Garlic pasta with brussels sprouts

Steps

1. Preheat oven to 200°C and add brussels sprouts, broccoli and courgette to a baking sheet.
2. Drizzle with oil, and season with salt, chilli flakes and pepper and toss.
3. Bring a large pot of water to a boil for the pasta and salt.
4. Add vegetables to the oven and cook for 12-15 minutes or until tender, stirring once at the 10-minute mark to encourage cooking.
5. Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine.
6. Around this time, add pasta to boiling water and cook according to package instructions.
7. Once wine has reduced by half add the cornstarch slurry and whisk. Then add the milk, pepper, chilli flakes, vegan parmesan and whisk. Simmer until thickened adding in the spinach to wilt when the pasta is near done.
8. Once cooked, drain the pasta and add directly to the sauce, along with half of the vegetables and toss to combine.
9. Serve with remaining vegetables, chilli flakes and vegan parmesan.