This simple pasta recipe is a wonderfully quick vegetarian dinner. The walnuts are complemented by the nutty brown butter, which is lifted with a burst of lemon juice and topped with crispy sage. Use a cheese made with vegetable rennet instead of Parmesan to make this dish vegetarian.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Cook the spaghetti in salted boiling water for 8–10 minutes or until al dente
2
While the pasta cooks, toast the walnut pieces in a large frying pan until slightly golden, then remove and set aside
3
In the same frying pan, heat the butter over a medium heat until it starts to caramelise and the milks solids turn golden. Add the sage and gently heat to infuse the butter and crisp the leaves
4
Season with the lemon zest, lemon juice, salt and pepper
5
Add the drained spaghetti to the pan and toss to coat in the sauce. Fold in the toasted walnut pieces, grate over some Parmesan and serve immediately
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Brown butter, lemon and walnut pasta
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Brown butter, lemon and walnut pasta