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
  1. 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.
  2. Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
  3. 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.

For full instructions kindly visit minimalistbaker.com.

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