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Parmesan Shredded Brussels Sprout Shells

Prep Time
10 minutes
Cook Time
25 minutes
Parmesan Shredded Brussels Sprout Shells



Garlic Butter Ingredients:

  • 1 cup vegan butter, softened
  • 2 tsp fresh garlic, minced
  • 2-3 tsp Italian seasoning
  • 2 tsp fresh lemon juice
  • 1 pinch of salt


  • 1 Package Chickapea Shells
  • 2 Tbsp table salt (for boiling pasta)
  • 1 ½ cups brussels sprouts, shredded
  • ¼ tsp salt
  • 1/8 tsp pepper
  • ½ cup starch water from cooking pasta
  • 1/3 cup fresh lemon juice
  • Lemon wedges and vegan parmesan cheese to garnish

A deliciously garlicy Chickapea pasta dish topped with shredded Brussels sprouts and vegan parmesan cheese, making it a feast of flavours.

This super simple meal is perfect for a busy evening and so straightforward, anyone can make it. It is a vegan, gluten-free, and nut-free dish that is full of zesty tastes and is budget friendly.


     Garlic Butter Instructions:

    1. Add the softened butter to a small bowl
    2. Mix in all remaining garlic butter ingredients
    3. Set in refrigerator until ready to use in the recipe

    Pasta Instructions:

    1. Warm a large pan over medium heat
    2. Melt ¼ cup garlic butter in the pan
    3. Add the shredded Brussels sprouts, salt and pepper
    4. Sauté the brussels sprouts for 5-7 minutes or until they begin to brown
    5. Meanwhile, prepare the Chickapea shells to package specifications (heat 16 cups of water and 2 Tbsp salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
    6. Dain the pasta reserving ½ cup starch water
    7. Transfer the pasta and starch water to the frying pan and mix into the Brussels sprouts
    8. Plate the portions of pasta and top with fresh lemon juice and additional garlic butter to taste
    9. Serve hot with lemon wedges and vegan parmesan cheese on the side
    10. Enjoy! 

    Recipe Notes:

    • Using starch water in the frying pan will help coat the freshly cooked noodles in sauce ensuring a more flavourful meal
    • This meal can be served hot or warm
    • Unused garlic butter will keep in the refrigerator for 2-3 days
    • Fresh lemon juice is strongly recommended for this recipe
    • Earth Island vegan parmesan cheese was used
    • Original Earth Balance butter spread was used as the vegan butter in this recipe

    How to
    Cook and
    Not Guess

    1. Boil 10 cups of salted water.
    2. Add your pasta to the boiling water.
    3. Stir a few stirs so they don’t stick together.
    4. Maintain a steady boil for 5-8 minutes or until you reach your desired level of doneness.
    5. Drain, rinse and serve with your favourite sauce.
    6. Then think, “wow, I didn’t really have to guess while I cooked, thanks Chickapea.”


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