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1
Bring a large pot of water to a boil and add the salt.
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2
Peel potatoes and cut into thin slices.
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3
Trim a thin slice off the base of each Brussels sprout stem.
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4
Peel off leaves and add to a large bowl.
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5
Once you have pulled off as many leaves as possible, you may need to trim some more of the stem to remove any additional leaves, until you are left with a nice little bulb.
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6
Keep bulbs separate and place in a small bowl.
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7
Once water has come to a boil, cook potatoes for 5 minutes and set aside in a large bowl.
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8
Add Brussels sprout bulbs for about 2 minutes (as these take a little longer) and then add the remaining leaves and cook for another 12 minutes.
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9
Dont cook for too long, as these only really need a quick blanching.
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10
Using a strainer, transfer Brussels sprouts to the large bowl with the potatoes.
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11
Add pasta to the boiling water and cook until al dente.
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12
Reserve a cup of the starchy cooking water just before draining.
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13
Whilst you are cooking pasta, heat butter, garlic and sage in small saucepan over low-medium heat, until golden brown colored bits appear in the butter.
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14
Be patient, it takes a little time but you want to make sure that you dont rush it.
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15
This will take around 35 minutes.
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16
Add sage leaves during the last 12 minutes and remove from heat.
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17
Once pasta is cooked, add pasta to potatoes and Brussels sprouts in a serving bowl.
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18
Pour butter sauce over the top and season with salt, pepper and a couple handfuls of vegan Parmesan.
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19
If pasta seems too sticky when tossing, add some of the reserved starchy cooking water.
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20
Finally, add a light sprinkle of the vegan Parmesan and you are ready to go!
