Root vegetable pasta with sage butter

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  • 4Servings
  • 15 mPrep Time
  • 15 mCook Time
  • 30 mReady In



Print Recipe

How to Make Root vegetable pasta with sage butter Recipe?

Credit by: KingOfChef

Ingredients

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Nutrients

2104 kj ENERGY
22g FAT TOTAL
22g FAT TOTAL
11g FIBRE
10g PROTEIN
46mg CHOLESTEROL
194.24mg SODIUM
12g CARBS (SUGAR)
60g CARBS (TOTAL)




Step by step method

  • Step 1

    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.

  • Step 2

    Cook the pasta in a large saucepan of salted boiling water following packet directions, until al dente. Drain and return to pan.

  • Step 3

    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.

  • Step 4

    Add the butter mixture and vegetables to the pasta and toss to combine. Taste and season with salt and pepper

Tips & variations

  • 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.




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