I made this a few weeks back and am finally getting around to sharing it now. I couldn’t let myself forget to post about this because it was really special and delicious and unlike any recipe I’ve made before.
It’s pasta with baked Brussels sprouts and a really rich, vegan, Alfredo-esque sauce.
It’s really two recipes because it calls for vegan “Parmesan” as an ingredient for the sauce and to sprinkle on top.
Vegan “Parmesan” is cashews, nutritional yeast, garlic powder, and salt.
The sauce is Earth Balance (vegan margarine), white wine, garlic, soy milk, nutritional yeast, cornstarch, vegan “Parmesan”, and salt and pepper. I didn’t need to blend it in order to get it to a smooth consistency. I do think I used too much cornstarch and will reduce that in the future.
Picky, red-sauce-fanatic Robbie loved this pasta!