Garlic White Wine Pasta
This insanely delicious vegan alfredo features a creamy white wine and garlic sauce paired with perfectly roasted brussels sprouts. Ready in just 30 minutes, this hearty meal is an elegant plant-based comfort dish that will impress vegans and non-vegans alike.
Instructions
- 1
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.
- 2
Bring a large pot of water to a boil and salt it generously for the pasta.
- 3
In a large rimmed skillet, heat olive oil (3 tbsp) over medium heat. Sauté garlic (4 clove) for 3 minutes until fragrant.
- 4
Pour in white wine (0.33 cup). Sauté for 2 to 4 minutes until the volume has reduced by half.
- 5
Whisk in arrowroot starch (4 tbsp), then add almond milk (1.75 cup). Transfer this clumpy mixture to a high-speed blender.
- 6
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.
- 7
Return the sauce to the skillet and warm over medium-low heat until bubbly. Simmer until the sauce thickens to your desired consistency.
- 8
Roast the sprouts for 12 to 15 minutes until tender and golden brown.
- 9
Cook gluten free pasta (10 oz) in the boiling water according to package directions, typically 7 to 10 minutes.
- 10
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.
Nutrition Facts
Per portion