Step 1

Bring a large pot of salted water to a boil. Cook linguine according to package directions. Reserve ¼ cup of pasta cooking water and set aside. Drain pasta, but do not rinse.

Step 2

While pasta is cooking, heat a large cast-iron pan over medium-high heat and toast walnuts for 4 to 5 minutes, until fragrant. Remove walnuts from pan and remove pan from heat to cool. Coarsely chop walnuts and set aside.

Step 3

In the same pan over medium heat, warm 2 tablespoons olive oil. Add Brussels sprouts cut-side-down and spread out into an even layer. Cook for 4 minutes undisturbed to allow sprouts to brown. Toss and cook for another 3 minutes. Transfer Brussels sprouts to a dish and set aside.

Step 4

Lower heat to medium-low. If pan is very dry, add another drizzle of olive oil. Sauté sundried tomatoes, shallot, garlic, and thyme. Stir to combine and cook for 4 minutes, tossing occasionally and adjusting heat as necessary so garlic doesn’t burn.

Step 5

Add wine and simmer for another 4 minutes, tossing occasionally. Add nutritional yeast, lemon juice, lemon zest, and remaining 1 tablespoon olive oil. Toss to combine and cook for another 3 minutes.

Step 6

Add linguine and reserved pasta water and toss until combined. Toss walnuts and Brussels sprouts back in along with salt and black pepper. Serve immediately, garnished with vegan parmesan.