Garlic & White Wine Pasta with Brussels Sprouts

INGREDIENTS

16 oz

Brussels Sprouts, halved

1 tbsp

(15-30 ml) olive oil

each sea salt + black pepper

3 tbsp

olive oil or vegan butter

large cloves garlic, chopped (~3 Tbsp)

1/3

cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)

4 tbsp

arrowroot starch (or cornstarch)

1 3/4 cups

unsweetened plain almond milk

4 tbsp

nutritional yeast

Sea salt + black pepper

1/4 cup

vegan parmesan cheese, plus more for serving

10 oz

vegan, gluten-free pasta* (brown rice pastas are readily available - or this penne from Bionaturae)