BRUSSELS SPROUTS

• 453 g Brussels Sprouts (halved)
• 15-30 ml olive oil
• 1 pinch each sea salt + black pepper

SAUCE + PASTA

• 45 ml olive oil or vegan butter
• 12 g cloves garlic, chopped (yields ~3 Tbsp as original recipe is written)
• 80 ml dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
• 32 g arrowroot starch (or cornstarch)
• 420 ml unsweetened plain almond milk
• 15 g nutritional yeast
• Sea salt + black pepper to taste
• 20 g parmesan cheese (vegan if you are plant-based)
• 280 g pasta

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.