This creamy brussels sprout pasta bake is the perfect way to use up any of your christmas leftovers. the thinly sliced brussels sprouts are mixed through the creamy, mustardy sauce and pasta, with the breadcrumb topping turning golden in the hot oven to make a delicious crispy layer.
ingredients
450g pasta
200-300g brussels sprouts
400ml almond milk
45g nutritional yeast, plus 1 tablespoon for the topping
45g tapioca flour
30g dijon mustard
juice of 1 lemon
2 slices of bread (we use sourdough bread)
pinch of salt
pinch of pepper
method
preheat the oven to 200c, grill setting.
very thinly slice the brussels sprouts, you want them to be a similar texture to slaw.
in a large pan, cook the pasta according to the instructions on the pack. once cooked, drain (reserving a little of the pasta water) and leave to one side until needed.
make the white sauce by placing the tapioca flour, lemon juice, nutritional yeast, mustard, almond milk and a pinch of salt into a large pan over a medium heat. cook until the mixture begins to bubble, continuously whisking to ensure the mixture stays smooth and doesn’t form any lumps. if the mixture ever becomes too thick, lower the heat and stir through some of the reserved pasta water to loosen up.
once the sauce is smooth, mix the pasta and sprouts through the sauce and spoon into a baking dish.
make the topping by placing the bread and 1 tablespoon of nutritional yeast into a food processor and blending until it reaches a bread crumb like consistency.
scatter the breadcrumb mixture over the top of the pasta and cook in the oven for 5-10 minutes until the top turns golden.
once cooked, top with a pinch of pepper before serving.
