Gluten-Free, Vegan, Serves 4

• 1 Tbsp olive oil
• 10 cloves garlic minced
• 1 pound Brussels Sprouts quartered
• 2 Tbsp lemon juice
• 1/4 cup vegan butter
• 2 cups vegetable broth
• 1/4 cup coconut flour
• 2 cups coconut milk
• 10 ounces gluten-free pasta
• 1/2 cup vegan parmesan cheese
• salt and pepper to taste

Directions:

In a large pot, heat the oil over medium heat. Add garlic and Brussels sprouts. Saute for 5 minutes, and season with salt and pepper. Add 1 Tbsp of lemon juice and toss to coat. Reduce heat to low, cover, and let cook for 10 minutes or until sprouts are tender. Remove sprouts and garlic from the pot and set to the side. In the same pot, heat the butter over medium heat. Whisk in the flour to create a rue. Let simmer for 1-2 minutes. Add broth, milk, salt, and pepper. Whisking to ensure there are no clumps. Bring liquid to a boil, and add pasta. Cover and reduce heat to medium, let simmer for 8-10 minutes or until pasta is done. Stir every few minutes until the liquid reduces as much as possible. Add remaining lemon juice, salt, pepper, parmesan, and Brussels sprout mixture. Toss to evenly coat everything. Cook for 1-2 minutes more to reheat the sprouts and top with more parmesan.