Edamame Spaghetti with White Wine & Brussels Sprouts

Edamame Spaghetti

Servings

4

Prep time

Cook time

Recipe


Ingredients

  • Box Explore Cuisine Edamame Spaghetti
  • 450g Brussels sprouts, halved
  • ¼ cup olive oil, divided
  • 1 dash kosher salt
  • 1 dash fresh ground black pepper
  • 2 garlic cloves, finely chopped
  • 1 tsp hot pepper flakes
  • 4 tbsp rice flour
  • 1/3 cup dry white wine
  • 1½ cup unsweetened almond milk
  • 4 tbsp nutritional yeast
  • ¼ cup vegan parmesan
  • 1 handful basil leaves

Method


  • Cook Explore Cuisine Edamame Spaghetti according to package directions.
  • Preheat oven to 200°C.
  • To a sheet tray, add Brussels sprouts, 2 tbsp olive oil, salt and pepper. Roast for 15 mins and set aside.
  • In a high-sided sauté pan over medium heat, add remaining olive oil. Add garlic, hot pepper flakes and cook for 30 secs.
  • Stir in rice flour and deglaze pan with white wine. Reduce by half. Stir in almond milk and nutritional yeast. Allow to thicken and slowly simmer for about 5 mins.
  • Remove from heat. Add vegan parmesan, roasted Brussels sprouts and cooked pasta. Garnish with basil leaves.

  

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