This creamy fettuccini pasta blends perfectly with the crisp flavor of fresh white wine. Add the garlicky brussel sprouts and you have a quick, yet absolutely scrumptious weeknight dinner.
Preheat oven to 400 degrees.
In a medium sized bowl, cover and toss the brussel sprouts with the olive oil and a pinch each of sea salt and black pepper.
Once coated evenly, spread onto a baking sheet in an even layer and set aside.
Heat a skillet over medium-high heat. Once hot add the olive oil and minced garlic.
Sauté for approximately 2-4 minutes, until slightly golden brown.
Carefully add the white wine, being extremely cautious as it occasionally does flame! If it does, not to worry. The flames will burn out quick.
Sauté for a few minutes, until the wine is reduced by half.
Add the cornstarch and whisk briskly. Continue to sauté for 30 seconds more.
Whisk in the plant-based milk. Once combined pour the sauce into a blender.
Slowly add the nutritional yeast, sea salt, freshly ground black pepper and vegan parmesan cheese. Blend until creamy and smooth!
Taste and add additional parmesan cheese, sea salt and or freshly ground black pepper to taste.
Pour the sauce into the skillet once again and bring to a simmer over medium low heat, whisking every so often. If it thickens too much simply add additional plant-based milk.
Meanwhile, roast the brussel sprouts in the oven for 10 minutes. Flip and roast for 5 minutes more.
Cook the fettuccini for 8 minutes. Once the pasta finishes cooking, drain and add it to the pasta sauce with half of the roasted brussel sprouts.
Fold the pasta and brussel sprouts into the sauce and sprinkle with additional vegan parmesan cheese to taste!
Plate the pasta and add a pinch of red pepper flakes on top. Serve and enjoy!