For The Sprouts For The Sauce & Pasta

1. Preheat oven to 200C and add brussels sprouts to a baking sheet. Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
2. Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
3. Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
4. Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy - this is normal. Transfer to a high-speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
5. Taste and adjust flavour as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavour.
6. Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. When the sauce thickens, lower the heat to low and simmer until pasta is cooked.
7. Add sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark to encourage cooking.
8. Around this time, add pasta to boiling water and cook according to package instructions.
9. Once cooked, drain pasta and add directly to the sauce, along with half of the Brussels sprouts and toss to combine. Season with a bit more vegan parmesan cheese (optional) for extra flavour.
10. Serve with remaining Brussels sprouts and additional vegan parmesan cheese for flavour.