Vegan Brown Butter Walnut and Tarragon Farfalle
Cozy up with this elegant pasta dish. You could easily switch the herb to sage but try the tarragon. It is so dreamy.
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Servings: 4 servings
Equipment
- stove
Ingredients
- 340 g farfalle pasta bow tie
- ¼ cup vegan butter
- ¾ cup walnuts roughly chopped
- 4 sprigs tarragon +2 tbsp chopped
- 3 tbsp olive oil
- pinch chili flakes
- ½ red onion diced
- 2 cloves garlic finely minced
- 3 cups yellow chanterelles
- 2 tbsp miso paste
- 1 lemon juiced
- ½ cup pasta water
- handful baby spinach
- vegan parmesan
- sea salt
- pepper cracked
Instructions
- Bring a large pot of water to a boil and salt generously. Cook pasta till al Dante. Reserve 1 cup pasta water before draining.
- Heat 2 tbsp vegan butter into a pan over medium high heat. Swirl the pan continuously until butter starts to brown slightly. Add in walnuts and a pinch of salt. Cook walnuts until you can start to smell them and then transfer to a bowl. Add 1 tbsp of olive oil to the same pan and add in sprigs of tarragon. Saute until the leaves start to crispy up. Won’t take longer than a minute. Set aside.
- Add 2 tbsp olive oil into the same pan with chili flakes and onion. Saute until the onion is translucent. Add in chanterelles and garlic. Add a splash of pasta water if chanterelles become too dry. Season with salt and pepper.
- While onion, garlic and mushrooms are cooking make the lemon miso paste. Add miso and lemon juice into a small bowl and whisk until a paste forms.
- Drain pasta (don’t forget to reserve the water), add pasta and miso lemon to pan and toss to combine. Add chopped tarragon, buttery walnuts, baby spinach, a splash of pasta water, a good helping of vegan parmesan and toss to combine. Cook until spinach is wilted, taste for seasoning and adjust accordingly.
- Serve with crispy tarragon, more vegan Parmesan and chili flakes if desired.
Nutrition
Serving: 1serving | Calories: 685kcal | Carbohydrates: 76g | Protein: 17g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 421mg | Potassium: 607mg | Fiber: 7g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 17mg | Calcium: 76mg | Iron: 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.