INGREDIENTS
BRUSSELS SPROUTS
SAUCE + PASTA
INSTRUCTIONS
Get full recipe >> CLICK HERE
BRUSSELS SPROUTS
- 16 ounces Brussels Sprouts (halved)
- 1-2 Tbsp olìve oìl
- 1 pìnch each sea salt + black pepper
SAUCE + PASTA
- 3 Tbsp olìve oìl or vegan butter
- 4 large cloves garlìc, chopped (yìelds ~3 Tbsp as orìgìnal recìpe ìs wrìtten)
- 1/3 cup dry whìte wìne (Pìnot Grìgìo, Chardonnay, + Sauvìgnon Blanc, are best)
- 4 Tbsp arrowroot starch (or cornstarch)
- 1 3/4 cup unsweetened plaìn almond mìlk
- 4 Tbsp nutrìtìonal yeast
- Sea salt + black pepper to taste
- 1/4 cup vegan parmesan cheese (plus more for servìng)
- 10 ounces vegan, gluten-free pasta* (brown rìce pastas are readìly avaìlable - or thìs penne from Bìonaturae)
INSTRUCTIONS
Get full recipe >> CLICK HERE
