Buttery Sage Fettuccini
Simple, savoury, and full of crisp veggies and herbs, this Buttery Sage Fettuccini will be your new favourite summer pasta!
One of my favourite things about summer is the abundance of fresh veggies at my fingertips! When the pasta craving hits but you have a fridge full of produce waiting to die, you can whip up this fresh yet indulgent-tasting dish!
This Buttery Sage Fettuccini truly is the perfect marriage of fresh summer flavours and creamy, savoury indulgence. The addition of soy curls, one of my favourite sources of plant-based protein, helps to make this a filling meal. What’s not to love about garlic, sage, asparagus and fresh garden peas wrapped up in a warm lemon-buttery hug?
Jump to RecipeINGREDIENTS
Hey, I’m all for making traditional dishes, but sometimes you’ve just gotta get creative in the kitchen and whip up something a bit more unique!
- Gluten-Free Fettuccini: Our classic twirly noodle that is all sorts of comfort!
- English Peas + Asparagus provide a healthful and fresh component to this dish.
- Fresh Sage, Garlic + Lemon: The perfect trio of fragrant, savoury and tanginess.
- Soy Curls: a great plant-based meat alternative and are a fabulous source of protein.
- Vegan Butter + Olive Oil wrap the whole dish in a warm, silky-smooth hug.
- Nutritional Yeast provides an extra savoury and ‘cheesy’ flavour.
HOW TO MAKE BUTTERY SAGE FETTUCCINI
This Buttery Sage Fettuccini comes together in under 30 minutes and couldn’t be simpler to whip up!
- Saute the garlic until golden and fragrant, and add the rehydrated soy curls and asparagus. Stir gently to coat in the vegan butter, cover and let cook for 3 minutes.
- Add in the peas, lemon juice, remaining vegan butter, salt and pepper, sage, nutritional yeast and olive oil. Stir everything well until the butter has melted and everything has been thoroughly coated. Cover and cook for another 3 minutes.
- Toss in the cooked fettuccini, ensuring all the noodles are well incorporated in the sauce.
- Serve and garnish with additional fresh sage and a lemon slice, and enjoy!
If you’re looking for more fresh and easy pasta recipes, you’ll love this vegan Baked Feta Pasta!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen + #SteamyVeganKitchen! I can’t wait to see your yummy recreations!
Buttery Sage Fettuccini
Ingredients
- 1 box gluten-free fettuccini
- 1 cup fresh or frozen peas
- 2 cups fresh asparagus
- juice of 1 lemon
- 4 tbsp vegan butter, divided in half
- 4 cloves garlic
- 1 heaping cup dry soy curls
- 1 bunch fresh sage, finely chopped (or 2 tbsp dried)
- 2 tbsp nutritional yeast
- 2 tbsp olive oil
- 1/2 tsp salt, pepper to taste
Instructions
- Start by hydrating your soy curls in a bowl of boiling water for 5-10 minutes, ensuring the water covers the soy curls by about 2 inches. Meanwhile, roughly chop your asparagus and mince the garlic and sage.
- Once the soy curls are hydrated, strain in a mesh sieve and press out as much water as you can with the back of a large spoon.
- Heat a large heavy-bottomed skillet to medium high heat. Add 2 of the 4 tbsp of vegan butter to the skillet, and melt completely. Add the garlic and let sauté for about 2 minutes until it starts to become golden in colour.
- To one side of the pan add the soy curls, and to the other add the asparagus. Stir gently to coat in the butter, cover partially and let cook for 5 minutes.
- Turn down heat to medium. Add in the peas, lemon juice, remaining vegan butter, salt and pepper, chopped sage, nutritional yeast and olive oil. Stir well until the butter has melted and everything has been thoroughly coated. Cover and cook for another 5 minutes.
- Toss in the cooked fettuccini, ensuring all the noodles are well incorporated.
- Serve and garnish with additional fresh sage and a lemon slice. Enjoy!
