3cupssliced carrotssliced into ¼-inch thick rounds
18ouncesBrussels sproutssliced in half or in thirds
1tablespoonextra virgin olive oil plus more to drizzle
salt and pepper
1/3cupdiced red onion
1 13.5ouncecan lite coconut milk
1teaspoondried Italian seasoning
freshly cracked black pepperto taste
red pepper flakesto garnish
Preheat the air fryer to 400 degrees (if using an oven, preheat oven to 425 degrees.) While air fryer preheats, in a large bowl, add the cauliflower, carrots and brussels sprouts and drizzle generously with olive oil. Season with garlic powder, salt and pepper and toss to coat. Once air fryer is preheated, add the vegetables to the tray and cook for 15 minutes, tossing every 5 minutes until fork tender.
Once vegetables are air frying, place a deep, wide skillet over medium-high heat and add the olive oil.Once oil heats, add the onions and garlic and cook until onions soften, about 3minutes. Add the coconut milk, broth, Italian seasoning, nutritional yeast, salt and stir together to combine.
Add the pasta and bring to a boil. Once boiling, reduce heat to medium and cook the pasta until al dente, about 8 minutes (or per the package instructions.)Once cooked to your preference, remove the pan from heat and stir in the air fried veggies, lemon juice, and season with additional salt and pepper, if needed.
Let sit for a few minutes so the sauce can thicken. Serve, garnished with red pepper flakes.