It’s always a good night to make it a pasta night, and this simple linguine with Brussels sprouts in a vegan white wine sauce is the perfect excuse.
This pasta has always been a tried-and-true go-to. I usually just eyeball the whole thing, so I’m glad it’s finally documented and can become part of your regular rotation, too!
The sauce is light and simple, using shallots, garlic, white wine, lemon juice and zest, nutritional yeast, and pasta water.
Don’t overcook your Brussels, because you want them bright and bursting with color.
A cast-iron pan is best for preparing this dish to get that beautiful char on the Brussels sprouts that other pans just won’t accomplish.
Brussels Sprouts Pasta
A creamy vegan sauce and perfectly charred Brussels sprouts make this a pasta-night must.
Servings 4
Ingredients
- 1 package linguine
- ½ cup raw walnuts
- 3-4 tbsp olive oil, divided
- 1 lb Brussels sprouts, trimmed and halved
- ½ cup sundried tomatoes (not oil packed), thinly sliced
- ¼ cup finely chopped shallot (about 1 shallot)
- 2 tbsp minced garlic (3-4 cloves)
- 2 tsp fresh thyme
- ⅓ cup dry white wine
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice (about 1 lemon)
- 1-2 tsp lemon zest
- sea salt and black pepper to taste
- ½ cup shredded vegan Parmesan, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine to al dente. Reserve 1/4 cup of the pasta cooking water and set aside. Drain the pasta, but do not rinse.
- While the pasta is cooking, heat a large cast-iron pan over medium-high heat and toast the walnuts for 4 to 5 minutes, until fragrant. Remove the walnuts from the pan and remove the pan from the heat to cool. Coarsley chop the walnuts and set aside.
- Heat the same pan over medium heat with 2 tablespoons of the olive oil. Add the Brussels sprouts cut-side-down and spread out into an even layer. Cook for 3 to 4 minutes without touching to allow them to get nicely browned. Toss once so the other side gets color, and cook for another 2 to 3 minutes. Transfer the Brussels to a dish and set aside.
- Lower the heat to medium-low and ensure the skillet isn't too hot from browning the Brussels. If the pan is very dry, you can add another drizzle of olive oil or a bit of sotck or water to the pan. Sauté the sundried tomatoes, shallots, garlic, and thyme. Stir to combine well and cook for another 3 to 4 minutes, tossing occasionally and adjusting the health as necessary so the garlic doesn't burn.
- Add the wine and simmer for another 3 to 4 minutes, tossing occasionally. Add the nutritional yeast, lemon juice, lemon zest, and remaining 1 tablespoon olive oil. Toss to combine and cook for another 2 to 3 minutes.
- Add the linguine and toss everything until well combined. if the mixture looks dry, you can add the reserved pasta water and toss to combine. Toss the walnuts and Brussels back in along with the sea salt and black pepper, to taste. Serve immediately. Garnish with vegan Parmesan.
Bookmark this recipe for Tokyo street fries and this one for veggie-forward dishes.
Reprinted with permission from Hot for Food All Day, by Lauren Toyota. Ten Speed Press 2021. All rights reserved.
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