How to Make Root vegetable pasta with sage butter Recipe?
Credit by: KingOfChef
Steam the carrots, swede and parsnips over a large saucepan of boiling water for 10 minutes or until just tender (see microwave tip). Drain and cover to keep warm.
Cook the pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain and return to pan.
Meanwhile, heat the butter and olive oil in a small frying pan over medium heat. Once the butter melts, add the garlic and cook, stirring occasionally, for 1 minute. Add the sage leaves and cook, stirring, for 1-2 minutes or until the leaves are slightly crisp and the butter turns a dark golden colour.
Add the butter mixture and vegetables to the pasta and toss to combine. Taste and season with salt and pepper
Microwave tip: place carrots, swede and parsnips in a freezer bag with 1 tbs water. Twist the opening to secure. Cook for 4-6 minutes on High/800watts/100% or until just tender.