Preheat oven at 425-degree Fahrenheit and
prepare a baking sheet.
In a mixing bowl combine all the ingredients for
Brussel sprouts and let it sit for 2 minutes.
Now, spoon the Brussel sprouts on the baking
sheet and place it in the middle rack of the oven. (make sure to scoop all the
seasoning as well). Let it bake for 20-25 minutes until brownish from the
outside and soft from the inside.
In the meanwhile, combine water, cashew nuts and
nutritional yeast in a blender and blend it into a smooth paste. Keep it aside.
In a nonstick frying pan melt vegan butter and
saute the flour until you start getting its aroma.
Then pour coconut milk and keep stirring for few
minutes on a medium flame until there are almost no lumps.
Then pour the blended cashew and whisk it nicely
until smooth. Cook on a medium flame for 2 minutes.
Then toss in fettuccine pasta, salt and pepper.
Lastly, stir in roasted Brussel Sprouts and cook
only for 1 minute (do not over cook since we do not want the sauce to be
Serve immediately with crushed chili flakes.