Cappillini with Brussels Pinon Bechamel

Author: Janet Hudson Status: published license cc-by tags: Vegan, Pasta, Whitesauce, Herbs, Brussels, 0   Share on Facebook Share on Twitter

1 cup Brussels Sprout
1/2 bunch scallions, minced
2 tbsp vegetable margarine
2 tbsp basil
3 tbsp pine nuts
5 tbsp parsley
1 tsp lemon sage
1/4 cup EVOO
3 tsp minced garlic
1/4 cup soy cream cheese (i.e. Tofutti)
1/8 cup Rice Parmesan
Salt and Pepper

You can use the Bechamel Sauce in the New Vegan or this one...Saute the sprouts and onions with garlic in the margarine and gentlely steam/simmer until tender- about 9 minutes. Set aside.
Place rest of ingredients in blender and pulse until smooth- pour over the sprouts and heat through.
Serve over pasta.
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