Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet (use more baking sheets, as needed, if increasing batch size). 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. Sauté 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.
*For those curious, I also tested this recipe with Jovial grand gluten free tagliatelle. It contains eggs, but is gluten free and I thought it was nearly undetectably gluten free! But Trader Joe's brown rice + quinoa fusilli is another great choice that is vegan. *Nutrition information is a rough estimate calculated without additional toppings (more vegan parmesan cheese). *To make garlic bread spread vegan butter and minced garlic onto vegan-friendly baguette or bread and toast in a 425 degree F (218 C) oven until golden brown. *To make a simple green salad, add a generous serving of greens to a serving bowl (we love arugula or chopped kale). To a small jar or mixing bowl add 3 Tbsp (45 ml) lemon juice and 5 Tbsp (75 ml) good olive oil and a pinch each salt and black pepper and shake or whisk vigorously to combine. Pour dressing on salad just before serving, toss, and serve.