Hello from dreamy Colorado!!
I know I’ve been a bit behind on my posts this month, but I think a (semi) cross-country move is a justifiable excuse for taking a couple of weeks off. I’ll be posting a more official update about our move and our new home later this weekend, but for now I wanted to share with you one of my favorite new recipes!
This recipe has been in the back of my mind for YEARS, but I only recently decided to try to bring it to life, and let me tell you, I don’t know what I was waiting for!! This dish is so easy and SO delicious – like, more delicious than you would think it could be. It’s savory, creamy, and somehow both rich and light at the same time.
I’m extra excited about sharing this with my dairy-free friends. One of the hardest things for me is not being able to eat real cheese, but the finely chopped walnuts in this recipe actually really mimic the woody, savory flavor of parmesan cheese! I’m not kidding; you’ll just have to try it for yourself if you don’t believe me!
Drizzle olive oil into a pan and fry 8-12 sage leaves until crispy (it doesn’t take long for them to crispy up at all, so be sure to watch them closely!).
Set the sage aside on a paper towel to cool.
Next, chop up 1/2 cup walnuts very fine. Like super fine. Like until some of it resembles dust (but not all of it – you still want to get some crunch!).
When walnuts are chopped up like that, they actually kind of taste somewhere between Parmesan cheese and breadcrumbs! Trust me, it’s amazing!
Add a drizzle of oil to the same pan you cooked the sage in and throw the walnuts in with a dash of garlic powder and salt. Stir constantly until fragrant (about 60-90 seconds) and then remove from the pan and set aside.
(But don’t wash the pan!!!)
In a separate pan, cook up 1/2 lb mild Italian sausage until browned on the outside and cooked thoroughly on the inside and set aside.
Cook 2 servings of bucatini pasta according to the package directions and set aside.
Next, in your walnut/sage pan, heat 5 T of Earth Balance vegan butter until it starts to foam.
Once foaming, add 1 minced clove of garlic and stir.
Mix 1 T of cornstarch in 1 cup of cold water.
Slowly pour the cornstarch/water mixture in with the butter/garlic pan and stir until combined.
Squeeze in a little lemon juice and remove from heat.
To serve, portion out the noodles and add them to two bowls, followed by sauce and sausage.
Add a squeeze of lemon juice and top with walnuts.
Crush the crispy sage and a sprinkle on top, along with a dash of salt, and enjoy!!
- ½ cup walnuts chopped super finely
- 1 clove garlic
- 8-12 sage leaves
- 5 T Earth Balance vegan butter
- 1 T cornstarch mixed in 1 cup water
- ½ lb mild Italian sausage
- 2 servings of bucatini noodles, cooked according to the package
- ½ lemon
- Dash garlic powder
- Salt to taste
- Drizzle olive oil into pan and fry sage until crispy
- Set the sage aside on a paper towel to cool, and don't rinse the pan
- Chop the walnuts very fine and set aside
- Add a drizzle of oil to the sage pan and throw the walnuts in with a dash of garlic powder and salt
- Stir constantly until fragrant (about 60-90 seconds) and then remove from the pan and set aside (but don’t wash the pan)
- In a separate pan, cook the sausage until browned on the outside and cooked thoroughly on the inside and set aside
- Cook the pasta according to the package directions
- In your walnut/sage pan, heat 5 T of butter until it begins to foam
- Once foaming, add 1 minced clove of garlic and stir
- Mix 1 T of cornstarch in 1 cup of cold water
- Slowly pour cornstarch/water mixture into the pan with the butter and garlic and stir until combined
- Squeeze in a little lemon juice and remove from heat
- To serve, add noodles to a bowl, followed by sauce and sausage
- Add a squeeze of lemon juice and top with walnuts
- Crush the crispy sage and a sprinkle on top, along with a dash of salt