Fettuccine with Brussels Sprouts and Sage Butter

Bring a large pot of water to a boil and add the salt. Peel potatoes and cut into thin slices.

Trim a thin slice off the base of each Brussels sprout stem. Peel off leaves and add to a large bowl. Once you have pulled off as many leaves as possible, you may need to trim some more of the stem to remove any additional leaves, until you are left with a nice little bulb. Keep bulbs separate and place in a small bowl.

Once water has come to a boil, cook potatoes for 5 minutes and set aside in a large bowl.

Add Brussels sprout bulbs for about 2 minutes (as these take a little longer) and then add the remaining leaves and cook for another 1–2 minutes. Don’t cook for too long, as these only really need a quick blanching. Using a strainer, transfer Brussels sprouts to the large bowl with the potatoes.

Add pasta to the boiling water and cook until al dente. Reserve a cup of the starchy cooking water just before draining.

Whilst you are cooking pasta, heat butter, garlic and sage in small saucepan over low-medium heat, until golden brown colored bits appear in the butter. Be patient, it takes a little time but you want to make sure that you don’t rush it. This will take around 3–5 minutes. Add sage leaves during the last 1–2 minutes and remove from heat.

Once pasta is cooked, add pasta to potatoes and Brussels sprouts in a serving bowl. Pour butter sauce over the top and season with salt, pepper and a couple handfuls of vegan Parmesan. If pasta seems too sticky when tossing, add some of the reserved starchy cooking water. Finally, add a light sprinkle of the vegan Parmesan and you are ready to go!