A cast-iron pan is best for preparing this dish from the Hot For Food All Day cookbook to get a beautiful char on the Brussels that other pans just won’t accomplish. Pair with crusty bread and a chilled glass of vegan-friendly white wine.
What you need:
1 (14-ounce) package linguine
½ cup raw walnuts
3 tablespoons olive oil, divided
1 pound Brussels sprouts, trimmed and halved
½ cup sundried tomatoes (not oil-packed), thinly sliced
¼ cup finely chopped shallot (about 1 shallot)
2 tablespoons minced garlic
2 teaspoons fresh thyme
⅓ cup dry white wine
2 tablespoons nutritional yeast
2 tablespoons lemon juice
2 teaspoons lemon zest
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded vegan parmesan, for garnish
What you do:
- Bring a large pot of salted water to a boil. Cook linguine according to package directions. Reserve ¼ cup of pasta cooking water and set aside. Drain pasta, but do not rinse.
- While pasta is cooking, heat a large cast-iron pan over medium-high heat and toast walnuts for 4 to 5 minutes, until fragrant. Remove walnuts from pan and remove pan from heat to cool. Coarsely chop walnuts and set aside.
- In the same pan over medium heat, warm 2 tablespoons olive oil. Add Brussels sprouts cut-side-down and spread out into an even layer. Cook for 4 minutes undisturbed to allow sprouts to brown. Toss and cook for another 3 minutes. Transfer Brussels sprouts to a dish and set aside.
- Lower heat to medium-low. If pan is very dry, add another drizzle of olive oil. Sauté sundried tomatoes, shallot, garlic, and thyme. Stir to combine and cook for 4 minutes, tossing occasionally and adjusting heat as necessary so garlic doesn’t burn.
- Add wine and simmer for another 4 minutes, tossing occasionally. Add nutritional yeast, lemon juice, lemon zest, and remaining 1 tablespoon olive oil. Toss to combine and cook for another 3 minutes.
- Add linguine and reserved pasta water and toss until combined. Toss walnuts and Brussels sprouts back in along with salt and black pepper. Serve immediately, garnished with vegan parmesan.