Slow-Cooked Brown Butter Sage Linguine

Method

1. Gather and prep everything first: dried pasta, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Turn the heat up, add the brown butter sage, and cook until deeply browned and aromatic.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a spoonful of yogurt right before serving.
7. Plate it up while hot and pass extra at the table.