Creamy Umami Pasta with Toasted Pine Nuts and Fried Sage (Ready in under 15 minutes!)

This recipe is made with Yondu’s organic and vegan umami vegetable seasoning sauce. It’s the perfect add-on to all your savory dishes and you can use it in plant-based recipes instead of fish sauce, broth, miso or even soy sauce. Click here to try it.

Creamy Umami Pasta with Toasted Pine Nuts and Fried Sage – Ready in under 15 minutes!

(yield: 4 servings)

Ingredients:

For the pasta:

• 12-14oz egg-free pasta (dry weight)

For the sauce:

• 5oz fresh cauliflower florets (frozen works too)
• 1cup water 
• 1 cup pine nuts 
• 2 garlic cloves
• 3-4 small sage leaves
• 1-1.5tbsp Yondu umami seasoning sauce*

Toppings:

• 1 garlic clove, sliced 
• 1/4 cup pine nuts
• 2tsp olive oil 
• 8-10 sage leaves 
• Ground pepper 

Directions:

1. Cook the pasta according to package instructions (this should take about 7-11 minutes depending on the type of pasta you’re using.
2. Cook the cauliflower in 1 cup of water in a small pot over high heat for 5 minutes or until soft/tender (but don’t overcook).
3. Add both the cauliflower and the water you boiled it in to your blender, then add the other sauce ingredients. Blend until you get a smooth consistency. (*note= start with 1 tbsp of Yondu, blend, taste test and then add more Yondu if need be and blend again).
4. For the toppings: Heat the oil in a skillet over medium to high heat. Once it’s hot enough, add the pine nuts, garlic and sage leaves. Make sure you move the ingredients around in the pan constantly (using a wooden spoon or spatula) to keep them from burning. Remove from the pan after 1-2 minutes or when the sage is crispy and the pine nuts and garlic are fragrant and slightly browned.
5. Mix the sauce with the pasta and serve with the toppings (add a pinch of ground pepper at the very end). Enjoy!

Disclaimer: This recipe is sponsored by Yondu. You can find Yondu in select stores in the New York area and/or order it online (click here).  

Text & Photography: Kim-Julie Hansen.