Garlic & White Wine Pasta with Brussels Sprouts
I love-love your approach to food! Thank you for all you do: I would make it every day if my spouse let me. I made it with spirals. Or can we roast them frozen?
All soft drinks for instance and cakes and etc. So many people where I live are on benefits and feed themselves on cheap bread and soft drinks, fries and other undesirable foods that make them obese and whilst a lot of this food in low in GI it is still causing them to get diabetes from obesity.
It would be good to include in this list a column for high bad fats in a food item or amount of sugar that creates this huge problem in foods people love and are cheap to buy. GI index is a good guide but does not answer the lack of good nutritional in foods that create major problems creating obesity and ill health amongst the majority of people I see.
You could make a spreadsheet with this information plus the fat content in another column. Highlight the bad foods in red, the moderate foods in yellow, and the good foods in green. I am also on benefits and I stay away from big name grocery stores, even Walmart, for my produce.
I shop at farmers markets, that take the benefits, and at ethnic stores Mexican, Asian, Middle Eastern because they have much better prices. I want to compute the GL of these products I bake but can find no glycemic index for any of these products. As a matter of fact, I can find no referendce to whole wheat or any other kind of wheat flour and do not understand why.
If you know of any place I can find glycemic index numbers for almond flour or almond meal, flaxseeds and other products that are not wheat, please advise — with all the attention on these products, I do not understand the void — can you help me?
The University of Sydney has an excellent website full of glycemic index info. If I make my own bread or dumplings, pancakes, muffins etc which flours, if any, are low GI? What about sprouted grain breads? This is because the GI rating of a food must be tested physiologically that is in real people. What should you do with your own baking?
Try to increase the soluble fibre content by partially substituting flour with oat bran, rice bran or rolled oats and increase the bulkiness of the product with dried fruit, nuts, muesli, All-Bran or unprocessed bran. Bread made from sprouted grains might well have a lower blood-glucose raising ability than bread made from normal flour.
When grains begin to sprout, carbohydrates stored in the grain are used as the fuel source for the new shoot. Chances are that the more readily available carbs stored in the wheat grain will be used up first, thereby reducing the amount of carbs in the final product.
Furthermore, if the whole kernel form of the wheat grain is retained in the finished product, it will have the desired effect of lowering the blood glucose level. Why is it that apprently the longer you cook some foods i. The more well-done the pasta is, the faster it goes into your bloodstream. Al Dente takes longer, therefore blood sugar does not spike. The longer the starch cooks the more it gets broken down and therefore, is more readily digested. Serving the pasta or potato cold has an even better gylcemic effect than reheating.
Also, it would be nice if the lists had been sorted, either A-Z or lowest to highest on the GI scale. Your email address will not be published. Skip to content The glycemic index GI is a measure of the effect carbohydrates have on blood glucose levels. Corn tortilla 52 1 oz. Croissant, plain 43 1 oz. English Muffin 77 1 oz. Kaiser roll, white 73 1 oz. So are many of your recipes. I wonder, though, whether this recipe needs so much fat to be as delicious as it sounds. Five tablespoons of olive oil is off the chart for most low-fat vegans and there are lots of us.
Some people will of course want the fat, but you could mention such alternatives, or, better yet, come up with your own. What do you think? Fat carries flavor though, so it will taste different. She already goes beyond the call of duty in addressing the dairy and gluten-free options. You can always go to the store and double check brands of wine on your phone. I love all of the flavors going on in here, Dana, and I especially love that you used Brussels Sprouts one of the most underrated vegetables, IMO!!
Making this tonight…I have broccoli to use up so I might sub it out…should still be delicious. That sauce sounds SO good: While we are not vegan though my oldest eats a vegan diet Mon-Fri I do have a dairy problems and your blog is a go-to!
Love using white wine in cooking! I love both pasta and Brussels sprouts, so it looks like a winning combination to me ; Thanks for sharing! This looks soo good! I am not vegan but was looking for an easy brussels sprout recipe. Can you tell me what nutritional yeast is and why it is being used in the recipe?
Nutritional yeast is an ingredient that adds a cheesy flavor and yellow color to the sauce. If not vegan, you can simply sub your favorite cheese, such as parmesan more info here: Would you be able to recommend the best substitute for almond milk?
I feel like your first line said it all: I love white wine and garlic alfredo sauces so so much! Made this tonight and really enjoyed it. Thanks for a great recipe! What is the purpose of the nutritional yeast and could I substitute anything else? It gives the recipe that cheesy flavor!
I left it out and subbed raw cashews for the vegan parm. It turned out great! I just added the vegan parm to the top of my dish only as I love Nutritional Yeast. Your recipe showed up in my email today. I grabbed a bottle of Chardonnay on the way home. I subbed crimini mushrooms for the sprouts and oh my!!! This one is a keeper! My whole family loved it — even the lone carnivore.
Being wolfed down right now across the river from you as a late night dinner. Made a ton of sauce, and ended up throwing in the whole box of pasta. My husband will be thrilled when he comes home! Thanks so much Dana! This looks so yum!! I love Brussels Sprouts Two questions, what does the yeast do?
I can not have any yeast. With what could I exchange it with? It is pretty crucial in this recipe — it gives it that cheesy flavor! I am not usually a fan of Brussel sprouts but the way you write just makes my mouth water. Is there another veg you would recommend? Mmm, this looks so delicious. I made this tonight for supper and it was soooo good! I had all of the ingredients at home, except for the white wine, so I used vegetable broth as others suggested, and then I found it needed a little more acidity so I added a squirt of lemon juice, turned out great!
Guess what everyone ate? I even messed up and added equal parts nutritional yeast and vegan Parmesan it was fine! Very good will make again. Only thing I did to change it was dissolve the cornstarch in about tablespoons of the milk to a thin paste add the nutritional yeast stir till smooth and add to the garlic,white wine mixture, you must continue to stir on a med heat so it does not turn lumpyIt was smooth no need to put in blender,eliminates one step and the extra wash up!
First, just wanted to say that I love your site. Can anyone recommend a good dry vegan white wine that I can keep stocked for cooking?
I always come across recipes like this for sauces or risottos that call for white wine. Anyone have a go-to kind that works in most recipes?
Do you have a favorite vegan cheese brand? Or could it be left out and substituted with more nutritional yeast? I make my own vegan parmesan cheese cashews, salt, garlic powder, nutritional yeast. But I do think you could leave it and just sub more nutritional yeast. Just so impressed with this delicious recipe! Brussels for the win! Just made this for a quick dinner and it was amazing. Really great recipe for vegans and non-vegans alike! I just made this and I HAD to comment.
It was soooo freaking good and easy to make though I went a bit wild with the number of dishes I created.. I made mine with broccoli and topped it with red pepper flakes — and served with a side of wine ; will definitely make this again!! This looks like such an amazing meal! So many people think that sprouts are just one for one or two days of the year and end up not making the most of this seasonal and healthy produce! Great recipe to include sprouts in a quick and easy meal!
I like the concept, but the sauce was bland and flavorless. Also made for a lot of dishes, between roasting the sprouts, cooking the pasta and sauce, and blending the sauce. Not worth the effort in my humble opinion. I also cook a lot with white wine and it always adds a great flavor.
Salt improves the flavor too. I like the white wine addition in this sauce. I made this last night and it was soooooo yummy. I do not have dairy intolerance so I used whole milk and cheese in place of the non-dairy alternatives. I did not transfer the sauce to a blender, but instead used my immersion blender directly in the saucepan.
I was concerned because my sauce frothed up likely because of the milk , but after warming it back up on the stove, it incorporated just fine. I suspect mine was thicker because of the use of dairy, so I had to add more white wine fine by me! I absolutely loved the consistency of the sauce! The roasted sprouts pair perfectly with the flavorful white sauce, especially the crispy bits! Thank you for concocting hearty and satisfying meat-free recipes!
So, I made this tonight, but I had to make some adjustments, Dana. But the splattering of the wine to oil was a huge mess! My pan was probably too hot-my fault. I started over and subbed for flour after sautéing the garlic, then I added the wine.
I also switched from olive oil to vegan butter. Thank you for the delicious recipe!! Just made this and loved it. We made a couple changes — 12 oz pasta, real parmesan cheese, and we only had 12 oz brussel sprouts on hand. But still, it came out amazing! Definitely going in my recipe binder. Added some simple sautéed chicken for my husband and nephew. RAVE reviews and totally clean plates from everyone!
Will try adding some roasted mushrooms to the mix next time. Made this last night and it was SO good! I think my only mistake was letting the sauce get a bit too thick, and maybe overcooking the pasta because it became a little sticky. I used a food processor instead of a blender to blend the sauce which worked perfectly.
Mine had more than enough flavor! Well, I thoroughly enjoyed this dish. The only sub I made was cashew milk instead of almond- I think that made the sauce a bit goopier; but it was very tasty.
My 6 year old liked it and even ate some brussels sprouts—score! Thanks for this recipe—Your site is making my health-related dairy and egg free existence tolerable! This recipe turned out so well, and my non-vegan husband liked it very much, despite having no exposure to nutrition yeast, and he even helped prepare the sauce.
All of his former skepticism disappeared when he tasted it! So much healthier than the fettuccine Alfredo that he had eaten and felt rather sluggish after the week before. Thanks so much for all your recipes — your website is great! I just made this. It was really goood. There was just enough for our family and it was cheesy and yummy. However, because of not being vegan I did change it slightly so I will post what I did here in case someone else wants to do it as well.
I sauteed some garlic and then instead of wine I used chicken broth. Then I added half n half instead of milk because I had it on hand. Then I added colby jack cheese about a cup. It came out very tasty.
When all was done I mixed it up and ate it up. Of course my picky son did not eat the spouts part of it, but like I stated in the beginning-the pasta was devoured! Another Hit… I am no chef… But the minimalist baker is my first stop when I am looking to cook something new and delicious… I have never been let down by a recipe and this one is no exception. So I do not eat pasta often, but when I do this is an amazing recipe with lots of flavor.
I add sautéed mushroom and zucchini and sprinkle feta on top. Like next level good. I had this tonight with sweet potato noodles! Not necessarily bad, but unfortunately will not keep well. We both loved it! I look forward to making this again. Especially as I hope that the coordination of the roasting, sauce and pasta boiling will be easier next time I get flustered with multiple things due at the same time: I used fresh vegan pasta, which only needs to cook a few minutes, so I switch the pasta pan on when the sprouts go in the oven and work on the sauce in the meantime.
I have read over a few of your recipes- amazing! I love-love your approach to food! You have such a passion for what you do! Even the timing for the Brussels sprouts ensured that they were perfectly caramelized and golden brown. I used a full package of pasta 16oz , which ended up making around large servings total. I made this with rice and OMG. I have shared the recipe with a few people so far. I made it twice this week. First time with rice, second time I made just the sauce but thickened it up and used it on pizza.
I never comment on anything but I had to for this. I just made this sauce and it was so amazingly delicious! Hands down the best vegan alfredo Ive ever had. I have been vegan for 6 months now and your site is a go to for quick delicious recipes!
Thank you for all you do: It was creamy, full of flavor, and perfect for a frigid night. I added extra pepper and red pepper flakes. I love how decadent the sauce tasted after blending in my Vitamix. My husband asked to put this recipe in the winter rotation. And, my daughter wanted to tell you that your recipes are her favorites. She has been vegan for almost a year and she always asks me to make something from your blog or cookbook. Speaking of cookbook, congratulations on winning best cookbook in the veggie awards from Veg News magazine!
What a well deserved honor. I made this and it was so good! I could not find the same pasta though. I made it with spirals. Wanted to add a photo. I just made this for lunch…its amazing! I did not have almond milk so used canned coconut milk. I used an immersion blender for blending it eliminates the messy transfer to blender and it turned out so creamy and delicious. We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Want to make this but am I able to sub all purpose flour instead of arrowroot etc?
Thanks and keep up the great vegan work! Made this last night for myself and my husband. It turned out nicely: We had the perfect amount of wine leftover to use in the sauce, and it imparted a wonderful depth of flavor. And the sprouts were perfection in this meal.
We will definitely have this over and over again during the long winter months. We are vegans, and often crave a comforting, satisfying but versatile dish to add to our repertoire.
I can imagine using different kinds of pasta, asparagus, etc to change up the flavor combinations. 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. Red pepper flakes is I great idea. It looks so good. Ever since this arrived in my email not too long ago, I have been dreaming of making this dish.
I added approx 9 instead of 12 tbsp of rice flour, and I found this made my sauce quite thick. I had to after ad approximately another cup of almond milk and spices to thin it out. Could have added even more but I got lazy. I very rarely comment but must tell you how delicious this recipe turned out!! I used a good quality Pinot Grigio and we had the rest with dinner!! A non vegan friend who was visiting loved it and preferred it to the original finding that too rich tasting and caloric.
She insisted on a copy the recipe and I sent her off with a baggie of nutritional yeast and your blog url! Would be great with mushrooms too. Thanks for a great recipe!! I am sooo fortunate to have seen this recipe!
I only like them roasted so to me this was great! As others have suggested, I can easily see this sauce with mushrooms, asparagus, or broccoli and even as a white pizza sauce perhaps then with additional roasted garlic.
Thank you for your great recipes and culinary inspiration! Made this tonight and loved it! My husband does not like nutritional yeast. That makes vegan cooking a challenge. I usually just omit it then add it to only my dish after it is cooked.
So for this recipe I just omitted the nutritional yeast and vegan parm. For those saying the sauce is bland, like others have said, just added more salt and pepper. I topped my portion only with vegan parm. Also my father in law got 3 containers of vegan sour cream on sale, so I used less milk and added sour cream. The flavor was amazing! Any suggestions on a vegetable to replace the Brussels sprouts with? Love your blog btw, we use your blog to make dinner at least times a week: D My husband is obsessed with your stir fries lol.
Made this for dinner tonight after a full day of work. SUPER simple, quick, hearty, and delicious! I finished off my meal tonight with one of my final pumpkin spice mini vegan cheesecakes your recipe topped with warmed blueberries. Yesterday I made two loaves of your whole wheat bread posted a vid on instagram lol , and a pot of the Peanut Butter Pad Thai from Everyday Cooking.
Thank you so much for the recipes girl, you are a wonder! I made this tonight! Instead of vegan cheese, I used parmesan but still used almond milk. I also used some kale in place of some of the brussels because I only had a handful or so left.
It would be great with roasted tomatoes and basil, lemon and tempeh… the possibilities are endless! I love the way you combinate it with the brussels sprouts.
Your vegan garlic mac n cheese is a favorite in our household but this one might surpass it. I love that hint of white wine and the addition of Brussels sprouts just knocks this right out of the park. I left out the vegan parm and it was still delicious.
I made this yesterday a couple hours before going to a Christmas potluck and it was a hit. The only thing I would recommend is making extra sauce to add when dish is re-heated, since it did get a little dry after cooling.
I added extra parmesan cheese and crushed red pepper, delicious!!! Fantastic consistency and texture. Works really well with some rotelli pasta and a nice bit of lemon zest to finish it off. This is all I want to eat anymore. Follow your recipes to a T and they never fail me. Perhaps veggie broth instead? Hmm, did you use vanilla or sweetened almond milk? Try rice milk next time! Veggie broth will make it too salty….
I am newly vegan and your site has helped me so much…especially around the holidays! I wanted to know if you think it would be okay to use frozen brussel sprouts in this recipe.
Or can we roast them frozen? I want to make this for Christmas Eve dinner in a few days but I have an eater at the table who is allergic to almonds. Does anybody think regular milk or cashew milk would be an okay substitute or would it not work in the recipe for any reason? My Daughter and I just made this for our Christmas dinner tonight.
It was not only easy to make , but delicious! My husband loved it and so did we! I was so glad we had some left over so we can have it for lunch tomorrow! Thanks for putting up and maintaining such a great website. We did sautéed shrimp with broccoli instead of Brussel sprouts and my 6 year old daughter had two helpings!
You definitely nailed the alfredo sauce. So, so, so good! Have the other half of the packet of sprouts left, will be making it again! This is a mixed of all of my likes, thank you for making it. I will try to serve it tonight with my friends. I made this pasta for a crowd a few days ago and it was a total hit!
I subbed roasted broccoli for the Brussels sprouts and stirred in a bit of lactose-free mozzarella at the end to up the cheesiness.
Comfort food at its finest! This was my first time cooking with arrowroot powder. I normally use it as dry shampoo! It added a really strange texture to the sauce.
Before blending, it was very clumpy as was mentioned in the recipe, but after blending, the sauce became gelatinous and slimy. I discovered nutritional yeast in the meantime — yummy!! We just found out my husband has a allergy to yeast of all things and so my question is is there a way to make this without it?
This sauce is delicious. My non vegan husband actually requested that I make it again the very next day. Your website is a gold mine. Easy and super satisfying. Tastes like rich, creamy, comfort food. I will definitely make this again.
Too good for words. Your parmesan cheese is also the BOMB. Just wolfed this down for dinner — so delicious and super simple to make! I subbed roasted broccoli and cauliflower and it was amazing. Perfect for a cold January night in New England! Thanks for being awesome, Dana! This alfredo has taken a spot in our regular rotation from here on. This was really good! My significant other omnivore ate it and no complaints!
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! Wow, this recipe is divine! My non-vegan mother went back for seconds. I dissolved the cornstarch into the milk and stirred constantly to prevent lumps [easier to prevent lumps than to take them out].
Adding this to my favorites. Looking forward to making it! I have tried many of your recipes and there are very few that I tweek. This is my favorite recipe of yours and one of my top favorite meals to make. I would make it every day if my spouse let me. I make almost exclusively vegan meals and this was not good. Nothing to do with the the vegan aspect, more the putrid nutritional yeast overload. I made this dish tonight for my husband and I exactly as the recipe was written.
Dana, your recipes are THE best. Keep up the awesome work. Are there any good substitutes for the wine? I think the idea of using it sounds wonderful — so does the recipe! I just dont keep any around the house. Makes it much easier to work with what I have and adjust for personal preference. You are by far my favorite food blog and Ive been following you for years now!
Yum yum superior deliciousness! I doubled the garlic and subbed the almond milk with plain soy milk and it tasted amazing! Leftovers will be cherished for lunch tomorrow? Even my lb, iron-pumping, carnivore of a husband loved it!
Is there any way to sub the vegan parmesan? But of course he does not have any nooch or vegan cheese here… Any ideas? Recipe sounds amazing by the way! You could just try subbing the nutritional yeast only? Or if you are not vegan, you could just use parmesan cheese? I made this last night and it was absolutely lovely. However, the sauce turned out more bitter than anything else. Could it be because I subbed the olive oil for coconut and accidentally burned the garlic a bit? Or did I not simmer down the wine enough?
It was wonderful and we devoured it anyway, but I am just curious if the bitterness is a part of it or if it was a mistake on my end. Thank you for another wonderful recipe to add to our dinners! All of the reasons listed may have contributed to the reason your sauce turned out more bitter than it should be! Better luck next time though! I made this on the weekend, and again during the week.
I have been searching for a ages for a go-to vegan white sauce. I tried this recipe using cornstarch the first time, and arrowroot starch the second time. Both worked out very well. Thank you, Dana for never letting me down with your recipes! I love this receipe!
And equally as much, I love your page. Everything is amazing, easy and beyond delicious. Thanks for the inspiration! I made this for the fam last night and it was a massive hit! I loved how simple it was and the fact that I had most of the ingredients on hand. Amazing, stick to your ribs, eat seconds and thirds comfort food!!
A recipe so easy that even after a long day I would rather make this than reach for my phone to order delivery. Thank you for saving my nught!! Last night I made eggplant roll-ups and tonight this Garlic Alfredo recipe!