Linguini con salsa de ajo al vino blanco y coles de Bruselas

Ingredients

• Brussels
• 16 ounces Brussels Sprouts (halved)
• 1-2 Tbsp olive oil
• 1 pinch each sea salt + black pepper
• Sauce
• 1 box Banza Linguine
• 3 Tbsp olive oil
• 3 large cloves garlic, chopped
• 1/3 cup dry white wine
• 4 Tbsp arrowroot starch (or cornstarch)
• 1 3/4 cup unsweetened plain almond milk
• Sea salt + black pepper to taste
• 1/4 cup parmesan cheese (optional)