Vegan Burnt Butter and Sage Tagliatelle

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We all find some join in pasta. Be vegan, gluten free, fresh, dried, curly, flat, creamy, cheesy, salted, spiced or a little bland. No matter what form it comes in, there is something really gratifying about sitting down with a bowl of pasta of your choice, as a year round staple. Bringing together sage and butter, that’s been slightly browned, is a classic duo and offers an easy sauce to any pasta of your choice.

Truth be told, I am not a fan of pasta, but when it’s done right and using fresh, quality goods, I won’t be saying no. So what pasta dishes get my tick of approval? Here is one. You can also take a look at a few other of my fav pasta dishes; Lemon and Fennel Infused Chicken Soup with Orzo, Vegan Pumpkin Spice Mac & Cheese, Italian Potato Gnocchi with Vegan Tomato Cream, Green Goddess Pasta Bake, Ravioli in Parsley Oil Broth, Chaga Lasagne Soup, Whipped Ricotta and White Pesto Fusilli and Vegan Butter Bean and Spelt Spiral Soup.

The Pasta

This paring maybe somewhat of a global phenomenon, but this doesn’t mean we can’t still keep it going in our own unique way. This recipe is vegan and encompasses every bit of buttery goodness you desire when selecting a butter based dish. Only a few things to keep in mind;

  • pasta water is your best friend; always keep a little of the water that the pasta is cooked in as it holds a lot of starch which makes the sauce naturally bind together

  • there is no such thing as too much sage; add one leaf or 20, sage is always better in bulk.

  • browning butter compared to burning it happens in a matter of seconds - browning butter does quickly change into burning it and burning butter isn’t as delicious as when it’s turns a golden colour. Don’t leave the pan for a cup of tea. Bring your tea to the pan so you are standing by

  • use good pasta; dried pasta is okay but fresh pasta, even bought from the shops, is much better. I love the Mani in Pasta brand (Berlin based) and I’ll go into more detail further down


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Pasta Types

What is your favourite pasta type? We may not say we have a fav but deep down I know we all have a true love for a certain shape.

  • Angel hair

  • Bucatini

  • Fettuccine

  • Spaghetti

  • Linguine

  • Pappardelle

  • Tagliatelle

  • Vermicelli

  • Elbows

  • Rotini

  • Fusilli

  • Cavatappi

  • Farfalle

  • Gemelli

  • Penne

  • Rigatoni

  • Orecchiette

  • Orzo

  • Lasagne

And that’s only some of them…

To be completely honest, this recipe does work best with flat, long pasta to get maximum surface area to be coated in buttery goodness. You can also use fettuccine, spaghetti, angel hair, linguine or pappardelle. I always choose to use Mani in Pasta because I know and trust their quality.

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Mani in Pasta

Fresh made pasta is truly unbeatable. It not only tastes better but it also takes only a few minutes to cook compared with up to 12 minutes of cooking time which dried pasta can take. Now the term “fresh” can be debated by many as there is fresh packaged pasta, made that day fresh pasta, slightly dried but still fresh pasta (say what?) but when you buy from Mani in Pasta, take it from me, their pasta is prepared only an hour or two before.

Mani in Pasta is known for their quality products made from bio produce. The staff there work hard to ensure all their products have the best flavour and is of the highest quality. Made to order pasta dishes can be experienced at their restaurant but they also sell their own home-made products including sauces (made and bottled on site), fresh made pasta, classic Italian desserts and other home-made yummies. Visit their website for the full list of the Mani in Pasta line.

Anyway, I am keeping it short and sweet today.

Enjoy

xx

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Vegan Burnt Butter and Sage Tagliatelle

Ingredients

2 tbsp vegan butter

3 garlic cloves, minced

10 sage leaves

300 grams Mani in Pasta Tagliatelle

Salt and pepper

Method

In a large pot, cook the pasta for 2 minutes. Drain, reserving 1 cup of cooking water and set aside.

In a large pan, place the butter on high heat and cook for 5-6 minutes or until the butter melts then begins to brown. Add the garlic and sage along with a pinch each of salt and pepper, cook for a further 1 minute.

Add the pasta along with half the cooking water. Using tongs, lift the pasta and roll - this allows the sauce to coat the pasta but without the strands breaking or sticking to the bottom. Season to taste

Serve on plates with a drizzle of extra virgin olive oil and a sprinkle of sea salt.

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Cecile Vadas