Step 1

Preheat the oven to 425 F. Line a large, rimmed baking sheet with parchment paper. Place the Brussels sprouts and cauliflower florets in the middle of the baking sheet. Drizzle with the olive oil and add a pinch of sea salt and pepper. Toss to coat. Spread out in an even layer and roast for 20-25 minutes, or until tender and beginning to char around the edges.

Step 2

While the vegetables are in the oven, prepare the sauce and cook the pasta. To prepare the sauce, melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until browned and fragrant. Stir in the oregano, basil, hot red pepper flakes, and wine. Simmer for five minutes.

Step 3

To make the creamy white bean sauce, combine the white beans, cashews, non-dairy milk, and sea salt in a blender. Blend until very smooth. Pour the sauce into the skillet containing the garlic and wine. Stir to combine and keep warm over low heat.

Step 4

Cook the pasta according to the directions on the package. Drain and reserve 1 cup of the cooking water. This will be tossed into the pasta at the end.

Step 5

Add the lemon zest and juice to the white bean cream sauce. Add the cooked pasta to the sauce and toss to coat. Mix in the pecorino cheese and 1/2 cup of the reserved cooking water. Toss again. Stir in the roasted Brussels sprouts and cauliflower, or simply reserve to serve over top. If the pasta is too dry, add the remaining 1/2 cup of pasta cooking water. Top with fresh herbs, if desired.

Step 6

Serve and enjoy!