Creamy Umami Pasta with Toasted Pine Nuts and Fried Sage
Ingredients
- for the pasta:
- 12-14oz egg-free pasta (dry weight)
- for the sauce:
- 5oz fresh cauliflower florets (frozen works too)
- 1cup water
- 1 cup pine nuts
- 2 garlic cloves
- 3-4 small sage leaves
- 1-1.5tbsp yondu umami seasoning sauce*
- toppings:
- 1 garlic clove, sliced
- 1/4 cup pine nuts
- 2tsp olive oil
- 8-10 fresh sage leaves
- ground pepper
Preparation
Cook the pasta according to package instructions (this should take about 7-11 minutes depending on the type of pasta you’re using
Cook the cauliflower in 1 cup of water in a small pot over high heat for 5 minutes or until soft/tender (but don’t overcook)
Add both the cauliflower and the water you boiled it in to your blender, then add the other sauce ingredients
Blend until you get a smooth consistency
Note= start with 1 tbsp of yondu, blend, taste test and then add more yondu if need be and blend again)
For the toppings: heat the oil in a skillet over medium to high heat
Once it’s hot enough, add the pine nuts, garlic and sage leaves
Make sure you move the ingredients around in the pan constantly (using a wooden spoon or spatula) to keep them from burning
Remove from the pan after 1-2 minutes or when the sage is crispy and the pine nuts and garlic are fragrant and slightly browned
Mix the sauce with the pasta and serve with the toppings (add a pinch of ground pepper at the very end)
Enjoy!
