White Wine Pasta

Ingredients:

	Amount	Ingredient
	16 ounces	Brussels sprouts
	3 tablespoons	Olive oil or butter
	4 large cloves	Garlic, chopped
	1/3 cup	Dry white wine
	4 tablespoons	Flour
	1 3⁄4 cup	Unsweetened almond milk
	4 tablespoons	Nutritional yeast
	1/4 cup	Vegan parmesan cheese
	10 ounces	Pasta

Instructions:

	1.	Preheat the oven to 400ºF and add Brussels sprouts to a bakings sheet. Drizzle with oil, season with salt and pepper and set aside.
	2.	Bring a large pot of water to a boil and add salt.
	3.	Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown. Add wine and sauté for 2-4 minutes, or until wine has reduced by about half.
	4.	Add flour and whisk, then add almond milk and whisk. It will be very clumpy, this is normal. Transfer to a blender and add nutritional yeast, salt, pepper, and vegan parmesan cheese. Blend on high until smooth and creamy.
	5.	Transfer sauce back to skillet and wark over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to a simmer until the pasta is cooked. If the sauce is too thick, add almond milk. If the sauce is too thin, increase heat to encourage thickening.
	6.	Add Brussels sprouts to the oven and cook for 12-15 minutes.
	7.	Once the pasta is cooked and drained, add it directly to the sauce along with half of the Brussels sprouts.
	8.	Serve with remaining Brussels sprouts and vegan parmesan cheese.