Assuntine with Carmelized Brussel Sprouts and Butter Browned Panko
8 oz Assuntine tri-color pasta (I used whole wheat, tomato, spinach combo bag)
1 1/2 Tblsp vegan butter, divided
1/4 cup panko (Japanese breadcrumbs)
4 teaspoons olive oil
10 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
1 tsp sugar
1 cup thinly sliced onion
1 teaspoon minced garlic
1/3 cup dry, strong chardonnay or Pinot Blanc
2/3 cup vegetable broth
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons dry roasted sunflower seeds, crush a bit
Cook pasta according to package directions. Drain and keep warm.
Melt 1/2 tblsp butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl in 1 tblsp butter, get it foamy and swirl to coat. Add Brussel sprouts to pan; sprinkle with sugar, cook 2 minutes, shaking, flipping around occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts and onion are lightly browned. Add wine, cook 1 min, add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with about a tsp of sunflower seeds and panko. Serve immediately.