten-free pasta* (brown rice pastas are readily available – or this penne from Bionaturae)

FOR SERVING (optional)

  • Garlic bread*
  • Simple green salad*


  • Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet (use more baking sheets, as needed, if increasing batch size). Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
  • Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
  • Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful – it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
  • Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy – this is normal. Transfer to a high-speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
  • Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
  • Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
  • Add Brussels sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark to encourage cooking.
  • Around this time, add pasta to boiling water and cook according to package instructions (mine took about 7-10 minutes, so I did that last. You want the pasta and Brussels to be done around the same time).
  • Once cooked, drained pasta and add directly to the sauce, along with half of the Brussels sprouts and toss to combine. Season with a bit more vegan parmesan cheese (optional) for extra flavor.
  • Serve with remaining Brussels sprouts and additional vegan parmesan cheese for flavor. I also like a bit of red pepper flake, but this is optional.
  • Best when fresh, though leftovers keep well in the refrigerator for 2-3 days. Reheat in the microwave for best results.



*For those curious, I also tested this recipe with Jovial grand gluten free tagliatelle. It contains eggs, but is gluten free and I thought it was nearly undetectably gluten free! But Trader Joe’s brown rice + quinoa fusilli is another great choice that is vegan.
*Nutrition information is a rough estimate calculated without additional toppings (more vegan parmesan cheese).
*To make garlic bread spread vegan butter and minced garlic onto vegan-friendly  baguette or bread and toast in a 425 degree F (218 C) oven until golden brown.
*To make a simple green salad, add a generous serving of greens to a serving bowl (we love arugula or chopped kale). To a small jar or mixing bowl add 3 Tbsp (45 ml) lemon juice and 5 Tbsp (75 ml) good olive oil and a pinch each salt and black pepper and shake or whisk vigorously to combine. Pour dressing on salad just before serving, toss, and serve.

Nutrition (1 of 4 servings)

Serving: 1 Servings Calories: 509 Carbohydrates: 75.4 g Protein: 12.3 g Fat: 18.5 g Saturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 450 mg Fiber: 7.7 g Sugar: 2.9 g

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  1. Christine Benjamin says

    I made this last night and it turned out great. I messed with the recipe and used what I had on hand. I didn’t have any brussels sprouts so I used mushrooms instead (sauted them in a pan). I would make this again.

  2. Cindy says

    This recipe changed my life. Sooooo good! 100% plant based and does not skimp out on the flavor. Thank you minimalistbaker, I can finally enjoy alfredo again!!!

      • Ingrid says

        This was delicious. I used soy milk instead of almond milk and cornstarch instead of arrowroot. The sauce thickened up really nicely and I definitely needed extra milk. I will be making this again!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed it, Ingrid! Thanks so much for the lovely review and for sharing your modifications! xo

  3. bev says

    I miss having traditional Alfredo since I have changed my diet. I made this with a few modifications as I did not have all of the ingredients (plus I was hungry). I didn’t have almond milk so I used a can of coconut milk, it wasn’t enough so I also dumped in some hemp milk I had made. The hemp milk made a great flavor so I will definitely use that again. I tossed nutritional yeast on, however, with the flavor of the hemp milk I truly didn’t need it. I sprinkled nutritional yeast on the sprouts that I had cooked with walnuts.
    This was so wonderful that I will make this again. The penne pasta I used, had cauliflower, fava beans, and rice. I had picked it up recently and that was good too.
    Thank you.

  4. Suparna says

    To be honest, I did not think this would actually taste good – an almond milk sauce?!

    Thought it might lack flavour (I didn’t have any Parmesan). As it happens, it is really delicious and quite flavourful.

    The substitutions I made: a tiny bit of brown rice flour in place of arrowroot, extra nutritional yeast in place of Parmesan.

    It’s almost like you can’t go wrong with it. Great recipe.

  5. Jenn says

    Fantastic recipe! Subbed asparagus for the brussels sprouts (grocery store was out) and used oat milk instead of almond, and it was a huge hit. The meat-eaters in the house said it tasted like a real alfredo sauce and have requested it be added to our weekly rotation. Just make sure to keep an eye on your sauce when you add it back to the pan so that it doesn’t thicken up too much on you!

  6. Karly Marcy says

    Wow. I didn’t want to make this cuz of all the dishes it was going to create but I’m so glad I did anyway. Soooo good. I used oat milk and cornstarch instead. And I also added mushrooms and spinach and so good! I cooked the mushrooms in the pan while the sauce was in the blender cuz I didn’t want to blend the mushrooms. Then added the sauce on top and it still thickened nicely! Then when the pasta and brussel sprouts were added I put spinach on top and cooked it down/folded it in. Glad this makes a lot of servings!

  7. Hayle Santella says

    This is one of my all time favorite recipes! It’s the first plant-based Alfredo that *actually* tastes like Alfredo should!! We usually make a bit extra sauce (cause who doesn’t want to be saucy) and it’s perfect. I think it would also be great with broccoli or asparagus. If you’re not plant-based, then chicken or shrimp would be a great add to! I do have one question, has anyone ever made a batch of the sauce to freeze? I would love to make a bunch of sauce ahead of time so we can have part of the recipe pre-made for days when we’re tight on time. Thoughts on freezing sauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Hayle! Thanks for sharing! We think the sauce would freeze well. Maybe just add more almond milk, if needed, when reheating? Let us know how it goes!

  8. Allison says

    This sauce is incredible and really satisfying. The only change I made was using regular parmesan instead of vegan and it turned out great.

  9. svett lana says

    My brother is the pickiest eater and him and my mom were practically begging me to make this dish again, it’s so creamy and so delish! i am looking forward to trying the pasta mixed eith different veggies aside from brussel sprouts such as mushrooms and tomato or broccoli and vegan meatballs!

  10. Brittany Ligman says

    Oh my goodness I am eating this as I type and it is just beyond good. I had some leftover homemade semolina pasta and wanted to jazz it up a bit, and this was perfect! It is sooo creamy, salty, rich and delicious, and came together super quickly. I didn’t have any brussels so I used roasted zuchinni and kale but I’d probs go for broccoli or brussels next time. Thank you Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Brittany! Thank you so much for the lovely review! xo

  11. Ashley says

    If I would like to make this recipe non-vegan, would I sub the:
    – olive oil for butter?
    – cornstarch/arrowroot for flour?
    – plain almond milk for cow’s milk?
    – vegan parmesan for regular parmesan?

    Would I still need to include the nutritional yeast? :)

    I can’t wait to try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can add the nutritional yeast if you want a cheesier flavor. Otherwise those subs should all work!

  12. Haley says

    This turned out so good! I steamed some broccoli and used that instead. My boyfriend loved it and he is usually not a fan of my dairy-free meal ideas! This sauce also made enough to have for dinner tomorrow too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoyed it, Haley! Thanks so much for the lovely review!

  13. Jenny L says

    Made this last night after a very active day. Indulgent, delicious, and perfect. Made as listed but with oat milk and regular fettucine. Also a head of roasted broccoli since the Brussels from the store were meager. Luscious and creamy sauce! Lots of clean up but totally worth it.

  14. Michelle Smock says

    Soooooo good. My husband & both kids loved it. The only thing I did differently was to use “real” Parmesan bc we are not totally vegan. This was super simple, and ridiculously tasty! Plus, now I have an excuse to have white wine to drink :)

  15. Lisa says

    My husband and I enjoyed this recipe. We subbed roasted cauliflower, carrots, parsnips, and onions for Brussel sprouts since we didn’t have those. We will make this again!

  16. Shelagh says

    Hi there. Love your recipes and use your cookbook weekly :)

    I substituted the ‘cheeses’ with parmesan and emental and it was very good. I just had a bit of an issue with the sauce congealing. Can I ask why you don’t just use flour for the sauce? Is it a flavor or consistency choice? Would it work with flour, do you reckon? And if so, do you think you’d need to use butter instead of olive oil?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh flour would work! I just wanted to keep it GF. If using flour, butter would be a good option! It’s much richer in flavor and texture. Good luck!

    • Wynne Beck says

      It would depend on how you want to make it. You can start with a rue, with flour, butter, and garlic, then add your milk and white wine, cook them down, then add your cheeses. Or you could add the flour when you would add the cornstarch, and you don’t need to add butter then, but you would need to cook it for a bit to thicken it, since flour takes being cooked to thicken.

  17. Taryn says

    Does it matter what type of white wine I use? I am not a wine drinker so ideally this could be a white wine that could be used to cook in other dishes? As I won’t be drinking it lol.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taryn, a dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc would be best. And yes, you should be able to use it in other dishes too!

    • Wynne Beck says

      You should be able to just use cooking wine for it, which they sell in a lot of grocery stores. Otherwise, any dry white wine should be okay, and most other recipes are also going to call for a dry white wine if you’re cooking with it.

    • Laura says

      I was looking for a way to use my Brussel sprouts and asparagus and found this recipe. I used both veggies in this and it was fabulous. Super quick, easy and delicious. My husband and I both enjoyed it. Thanks for sharing. I have never taken the time to comment on a recipe and figured it was about time. I love your recipes so much. I have tried several on you site and in your cookbook and they have never disappointed! Though I have never rated or commented on a recipe before I will endeavor to do so in the future. You have made our journey into the vegan world successful and delicious!

  18. Nancy Richardi says

    Do you think oat milk would be ok. I don’t know how the taste compares to almond milk. I happen to have a half gallon of oat milk in the fridge.

  19. Alison Mann says

    I have made this a bunch and it is delicious! Sometimes I add cajun seasoning and saute vegan Italian sausages, mushrooms, green peas, and zucchini for a spicy version. One of my favorite recipes!

  20. Ana Soares says

    I’ve tried the Garlic and white wine pasta and my family enjoyed it a lot!
    I will try all the others.
    Thank you for your nice and tasty ideas!

  21. Carli says

    This recipe is amazing! I made it last night for dinner and my husband and I can’t stop talking about how good this dish was. We are both vegan for a little over a year now and we both agree that this was the best vegan cheese sauce that we’ve ever had. Plus, the parmesan and brussels sprouts combination is a perfect match.

    I made a few minor alterations (out of convenience) but it still was so delicious:
    -I used 3 cups of brussels sprouts instead of 2 cups and my brussels were shaved (not halved) so the leaves got dark and crispy in the oven (which I like)
    -I used veggie stock instead of wine
    -I used oat milk instead of almond milk
    -I used my immersion blender (instead of transferring to a blender), adding a little extra veggie stock and it blended the sauce perfectly

    Next time I make this, I am going to add your coconut bacon :)

  22. Briona Petrous says

    We make this at least a few times a month and love it so much! Such a great dairy free alternative. We will usually add chicken, and sometimes sub the brussels out for broccoli or another green veggie. Thanks so much for your great recipes!

  23. Marilia Blumer says

    Absolutely heavenly! Made it with asparagus instead of brussel sprouts, everything else stayed the same. It was amazing!
    Recently switched to a dairy-free, plant-based diet in the last 6 months and it’s great to find these alternatives to yummy comfort foods! Especially to serve to your foodie friends that are carnivores.

  24. Kelly says

    Oh my goodness. This is AMAZING. I am not vegan, but oh my goodness this hits the spot. I am beyond pleased and highly recommend! I did not make any changes, except I used Banza pasta.

  25. Lyn says

    I made this for just the sauce and it came out great. I would emphasize the need for a “large rimmed” skillet as when you add the wine, the oil splatters. Another winner for me!

  26. Fredda says

    I made this recipe yesterday for a potluck. It was delicious. I did add all of the Brussels sprouts to the sauce. I also doubled the spices and added fresh rosemary and basil to the sauce. People couldn’t believe there was no cheese in the dish. Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Fredda. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Trisha says

    Wow, this is creamy without cream, cheesy without cheese, flavorful without exotic ingredients. I had leftover roasted veggies and looked on here of course for ideas. This recipe transformed the veggies from last night’s leftovers into a divine feast! I used red lentil pasta too. Who ever heard of super healthy Alfredo!

  28. Kathryn says

    I don’t know if I have commented on this before, but I absolutely LOVE this meal. I make it ALL THE TIME. My fiancé is getting a little tired of having it every week but I’m not! Whenever a new friend tries a plant based lifestyle change, I always share this recipe. That’s actually why I am on this page, to print it out and share! Phenomenal recipe. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kathryn. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Olivia says

    Can I substitute anything alcohol free for the white wine? I’m not old enough to buy alcohol but I’d really like to make this.

    • Wynne Beck says

      You should be able to buy cooking wine in most grocery stores. It’s not fully alcohol free, but the alcohol content is very low and cooks out of the food. I don’t think I’ve ever been carded for buying cooking wine and frequently kept it in stock before turning 21.

  30. Kristin says

    Soooooo delicious!! It turned out even though I was nervous cooking for some vegan friends for the first time and my carnivore husband loved it!! Thank you! So simple and delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kristin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  31. Andrea says

    Love this recipe. I am the only vegan in my house (my 8yo son is vegetarian). This dish is one that my meat eating daughter keeps requesting. She’s lactose intolerant so she loves that she can eat this without her stomach getting upset. I truly love your recipes. I have so many of them bookmarked on my phone. I also found (as previous reviewer said), that if I dissolve the arrowroot powder in the milk at the very beginning and let it sit, when I add the milk and arrowroot, it dissolves without having to be blended. The only downside to that method, is that my picky kids complain about the chunks of garlic, lol! Thanks for all the great recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katherine, so sorry to hear that was your experience! Did you make any modifications to the recipe? So many others have enjoyed this recipe that we wonder if something could have gone wrong!

    • Shelli says

      I saw this recipe over a year ago and I have been making it regularly for some time as we love brussel sprouts. (My daughter loves this blog too!) Recently, I found out my 17 y/o has a gluten allergy. It is one of the few recipes that we are able to “keep” in the rotation.

      I might add that I sprinkle on red pepper flakes on top of mine because I like a bit of kick. I think this is one of the best recipes ever. Woot Woo!

  32. Carla Ogunrinde says

    OMG!!! This is the BEST and most decadent tasting Alfredo I’ve ever had, let alone made. Thank you Dana for always making me seem like I know what I’m doing in the kitchen. I‘m vegan and I make your delicious recipes every week. They are delicious, inventive, have a layered flavor profile, and because they are always easy to follow. I tell people about Minimalist Baker all the time. I feel like you’re in the kitchen with me so I had to say Thanks so much for doing what you do, Dana and hubby.

  33. Jill Novak says

    Just a tip: if you put the cornstarch in a bit of water and then add it to the sauce mixture, you will not get any lumps. Not sure if it’s the same for arrowroot, but I would assume so.

  34. Caitlin says

    I made this and it was delicious! I also added puréed butternut squash to the sauce for an extra nutritional (and colorful!) boost!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modification, Caitlin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Stephanie says

    I have made this quite a few times and I’ve discovered that if you leave the milk-flour mixture in the pan (heat off) for about 10 minutes, and then whisk, the flour lumps dissolve, so if you want to save dirtying a dish (the blender) you can! Xo

  36. Brenda says

    This was really yummy. It was really creamy and flavorful. I used broccoli and oat milk instead of the brussel sprouts and almond milk. Will definitely be making this again! In the meantime, can’t wait to try other recipes on this site!

  37. Will says

    I brought this dish to a party and it was a hit! The resemblance to dairy-based alfredo sauce is uncanny. I’ve found that I have to use more almond milk to get the thickness of the sauce right—about 3 cups total. It might have to do with me using cornstarch instead of arrowroot, though. I’ve made this three times so far, and it’s quickly becoming a dinner staple for me :)

  38. Melissa says

    My son has a nut allergy, so we can’t use almond milk. Can I use an unsweetened oat milk instead? I finally found a nut free parmesan and really want to make it!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, we haven’t tried it, but another reader reported success doing so. If you give it a try, let us know how it goes! Happy cooking!

  39. Amiee says

    So good! I’m not vegan but dairy free while breastfeeding my son and I’ve been missing creamy pasta so much. This is amazing.

  40. Allie says

    Unreal. This recipe was designed to impress eaters of all ages and preferences. A staple dinner for me.

  41. Kelsey says

    Followed the recipe to a T and OMG this is amazing! Ridiculously creamy and the flavor from the garlic and wine is spot on. I could eat the sauce just by itself. Why wait til next week…im making this again tomorrow. Thanks for all your amazing recipes. ??

  42. Mariceli says

    Second time I’ve made this and just WOWS me every time. My husband and I are vegan for the animals and he requested this dish to be done weekly. Everyone cleans their plates clean. What I find curious is that it doesn’t taste like nooch even if it calls for a lot of it. It’s just the perfect balance, flavorful, creamy, rich. Awesome comfort food indeed. I switch the roasted veggies or just combine them. Loved it paired with roasted cauliflower. And extra vegan Parmesan, the one from here is THE BEST I’ve ever tried.

  43. Denise says

    Hi, This was my first attempt at a vegan
    Alfredo. I substituted roasted broccoli and carrots for the Veggie. I sauteed a chicken breast for my carnivore guy and served it sliced and tossed in the pasta. He is lactose intolerant so he enjoyed the chance to have alfredo. I could not get vegan parm at my grocery store so I used regular. It needed it to balance the strong flavor of the nutritional yeast .We could not tell it was made with almond milk. It was very tasty and satisfying. Thank you! I will definitely try more of your recipes as I continue my journey to healthier eating❣️

  44. Paula Fisher says

    incredibly good with zucchini pasta! The white wine just adds that special level of flavor…wow!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Paula. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  45. Alex says

    This was delicious! It tasted exactly like regular alfredo (although I used regular parmesan instead of vegan)! I was a little intimidated by needing to use a blender and then reheat the sauce, but the whole process was so quick and smooth it wasn’t a big deal at all. Totally worth it for the final flavor!

  46. Ann P says

    Wonderfully rich and creamy sauce! I added some frozen pesto sauce! Love your recipes such an inspiration .

  47. Karen W. Dellert says

    This was an outstanding recipe! I followed the directions for the sauce exactly. I roasted veggies I had in the fridge instead of brussel sprouts. I used zucchini, carrots, onion mushrooms and a few artichoke hearts. Worthy to serve to guests.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you liked it, Karen! Thanks for the lovely review and for sharing your modification!

  48. Nicole says

    Just made this tonight and it was a hit. For some reason my sauce never really thickened. Even added more arrowroot starch. Will make again for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review! We don’t think leftovers would keep well, but if you give it a try, we would love to hear how it goes!

  49. Abi Liu says

    Absolutely delicious, and simple to make.
    Question – if I were to make a batch of just the sauce, how long would it stay in the fridge for? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Glad you enjoyed it, Abi! We think the sauce would last for a few days in the fridge, though we haven’t specifically tried that!

  50. Destiny says

    Awesome alfredo sauce! It’s a great base and then you can add your own spices to it. I added mushrooms and roasted onions. Add a dusting of nutritional yeast when serving!

  51. Diana Alvarado says

    I thought I totally ruined this recipe by using the only milk I had available which was unsweetened flax. Still left a very distinct sweet flavor. I thought the dish was ruined until it occured to me to add a couple of Adobe peppers. Wow!! Prefetly offset the sweetness. So delicious!! Thanks, Dana

  52. Diana says

    Dana- Just have to say I’ve been using your recipes for years now, and thank you! My husband has a ton of food allergies, and having to learn dairy-free alfredo and other recipes is difficult when you were used to buy a jar/can/box from the store. Your recipes and creativity are greatly appreciated.

  53. JULIYA says

    I LOVE this recipe. It always turns out perfect! One of my staples and go-to’s on this blog!! Thank you so much!

  54. Gaynor says

    Used up all the sprouts from Christmas. Definitely a hit in this family and we have two carnivores only so glad to have won them over and then baked bananas for dessert with vegan ice cream. Yeah. Make it again!

  55. Leslie says

    This was my first time making a vegan Alfredo sauce! WOW! It is absolutely incredible and simple! I will definitely be using this as my go to sauce recipe! Also made the vegan parm, delicious!

  56. Kevin says

    This is by far one of my favorite recipes! Since I have found this recipe, I make it once a week. I could eat it every other day. I take the leftovers to work and it reheats well. Thank you for this recipe! Your website and cookbook are my #1 go to for vegan recipes. Keep up the good work!!!

  57. Carol Davis says

    This was absolutely delicious. I used oat milk. It was thick, rich, and creamy. I can see using this Alfredo sauce in other recipes.

  58. Cassidy says

    This is one of my favorite recipes of all time, I felt like it was time to leave a review. This pasta is a staple in my household, whenever we have people over or just craving pasta, this is a classic. I was always a big fan of Alfredo in my non-vegan days and this is the perfect replacement. its creamy and carb-y and delicious, the Brussel sprouts really knock it out of the park. I highly suggest to anyone!

  59. Katharina says

    Just made this tonight, scaled down to 1 portion. Absolutely loved it! What a decadent Alfredo Sauce, the best vegan white sauce I‘ve ever tasted. Creamy & Delicious. Didn’t bother with the blender, instead I added the flour first (not starch, just like a regular Béchamel), then the white wine & milk. Added a splash of pasta cooking water too. The Brussels were a perfect addition, soft and slightly caramelized they had some sweetness that paired very well with the cheesy sauce. Will definitely make again!

  60. Kels says

    Oh my god, this was the best alfredo I’ve ever had. I’ve been vegan for over 3 years and have been searching for an actually-good vegan alfredo recipe for that long… I’ve finally found it. We used a kosher pinot grigio from Trader Joe’s, and instead of brussels sprouts, I added sliced & sauteed baby bella mushrooms and spinach. It was so good, I seriously can’t believe it. Thank you so much Dana!!!

  61. Bryan says

    Made this last night! It was delicious. It was like a warm, cozy hug-the perfect comfort food. I doubled up on the recipe for left overs this week. It was very simple to make and everything came together quickly. I added turkey bacon on top for those non-vegans in the house and was a great addition. Will definitely be making this dish again!

  62. mckenzie says

    This was really tasty. I made it with lentil and beet pasta. Yum! One thing: The sauce does coagulate readily and I would halve the thickening agent. Also make sure to serve it hot or it’ll seize up. Overall yummm, making again next week!

  63. Christina Peter says

    This was a hit! Hubby claimed the leftovers for lunch I tried not to show my disappointment but I should have fought him for it ?

  64. Katie G. says

    I made this the other night and it actually surprised my how amazing it tasted. If you didn’t know it was vegan, it tasted exactly like alfredo sauce (or better!) I followed the instructions exactly and it came out perfect. Great left overs as well, just added a little almond milk to re-moisten. My boyfriend added some chicken since he isn’t vegan and he loved it.

  65. Michelle Neri says

    I made this last night for my Vegan Dinner party in my Connecticut home! WOW was it a crowd pleaser! I didn’t have Brussels sprouts so I added in roasted broccoli. The sauce tastes like real Alfredo!!! Adding this recipe to my lifetime cookbook!!

  66. Kendal says

    I love this recipe so much! This is the second time I have made it and both times it has turned out perfectly. I made this for my skeptic dairy loving in-laws and they loved it. I also add a little more (lot more) wine than the recipie calls for.

  67. Halley says

    I have made this recipe many times now.. my kids love it and always tell their friends about it. Very tasty and easy to make. I have always followed the recipe to a T and it’s always delicious!!

  68. Laura says

    I made this a couple of times and love this recipe! Thank you for a delicious, more healthful version of the traditional Alfredo. I LOVE dairy, but unfortunately my body doesn’t, so this is a wonderful option that feels as rich and decadent as the original.
    I’ve also made it with roasted broccoli and tomatoes and that works well. Adding chopped basil is a nice finishing touch too. I’ve made it with the wine and then with broth, the wine gives it a nice zing.
    Thanks and I look forward to exploring your site more!

  69. Shannon says

    I tried this recipe for the first time today. I used store bought alfredo instead (because I’ve never made it from scratch and it’s a weeknight so I have no patience for messing up ?), but I still sautéed garlic & white wine before adding the sauce. I also let my Brussel sprouts get a little crispy on the outside and seasoned them with lemon pepper & balsamic vinegar in addition to salt & pepper. It turned out great!! Will definitely make it again. Maybe I’ll get brave and try making the sauce in the future… ☺️

  70. Scholekster says

    looks soooo good but i have no idea what arrowroot is and where i get this. I don’t think we have it in belgium…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Arrowroot is used as a thickener and you can purchase it here! For substitutions, check the comments above!

  71. Mira says

    Would it work to keep the sauce in the fridge for several hours after blending it and before returning it to the skillet? (Between steps 5 & 6) would it still thicken properly?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes it should, though we haven’t tried doing it. Report back if you give it a go!

  72. Siobhan says

    I don’t have time to get any nutritional yeast and I’m not vegan – do you think subbing regular parmesan for the nutritional yeast would be fine? Looks so good!!

  73. Lauren says

    Tip for reheating: I put the leftover pasta in a casserole dish with a little extra almond milk. Shredded brussel sprouts and olive oil on the whole top (to hold the moisture in). 350 in the oven for 15 mins. It tasted just like the fresh batch.

  74. Kilee says

    Made this tonight for dinner and it was a hit! Didn’t have arrowroot powder/corn starch so added in about a cup of puréed cauliflower and only a splash of almond milk. Threw in some diced onion and asparagus as well. Super creamy and delish!

  75. Debbie says

    This is the second time we made this recipe. Both times were so good. I did forget how it gets gummy and then re-read to blend. :) My queue for Plan to Eat has all 5 recipes this week from Minimalist Baker. Thanks for putting the hard work in so we can enjoy.

  76. Danielle C says

    This is amazing. This sauce is the absolute best I’ve had since becoming vegan. Thank you so much, this is going into regular rotation in my house.

  77. Angela says

    This is truly my favourite meal I’ve ever had since going plant based. THANK YOU SO MUCH! I have to admit the sauce sounded strange, but it blew me away. I used extra nutritional yeast in place of vegan parmesean and did end up adding extra almond milk to thin it out a bit (awesome rec). Can’t wait to make this for non-vegan friends…they’ll have no idea!! So cheesy!

  78. Jennifer says

    This was amazing! I think for my personal tastes when I make it again I will add a few extra garlic cloves….but I’m a huge garlic fan. I think most people would love just as is.

  79. Brooklyn says

    I just made this! Wow, it was incredible, like soooooo good. I shouldn’t be surprised; all your recipes are delicious. You’re my favorite food blogger.

  80. Sara says

    This was so good I almost cried, I will definitely be using this as my go to pasta sauce when I crave something rich. I made it as an entree and got about 6 servings, which helps with the fat/calories. Whole wheat pasta and a pound of brussel sprouts are filling!!

    I have yet to try a recipe here that I have not loved!

  81. mamaplanted says

    Delicious! I’ve made a ton of vegan sauces with cornstarch and they’ve all turned out a failure. So I was super hesitant to make this one, but I went ahead anyways. Not sure what went right but it thickened up perfectly! I think blending it was a really great idea that helped make it super smooth. I didn’t have any vegan parmesan cheese so I just added a couple of whole cashews to the mix and blended. Yummmmmmm!