Garlic White Wine Pasta

Preheat your oven to 400°F (204°C). Toss brussels sprouts (16 oz) with olive oil (1.5 tbsp), sea salt (0.125 tsp), and black pepper (0.125 tsp) on a baking sheet. Arrange in a single layer.

Bring a large pot of water to a boil and salt it generously for the pasta.

In a large rimmed skillet, heat olive oil (3 tbsp) over medium heat. Sauté garlic (4 clove) for 3 minutes until fragrant. Start 3m timer

Pour in white wine (0.33 cup). Sauté for 2 to 4 minutes until the volume has reduced by half. Start 4m timer

Whisk in arrowroot starch (4 tbsp), then add almond milk (1.75 cup). Transfer this clumpy mixture to a high-speed blender.

Add nutritional yeast (4 tbsp), vegan parmesan cheese (0.25 cup), and a pinch of sea salt (0.125 tsp) and black pepper (0.125 tsp) to the blender. Blend on high until perfectly creamy.

Return the sauce to the skillet and warm over medium-low heat until bubbly. Simmer until the sauce thickens to your desired consistency. Start 5m timer

Roast the sprouts for 12 to 15 minutes until tender and golden brown. Start 15m timer

Cook gluten free pasta (10 oz) in the boiling water according to package directions, typically 7 to 10 minutes. Start 10m timer

Drain the pasta and toss directly with the sauce and half of the roasted sprouts. Serve immediately topped with the remaining sprouts and extra parmesan.