Cheesy Brown Butter Sage Pasta with Brussels Sprouts
Ingredients
- 1 pound dry pasta (Lumaca Rigata or Penne)
- 2 tablespoons vegan butter
- 3 cloves garlic, sliced thinly
- 10-15 fresh sage leaves
- 1 cup vegan Parmesan style shreds
- 1/3 cup unsweetened plain oat or soy milk
- 2 teaspoons freshly ground black pepper
- Salt to taste
- Air-fried herbed Brussels sprouts (optional)
Preparation
Bring a large pot of water to a boil and salt it. Cook pasta until tender.
Place vegan butter in a skillet or large saucepan that can hold the cooked pasta. Set heat to medium and add sliced garlic. Cook garlic for a few minutes, then add sage. Cook until butter turns nut-brown and sage shrivels, then reduce heat to minimum. Remove a few fried sage leaves for garnish.
When pasta is almost done, scoop out 1/2 cup of cooking water. Add it to the saucepan with the butter mixture. Then add milk and bring to a boil. Add vegan Parmesan and stir well. Drain the pasta and immediately add it to the mixture. Raise heat to medium and cook for about 30 seconds, or until water is absorbed and pasta is cheesy.
Stir in more Parmesan cheese to make the sauce creamy. Season with pepper and salt to taste, and serve immediately with air-fried Brussels sprouts.
Notes
Makes 4 servings.
