Ziti Cheddar Brussels Sprouts Bake Recipe

4.50 from 2 votes

The shaved brussels in this pasta get caramelized with salt and pepper. The melty cheddar mixed in adds a great offset.

Prep Time15

Cook Time40

Total Time55

Servings:

Author: Vegan Richa

1/2 cup white beans or 1/4 cup soaked cashews
1.5 to 2 cups almond milk or other non dairy milk
2 Tbsp flour omit to make gf
1/2 tsp salt
1 tsp garlic powder or garlic paste
2 tsp prepared mustard
1/2 tsp paprika
1/4 tsp black pepper
1/2 tsp Italian herb blend
2 tsp tamari or liquid aminos
1/2 medium tomato
3/4 cup follow your heart cheddar shreds or use my coconut milk cheddar or my Cauliflower Cheddar

1 to 1.5 cups shredded/shaved Brussels sprouts I used raw, you can also lightly steam them and use
1/4 tsp salt
1/4 tsp black pepper
2 tsp extra virgin olive oil
1/2 cup follow your heart cheddar shreds

Cook the Ziti or Elbows or other smaller pasta al-dente, according to instructions. Add to a greased baking pan.
Make the sauce: In a blender, add all the sauce ingredients. Blend, taste and adjust salt, spice. Add the sauce to the pasta and toss.
Make the Brussels sprouts topping: Mix the salt, pepper, oil in the shredded brussels sprouts. Mix well by tossing and rubbing in. Mix in the cheddar.
Distribute the over the pasta. Spray oil on top.
Bake at preheated 425 degrees F / 220ºc for 30-35 mins. For more crisper brussels sprouts. broil for a minute.
If not sure about Brussels Sprouts, sprinkle cheddar on the pasta and bake for 25 mins or until bubbly.

nutritional values based on one serving