A cast-iron pan is finest for making ready this dish from the Sizzling For Meals All Day cookbook to get a fantastic char on the Brussels sprouts that different pans simply gained’t accomplish. Pair with crusty bread and a calming glass of vegan-friendly white wine.
1 (14-ounce) bundle linguine
½ cup uncooked 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 contemporary thyme
⅓ cup dry white wine
2 tablespoons dietary yeast
2 tablespoons lemon juice
2 teaspoons lemon zest
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded vegan parmesan, for garnish
