Creamy miso brussels sprout fettucine - CarmenFernandezAlsasua
- 1Cook the fettucine noodles according to the package directions, and drain well. - 2Preheat oven to 400°F and line a baking sheet with parchment paper.
Ingredients
- 8 oz of gluten-free fettucine noodles
- 4 cups of brussels sprouts, trimmed and halved
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- 4 cloves of garlic, minced
- 1/4 cup of diced onion
- 2 cups of vegetable broth
- 1/4 cup of white miso paste
- 1/4 cup of nutritional yeast
- 2 tablespoons of lemon juice
- 2 tablespoons of chopped parsley
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