Cheesy Brown Butter Sage Pasta with Brussel Sprouts
Ingredients
- 1 pound dry pasta
- 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. Turn 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 half a cup of cooking water and add it to the saucepan. Add milk and bring to a boil. 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, 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 Brussel sprouts.
Air-fried brussel sprouts
Toss Brussel sprouts with oil, herbs, and salt. Air-fry at 400°F for 10-15 minutes until crispy.
