Creamy Brown Butter Avocado Sage Pasta With Root Vegetables
 
 
Author:
Serves: 4 - 6
Ingredients
  • Creamy Brown Butter Avocado Sage Sauce
  • 3 tablespoons unsalted butter, (or vegan substitute)
  • 2 tablespoons chopped fresh sage or 15 whole sage leaves
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup Almond Breeze Beverage, Original
  • 1 cup Greek yogurt or coconut yogurt for a vegan version, plain
  • 1 large avocado, peeled and cut into large chunks
  • salt, pepper and nutmeg to taste
  • Root Vegetables
  • 2 cups of mixed roasted root vegetables (I used orange beets & carrots)
  • 12 oz fresh pasta (any shape, I used butternut squash stuffed ravioli)
  • Flat leaf parsley, grated parmesan & sliced almonds for garnish
Instructions
  1. Prepare all the vegetables and set aside.
  2. Bring a large pot of salted water to a boil and add pasta. Cook according to package directions. (I have made this with fresh pasta as well and it comes out great)
  3. In a medium saucepan, melt the butter over medium-low heat. Add the sage and continue to cook, stirring constantly, until brown flecks appear in the butter. Remove the pan from the heat and add the garlic. Slowly whisk in the flour; return the pan to the heat and whisk in the almond beverage and Greek yogurt. Cook, stirring, until sauce thickens. Remove from the heat and season with nutmeg, salt and pepper to taste. Transfer sauce to a blender and add avocado. Blend until smooth. Serve over pasta and garnish with parsley, fresh parmesan & almonds if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/03/13/brown-butter-avocado-sage-pasta-with-root-vegetables/