• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and quarter Brussels sprouts lengthwise.

• Toss Brussels sprouts on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), a pinch of salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. • While pasta cooks, halve, peel, and thinly slice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Mince chives.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add onion, a pinch of salt, and pepper; cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add mushrooms and remaining garlic powder; cook, stirring occasionally, until tender, 4-5 minutes. • Stir in stock concentrates, vinegar, and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings). Cook, stirring occasionally, until thickened, 1-2 minutes. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from the pot. • Taste and season with salt and pepper if desired.

• Once Brussels sprouts are finished roasting, return pan with onion and mushrooms to medium heat. Stir in drained cavatappi, sour cream, and half the Brussels sprouts until evenly coated. If needed, stir in more reserved pasta cooking water a splash at a time until everything is thoroughly coated in sauce. TIP: For a richer sauce, stir in 1 TBSP butter.

• Divide pasta between bowls; top with remaining Brussels sprouts. Garnish with chives and serve.