Spaghetti with Brussels Sprouts

Like many people, I used to cringe at the thought of eating brussels sprouts.  They just never appealed to me.  So, when I came across this recipe, I almost didn't' give it a second thought.  Then, I saw a picture of the finished dish and decided to give it a try.  It was amazing!  It is a recipe from Giada de Laurentiis that I have adapted to be vegan.  Enjoy!

You will need:

1 pound spaghetti, preferably whole grain
1 pound fresh brussels sprouts
1 medium onion, chopped fine
3 cloves garlic, minced
1 pound mushrooms (I used cremini), chopped
8 oz vegan cream cheese
1/2 C vegetable broth
1 tbsp olive oil
zest from 1 large lemon
juice from 1/2 large lemon
1/2 C toasted pine nuts (your could use slivered almonds instead)
Salt & Pepper to taste

Bring a large pot of salted water to a boil.  Add spaghetti and cook until tender, about 8-10 minutes.  Drain.

Meanwhile, prepare the brussels sprouts by cutting off the ends and removing the outer layer or 2 of leaves.  Place them into a food processor and pulse until coarsely shredded, or thinly slice by hand.  In a large skillet, heat oil over medium-high heat.  Add onions, mushrooms, garlic, and brussels sprouts.  Sprinkle with salt and pepper.  Cook until tender, about 6-7 minutes.  Add broth, zest, lemon juice, and cream cheese.  Stir until cream cheese is well incorporated and the sauce is creamy.  Pour sauce over pasta, toss, and sprinkle with nuts.  Enjoy!