Linguine with Garlic and White Wine
- 16 ounces Brussels Sprouts (halved)
- 1-2 Tbsp olive oil
- 1 pinch each sea salt + black pepper
- 1 box Banza Linguine
- 3 Tbsp olive oil
- 3 large cloves garlic, chopped
- 1/3 cup dry white wine
- 4 Tbsp arrowroot starch (or cornstarch)
- 1 3/4 cup unsweetened plain almond milk
- Sea salt + black pepper to taste
- 1/4 cup parmesan cheese (optional)
- Pre-Heat oven to 415°F. Toss brussels with olive oil, salt and pepper, and spread cut side down on a baking sheet. Roast for 15 mins, or until slightly charred on the cut side. Toss and roast for 15 more minutes, or until easily pierced with a fork.
- Meanwhile, 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.
- 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 parmesan cheese. Blend on high until creamy and smooth.
- Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
- Cook pasta, and toss with sauce and half the brussels sprouts. Plate and top with the remaining brussels. Garnish with additional Parm.