Vegan Brown Butter Sage Pasta with Parmesan
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 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 big enough to 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 styling.
When pasta is almost done, scoop out half a cup of cooking water and add it to the skillet along with milk. Bring to a boil, then add vegan Parmesan and stir well. Drain pasta and immediately add it to the butter-sage Parmesan mixture, raising heat to medium. Cook for about 30 seconds or until some water is absorbed and pasta is done and cheesy.
Stir in more Parmesan cheese until sauce becomes creamy. Season liberally with pepper and salt to taste, and serve immediately with air fried roasted Brussel sprouts.
Notes
This recipe makes 4 servings.
