1 package garganelli or penne pasta, (I used spinach) 3 c. brussels sprouts, halved
For the Sauce 1 shallot 1 tbs oil 3 cloves garlic, minced 1/2 tsp red pepper flakes 1 tsp italian season blend (rosemary, sage, oregano) 1/2 c. coconut milk 1/2 c. cashew milk (sub your favorite favorite milk) 1 tbs dijon mustard 1 tbs lemon juice salt & pepper to taste
Preheat oven to 400f.
Lets start by cooking the sauce. Heat a sauce pan over medium heat, once hot add a tablespoon of oil. Let the oil get hot and then add in your shallots, cook for 5 minutes and stir often to prevent them from browning. Next add in your minced garlic and seasonings. Cook for 30 seconds or so allowing the mixture to become fragrant. Finally add the coconut milk, chases milk, lemon juice and reduce the temperature to medium low and allow to simmer while you prepare the pasta and brussels sprouts.
Bring a large pot of salted water to a boil. Once boiling add your brussels sprouts and pasta. Bring back to a boil and cook for 6 minutes. Remove from heat and strain the water out.
Grease a 9x12 baking dish. Add your pasta, brussels sprouts, and coat with sauce. Stir to combine and cover with foil. Bake in the oven for 15 minutes then remove the foil and bake for another 5 minutes.