Description
This healthy brown butter sage pasta is creamy, rich and packed with umami flavor. And everything comes together in one pot.
Ingredients
Scale
- 2 cups Shells
- 3 tbsp Vegan butter ((Miyoko's is my favorite brand))
- 2 cups finely chopped Mushrooms
- ⅓ cup Cashew milk
- ¼ cup Pasta water
- 30 Sage leaves, finely chopped
- 2 medium cloves Garlic, minced
- 1 tsp Black pepper
- ½ tsp Red pepper flakes
- 1 tsp Kosher salt
- Vegan parmesan for topping ((VioLife is my favorite brand))
Instructions
- Cook the pasta according to package instructions; reserve 1/4 cup of the pasta water before draining. Set the pasta aside in a bowl. Rinse the pot used to cook the pasta and pat dry with a cloth. Set back on the stove.
- Heat the pot to medium-high heat and then add in the butter and chopped mushrooms. Don’t stir the mushrooms yet, just let them cook in the butter until they stop steaming, about 3 minutes. This is a sign that the water from the mushrooms has evaporated. Don’t worry if the mushrooms stick to the bottom of the pot a little bit; the browning on the bottom will add even more flavor to the sauce.
- Lower the heat to medium and stir the mushrooms, cooking for an additional 2-3 minutes until the mushrooms have shrunk and the butter has taken on a golden-brown hue. In total, the mushrooms will cook for 6 minutes.
- Next, dump in the cashew milk, pasta water, chopped sage, minced garlic, black pepper, red pepper flakes and salt. Stir the sauce and continue to cook until it thickens, about 1 minute.
- Lower the heat to low, add in the cooked pasta and stir gently to coat the pasta in the sauce; cook for an additional 1 minute to allow the sauce to thicken a tad more.
- Serve the pasta immediately with a generous grating of vegan parmesan cheese and freshly cracked black pepper.