Creamy Garlic Pasta with Crispy Brussels Sprouts

Make the cashew sauce. Drain and rinse the cashews, then pat dry with a paper towel. In a high-power blender, combine cashews, lemon juice, oil, and milk. Blend until smooth, and then add nutritional yeast and sea salt. Blend again until sauce is homogenous. Transfer to an airtight container, such as a Mason jar with a tight screw-on lid. Set aside.

Cook the Brussels sprouts. Chop Brussels sprouts into halves for small ones, and quarters for large ones. Each piece should be no bigger than your thumb. Heat a large nonstick skillet or well-seasoned cast-iron skillet over medium heat. Add avocado oil and heat for 1–2 minutes, then add Brussels sprouts. Cover and cook for about 8 minutes, stirring occasionally.

Add minced garlic and cook for an additional 6–7 minutes, uncovered, stirring occasionally. When Brussels sprouts are tender when pierced with a fork and lightly charred on the surface, they are done—turn off heat and cover to keep warm.

While Brussels sprouts cook, begin cooking pasta. Bring a large pot of water to boil and add pasta. Cook for about 8–9 minutes, or until al denté. Drain and rise pasta with room temperature water to prevent it from sticking together.

Assemble plates with a handful of pasta and toss with about 2 to 3 tablespoons of cashew garlic sauce. Add Brussels sprouts and stir. Top with sea salt and pepper and fresh chives.

Store leftovers in an airtight container and refrigerate for up to one week. Enjoy!