Published: · Modified: by Richa 23 Comments
Jump to Recipe Print Recipe
The shaved brussels in this pasta get caramelized with salt and pepper. The melty cheddar mixed in adds a great offset.
Jump to Recipe
Non Dairy cheeses are such a hit or miss. Disclaimer here that I am no cheese connoisseur here. I hardly have had artisan cheeses before. Plus, my tastes are corrupted by a fair share of pizzeria cheeses from my non vegan school days. From the vegan cheeses on the market, I currently like Daiya pepperjack, Daiya Cheddar Slices, Kitehill Cassucio, and Teese mozzarella and thats about that. I haven’t tried treeline yet. I picked up some Follow your hear to try.
As several other people who compared non dairy cheeses have said before, with follow your heart it is more about the taste while daiya is more about the texture and meltyness. It takes a while for the fyh cheese to really melt. It however does taste good. Next in line to try out are the Mozzarella, fiesta blend and the sour cream! All Follow your heart product ingredients are gluten-free, vegan, non gmo, and most of the products are also soy-free. Cheddar is soy-free.
I made apasta bake with cheddar and topped it with shaved brussels sprouts and baked till they caramelized a bit. Ziti is a bit too big pasta for the bake, Use smaller pasta or elbows for a mac n cheese bake! What are your current favorite vegan cheeses?
Grilled cheddar cheese below.
More pasta recipes from the blog
Spicy Mac and Cheese Casserole.
Quinoa shell pasta with jalapeno garlic white sauce.
Fusilli with mushrooms and spinach
Nacho Mac and cheese casserole.
Brussels Sprouts are one of those weird veggies that I have to figure out ways in which to cook. Else I never touch them. For some reason Hubbs keeps getting them to challenge me in the kitchen 🙂 The shaved brussels in this pasta get caramelized with salt and pepper. The melty cheddar mixed in adds a great offset. I am not sure if I like them yet. So if you fall under the same category as me, use only cheddar to top the pasta and bake.
Layer the pasta, sauce and shredded Brussels sprouts.
Bake, and serve hot.
Recipe Card
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Print Recipe
4.50 from 2 votes
Ziti Cheddar Brussels Sprouts Bake Recipe
The shaved brussels in this pasta get caramelized with salt and pepper. The melty cheddar mixed in adds a great offset.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Servings: 4
Calories: 309kcal
Author: Vegan Richa
Ingredients
- 6 oz (170.1 g) pasta cooked according to instructions
Sauce
- ½ cup (134.25 g) white beans or ¼ cup soaked cashews
- 1.5 to 2 cups (354 to 473 ml) almond milk or other non dairy milk
- 2 Tbsp flour omit to make gf
- ½ tsp (0.5 tsp) salt
- 1 tsp garlic powder or garlic paste
- 2 tsp prepared mustard
- ½ tsp (0.5 tsp) paprika
- ¼ tsp (0.25 tsp) black pepper
- ½ tsp (0.5 tsp) Italian herb blend
- 2 tsp tamari or liquid aminos
- ½ (0.5) medium tomato
- ¾ cup (84.75 g) follow your heart cheddar shreds or use my coconut milk cheddar or my Cauliflower Cheddar
Topping
- 1 to 1.5 cups (100 to 150 g) shredded/shaved Brussels sprouts I used raw, you can also lightly steam them and use
- ¼ tsp (0.25 tsp) salt
- ¼ tsp (0.25 tsp) black pepper
- 2 tsp extra virgin olive oil
- ½ cup (50 g) follow your heart cheddar shreds
Instructions
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.
Notes
nutritional values based on one serving
Nutrition
Nutrition Facts
Ziti Cheddar Brussels Sprouts Bake Recipe
Amount Per Serving
Calories 309Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 855mg37%
Potassium 332mg9%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 1g1%
Protein 9g18%
Vitamin A 435IU9%
Vitamin C 20.8mg25%
Calcium 139mg14%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Sharing is caring!
More Vegan Italian Recipes
- Beans in Easy Rosé Sauce (1 pan, 30 minutes, nut-free, soy-free, gluten-free)
- Cannoli Overnight Oats (30 minutes, gluten-free, soy-free)
- One-Pan Tuscan White Beans
- Vegan Stuffed Shells with Tofu Spinach Ricotta
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Mae
I saved this recipe years, and I finally made it for the first time tonight! It’s really yummy and easy. I doubled it and used elbows instead of ziti. Mine was very saucy, which was great! I love Brussels sprouts and this is a fun way to use them.Reply
Lyn
This recipe sounds amazing! Can brussel sprouts be shredded in a food processor?
Reply
Richa
Yes
Reply
Caterina B
Hi, Richa, will make this next week! I will use smaller pasta, as you suggested. I would like to tell you about our favorite vegan cheese. We love Vio Life most of all. We get mozz shreds for casseroles, and smoked mozz and cheddar slices for whatever, mainly sandwiches. Our daughter seems to incorporate vegan cheese in almost everything she makes and she is a very inventive cook. I keep a wedge of Vio Life “feta” around all the time. It adds the tang one wants in pasta salads, also hot pasta dishes. Vio Life is pricy, though. We can easily spend $15.00 on just three selections. it’s made in Greece where they seem to have a knack for making vegan cheese, Chao is another Greek made vegan “cheez,” that is very good and also pricey, but worth the expense.Reply
Sarah
what type of white bean would you recommend for the sauce if not using cashews.
also, if I wanted to more protein, could I add cooked chickpeas to the dish and mix with the pasta and sauce? or other bean or lentil?thank you!
Reply
Richa
northern beans or cannellini beans for the sauce.
yes add some chickpeas or white beansReply
Shannon Leparski
Wow I love brussels sprouts! This is such a creative way to use them differently. Love it! I haven’t tried vegan cheese yet, maybe now is the time. Can’t wait to try your recipe 🙂
Reply
Corrin Radd
Made a double batch of this for dinner tonight. This was the first time my kid was willing to eat brussels sprouts. He didn’t exactly admit that he liked them, but he ate them–I’ll take that!
Reply
Richa
😀 i’ll take that too.
Reply
Mae rockmeamadeus@live.com
I saved this recipe and I can’t wait to try it! I made a vegan mac n cheese recently using a mix of follow your heart and daiya. There were also cubes of tofu in a beet juice and soy sauce based marinade. It was AMAZING! My non-vegan boyfriend was in heaven.
Reply
Meredith @ Unexpectedly Magnificent
Pasta, Brussels sprouts, and vegan cheese? Yes please! I’m so excited to make this! 🙂
Reply
traditionallymodernfood
Yummy
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
