Garlic & White Wine Pasta with Brussels Sprouts

This was amaaaazing! I followed recipe exactly (without the red pepper because I’m a whimp), and it was delicious :)

Made this. Follow your recipes to a T and they never fail me. This one, I believe due to the almond milk, became too sweet and I was googling how to make a sauce less sweet which said citrus which I didn’t have. I’ll put brussels sprouts on anything – those were amazing. Perhaps veggie broth instead?

Wow. Fantastic consistency and texture. Works really well with some rotelli pasta and a nice bit of lemon zest to finish it off. This is all I want to eat anymore.

I made this yesterday a couple hours before going to a Christmas potluck and it was a hit. The only thing I would recommend is making extra sauce to add when dish is re-heated, since it did get a little dry after cooling. I added extra parmesan cheese and crushed red pepper, delicious!!!

Made this using bow tie pasta and also added a little sun-dried tomato. It was amazingggggg

Made this last night and it was INCREDIBLE! Your vegan garlic mac n cheese is a favorite in our household but this one might surpass it. I love that hint of white wine and the addition of Brussels sprouts just knocks this right out of the park. I left out the vegan parm and it was still delicious.

I made this tonight! Instead of vegan cheese, I used parmesan (but still used almond milk). I also used some kale in place of some of the brussels because I only had a handful or so left. I can’t wait to make it again! It would be great with roasted tomatoes and basil, lemon and tempeh… the possibilities are endless!

Made this for dinner tonight after a full day of work. SUPER simple, quick, hearty, and delicious! I didn’t have any brussel sprouts so I roasted a tray of zucchini and green beans. Absolutely perfect.

Sidenote: I finished off my meal tonight with one of my final pumpkin spice mini vegan cheesecakes (your recipe) topped with warmed blueberries. Yesterday I made two loaves of your whole wheat bread (posted a vid on instagram lol), and a pot of the Peanut Butter Pad Thai from Everyday Cooking. I am on a Minimalistbaker ROLL right now and loving every minute of it. Thank you so much for the recipes girl, you are a wonder!

I made this last night and was told by my non-vegan husband it was outstanding and one of the best dinners I’ve cooked. I did not need as much cornstarch and nutritional yeast, probably about 3/4 of the recipe amounts. Also my father in law got 3 containers of vegan sour cream on sale, so I used less milk and added sour cream. The flavor was amazing!

FYI one of the other big hits with my family is your zucchini lasagna :)

Made this tonight and loved it! My husband does not like nutritional yeast. :( That makes vegan cooking a challenge. I usually just omit it then add it to only my dish after it is cooked. So for this recipe I just omitted the nutritional yeast and vegan parm. Instead I added 1/4 cup of raw cashews and extra salt and pepper. For those saying the sauce is bland, like others have said, just added more salt and pepper. It turned out great! I topped my portion only with vegan parm.

I am sooo fortunate to have seen this recipe! My husband doesn’t like Brussels sprouts, but he really liked this dish. I only like them roasted so to me this was great! As others have suggested, I can easily see this sauce with mushrooms, asparagus, or broccoli and even as a white pizza sauce (perhaps then with additional roasted garlic). Thank you for your great recipes and culinary inspiration!

I very rarely comment but must tell you how delicious this recipe turned out !! I haven’t found a vegan alfredo…ish recipe as delicious as yours. I used a good quality Pinot Grigio and we had the rest with dinner !! A non vegan friend who was visiting loved it and preferred it to the original finding that too rich tasting and caloric. She insisted on a copy the recipe and I sent her off with a baggie of nutritional yeast and your blog url ! The balance of flavours is perfect and I wouldn’t tinker with it as some have done. Would be great with mushrooms too. Thanks for a great recipe !!

Ever since this arrived in my email not too long ago, I have been dreaming of making this dish. It turned out 100% heavenly!
Substitutions: I didn’t have arrowroot, so I googled that rice flour can be subbed in 3 tbs = 1 tbsp of arrowroot. I added approx 9 instead of 12 tbsp of rice flour, and I found this made my sauce quite thick. I had to after ad approximately another cup of almond milk and spices to thin it out. Could have added even more but I got lazy. Possibly could have saved ~ 1/3 for use in another dish.
My pasta turned out more saucey than I’d like, but it tastes delicious so I don’t mind!

Made tonight w/excellent results. Could’ve gotten away with only 2-3 TBSP of arrowroot, but doubling up on almond milk worked great, and, since I have a tendecy to over-season, having a bit more sauce worked out well. Used pappardelle egg noodles…your vegan parm has been my money-saving go-to for almost 3 years…red pepper flakes were an excellent touch…the few glasses of the leftover sav blanc to have with it was the ultimate pairing…omnivore hubs had seconds…looking forward to leftovers for lunch tomorrow. You’re a genius. Thank you.

Made this last night for myself and my husband. It turned out nicely :) We had the perfect amount of wine leftover to use in the sauce, and it imparted a wonderful depth of flavor. And the sprouts were perfection in this meal. Love this! We will definitely have this over and over again during the long winter months. We are vegans, and often crave a comforting, satisfying but versatile dish to add to our repertoire. I can imagine using different kinds of pasta, asparagus, etc to change up the flavor combinations. Thanks, Minimalist Baker!

*A couple of additions for added protein – rounds of vegan kielbasa lightly sautéed from a previous meal, a bit of black beans and a bit of navy beans (also leftovers from the previous night).

*Substitutions – Flour instead of arrowroot, and 365 brand whole wheat linguini (purchased at Whole Foods Market).

So god! Loved my kid and parents alike

We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Delicious ?

I just made this for lunch…its amazing! I did not have almond milk so used canned coconut milk. I used an immersion blender for blending it (eliminates the messy transfer to blender) and it turned out so creamy and delicious. I think you could easily substitute other veggies for the Brussel sprouts when they are no longer in season…I’m thinking broccoli? Good work, minimalist baker =)

I made this and it was so good! I could not find the same pasta though. I made it with spirals. Wanted to add a photo.

Dana,

I made this tonight and my husband, kids (11 & 7) & I LOVED it! It was creamy, full of flavor, and perfect for a frigid night. I added extra pepper and red pepper flakes. Everyone had seconds. I love how decadent the sauce tasted after blending in my Vitamix. My husband asked to put this recipe in the winter rotation. And, my daughter wanted to tell you that your recipes are her favorites. She has been vegan for almost a year and she always asks me to make something from your blog or cookbook.

Speaking of cookbook, congratulations on winning best cookbook in the 2016 veggie awards from Veg News magazine! What a well deserved honor. ;)

I never comment on anything but I had to for this. I just made this sauce and it was so amazingly delicious! Hands down the best vegan alfredo Ive ever had. I have been vegan for 6 months now and your site is a go to for quick delicious recipes! Thank you for all you do :)

ps I tried giving it a 5/5 but there was a glitch and would only let me rate it 4/5

I’ve been an avid follower of Minimalist Baker for a while, and I must say, I have yet to be let down by a recipe! That said, this is the first comment I have ever left, because this dish was absolutely PHENOMENAL.

I’m a vegetarian (very slowly and carefully attempting to make the transition to veganism) and cheese lover, though cheese does not love me back. I’ve been working on (again, slowly) eliminating dairy from my diet, and this recipe was absolutely both mind-blowing and life-changing. Seriously. You would NEVER know that the sauce was dairy-free! I used cashew milk and fusilli instead of almond milk and linguine/fettuccine, and although I needed to use more milk to keep the sauce from getting too thick, everything turned out perfectly. The sauce was thick, creamy, and CHEESY. Even the timing for the Brussels sprouts ensured that they were perfectly caramelized and golden brown. I used a full package of pasta (16oz), which ended up making around 3-4 large servings total.

I immediately sent this recipe on to my sister, who has a severe lactose intolerance, and I can’t wait to hear what she thinks!

I made this yesterday – I’m vegan and had a veggie friend over for dinner. We both loved it!
I look forward to making this again. Especially as I hope that the coordination of the roasting, sauce and pasta boiling will be easier next time (I get flustered with multiple things due at the same time :) ).
I used fresh vegan pasta, which only needs to cook a few minutes, so I switch the pasta pan on when the sprouts go in the oven and work on the sauce in the meantime.

I had this tonight with sweet potato noodles! So yummy. Don’t have a food processor so I made it with store bought vegan Parmesan, it became VERY gooey. Not necessarily bad, but unfortunately will not keep well. Sigh. I guess I’ll just have to make it again!!

So I do not eat pasta often, but when I do this is an amazing recipe with lots of flavor. I add sautéed mushroom and zucchini and sprinkle feta on top. There’s so much flexibility with this.

Another Hit… I am no chef… But the minimalist baker is my first stop when I am looking to cook something new and delicious… I have never been let down by a recipe and this one is no exception. I was nervous with sautéing the garlic… And with good reason… I ruined it on my first try… I let the pan get TOO hot before putting the oil and garlic in… So I dumped it and retried and even thought the parts didn’t come out in the right order… The meal was a hit with my wife who before tonight swore that she hated Brussels sprouts… Well she loved the meal and we both feel stuffed from a much smaller portion than normal…

Great JOB this one is a hit… Next time I will take the time to make the vegan Parm recipe that you have… I made it before and I know it’s good too!

P.s. I tagged a pic on Instagram as I always do…

I just made this. It was really goood. There was just enough for our family and it was cheesy and yummy. However, because of not being vegan I did change it slightly so I will post what I did here in case someone else wants to do it as well.
I sauteed some garlic and then instead of wine I used chicken broth. I let it simmer for a bit then made the roux with flour because I couldn’t find my cornstarch. It had a few lumps but my husband said “it’s not homemade if it doesn’t have a few lumps”. Then I added half n half instead of milk because I had it on hand. Then I added colby jack cheese (about a cup). It came out very tasty. While the pasta was cooking, the Brussels Sprouts were roasting with salt/pepper/onion/garlic. When all was done I mixed it up and ate it up. Of course my picky son did not eat the spouts part of it, but like I stated in the beginning-the pasta was devoured! Thank you.

This recipe turned out so well, and my non-vegan husband liked it very much, despite having no exposure to nutrition yeast, and he even helped prepare the sauce. All of his former skepticism disappeared when he tasted it! So much healthier than the fettuccine Alfredo that he had eaten (and felt rather sluggish after) the week before. Thanks so much for all your recipes – your website is great! Sara Bingham

Well, I thoroughly enjoyed this dish. The only sub I made was cashew milk instead of almond- I think that made the sauce a bit goopier; but it was very tasty. My 6 year old liked it and even ate some brussels sprouts–score!
Thanks for this recipe–Your site is making my health-related dairy and egg free existence tolerable!

Made this last night and it was SO good! I think my only mistake was letting the sauce get a bit too thick, and maybe overcooking the pasta because it became a little sticky. I used a food processor instead of a blender to blend the sauce which worked perfectly. I used probably only about 12 ounces of pasta, and it was plenty for my boyfriend and I and I still have some for lunch today – which I’m very much looking forward to!

For those saying the corn starch made it gummy… yes, that’s what corn starch does. It’s 100% taken care of in the food processor. And for those saying it’s bland… easily solved in my opinion by adding a bit of salt or red pepper flakes or more nutritional yeast. Mine had more than enough flavor!

This. Was. SO. GOOD!!!! Added some simple sautéed chicken for my husband and nephew. RAVE reviews and totally clean plates from everyone! Making this again FOR SURE, and love the versatility. Will try adding some roasted mushrooms to the mix next time. Yum!

Added sautéed leeks ??

Just made this and loved it. We made a couple changes – 12 oz pasta, real parmesan cheese, and we only had 12 oz brussel sprouts on hand. But still, it came out amazing! Definitely going in my recipe binder. Thanks for sharing!

So, I made this tonight, but I had to make some adjustments, Dana. The wine going into the oil/arrowroot mix did exactly what you described-gummy. But the splattering of the wine to oil was a huge mess! My pan was probably too hot-my fault. I started over and subbed for flour after sautéing the garlic, then I added the wine. Seemed to work better for me, then I didn’t have to put in a blender. I also switched from olive oil to vegan butter. Now to eat! Thank you for the delicious recipe!!

I made this last night and it was soooooo yummy. I do not have dairy intolerance so I used whole milk and cheese in place of the non-dairy alternatives. I did not transfer the sauce to a blender, but instead used my immersion blender directly in the saucepan. I was concerned because my sauce frothed up (likely because of the milk), but after warming it back up on the stove, it incorporated just fine. I suspect mine was thicker because of the use of dairy, so I had to add more white wine (fine by me!) to thin it out. I absolutely loved the consistency of the sauce! I did not miss the butter/roux one bit in this white sauce- it didn’t coat my mouth like other fatty versions. The roasted sprouts pair perfectly with the flavorful white sauce, especially the crispy bits! Thank you for concocting hearty and satisfying meat-free recipes!

Excellent! I like the white wine addition in this sauce. In place of Brussels sprouts I used steamed broccoli as my husband doesn’t like sprouts.

I like the concept, but the sauce was bland and flavorless. Also made for a lot of dishes, between roasting the sprouts, cooking the pasta and sauce, and blending the sauce. Not worth the effort in my humble opinion.

This looks like such an amazing meal! I’m a veggie attempting to go vegan so I’ll definitely try this out as a bit of a transitional recipe! x

I just made this and I HAD to comment. It was soooo freaking good and easy to make (though I went a bit wild with the number of dishes I created..) I made mine with broccoli and topped it with red pepper flakes — and served with a side of wine ;) will definitely make this again!!

Just made this for a quick dinner and it was amazing. Haven’t had alfredo sauce in years since being lactose-intolerant and this sauce reminded me of how delicious it is! Really great recipe for vegans and non-vegans alike!

Made this last night I did 1/2 the recipe for 2 of us and it was plenty for a main entree. Very good will make again. Only thing I did to change it was dissolve the cornstarch in about 2-3 tablespoons of the milk to a thin paste add the nutritional yeast stir till smooth and add to the garlic,white wine mixture, you must continue to stir on a med heat so it does not turn lumpyIt was smooth no need to put in blender,eliminates one step and the extra wash up!

Another winner :-) I had made gluten-free and regular ziti for my fam for tonight, and made this for myself. Guess what everyone ate? You got it! This recipe is very versatile-I can’t wait to make it again and have your “Garlic Parmesan Green Beans” from Everyday Cooking as a side-the flavors are perfect! I even messed up and added equal parts nutritional yeast and vegan Parmesan it was fine! Very THICK sauce, my peeps love it!

I think this is my favorite Alfredo that you have mastered, too! Thank you, Dana!

I made this tonight for supper and it was soooo good! I had all of the ingredients at home, except for the white wine, so I used vegetable broth as others suggested, and then I found it needed a little more acidity so I added a squirt of lemon juice, turned out great!

This was delicious! I subbed cashew milk for the almond milk and didn’t have time to make the parmesan so I used 1/4 cup salted, roasted macadamia nuts instead. Yum. Super creamy.

Wow! I love Brussels but struggle to think of things to do with them now I eat a vegan/gf diet. This was amazing, I don’t remember the last time I went back for seconds. Thank you :)

Being wolfed down right now across the river from you as a late night dinner.
Made a ton of sauce, and ended up throwing in the whole box of pasta.
My husband will be thrilled when he comes home! Scrumdidliumptious!
Thanks so much Dana!

Oooh! Your recipe showed up in my email today. I grabbed a bottle of Chardonnay on the way home. I subbed crimini mushrooms for the sprouts and oh my!!! This one is a keeper! My whole family loved it – even the lone carnivore.

While we are not vegan (though my oldest eats a vegan diet Mon-Fri) I do have a dairy problems and your blog is a go-to! You made thanksgiving BOMB and this recipe made dinner 10/10. Love using white wine in cooking!

Really great recipe! I’m 100% meat-eater, but this was delicious! ;)