• 1 lb Brussel Sprouts, halved
• 1 bunch Asparagus, rinsed and trimmed
• 8 – 10 oz. linguine noodles (or pasta of your choice)
• 4-5 tbsp. olive oil
• 4 large cloves of garlic, minced
• 1/3 cup white wine (dry, not sweet)
• 3 Tbsp cornstarch
• 1 ¾ cup unsweetened almond milk
• 4 Tbsp Nutritional Yeast
• ¼ cup vegan parmesan cheese
• Salt and black pepper to taste
1. Start by preheating the oven to 400 degrees. While oven is preheating, rinse both Brussel sprouts and asparagus. Cut Brussel sprouts in half length-wise and trim base off of asparagus. Place Brussel sprouts and asparagus on baking sheet in a single layer, coat with olive oil, salt, pepper, and mix around. Add pan to the oven, and allow it to cook for roughly 10 minutes, remove from oven (and increase heat to 425 degrees), stir, and place back in oven, 3-5 minutes. Once cooked, remove from oven and let cool until ready to add to pasta mixture.
2. Once the tray of Brussel sprouts and asparagus is in the oven, start bringing a large pot of water, generously salted, to a boil (to use for your pasta later).
3. While Brussel sprouts/asparagus are cooking and our water is coming to a boil, let’s being to create our dish. Place a large skillet over medium heat, once pan is hot, add 3 tbsp. olive oil to the pan along with the garlic. Sauté garlic for 2-3 minutes until the garlic becomes golden and fragrant.
4. Add your wine to the pan now, it may flame a little at this point but it should calm down quickly. Sauté and stir the garlic and wine for about 4 minutes, until the wine has reduced by half.
5. You can now add arrowroot and whisk until it is incorporated into the wine and garlic. Now add your milk, about ½ cup at a time, continuing to whisk heavily as the milk is added.
6. At this point, your “sauce” should be rather clumpy and probably not how you imagined it, this is ok! Transfer the sauce to a high speed blender and add your nutritional yeast, parmesan cheese, salt and pepper. Blend until smooth, taste, and adjust as necessary. Once desired flavor is achieved, add sauce back to your pan over medium-low heat.
7. You can now add your pasta, to the pot of boiling water you started earlier, to cook. While pasta is cooking your sauce should be thickening over the medium-low heat. If the sauce is too thick, add a bit more milk, if it’s too thin, try turning the heat up a smidge help thicken the sauce.
8. Your Brussel sprouts and asparagus should be finished cooking and cooling somewhere at this point. Add a pinch of fresh salt and pepper to these. Keep your sauce warm as your pasta finishes cooking.
9. Once your pasta has cooked, drain it, and add it directly to your sauce! Add in ¾ of your asparagus and Brussel sprouts.
10. Make your plate by spooning the noodles, sauce, and veggies on to your bowl or plate. Top with additional vegan parmesan cheese and red pepper flakes. (Serve with bread or a side salad) Enjoy!