Pescatarian Saucy Sage-Butter Rice Noodles
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (flat, fettuccine-width)
- 1 tsp salt, plus more for the pasta water
For the sauce
- 4 tbsp unsalted butter
- 2 tbsp garlic-infused oil
- 16 fresh sage leaves
- ¼ tsp red pepper flakes
- ½ tsp black pepper, freshly ground
- ½ cup reserved pasta cooking water
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 oz parmesan, finely grated (about ⅓ cup)
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- extra parmesan, for serving (optional)Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rice noodles and cook according to package directions until just tender with a slight chew, typically 4–6 minutes. Before draining, ladle out at least 1/2 cup of the starchy cooking water and set it aside. Drain the noodles in a colander.
- 2
While the noodles cook, heat the garlic-infused oil and butter together in a 12-inch skillet over medium heat until the butter is melted and beginning to foam.
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