Edamame Spaghetti with White Wine & Brussels Sprouts
Edamame Spaghetti with White Wine & Brussels Sprouts
Explore Cuisine tastes good & is good for you if vegetable noodles are your thing. Try our Edamame Spaghetti w/ White Wine & Brussels Sprouts
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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