Hazelnut milk becomes the base for a silky brown butter sauce that clings to pasta with crisp sage. The shelf gives you both the hazelnut depth and vanilla sweetness this sauce needs, turning a single product into something that tastes considered.

Serves 2. 25 minutes, 15 at the stove.

About 690 calories a serving, 30 g protein, 82 g carbohydrate, 27 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until it yields to a bite, then drain it, saving 1/2 cup of cooking water.10 min
2. While the pasta cooks, melt 3 tablespoons of butter in a large skillet over medium heat, add 2 minced garlic cloves and 8 torn fresh sage leaves, and let the garlic soften and the butter turn golden-brown with a nutty aroma, about 4 minutes.4 min
3. Pour in 1 cup of the hazelnut milk and bring it to a simmer, stirring once or twice, until it thickens slightly and coats the back of a spoon, about 3 minutes.3 min
4. Add the drained pasta to the skillet with a pinch of salt and a grind of black pepper, tossing to coat every strand; if the sauce is too thick, loosen it with a splash of the reserved pasta water.

Note Swap the sage for dried thyme if fresh is not at hand. Leftovers keep, covered, for one day and reheat gently with a little water. Serve with a crisp white wine and a small green salad to cut the richness.