2 tablespoons white wine, or water, to deglaze the pan
2 scallions, sliced
sea salt and freshly ground black pepper
bread crumb topping
1 tablespoon panko bread crumbs
1 tablespoon hemp seeds
⅛ teaspoon sea salt
Extra-virgin olive oil, for drizzling
¼ cup chopped fresh herbs (chives, tarragon, or parsley)
Preheat the oven to 400°F and brush a 7x9-inch or similar size baking dish with olive oil.
Make the white miso sauce: In a high speed blender, combine the almonds, miso paste, garlic, Dijon mustard, almond milk, lemon juice, olive oil, and salt and blend until smooth.
Make the pasta: Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and toss with a little olive oil to keep the pasta from sticking together.
Heat the 1 tablespoon olive oil in a medium skillet over medium/high heat. Add the Brussels sprouts and cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Remove from the heat, add the wine, and stir to scrape up any bits that have stuck to the bottom of the pan. Add the cooked pasta, the scallions, and the miso sauce to the pan. Stir to coat, then transfer to the baking dish. Top with the panko bread crumbs, hemp seeds, a few pinches of salt, cheese, if using, and drizzle the top with olive oil.
Bake, covered for 15 minutes or until the Brussels sprouts are fully tender and the dish is just warmed through. This short cooking time will prevent the filling from drying out.
Remove from the oven, sprinkle with the fresh herbs, and serve.
Note: if you're not vegan and want to bake this with cheese on top, sprinkle 1½ cups shredded mozzarella cheese and bake uncovered until bubbly, 20 to 25 minutes.
Recipe by Love and Lemons at https://www.loveandlemons.com/creamy-vegan-pasta-bake-brussels-sprouts/