Sometimes recipe development is based purely on what one has in their pantry, and I just happened to have the ingredients to make an adaptation of Minimalist Baker’s garlic & white wine pasta. Still gluten-free, still vegan, less garlic, more wine, more protein… I also cut it down to one serving. Single ladies, this meal is for you.
Choosing a gluten-free pasta with high protein is super easy at any major grocery store now. My favorite brands of pulse and bean pasta are Explore Cuisine and Tolerant Foods, both of which are organic. Brussels sprouts are at their peak of seasonality right now, eat the little crucifers up while they’re good.
- 1 serving edamame fettuccine
- 1 1/2 tablespoons vegan butter or olive oil
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic salt (I like this brand the best)
- 1/2 cup unsweetened plain almond milk
- 1/2 cup dry white wine
- 8-10 Brussels sprouts
- 2 tablespoons non-gmo cornstarch or arrowroot powder
- salt & pepper, vegan parmesan cheese
Preheat oven to 400°F. Line a small baking sheet.
Halve Brussels sprouts, coat with 1/2 tablespoon of vegan butter or olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until just beginning to crisp.
In the meantime, bring a pot of water to a boil and cook pasta.
In a separate small saucepan, start the sauce. Heat the vegan butter or olive oil over medium heat, add white wine and slowly whisk in cornstarch to avoid lumps. Once incorporated, whisk in almond milk and nutritional yeast. Continue whisking until the sauce begins to thicken, then turn to low. Add garlic salt and pepper to taste.
Drain pasta, add to sauce to coat. Toss in Brussels sprouts, sprinkle with vegan parmesan cheese and season with garlic salt and pepper if desired.