GARLIC AND WHITE WINE PASTA WITH BRUSSELS SPROUTS
Flavorful, insanely delicious pasta white wine and garlic white sauce and roasted Brussels Sprouts. Just 30 minutes and 10 ingredients required!
Servings: 4
Ingredients
BRUSSELS SPROUTS
- 16 ounces Brussels Sprouts (halved)
- 1-2 Tbsp olive oil
- 1 pinch each sea salt + black pepper
SAUCE + PASTA
- 3 Tbsp olive oil or vegan butter
- 4 large cloves garlic, chopped (yields 3 Tbsp as original recipe is written)
- 1/3 cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
- 4 Tbsp arrowroot starch (or cornstarch)
- 1 3/4 cup unsweetened plain almond milk
- 4 Tbsp nutritional yeast
- Sea salt + black pepper to taste
- 1/4 cup vegan parmesan cheese (plus more for serving)
- 10 ounces vegan, gluten-free pasta* (brown rice pastas are readily available - or this penne from Bionaturae)
FOR SERVING (optional)
- Garlic bread*
- Simple green salad*
Instructions
- Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet (use more baking sheets, as needed, if increasing batch size). Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
- Bring a large pot of water to a boil (for cooking the pasta) and salt generously ( 1 Tbsp). Set aside while preparing sauce.
- Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful - it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
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