Creamy Garlicky Pasta With Crispy Brussels + Wine Pairing
I have a very Italian last name. Naturally, I grew up believing I was very Italian. People have always told me I look Italian, I went to Italy on my honeymoon, and I've had a life-long love affair with pasta. For my birthday a couple years ago my mom bought me a DNA test and I discovered I'm only 25.3% Italian....Imma still keep my Italian AF last name and my undying love of pasta forever though.
When I was younger I always loved a classic red sauce and spaghetti (still do), but as I grow older I find myself making different sauce variations, more recently dabbling in creamier sauces. I've never liked Alfredo sauce and I don't believe I ever will (could a sauce be more visually off-putting??), but a light creamy sauce that just coats the pasta is something I will stand by. Add in some roasted veggies and I'm sold.
Brussels sprouts are so dang good when they're roasted and they play well with the tomatoes and creamy sauce in this recipe. Brussels sprouts can be a little tough to pair with wine since they have a pretty aggressive flavor, but in the end I decided on a Pinot Gris. I didn't just go with any old Pinot Gris though, I went with an "orange wine"- which means it's a skin-fermented white wine (at first look it might even be mistaken for a rosé). This wine is pretty floral and fruity, but still dry, not sweet. It goes well with the creaminess of the sauce and the al-dente bite of the pasta.
The Pinot Gris I paired this recipe with is Au-Delà Skin Contact 2017 (Napa Valley, CA). I love that this is an experimental wine and the fact that it doesn't taste icky. I found it on Winc and recommend you try it, too. This wine tastes best if you let it breathe for a little before drinking. You can certainly use another Pinot Gris that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Creamy Garlicky Pasta with Crispy Brussels Sprouts
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
· 2- 2 ½ cups vine ripe tomatoes, diced
· 1 tablespoon olive oil
· 2 cups Brussels sprouts, halved
· 1 tablespoon olive oil
· 12 ounces pasta (whatever kind you like best- I used Delallo brown rice penne)
· 2 tablespoons olive oil
· 1 medium shallot, diced
· 8-10 cloves garlic, minced
· 2 teaspoons crushed red pepper (optional)
· salt and fresh pepper, to taste
· 3 tablespoons all-purpose flour
· 1 ½ cups unsweetened plain almond or soy milk
· 1 cup vegan half & half (I used Ripple)
· chopped fresh basil and parsley, for garnish (optional)
1. Preheat oven to 400F and line two baking sheets with parchment paper.
2. On one baking sheet, place the diced tomatoes and drizzle with 1 tablespoon olive oil and a sprinkle of salt. On the other baking sheet, place the Brussels sprouts and drizzle with 1 tablespoon olive oil and sprinkle with salt. Put both baking sheets into the oven and roast the Brussels sprouts for 16 minutes, and the tomatoes for 20 minutes, while you continue to cook.
3. Bring a large pot of salted water to boil and cook pasta according to package directions. When the pasta is cooked, drain, return to pot and set aside.
4. In a large sauté pan, add 2 tablespoons olive oil over medium heat. Once the oil shimmers, add in the shallot, garlic, and crushed red pepper. Cook, stirring frequently, until shallot is tender (about 4 minutes). Stir in 3 tablespoons flour until well combined and stir continuously so the flour doesn’t burn. Slowly begin to add in the milk, still continuing to stir so clumps don’t form. Stir in all of the vegan milk and half & half and bring to a simmer, stirring occasionally for another 3-5 minutes to let the sauce thicken.
5. Stir in the roasted tomatoes and Brussels sprouts and season with salt and pepper to taste. Stir in the pasta and remove from heat. Garnish with fresh herbs. Enjoy!