Penne with Crispy Brussels Sprouts

Bring a large pot of water to a boil. Add the pasta and cook until al dente. Be sure to reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat 2 tbsp of vegan butter in a pan over medium high heat. Add the brussels sprouts and a pinch of salt & pepper to the pan. Lower the heat to medium and spread the brussels sprouts out in an even layer. Allow them to cook, untouched, for 3-5 minutes or until crispy on one side. Flip and cook for an additional 3 minutes.
Add the olive oil, garlic & shallot to the brussels sprouts and cook for 2 more minutes, stirring frequently.
Drain the pasta, reserving 1 cup of pasta water, and add the pasta back to the pot you cooked it in. Add the remaining vegan butter, lots of pepper, lemon juice, some of the pasta water and red pepper flakes to the hot pasta. Toss to combine.
Add the brussels sprouts and fresh herbs to the pasta and toss to combine. Taste and adjust seasonings as needed. You may need to add more salt, pepper, red pepper flakes, pasta water or lemon juice.
Serve the pasta in 4 bowls and top with more fresh herbs.