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VEGAN Brown butter, garlic mushroom and crispy sage pasta

I personally think pasta has a very good backing for being the greatest comfort food of all time. This dish is very quick, very simple and very creamy. It sounds fancy but I promise it is very easy! This would be great with a mojito and maybe some vegan garlic bread on the side...


  • Wholemeal pasta / spaghetti

  • Veggie stock cube

  • 1/2 white onion

  • 1 clove garlic

  • 1 punnet chestnut mushrooms

  • 1-2tsps vegan butter

  • 120ml vegan cream

  • Glug of white wine

  • 5-6 sage leaves

  • 3-4 slices vegan ham

  • 1tbsp nutritional yeast

  • 1tbsp lemon juice

  • Salt and pepper

  • Handful of grated vegan cheese

  • Optional: pine nuts for sprinkling on top


  1. Pop a frying pan over a medium heat, add 1tsp of vegan butter and wait until it starts to melt and bubble.

  2. Add your sage leaves and let them crisp up for about 2 minutes. Slice your vegan ham and add it to the frying pan (the ham may take a bit longer).

  3. Take the sage leaves out and pop them on some kitchen roll to the side (we will come back to them). When the ham is looking crispy, take it out and place it on the kitchen roll.

  4. Finely chop your onion, mince your garlic and add it to the same frying pan you used for the sage and ham (you can add another tsp of butter here if you haven’t got a non stick pan) and fry for about 2-3 minutes over a medium heat.

  5. Add a glug of white wine and turn it up to boil for about 2 minutes so the alcohol burns off.

  6. Bring the heat back down to medium. Slice your mushrooms and add them in to the frying pan - let them fry for about 10 minutes.

  7. Meanwhile, pop your pasta on to boil and crumble a veggie stock cube into the water - let it do its thing and make sure when you drain the pasta you keep some of the water back.

  8. Return to your mushrooms, whack the heat all the way up and fry on high for 2 minutes until the mushrooms start to get crispy.

  9. Take it off the heat, add your drained pasta, lemon juice, vegan cream, vegan cheese , 1-2tbsp of pasta water and nutritional yeast and stir in, then pop back on the heat until it’s thickened.

  10. Season generously with salt and pepper, add the crispy sage leaves and ham (and toasted pine nuts if using) on top. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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