Definitely a hit in this family and we have two carnivores only so glad to have won them over and then baked bananas for dessert with vegan ice cream. I tried this recipe for the first time today. I didn’t want to make this cuz of all the dishes it was going to create but I’m so glad I did anyway. Thank you! Thanks so much for the lovely review, Kathryn. Overall yummm, making again next week! It’s much richer in flavor and texture. Thanks for sharing! Thank you. Easy and super satisfying. (Between steps 5 & 6) would it still thicken properly? We don’t think leftovers would keep well, but if you give it a try, we would love to hear how it goes! With what could I exchange it with? This. Just made this tonight and it was a hit. It was delicious. Sigh. We’re so glad you enjoy it! Perfect for summer shindigs, cookouts and picnics. Prefetly offset the sweetness. It looks delicious. The flavor was amazing! I didn’t have any issues adding the white wine to the pan, probably because my pan wasn’t super hot. At this point, it will be very clumpy – this is normal. It looks so good. Thanks for all your amazing recipes. This will now be a “company dish” in my repertoire. Jul 12, 2014 - A vegan pasta that requires simple ingredients and just 30 minutes! I used an immersion blender for blending it (eliminates the messy transfer to blender) and it turned out so creamy and delicious. We’re so glad everyone enjoyed it! A good tip is to use the Barnivore app to see which white wine brands are vegan (red wine is almost always vegan). So for this recipe I just omitted the nutritional yeast and vegan parm. Drizzle with oil, and season generously with salt and pepper and toss. I am not a wine drinker so ideally this could be a white wine that could be used to cook in other dishes? I could not find the same pasta though. This looks so yum!! I just dont keep any around the house. Easy and so flavourful! Thanks so much!! A light, cheesy white vegan pasta with summer vegetables. Oh my goodness. Especially to serve to your foodie friends that are carnivores. Whenever a new friend tries a plant based lifestyle change, I always share this recipe. You could just try subbing the nutritional yeast only? Thanks so much for the lovely review! We don’t drink so I skip the wine and use veggie broth. I add sautéed mushroom and zucchini and sprinkle feta on top. Delicious! Hi Polly! Loved it! So good! I’m not vegan, but often cook vegan dinners. PORTLAND, Ore. (KOIN) — We’re carrying on our tradition of sharing our team’s holiday recipes, and today is reporter Elise Haas’ turn!. Both were amazing. Then add all of it in one go and stir. :). Very tasty and easy to make. I’m not old enough to buy alcohol but I’d really like to make this. This was amazing! Made this tonight for dinner and it was a hit! :). Hope that helps! Would they cook together well? I haven’t found a vegan alfredo…ish recipe as delicious as yours. Words can’t do it justice. Didn’t bother with the blender, instead I added the flour first (not starch, just like a regular Béchamel), then the white wine & milk. -Colleen. This was amazing, I don’t remember the last time I went back for seconds. Flavorful, insanely delicious pasta with white wine and garlic white sauce and roasted Brussels sprouts. You have such a passion for what you do! What Makes This Recipe So Good Lighter than usual mac & cheeseBeginner friendlyIncludes a portion of vegetablesA hint of herbs … Everything Bagel Spice Aglio e Olio Pasta. Used pappardelle egg noodles…your vegan parm has been my money-saving go-to for almost 3 years…red pepper flakes were an excellent touch…the few glasses of the leftover sav blanc to have with it was the ultimate pairing…omnivore hubs had seconds…looking forward to leftovers for lunch tomorrow. Can anyone recommend a good dry vegan white wine that I can keep stocked for cooking? We actually ended up eating the whole lot for four between the two of us. Xo. Hi Rebecca! I didn’t have any brussel sprouts so I roasted a tray of zucchini and green beans. My husband & both kids loved it. Thank you for sharing, Carla! I made your green bean casserole and pumpkin spiced apple pie for thanksgiving this year and everyone loved them!! Hi Dana, Xoxo. I am beyond pleased and highly recommend! This sauce is incredible and really satisfying. Shredded brussel sprouts and olive oil on the whole top (to hold the moisture in). Luscious and creamy sauce! x. I just made this and I HAD to comment. Hello! This looks like such an amazing meal! Thanks for the lovely review! Well done Dana!! Why wait til next week…im making this again tomorrow. I am going to attempt making it again but this time – perfect it !!! Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal. Adding this to my favorites. Better luck next time! Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor. As a newcomer to vegan cooking I have searched and tried quite a few vegan recipes, but I have never left a comment at any site until now. I absolutely loved the consistency of the sauce! Thanks. The Brussels were a perfect addition, soft and slightly caramelized they had some sweetness that paired very well with the cheesy sauce. I’ve made this recipe a few times now—it’s one of my favourites—and this time I decided to mix it up a bit, and instead of Brussels sprouts, I added peas (put into the boiling water with the pasta right when it was almost done) and I served the pasta on top of some portobello mushrooms, and it was /really/ good. Perfect for a cold January night in New England! ), but I still sautéed garlic & white wine before adding the sauce. Hopefully in the future I can make it again the right way, and I’m sure it will be a lot better. Oh flour would work! I like the concept, but the sauce was bland and flavorless. Next time, would you mind leaving a rating with your review? I added extra pepper and red pepper flakes. Oh no – We are sorry to hear that! How about vegetable broth? While the water is boiling, wash and chop the cauliflower into florets. – plain almond milk for cow’s milk? Thanks for sharing! This looks incredible, such a good idea to use white wine! This is AMAZING. Add Brussels 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. I think for my personal tastes when I make it again I will add a few extra garlic cloves….but I’m a huge garlic fan. Jul 11, 2019 - 38+ Ideas Pasta Vegan Sauce Minimalist Baker For 2019 #vegan #pasta The flavors are always so on point. Nov 16, 2016 - Creamy Vegan Lemon Asparagus Pasta – A simple vegan pasta that requires simple ingredients and just 30 minutes! I did add all of the Brussels sprouts to the sauce. BEHOLD (I know this is dramatic… but seriously look at that creaminess): perfection. Thoughts on freezing sauce? First time with rice, second time I made just the sauce but thickened it up and used it on pizza. Your website is a gold mine. If too thin, increase heat to medium to encourage thickening. I am amazed at how delicious this is!!! so amazing! I subbed the white wine for the broth because I didn’t have any wine, but other than that, I made it as written. I don’t have wine, but I’m guessing it works perfectly well without it. So delicious!! Dana, your recipes are THE best. You can start with a rue, with flour, butter, and garlic, then add your milk and white wine, cook them down, then add your cheeses. Used up all the sprouts from Christmas. Thank you minimalistbaker, I can finally enjoy alfredo again!!! Apr 19, 2017 - Easy, 30-minute creamy garlic pasta that's vegan and loaded with heart-healthy roasted tomatoes. Yum! Vegan Roasted Red Pepper Pasta – 10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Is there any way to sub the vegan parmesan? This is a combo of all of my favorites, roasted brussels, pasta and wine! At this point, change the oven setting to grill and grill the top for 10-15 minutes. It’s not fully alcohol free, but the alcohol content is very low and cooks out of the food. So are many of your recipes. Aug 27, 2020 - A light, cheesy white vegan pasta with summer vegetables. I also switched from olive oil to vegan butter. They loved it! My brother is the pickiest eater and him and my mom were practically begging me to make this dish again, it’s so creamy and so delish! Also a head of roasted broccoli since the Brussels from the store were meager. Yummy! It was a fun experiment, but unfortunately, I wasn’t a fan of the sauce texture. I prefer to avoid unnecessary sugars myself (maybe I’m a low-sugar vegan? Delicious! incredibly good with zucchini pasta! I used a good quality Pinot Grigio and we had the rest with dinner !! Cheers, friends! xo. Thanks so much for the lovely review, Kristin. I am on a Minimalistbaker ROLL right now and loving every minute of it. Sun-dried Tomato Pesto Vegan Pasta – Simple, 6 ingredient Sun-Dried Tomato Pesto Pasta that comes together in 20 minutes! I used both veggies in this and it was fabulous. I sprinkled nutritional yeast on the sprouts that I had cooked with walnuts. We’re so glad you and your family enjoy it, Shelli! what a FANTASTIC recipe. Then I added half n half instead of milk because I had it on hand. was binge reading some of your recent posts, and thank you for frequently including substitutions or variation idea’s! Thanks! Made this tonight and really enjoyed it. We will usually add chicken, and sometimes sub the brussels out for broccoli or another green veggie. Make it again! The sauce tastes like real Alfredo!!! Subbed asparagus for the brussels sprouts (grocery store was out) and used oat milk instead of almond, and it was a huge hit. I made this last night and it ended up being delicious, but I had some challenges, surely due to my own adaptations. So much healthier than the fettuccine Alfredo that he had eaten (and felt rather sluggish after) the week before. You need to try this vegan baked ziti! its creamy and carb-y and delicious, the Brussel sprouts really knock it out of the park. Thank you! I followed the recipe & like the idea (Brussel sprouts with cream sauce), but it seemed like the nutritional yeast overpowered all other flavors. Check out this tutorial! Any more and I think it would have become nacho cheese (also very delicious, just not what I want in a garlic wine sauce). Speaking of cookbook, congratulations on winning best cookbook in the 2016 veggie awards from Veg News magazine! I am not sure if I made the wrong amount of pasta or just because I used a different kind, but I could have used a little more sauce (especially for leftovers) but others than that it was amazing and will make again! Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). I will try all the others. xo. Bookmarking to make again! I used a full package of pasta (16oz), which ended up making around 3-4 large servings total. I can see using this Alfredo sauce in other recipes. Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. I didn’t have Brussels sprouts so I added in roasted broccoli. This was deeeeeelicious. Thank you :). Any ideas? And yes, you should be able to use it in other dishes too! Nothing to do with the the vegan aspect, more the putrid nutritional yeast overload. You got it! Now we’re talking. I don’t think we have it in belgium…. We’re so glad you and your husband have been enjoying our recipes, Diana! This was really good! I’m so excited to make this! While the sauce is bubbling away and pasta is cooking to perfection, Brussels Sprouts are roasting until golden brown and slightly crispy on the outside. You definitely nailed the alfredo sauce. I made one modification by swapping out the vegan parmesan cheese for 1/2 cup of soaked cashews. This recipe is brilliant , I added fried mushrooms instead of brussel sprouts , such a great base for any vegan pasta . Thank you. 100% plant based and does not skimp out on the flavor. Whoop! Dana is there anything you can’t cook?? Will definitely put this recipe on repeat! oh my word this is amazing! It had a few lumps but my husband said “it’s not homemade if it doesn’t have a few lumps”. I can’t wait to try more recipes. Recently, I found out my 17 y/o has a gluten allergy. Does it matter what type of white wine I use? (I know, it’s so annoying that they do this – why?!?). I love this receipe! Thanks so much for sharing! Thanks. Just made this for Dad & BF (neither of them are vegan) and we all loved it. AHHHHH! 14 ingredients. Made this last night I did 1/2 the recipe for 2 of us and it was plenty for a main entree. Hi, This was my first attempt at a vegan Super duper good. Five tablespoons of olive oil is off the chart for most low-fat vegans (and there are lots of us). This recipe is amazing! Thanks. Arrange in a single layer and set aside. https://theminimalistvegan.com/creamy-vegan-cauliflower-bake Plant-based sour cream is the secret to this gooey pasta packed with vegetables. Thank you so much! Just make sure to keep an eye on your sauce when you add it back to the pan so that it doesn’t thicken up too much on you! Definitely will make again! 14 ingredients. Was. We will definitely repeat! Adding chopped basil is a nice finishing touch too. Tip for reheating: I put the leftover pasta in a casserole dish with a little extra almond milk. This is the second time we made this recipe. Added nutmeg, vegetable ‘better than bullion’, and Mrs dash table blend. So glad you enjoyed it! So good. I am not usually a fan of Brussel sprouts but the way you write just makes my mouth water. Success i would halve the thickening agent he requested this dish is of... ’ with parmesan and really want to be done around the same time ) the content. 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