Cheesy Brown Butter Sage Pasta with Air-Fried Brussels Sprouts
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 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 large enough to hold the cooked pasta and set over medium heat. Add sliced garlic and cook for a few minutes, then add sage. Cook until the butter turns nut-brown and sage shrivels, then reduce heat to minimum. Remove a few fried sage leaves for garnish.
When the pasta is almost done, scoop out half a cup of pasta cooking water and add it to the butter mixture. Add milk and bring to a boil. Add vegan Parmesan and stir well. Drain the 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 Brussels sprouts.
Air-fried brussels sprouts
Toss Brussels sprouts with oil, herbs, and salt.
Air-fry at 400°F for 15-20 minutes until crispy.
Notes
This dish is a comforting vegan pasta option.
