Description
A quick and flavorful Garlic and White Wine Pasta with Brussels Sprouts that’s ready in under 30 minutes.
Ingredients
Scale
- 16 ounces Brussels Sprouts (cut in half)
- 1–2 Tbsp olive oil (for roasting)
- 1 pinch sea salt
- 1 pinch black pepper
- 3 Tbsp olive oil or vegan butter
- 4 large cloves garlic, chopped
- 1/3 cup dry white wine
- 4 Tbsp arrowroot starch
- 1 3/4 cup unsweetened plain almond milk
- 4 Tbsp nutritional yeast
- to taste sea salt
- to taste black pepper
- 1/4 cup vegan parmesan cheese (for serving)
- 10 ounces vegan, gluten-free pasta
Instructions
- Preheat your oven to 400 degrees F (204 C). Spread the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Toss to coat and arrange in a single layer.
- Boil a large pot of water, generously salting it to enhance the pasta’s flavor. Set it aside while you prepare the creamy sauce.
- Sauté olive oil and chopped garlic in a large rimmed skillet over medium heat for about 3 minutes, stirring until fragrant and slightly golden brown. Next, pour in the white wine, stirring for 2-4 minutes until it reduces by half.
- Whisk in the arrowroot starch until well combined. Gradually add the almond milk, whisking until any lumps disappear. Transfer this mix to a high-speed blender, adding nutritional yeast, salt, pepper, and vegan parmesan cheese. Blend until your sauce is creamy and smooth.
- Taste the sauce and adjust the flavors to your liking. Pour it back into the skillet to warm over medium-low heat, stirring until it bubbles. If needed, thin with more almond milk or thicken by increasing the heat.
- Roast the Brussels sprouts in the oven for 12-15 minutes, or until they are golden brown and tender, stirring once after 10 minutes.
- Cook the pasta in the boiling water according to package instructions. Drain and add directly into the skillet with the sauce, along with half of the roasted Brussels sprouts. Toss well to ensure everything’s coated.
- Serve the pasta with the remaining Brussels sprouts on top and sprinkle with more vegan parmesan cheese as desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Garlic White Wine Pasta, Vegan Pasta, Brussels Sprouts Pasta