Garlic and white wine Pasta with Brussels Sprouts

This may be my favorite Alfredo yet.

What makes it special? The classic white sauce is infused with garlic and white wine. It’s served with al dente spaghetti and roasted Brussels sprouts. We’re now talking.

This recipe takes 30 Minutes and 10 Ingredients.

Brussels sprouts are roasted until they turn golden and crispy. This is comforting food at its best.



  • 16 ounces Brussels Sprouts, halved
  • 1-2 Tbsp olive oil
  • Black pepper + sea salt – 1 pinch


  • 3 Tbsp vegan butter or olive oil
  • The original recipe calls for 3 Tbsp of garlic.
  • You can use any dry white wine, but Chardonnay or Sauvignon Blanc are the best.
  • Use four tablespoons of arrowroot starch or cornstarch
  • 1 3/4 cup plain unsweetened almond milk
  • Use 4 Tbsp of nutritional yeast
  • Taste sea salt + black pepper
  • 14 cup vegan Parmesan cheese
  • This 10-ounce vegan, gluten-free pasta is available in brown rice or penne (from Bionaturae).

For Serving ( optional

  • Garlic bread
  • Simple green salad


  • Preheat oven to 400 degrees F. (204 C). Add Brussels sprouts on a baking tray (use additional baking sheets if you want to increase the batch size). Sprinkle generously with pepper and salt, then drizzle with oil. Arrange the vegetables in one layer and set them aside.
  • Salt generously (1 tbsp) in a large pot (for cooking pasta). While preparing the sauce, set aside.
  • Heat a large skillet with a rimmed edge over medium heat. Add oil and garlic once the pan is hot. Sauté for 3 minutes or until aromatic and slightly golden brown. Add wine (see picture). It may briefly flambé, so be careful. Stir and saute until the wine is reduced to about half.
  • Add almond milk, whisk, and then arrowroot. This is normal. Add nutritional yeast, salt and pepper, and vegan Parmesan cheese to the high-speed blender. Blend until smooth and creamy.
  • Add more salt and pepper to taste and more vegan parmesan, nutritional yeast, or nutritional yeast if you want it cheesier.
  • Whisk the sauce while warming it over low heat. Once the sauce has thickened, you can reduce the heat and simmer until your pasta is done. If the sauce looks too thick, add almond milk to thin it out. If it is too thin, turn the heat up to medium.
  • Stir Brussels sprouts once every 10 minutes to ensure they are cooked. Cook for 12-15 mins or until golden brown.
  • Add pasta to boiling water around this time and cook it according to the package instructions. Mine took 7-10 minutes, so I cooked that last. The pasta and Brussels should be ready at the same time.
  • Add the pasta to the sauce along with the half of Brussels sprouts. Toss everything together. For extra flavor, season with vegan parmesan (optional).
  • Serve with the remaining Brussels sprouts and vegan parmesan for extra flavor. Red pepper flake is also good, but it’s optional.
  • Leftovers can be stored in the fridge for up to 2-3 days. For best results, reheat in the microwave.

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