Garlic & White Wine Pasta with Roasted Brussels Sprouts
A delightful dish featuring garlic-infused pasta and crispy roasted Brussels sprouts, bringing rich flavors and textures together for a hearty meal.
Ingredients
Pasta and Sauce Ingredients
- 12 ounces Pasta (e.g., fettuccine or spaghetti)
- 4 cloves Garlic Minced
- 1 cup White wine Any dry white wine like Sauvignon Blanc or Pinot Grigio
- 1 cup Cashew cream or nutritional yeast For creaminess
- 2 cups Brussels sprouts Halved
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
- optional Vegan cheese For garnish
- 1 tablespoon Herbs (e.g., parsley or thyme) For garnish
Instructions
Preparation and Roasting
- Preheat the oven to 400°F (200°C). Halve Brussels sprouts and toss them with olive oil, salt, and pepper. Roast for 20-25 minutes until crispy.
Cooking the Pasta and Sauce
- Cook pasta according to package instructions until al dente.
- In a skillet, sauté garlic until fragrant. Add white wine and simmer until reduced.
- Stir in cashew cream or nutritional yeast to add creaminess to the sauce.
- Combine the cooked pasta with the sauce and roasted Brussels sprouts.
Serving
- Serve Garlic & White Wine Pasta with Roasted Brussels Sprouts in a large bowl. Top each serving with extra herbs and a sprinkle of vegan cheese if desired. Pair with a simple green salad for a complete meal.
Notes
Use fresh ingredients for the best flavor. Adjust the seasoning to your taste; add more salt or herbs as needed. Cook the Brussels sprouts until crispy for added texture. Swap the pasta for whole grain or gluten-free options if preferred. To store, put leftovers in an airtight container; it can last in the refrigerator for up to three days.