Delicious and incredibly tasty pasta with white wine garlic sauce and roasted Brussels sprouts. Only 30 minutes and 10 ingredients needed!
- 16 ounces Brussels sprouts (halved)
- 1-2 EL Olive Oil
- 1 pinch any sea salt + black pepper
- 3 EL vegan olive oil or butter
- 4 large garlic cloves, chopped span> (makes ~3 tbsp if original recipe is written)
- 1/3 cup dry white wine (Pinot Grigio , Chardonnay, + Sauvignon Blanc are the best)
- 4 Soup Arrowroot Starch (or cornstarch)
- 1 3/4 cup < a href="https: //minimalistbaker.com/how-to-make-almond-milk/" class="wprm-recipe-ingredient-link" target="_blank">plain unsweetened almond milk a >
- Sea salt + black pepper to taste
- 1/4 cup vegan parmesan cheese (more to serve)
< li class="wprm-recipe-ingredient" style="list-style-type: disc;">4 span> Soup Nutritional yeast < li class="wprm-recipe ingredient" style=" list-style-type: disk;">10 ounces vegan pasta, gluten free* (brown rice noodles are readily available – or this Penne from Bionaturae)
< li class="wprm-recipe ingredient" style=" list-style-type: disk;">10 ounces vegan pasta, gluten free* (brown rice noodles are readily available – or this Penne from Bionaturae)
- Garlic Bread*
- Easier green salad*
- Preheat the oven to 400°F and place the Brussels sprouts on a baking sheet (use more baking sheets if needed when increasing batch size). Drizzle with oil, season generously with salt and pepper and toss. Arrange in one layer and set aside.
- Bring a large pot of water to a boil (for cooking pasta) and salt generously (~1 tablespoon). Set aside while the sauce is being prepared.
- A large frying pan with a margin heat on medium heat. Once hot, add the oil and garlic. Sauté for 3 minutes or until fragrant and very lightly browned, then add the wine (see photo). Be careful – it can catch fire, but only for a short time. Stir and sauté for 2-4 minutes, or until the wine is reduced by about half.
- Add arrowroot and whisk, then add almond milk and whisk. At this point it will be very lumpy – this is normal. Transfer to a High speed blender and add yeast flakes, salt + pepper and vegan parmesan. Blend on high speed until creamy and smooth.
- Flavour and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for the cheese or salt and pepper for more overall flavor.
- Return the sauce to the pan and heat over medium-high heat until melted and fluffy when whipped. The sauce should thicken, you can then reduce the heat to low and simmer until the pasta is cooked. If it seems too thick, thin it out with almond milk. If it’s too runny, increase the heat to medium to help thicken it.
- Put the Brussels sprouts in the oven and 12 -Cook 15 mins or until lightly browned and tender, stirring once after 10 mins to aid in cooking.
- About this time, add the pasta to the water and cook according to package directions (mine took about 7-10 minutes, so that’s what I did last. You want the pasta and the brussels cooked around the same time
- After cooking, drain the pasta and add half the Brussels sprouts and toss them directly into the sauce combine. Season with some more vegan parmesan cheese (optional) for extra flavor.
- Serve with remaining Brussels sprouts and extra vegan parmesan. I also like some red pepper flakes, but that’s optional.
- Best fresh, fine leftovers keep well in the fridge for 2 – 3 days. Reheat in the microwave for best results.