Preheat oven to 200° C / 390° F. Grab a large baking tray and line with baking paper.

Clean your Brussels sprouts. Take the outer leaves off if necessary and cut the end of the stem off. Slice each sprout into 4 equally thick slices in the direction of the stem. Place in a large mixing bowl.

In a mixing bowl combine the ingredients to coat the Brussels sprouts. Then add this mixture to the Brussels sprouts. Combine the mixture with the Brussels sprouts until each Brussels sprout is well coated. Spread on the baking tray lined with baking paper. Try to make sure the Brussels sprouts don’t overlap. Let roast for about 10-20 minutes until lightly charred. Give them a stir after 5-10 minutes. Season with salt and pepper once they are done and set aside.

Cook the pasta al dente following the instructions on the packet. Save 2 tbsp of cooking water just before draining the pasta.

Heat up a non-stick frying pan on low heat or use a heavy pan. Once hot, add a splash of water or water from the drained pasta, the garlic and a pinch of chili flakes or cayenne powder. If you are cooking with oil: add 1 tablespoon of olive oil in a hot pan instead of water.

Gently heat the garlic for about 2 minutes on low heat, stirring the whole time. Add more water or oil (depending if you cook low-oil or oil-free) and make sure the garlic does not get brown as it will taste bitter.

Add chopped hazelnuts, nutritional yeast, lemon juice and a splash of water.  

Stir to combine and also add the drained pasta to the pan.

Season with salt and pepper to taste, smoked paprika and stir in the roasted sprouts. Stir to combine.

Divide between two plates, sprinkle with chopped parsley.