Cheesy Brown Butter Sage Pasta with Air-Fried 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 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 the 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 half a cup of pasta cooking water and add it to the saucepan. Add milk and bring to a boil. Add vegan Parmesan and stir well. Drain the pasta and immediately add it to the butter-sage-Parmesan 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 until the sauce is creamy. Season with pepper and salt to taste, and serve immediately with air-fried Brussels sprouts.
Notes
This recipe makes 4 servings.
Air-fried Brussels sprouts are optional and can be prepared separately using your preferred method.
