CRISPY SPROUTS OVER FETTUCCINE

CRISPY SPROUTS OVER FETTUCCINE

Even if you think you don’t like brussel sprouts, you should try these crispy sprouts over fettuccine! We both love sprouts but they have to be cooked right. Recently we have been seeing a lot of delicious looking brussels sprout recipes floating around out there. There’s nothing worse than a mushy sprout. This recipe is super simple and allows you to get a nice crunch onto the outside of your sprouts. It adds some much needed texture and delicious caramelization!

As for the fettuccine, the noodles are coated in a brown butter sage sauce. Butter sage sauce is very simple. It is basically just butter with the flavours of sage and garlic cooked into it. It’s a very simple sauce but compliments the earthy flavours of the sprouts so well. We love recipes where we can let the ingredients shine. The real shining stars in this recipe are the fresh sage, sprouts and shallots. It’s amazing to think that these things that grow out of the ground can be so delicious and add a wide variety of flavours! We hope you find this crispy sprouts over fettuccine recipe helpful in your vegan journey. Enjoy!

crispy sprouts over fettuccine

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CRISPY SPROUTS OVER FETTUCCINE

Recipe by plantbasedrelationshipCourse: DinnerCuisine: VeganDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

30

minutes

Ingredients

  • For sage butter sauce
  • 1/4 cup vegan butter

  • 1 1/2 tsp chilli oil

  • 1/8 tsp nutmeg

  • 12 fresh sage leaves

  • 4 cloves garlic

  • Remaining ingredients
  • 3 shallots

  • 14-16 brussel sprouts

  • 2 servings dried fettuccine noodles

Directions

  • Prep: Slice Brussels sprouts down the center to split into halves. Remove any stems from sage leaves and give them a light roll in your hands. This helps to release the aromatic oils in the leaves. Finely dice garlic and slice shallots. Preheat a large skillet over medium heat and add vegan butter.
  • Once Butter is melted and hot, carefully lay each sprout face side down and fry for roughly 5-6 minutes each side or until a golden brown colour is achieved.
  • Add sage leaves, nutmeg, shallots and garlic to the skillet and lower heat slightly. Stir occasionally to avoid burning. Fill a large pot with salted water and bring to a boil. Cook fettuccine noodles for 10-12 minutes or until al dente. Strain noodles and pour directly into the hot skillet. Drizzle with chilli oil and toss to fully coat. Plate pasta and top with sprouts. Finish with a sprinkle of nutritional yeast. Enjoy!

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