Cheesy Brown Butter Sage Pasta with Air-Fried Brussel Sprouts
Ingredients
- 1 pound dry pasta (e.g., Lumaca Rigata or penne)
- 2 tablespoons vegan butter
- 3 cloves garlic
- 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 Brussel 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, add sliced garlic, and cook for a few minutes. Then add sage and cook until butter turns nut-brown and sage shrivels. Reduce heat to minimum and remove a few fried sage leaves for garnish.
When pasta is almost done, scoop out half a cup of pasta cooking water and add it to the butter mixture. Add milk, bring to a boil, then add vegan Parmesan and stir well. Drain pasta and immediately add it to the mixture. Raise heat to medium and cook for about 30 seconds 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 roasted Brussel sprouts.
Notes
This recipe makes 4 servings.
