This. Pasta. Tho.
I’ve made alfredo before, but this, this may be my new favorite.
What sets it apart? Garlic and white wine, which are infused into a classic white sauce paired with al dente pasta and roasted Brussels Sprouts. Now we’re talking.
This recipe requires 30 minutes and 10 ingredients to make.
While the sauce is bubbling away and pasta is cooking to perfection, Brussels Sprouts are roasting until golden brown and slightly crispy on the outside. This is comfort food at its finest.
I hope you all LOVE this alfredo pasta! It’s:
& Oh so delicious
This would make the perfect fancy weeknight dinner, or meal for hosting guests. We made this recently for friends – neither of which are dairy-free – and they devoured their whole plates. That’s always a good sign. Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 16 ounces (453 g) Brussels Sprouts, halved
- 1-2 Tbsp (15-30 ml) olive oil
- Pinch each sea salt + black pepper
- 3 Tbsp (45 ml) olive oil or vegan butter
- 4 large cloves garlic, chopped (~3 Tbsp)
- 1/3 (80 ml) cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
- 4 Tbsp (32 g) arrowroot starch (or cornstarch)
- 1 3/4 cup (420 ml) unsweetened plain almond milk
- 4 Tbsp (15 g) nutritional yeast
- Sea salt + black pepper to taste
- 1/4 cup (20 g) vegan parmesan cheese, plus more for serving
- 10 ounces (283 g) vegan, gluten-free pasta* (brown rice pastas are readily available - or this penne from Bionaturae)
- Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet. Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
- Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
- Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauteé for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful - it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
- Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy - this is normal. Transfer to a high speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
- Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
- Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
- Add Brussels sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark to encourage cooking.
- Around this time, add pasta to boiling water and cook according to package instructions (mine took about 7-10 minutes, so I did that last. You want the pasta and Brussels to be done around the same time).
- Once cooked, drained pasta and add directly to the sauce, along with half of the Brussels sprouts and toss to combine. Season with a bit more vegan parmesan cheese (optional) for extra flavor.
- Serve with remaining Brussels sprouts and additional vegan parmesan cheese for flavor. I also like a bit of red pepper flake, but this is optional.
- Best when fresh, though leftovers keep well in the refrigerator for 2-3 days. Reheat in the microwave for best results.
*Nutrition information is a rough estimate for 1 of 4 servings without additional toppings (more vegan parmesan cheese).
*This recipes serves 2 as an entrée or 4 as a side.