This vegan dish is easy to make and quite delicious. It might also win you a girlfriend (or boyfriend).
When we first started dating, Karen claimed she couldn’t cook (I found out later this was a big lie. She’s one of the best cooks I know). Me, wanting to impress this beautiful woman, often cooked for her.
I’ve adapted this recipe from the original and it is very simple, so anyone can make it. And, you might get a partner out of the deal. Years later, Karen said that after I made this for her she decided to stick around for a little while.
2 lb. carrots (I actually use more, say 3 lbs.)
16 oz. dried farfalle (bow-tie pasta)
4 bunches scallions
1 bunch fresh sage
1 Tbsp red pepper flakes (optional)
3 Tbps vegan butter (separated)
1 Tbsp olive oil
Bring a large pot of salted water to a boil.
Meanwhile, as the water comes to a boil, slice the carrots. I used to cut the carrots into matchsticks, but that takes forever. Instead, I cut the carrots in half lengthwise and then into strips on the bias. Much easier and quicker.
Blanch the carrots in the boiling water for 30 seconds. Remove with a spider strainer and set aside. Note: you don’t have to blanch the carrots if you like them crunchy.
Add more salt to the water and boil the pasta until al dente. Don’t skimp on the salt, it gives the pasta its flavor. When cooked, drain the pasta and add 1 Tbsp vegan butter, tossing the pasta in the butter until melted.
Melt 1 Tbsp of vegan butter in a skillet with olive oil. Add the drained carrots and turn up the heat to med/med-high and cook the carrots until caramelized.
Cut the scallions into 1 inch pieces. Chop the fresh sage. Turn down the heat to med/med low and add scallions and sage along with a healthy pinch of red pepper flakes to the carrots. Sauté until the scallions are fragrant.
Add the carrot and scallion mixture to the pasta and toss. Top with a tab of vegan butter and a pinch of red pepper flakes.
Notes: It is important to serve this dish hot. So, don’t cook the farfalle too far ahead of time. It needs to be hot to melt the butter.
This dish can be topped with grated vegan cheese, but frankly, I like it better without.
Olive oil can be substituted for vegan butter.
This recipe can serve 4, halve it to serve 2
About the Author
Brent Petersen is the Editor-in-Chief of Destination Eat Drink. He currently resides in Setubal, Portugal. Brent has written the novel “Truffle Hunt” (Eckhartz Press) and the short story collection “That Bird.” He’s also written dozens of foodie travel guides to cities around the world on Destination Eat Drink, including in-depth eating and drinking guides to Lisbon, Porto, Sintra, Monsaraz, and Evora in Portugal. Brent’s podcast, also called Destination Eat Drink, is available on all major podcasting platforms and is distributed by the Radio Misfits Podcast Network.