Vegan Sage Spaghetti

This vegan sage spaghetti is your go-to dinner for those busy days where you're in need of a quick yet delicious meal. In under 30 minutes, you can have some mouthwatering non dairy pasta with the classic flavours of garlic and fresh sage - sans butter! Instead, try using Aquafaba to get that same "sage brown butter" taste without any oil or animal products so it's totally plant-based too.

Course Vegan Pasta

Cuisine International

Keyword plant based pasta recipe, vegan oil free pasta sauce, vegan pasta, vegan sage spaghetti

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Jasmin

Ingredients

10.5 oz 300g of spaghetti
Sea Salt
3 sprigs of sage whole leaves
1 organic lemon juice + zest
2 cloves of garlic
1 tablespoon vegetable broth or a little more
¼ cup 60ml aquafaba
Pepper freshly ground
4 tablespoons freshly grated Vegan Parmesan

Instructions

To start, cook your favorite pasta in a large pot of salted water as directed on the package instructions. When they are al dente, drain them.
In the meantime, take 3 sprigs of sage and pluck the leaves.
Now grate a lemon. We need the zest.
Peel the garlic cloves and cut them into thin slices or mince it.
Take a non-stick pan and heat a tablespoon of vegetable stock on medium heat. Add the sage leaves, lemon zest and garlic and let brown lightly. Add a sip of vegetable broth now and then. When the garlic is brown, add the aqufaba and lemon juice. Let it sit for a bit to infuse the sage flavor. If you want, you can now add the Parmesan.
Now toss the spaghetti in the pan until they are completely coated with the sauce.
Season with freshly ground black pepper.
Sprinkle some vegan Parmesan and freshly ground pepper and some sea salt on top.