Cheezy Brown Butter Sage Pasta with vegan Parmesan and air fried Brussel sprouts This buttery and cheezy pasta is pure bowl of comfort.
Makes 4 servings.
Ingredients:
1 pound of dry pasta. I used Lumaca Rigata style. Penne would work too.
2 tablespoons vegan butter.
3 cloves of garlic sliced thinly.
10-15 fresh sage leaves
1 cup vegan Parmesan style shreds
1/3 cup of unsweetened plain oat or soy milk.
2 tsp of freshly ground black pepper
Salt to taste.
Air fried herbed Brussel sprouts (optional)
Method:
Bring a large pot of water to a boil; salt it. Cook pasta until tender.
Place vegan butter in a skillet or a large saucepan enough to hold the cooked pasta; turn heat to medium, and add the sliced garlic. Cook the garlic for few minutes then add the sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum. Take out few fried sage leaves for styling.
When the pasta is just about done, scoop out a half a cup of the cooking water from pasta. Add that to the pot. Then add the milk. Bring it to boil. Then add the vegan Parmesan. Stir well. Drain the pasta. Immediately add it to the butter-sage Parmesan mixture, and raise heat to medium. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done and cheesy.
Stir in more Parmesan cheese; the sauce will become creamy. Season liberally with pepper and salt to taste, and serve immediately with air fried roasted Brussel sprouts
