Cookwith

Name: Vegan Sage & Butter Pasta
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 200g dried pasta (such as fettuccine or linguine); 2 tbsp vegan butter; 10 fresh sage leaves; 2 cloves garlic, minced; 1 lemon (zest and juice); Salt, to taste; Black pepper, to taste; 2 tbsp nutritional yeast; 2 tbsp toasted pine nuts (optional, for garnish)

Vegan Sage & Butter Pasta

miradugm

This vegan sage and butter pasta is a plant-based twist on a classic Italian favorite, using vegan butter to achieve that rich, nutty flavor paired with aromatic fresh sage. The addition of lemon zest brightens the dish, while nutritional yeast lends a cheesy note without any dairy. Toasted pine nuts add a delightful crunch and depth. It’s quick, elegant, and perfect for showcasing the beautiful flavor of fresh sage. Serve this for a cozy weeknight dinner or as a sophisticated side for your next gathering—no one will miss the dairy or peanuts!

Ingredients

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
While the pasta cooks, heat the vegan butter in a large skillet over medium heat. Add the sage leaves and fry until crispy and fragrant, about 2 minutes. Remove a few leaves for garnish if desired.
Add the minced garlic to the skillet and sauté for 1 minute, being careful not to burn.
Add the cooked pasta to the skillet, tossing to coat in the sage butter. Add lemon zest and juice, nutritional yeast, and a splash of reserved pasta water to create a silky sauce. Season with salt and black pepper to taste.
Plate the pasta, topping with reserved crispy sage leaves, toasted pine nuts (if using), and an extra sprinkle of nutritional yeast.
Serve immediately and enjoy!