• 8 oz of gluten-free fettucine noodles
  • 4 cups of brussels sprouts, trimmed and halved
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste
  • 4 cloves of garlic, minced
  • 1/4 cup of diced onion
  • 2 cups of vegetable broth
  • 1/4 cup of white miso paste
  • 1/4 cup of nutritional yeast
  • 2 tablespoons of lemon juice
  • 2 tablespoons of chopped parsley

Difficulty : Difficult

Serves : 4

This creamy miso brussels sprout fettucine is a delicious and healthy pasta dish that is vegan and gluten-free.

Cooking Steps

  • 1
    Cook the fettucine noodles according to the package directions, and drain well.
  • 2
    Preheat oven to 400°F and line a baking sheet with parchment paper.
  • 3
    Toss the brussels sprouts with 1 tablespoon of olive oil, salt, and pepper, and spread them in a single layer on the prepared baking sheet.
  • 4
    Roast for 20 to 25 minutes, or until tender and browned, flipping halfway through.
  • 5
    In a large skillet over medium-high heat, heat the remaining 1 tablespoon of olive oil and sauté the garlic and onion for about 10 minutes, or until soft and golden, stirring occasionally.
  • 6
    In a small bowl, whisk together the vegetable broth, miso paste, nutritional yeast, and lemon juice, and pour over the garlic and onion mixture.
  • 7
    Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until slightly thickened, stirring occasionally.
  • 8
    Add the cooked fettucine noodles and toss to coat with the sauce.

Subscribe to the newsletter

Fames amet, amet elit nulla tellus, arcu.

Related recipes