Here's everything for this amazing vegan alfredo pasta. It makes two servings as an entree and four servings as a side dish, and requires just 30 minutes total time.
Ingredients to Gather
16 ounces (453 g) Brussels Sprouts, halved
1-2 Tbsp (15-30 ml) olive oil
Pinch each sea salt + black pepper3 Tbsp (45 ml) olive oil or vegan butter
4 large cloves garlic, chopped (~3 Tbsp)
1/3 (80 ml) cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
4 Tbsp (32 g) arrowroot starch (or cornstarch)
1 3/4 cup (420 ml) unsweetened plain almond milk
4 Tbsp (15 g) nutritional yeast
Sea salt + black pepper to taste
1/4 cup (20 g) vegan parmesan cheese, plus more for serving
10 ounces (283 g) vegan, gluten free pasta* (brown rice pastas are readily available – or this penne from Bionaturae)
Instructions to Follow
Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet. Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauteé for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful – it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy – this is normal. Transfer to a high speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking.
Once the sauce thickens, reduce heat to low and then simmer until the pasta is cooked. Next, add the Brussels sprouts to the oven and then cook for between 12 and 15 minutes or until they're tender and slightly brown. Stir them at about 10 minutes and also add the pasta to boiling water and cook according to the package instructions. This should take between 7 and 10 minutes, and the Brussels sprouts and pasta should be done around the same time. When the pasta is done, drain it and then add it to the sauce along with half of the Brussels sprouts. Toss to combine, and then serve with the rest of the Brussels sprouts and a little more vegan parmesan cheese.
Done! This vegan alfredo is absolutely amazing, and is every bit as smooth and creamy as regular alfredo. In fact, if we hadn't known it was vegan before we tried it, we never would have been able to tell the difference. Delicious!
Article Source: The Minimalist Baker
Staci Sanders