There’s a little ritual in my kitchen that begins with the rich, garlicky aroma mingling with the promise of a glass of white wine. It’s a signal that something delicious is on the way, and that’s exactly how I discovered my love for Garlic and White Wine Pasta with Brussels Sprouts. The vibrant green of sautéed Brussels sprouts and the comforting creaminess of the sauce come together to create a dish that’s as elegant as it is approachable.
Picture this: it’s the end of a long week, and the thought of another fast food dinner is making you sigh. Instead, imagine tossing together a quick, flavorful pasta that’s ready in under 30 minutes! This recipe is the perfect antidote to that monotony, offering a delightful balance of savory garlic, crisp Brussels, and a creamy sauce that will leave everyone at the table begging for seconds. Whether you’re cooking for a crowd or just treating yourself, this pasta dish is both heartwarming and surprisingly simple, reminding us that home-cooked meals don’t have to be complicated to be fulfilling. Let’s dive into this comforting bowl of goodness!
Why is Garlic and White Wine Pasta with Brussels Sprouts a crowd-pleaser?
Simplicity is key: This dish comes together in a snap, making it perfect for busy weeknights.
Bold flavors shine through the combination of garlic and white wine, giving your taste buds a delightful surprise.
Creamy texture from the almond milk and nutritional yeast creates a comforting sauce that coats every piece of pasta beautifully.
Vegetable love is showcased with tender, roasted Brussels sprouts that add a nutritious pop of color and flavor.
Versatility ensures that this pasta can be a side dish or a main event, perfect for family dinners or entertaining friends!
In need of cooking tips? Don’t forget to check out my pasta cooking guide for even more ideas!
Garlic and White Wine Pasta with Brussels Sprouts Ingredients
For the Brussels Sprouts
• 16 ounces Brussels Sprouts – cut in half to maximize that delicious caramelization when roasted.
• 1-2 Tbsp olive oil – helps the sprouts crisp up and enhances flavor.
• 1 pinch sea salt – brings out the natural sweetness of the Brussels sprouts.
• 1 pinch black pepper – adds a hint of spice, elevating the overall taste.
For the Sauce
• 3 Tbsp olive oil or vegan butter – use vegan butter for a creamier, richer flavor.
• 4 large cloves garlic, chopped – provides that aromatic base that defines the dish.
• 1/3 cup dry white wine – enhances the depth of flavor; choose a wine you enjoy drinking!
• 4 Tbsp arrowroot starch – thickens the sauce nicely without gluten; great for a silky consistency.
• 1 3/4 cup unsweetened plain almond milk – keeps the sauce creamy while being dairy-free.
• 4 Tbsp nutritional yeast – adds a cheesy flavor without the dairy, making it perfect for vegan diets.
• Sea salt to taste – adjust according to your preference for seasoning.
• Black pepper to taste – kick up the flavor balance to your liking.
• 1/4 cup vegan parmesan cheese – sprinkle in for that rich, umami finish; feel free to add more for serving!
For the Pasta
• 10 ounces vegan, gluten-free pasta – a fantastic base that stays hearty while accommodating dietary needs.
This Garlic and White Wine Pasta with Brussels Sprouts is truly a joy to prepare and a delight to enjoy!
How to Make Garlic and White Wine Pasta with Brussels Sprouts
-
Preheat your oven to 400 degrees F (204 C). Spread the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Toss to coat and arrange in a single layer.
-
Boil a large pot of water, generously salting it to enhance the pasta’s flavor. Set it aside while you prepare the creamy sauce.
-
Sauté olive oil and chopped garlic in a large rimmed skillet over medium heat for about 3 minutes, stirring until fragrant and slightly golden brown. Next, pour in the white wine, stirring for 2-4 minutes until it reduces by half.
-
Whisk in the arrowroot starch until well combined. Gradually add the almond milk, whisking until any lumps disappear. Transfer this mix to a high-speed blender, adding nutritional yeast, salt, pepper, and vegan parmesan cheese. Blend until your sauce is creamy and smooth.
-
Taste the sauce and adjust the flavors to your liking. Pour it back into the skillet to warm over medium-low heat, stirring until it bubbles. If needed, thin with more almond milk or thicken by increasing the heat.
-
Roast the Brussels sprouts in the oven for 12-15 minutes, or until they are golden brown and tender, stirring once after 10 minutes.
-
Cook the pasta in the boiling water according to package instructions. Drain and add directly into the skillet with the sauce, along with half of the roasted Brussels sprouts. Toss well to ensure everything’s coated.
-
Serve the pasta with the remaining Brussels sprouts on top and sprinkle with more vegan parmesan cheese as desired.
Optional: Drizzle with a little extra olive oil for extra richness.
Exact quantities are listed in the recipe card below.
Garlic and White Wine Pasta with Brussels Sprouts Variations
Feel free to play with this recipe and create your own unique twist; you might just stumble upon your new favorite version!
-
Creamy Mushroom: Substitute half of the Brussels sprouts with diced mushrooms for an earthy depth; they absorb the sauce beautifully.
-
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the sauce; it will elevate the dish with a satisfying warmth.
-
Herby Upgrade: Stir in fresh herbs like thyme or parsley at the end for a burst of freshness and flavor.
-
Nutty Flavor: Throw in some toasted pine nuts or walnuts for a delightful crunch and added nutrition; they perfectly complement the creamy texture.
-
Add Protein: Toss in cooked chickpeas or lentils for a hearty addition; they’ll turn this pasta into a fulfilling meal.
-
Zesty Lemon: Squeeze in some fresh lemon juice just before serving; the citrusy brightness will enhance the overall flavor beautifully.
-
Different Pasta: Swap the gluten-free pasta for whole wheat or chickpea pasta for a twist on texture and added nutrients.
-
Veggie Boost: In addition to Brussels sprouts, add spinach or kale in the last few minutes of cooking for a vibrant green boost!
Expert Tips for Garlic and White Wine Pasta with Brussels Sprouts
-
Choose Fresh Sprouts: Whenever possible, select firm, bright green Brussels sprouts for the best flavor and sweetness. Wilting can lead to a disappointing dish.
-
Don’t Skip the Wine: A good quality dry white wine enhances the sauce’s depth. Avoid cooking wine, as it can contain added salt and preservatives.
-
Adjust Thickness: If your sauce becomes too thick, simply whisk in more almond milk until you achieve your desired consistency. Remember, you can always add more, but you can’t take it out!
-
Perfect Pasta: Always salt your boiling water generously; this is your only chance to season the pasta itself. Undercooked pasta absorbs the sauce better and ensures a delightful bite.
-
Serve Immediately: This dish is best enjoyed fresh, as the pasta can soak up the sauce over time. If you must wait, keep everything warm without fully mixing until you’re ready to serve.
Make this Garlic and White Wine Pasta with Brussels Sprouts a staple in your home-cooked repertoire and delight your taste buds!
Make Ahead Options
These Garlic and White Wine Pasta with Brussels Sprouts are a fantastic choice for meal prep, allowing you to enjoy delightful flavors with minimal fuss on busy weeknights! You can roast the Brussels sprouts up to 24 hours in advance; simply refrigerate them after cooling. The creamy sauce can also be prepared ahead of time and stored in the fridge for up to 3 days. When you’re ready to enjoy your meal, gently reheat the sauce over medium-low heat, adding a splash of almond milk if it thickens too much. Cook the pasta fresh just before serving, then combine everything for a delightful dish that’s just as delicious as if it were made that day!
What to Serve with Garlic and White Wine Pasta with Brussels Sprouts?
Imagine setting a beautiful table filled with delightful, complementary dishes to elevate your meal experience.
-
Garlic Bread: The buttery, garlicky flavor of freshly toasted garlic bread is the perfect companion, ideal for soaking up any leftover creamy sauce.
-
Caesar Salad: A crunchy Caesar salad adds a refreshing, crisp contrast to the rich pasta, enhancing the meal’s overall balance.
-
Roasted Vegetables: A medley of seasonal roasted vegetables not only contributes colorful freshness but also complements the earthiness of the Brussels sprouts.
-
Lemon Zest: A simple sprinkle of lemon zest over the pasta brightens the dish, bringing a zesty kick that wonderfully pairs with the white wine sauce.
For a sweet finish, consider serving a light dessert!
-
Coconut Sorbet: This refreshing treat offers a subtle sweetness that cleanses the palate beautifully after a rich pasta dish.
-
Red Wine: A light, fruity red wine contrasts nicely with the flavors in the pasta, making it a lovely drink choice for a cozy dinner.
-
Chocolate Mousse: Indulge your guests with creamy chocolate mousse; its velvety texture and rich flavor will provide an excellent sweet contrast.
How to Store and Freeze Garlic and White Wine Pasta with Brussels Sprouts
Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of almond milk to restore creaminess.
Freezer: For longer storage, freeze the pasta and sauce separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy, gently heat in a pan over low heat, stirring frequently until warmed through. Add a touch of olive oil or almond milk to keep it creamy.
Garlic and White Wine Pasta with Brussels Sprouts Recipe FAQs
How do I choose the best Brussels sprouts?
Absolutely! Look for Brussels sprouts that are firm, bright green, and tightly packed. Avoid any that have dark spots all over or are wilting, as these can lead to a less flavorful dish. Fresh ones will provide that delightful sweetness and crispness which is key to this recipe.
What’s the best way to store leftovers?
To keep your Garlic and White Wine Pasta with Brussels Sprouts fresh, store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I recommend adding a splash of almond milk or olive oil to revitalize the creamy texture. You can heat them in the microwave or on the stovetop until warmed through.
Can I freeze this dish? If so, how?
Yes! You can freeze the pasta and sauce separately to keep the best texture. Place them in airtight containers and they’ll last up to 2 months in the freezer. For best results, thaw the containers in the fridge overnight before reheating. When ready to enjoy, gently warm them in a pan over low heat, occasionally stirring and adding a little almond milk or olive oil to keep the sauce creamy.
What can I do if my sauce turns out too thick?
Very simple! If your sauce thickens more than desired, you can easily fix it by whisking in a bit more almond milk until you achieve your desired consistency. It’s a great way to keep everything nice and smooth! Just remember to do this gradually so the sauce doesn’t become too runny.
Are there any dietary considerations I should keep in mind?
Definitely! This recipe is already vegan and gluten-free due to the use of vegan pasta and almond milk. However, if you’re cooking for someone with nut allergies, you can substitute the almond milk with oat milk or coconut cream for a similar creamy texture. Always check labels on your vegan parmesan cheese to ensure it aligns with dietary needs.
Can I use a different type of pasta?
The more the merrier! While I recommend vegan, gluten-free pasta, you can also use regular pasta. Just remember that cooking times may vary, so always refer to the package instructions. Enjoy experimenting with different flavors and textures!
Garlic and White Wine Pasta with Brussels Sprouts Bliss
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (204 C). Spread the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper. Toss to coat and arrange in a single layer.
- Boil a large pot of water, generously salting it to enhance the pasta's flavor. Set it aside while you prepare the creamy sauce.
- Sauté olive oil and chopped garlic in a large rimmed skillet over medium heat for about 3 minutes, stirring until fragrant and slightly golden brown. Next, pour in the white wine, stirring for 2-4 minutes until it reduces by half.
- Whisk in the arrowroot starch until well combined. Gradually add the almond milk, whisking until any lumps disappear. Transfer this mix to a high-speed blender, adding nutritional yeast, salt, pepper, and vegan parmesan cheese. Blend until your sauce is creamy and smooth.
- Taste the sauce and adjust the flavors to your liking. Pour it back into the skillet to warm over medium-low heat, stirring until it bubbles. If needed, thin with more almond milk or thicken by increasing the heat.
- Roast the Brussels sprouts in the oven for 12-15 minutes, or until they are golden brown and tender, stirring once after 10 minutes.
- Cook the pasta in the boiling water according to package instructions. Drain and add directly into the skillet with the sauce, along with half of the roasted Brussels sprouts. Toss well to ensure everything's coated.
- Serve the pasta with the remaining Brussels sprouts on top and sprinkle with more vegan parmesan cheese as desired.
