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Creamy Vegan Baked Pasta with Brussels Sprouts

Love & Lemons
  • minutes
  • Serves 4 to 6

INGREDIENTS

3 cups

Brussels sprouts

2

Garlic cloves

1/4 cup

Herbs, fresh

2

Scallions

1/2 tsp

Dijon mustard

1/4 cup

Lemon juice, fresh

2 tbsp

White miso paste

10 oz

Shell pasta

5/8 tsp

Sea salt

1

Sea salt and freshly ground black pepper

3 tbsp

Olive oil, extra-virgin

1

Olive oil, Extra-virgin

1 cup

Almond breeze almondmilk, Unsweetened Original

1 cup

Almonds, raw

1 tbsp

Hemp seeds

1 tbsp

Panko bread crumbs

2 tbsp

White wine