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Pasta with brown butter and sage

A silken sauce built from brown butter, sage, and half and half clings to pasta without cream's weight. The lactose-free half and half keeps this light enough for a tired night, turning a few pantry staples into something that tastes like you tried.

Serves 2. 25 minutes, 15 at the stove.

About 780 calories a serving, 19 g protein, 90 g carbohydrate, 39 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 1 cup [240 ml] lactose free half and half

Staples

  • 8 oz [225 g] pasta
  • 4 tablespoons [57 g] butter
  • 8 leaves sage
  • 2 cloves garlic
  • to taste salt
  • to taste pepper

  1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook until al dente, about 10 minutes. Reserve 1 cup of cooking water before draining.
  2. While the pasta cooks, melt 4 tablespoons butter in a large pan over medium heat. Once it foams, let it brown for about 5 minutes, swirling often, until it smells nutty and turns golden amber.
  3. Tear 8 sage leaves and mince 2 garlic cloves. Add them to the brown butter, stir for 30 seconds until fragrant, then pour in 1 cup half and half. Bring to a gentle simmer and let it bubble softly for 2 minutes.
  4. Toss the drained pasta into the sauce with 1/2 cup of the reserved cooking water. Stir over medium heat for 2 minutes until the sauce coats each strand, adding more water if it looks too thick. Season with salt and pepper to taste.

Note Swap the sage for 1 teaspoon dried thyme or a handful of parsley if you prefer. Leftovers keep cold for two days and rewarm gently with a splash of water. Serve with grated Parmesan and a green salad.

On the label

MILK, CREAM, LACTASE ENZYME.*

Chobani, cream, serving 30 MLT, package 32 fl oz/1 Quart/946 mL. Ingredients as printed on the label.

More from Chobani

Other half and half

Cooks as half and half. Half of it left? Use up the half and half.

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