Sunday, February 10, 2013

Farfalle with Vegan Brown Butter, Arugula & Pine Nuts

There are not too many instances where I am completely blown away by the flavors in any singular dish, however this pasta dish is the exception. From the first bite your taste buds wake up and pay attention. Honestly....what is not to love... brown butter, lemon, arugula, cherry tomatoes, and toasted pine nuts all tossed to perfection with the pasta of your choice. My vegetarian girlfriend made this for her family using regular butter, brown rice penne and Parmesan cheese and she said it was a huge hit. I'd say mix it up using your favorite pasta and cheese, but I wouldn't tamper with the rest of it. It's just too good as is. 



1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper 


1 pound pasta (Farfalle, Penne Rigate, work well)
1/2 stick (1/4 cup) vegan butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup Vegan Parmesan (optional)
1/2 cup toasted pine nuts
2 tablespoons capers, rinsed and drained 


For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside. 

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. 

In a high-sided skillet, whisk the vegan butter over medium heat until melted. Simmer until foamy. Continue to cook until the vegan butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, vegan Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve. 
Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 5 to 7 minutes. Cool completely before using. 

Bon Appétit


  1. This is an inspired combination! I made this with regular butter and parmesan cheese, doubled the recipe for a Memorial Day party and am planning to do so again for our Labor Day BBQ, but maybe a triple batch this time;) Thank you for such a delicious recipe!

  2. So glad you loved it. I have friends that have changed it up as you have and thought it was wonderful as well. Glad I inspired you. Enjoy your Labor Day get-together. xo

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