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This pasta with lemon sauce and fried sage is the quickest dish to prepare and it's absolutely delicious. The combination of sage and lemon is a real hit. The lemon sauce gives the pasta a fresh touch and the sage adds a crisp note. In one word: yum!
Pasta: make it or buy it?
Personally, I think there's nothing better than fresh, homemade pasta. If you have time, I recommend making it yourself. I used my delicious homemade spinach pasta for this recipe and I recommend you do too! You can click here and check out the recipe.
Of course, if you don't have enough time, you can use store-bought pasta. If you're vegan, make sure they don't contain eggs when you buy them.
Ingredients
To make the lemon sauce, you only need a few minutes and 5 ingredients:
- Olive oil
- Sage leaves
- 1 lemon
- vegan parmesan
- Pasta cooking water.
How to make the perfect vegan lemon sauce
As I mentioned before, this is a quick and easy recipe. Therefore, we cook the pasta and make the sauce at the same time.
First, we bring a pot of water to a boil. Then we add in one tablespoon of salt and stir in the pasta.
Next we start making the sauce. We heat the oil in a large saucepan. Once hot, we add the sage leaves and fry them until crispy. Then we set aside ⅓ of the sage leaves. Next, we add 1 cup of pasta cooking water, the juice and zest of a lemon, and 2-3 tablespoons of vegan parmesan. We simmer the sauce for 2-3 minutes until creamy.
Once the pasta is al dente, we drain it and add it to the sauce. We mix everything until combined, top the pasta with the crispy sage leaves and serve it immediately.
How to reheat pasta leftovers
If there are any leftovers, don't throw them away! Put them in an airtight container and store them in the refrigerator. Reheat the leftovers within three to four days.
To reheat the pasta, put it in a pan, add a dash of water and cook it for 3-4 minutes on medium heat until hot.
More recipes that you might like
- Homemade Pesto-Cheese Ravioli with fried Sage Topping
- No Knead Super Soft Focaccia With Onions and Olives
- Best Ever Tofu Nuggets with Sriracha-Mayo
If you try this recipe...
If you try this recipe for spinach pasta dough let me know! Leave a comment, rate it, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram. Cheers, friends!
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Feel free to pin the following picture and to follow me by clicking here 😌
Ingredients
- 500 g pasta ((15½ oz))
- 4 tbsp olive oil
- 1 handful of sage leaves
- 1 lemon zested and juiced
- 250 ml pasta cooking water ((1 cup))
- 2-3 tbsp vegan parmesan
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
- At the same time, heat oil in a frying pan. Once hot, add the sage leaves and fry until crispy. Set aside ⅓ of the leaves.
- Add lemon juice, lemon zest, pasta cooking water and parmesan. Mix well and simmer for 2-3 minutes until creamy.
- Drain the pasta and mix with the sauce.
- Top pasta with the sage leaves and serve immediately.
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