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Brussels Sprouts Pasta

A creamy vegan sauce and perfectly charred Brussels sprouts make this a pasta-night must.
Course Main Course
Cuisine Italian, vegan
Keyword pasta, vegan
Prep Time 20 minutes
Cook Time 25 minutes
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.