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)