While the rest of the world still seems to be going, no sugar, no carb, new year’s resolution crazy, I personally am taking a different direction. Not that I don’t need to be on a diet right now, I probably do, but because I’m lazy and pasta is so delicious. Especially this Creamy Brussels Sprouts Pasta in a White Wine Lemon Sauce.
I have tested this recipe several times and made tweaks and now I believe it truly is the best it can be and is easily one of my favorite pasta sauces I’ve made. The sauce is rich and creamy, similar to Alfredo but bursting with even more flavor.
While the sauce is heavy, the lemon and fresh herbs give it a lighter, more refreshing flavor that feels like summer even though you’re eating it bundled under a blanket in winter.
Finally, the Brussels sprouts here are the star of the show. Crispy on the edges, soft and creamy on the inside, and so simple to make. Brussels sprouts are delicious just like this, baked and tossed in olive oil, salt and pepper, they don’t really need anything else.
You can modify this recipe very easily if you wanted to add a meat or protein, you can add Parmesan or Vegan Parmesan at the end or in place of the nutritional yeast if you prefer. You can also add more red pepper flakes to turn up the heat a bit!
Full disclosure, Andrew and I are not completely immune to diets, we will be starting Whole 30 next Monday. Fear not, my blog recipes will not be affected. However, I will be posting our Whole 30 food adventures on Instagram so be sure to follow us there.
Lots of Love,
Jackie & Andrew
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 pound Brussels sprouts sliced in half
- 1 lb Fettucine or any other pasta of your choice
- 2 lemons zested and juiced
- 2 cups almond milk unsweetened
- 2 shallots finely diced
- 1 tbsp ground oregano
- 1/4 cup fresh parsley chopped
- 4 tbsp all purpose flour
- 5 cloves garlic minced
- 2 tsp red pepper flakes
- 3 tbsp nutritional yeast
- 1/3 cup dry white wine
- 2 tbsp salted butter optional, can be subbed for vegan butter or olive oil
- Parmesan cheese for garnish, optional
Ingredients
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Instructions
- Start by preheating your oven to 400 degrees, wash the brussel sprouts and cut them in half. If they fall apart a little it's no big deal. Place the sliced brussel sprouts onto a baking sheet, drizzle with olive oil salt and pepper and bake, covered for 15 minutes until they start to soften. Remove the cover and bake for 5 more minutes so the edges brown.
- While the Brussels sprouts are baking prepare your sauce. Melt the butter in a large sauce pan. When the butter is melted add the finely chopped garlic, shallots, oregano and the red pepper flakes. Sautee, stirring frequently until the shallots become translucent and the garlic just starts to brown in the butter, be very careful not to burn the garlic, turn the heat down and cook slower if you have to.
- When the shallots are cooked, add in the white wine and stir. Simmer for 3-5 minutes until the wine is reduced by half. Add in the flour and whisk vigorously until it starts to clump up. Then slowly add the almond milk 1/4 cup at a time stirring each time you add it. Once all the almond milk has been added it should be a creamy sauce.
- Add in the nutritional yeast, fresh parsley lemon zest and lemon juice and continue stirring for 5 more minutes until all the ingredients are incorporated and the sauce is thick and creamy.
- When the Brussels sprouts and pasta are complete, add them together and toss together with the sauce. Sprinkle with salt and pepper and Parmesan cheese if you'd like!
Recipe Notes
*To make this vegan use vegan butter or more olive oil instead of butter and omit the Parmesan cheese.
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