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.
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.
