Unlike the typical masala vermicelli, that we often make, this is a different variety, with sausage and spinach. And instead of ghee, brown butter is used. Brown Butter Vermicelli with sausage and spinach takes arely 30 minutes from start to finish and makes a great light lunch.
I had first prepared this Brown Butter Vermicelli dish way back in 2012 inspired from a burnt pasta dish I read in a book or some cooking channel. I can't exactly recall.
We had it on repeat for few days and then I completely forgot about it until few days back.
Brown Buttered Vermicelli
Brown Butter as we know has an amazing way to enhance flavor of any dish. Be it cookies, rice or pasta.
Tossing vermicell in brown butter not only made the flavor amazing but also gave this beautiful brown shade.
It is one of those easy secret ingredients that can make any simple daily meal exotic and gourmet, flavorful and uplifting. I
The taste of this Brown Butter Vermicelli was nutty, crispy and the color was strikingly dazzling.
As much as I love Brown Butter Pasta, this simple brown butter vermicelli was equally interesting and different.
Browning Butter
Browning butter is an art. Although it doesn't need a lot of effort, it sure does need a lot of attention.
A little distraction and brown butter could turn to black burnt butter and that's no good.
And no brown butter is not exactly ghee!
Brown Butter Vermicelli
Key Ingredients required for this Brown Butter Noodles Dish
- Good quality butter
- Vermicelli or noodles or pasta
- Sausages, sliced to bite size (use tofu or paneer or veggies for vegetarian option)
- Jalapeños, sliced to bite size
- Handful of baby spinach
- 1 cube bouillon or use chicken stock to cook the noodles
After a little bit of chopping and sautéing, the meal was ready in almost no time. The sausage made the meal more filling and if you are a vegetarian, try using sautéed paneer cubes or fried tofu.
It's one of those everyday kinda meals that don't require any extra preparation time.
This is not how I normally prepare vermicelli but it was nice for a change and both Arvind and Avyan loved it.
Enough reason for me to mention it in my blog and share it with you.
Brown Buttered Vermicelli
Ingredients
- 3 tablespoons butter
- 2 cups vermicelli
- 1-¾ cup water
- 3 to 4 sausages (sliced to bite size)
- 2 to 3 jalapeños (sliced to bite size)
- 2 cloves garlic (finely sliced)
- handful of baby spinach
- 1 cube bouillon
- ½ tablespoon chili flakes
- salt
- pepper
Instructions
- In a wok on a deep pan, heat 1 tablespoon butter and sauté the sausages along with garlic for about 2 minutes. Add the jalapeños and sauté for a minute. Take it out in a bowl and keep it aside to be used later.
- In the same pan, keeping the heat to medium, add 2 tablespoons of butter and swirl until the foam is almost gone and butter is slightly brown in color. Crush the bouillon with hand, add it to the butter and give it a mix.
- Add vermicelli and keep stirring in medium heat for about 4 to 5 minutes, until it turns golden brown in color. Keep an eye and do not divert your attention as it can get burnt very quickly.
- Add spinach, a pinch of salt, chili flakes, pepper and continue cooking for about a minute.
- Pour water and cover the pan. Let it simmer until the water in completely absorbed.
- Fluff it with a fork and add the sautéed sausages and jalapeños that were kept aside.
- Give it a mix, check for salt and add if required.
Notes
- Since bouillon usually has salt, be careful not to add any extra salt. Make sure you taste before you add any.
- Vermicelli could be substituted with angel hair pasta and sausages could be replaced with pan fried paneer or pan fried tofu.
Nutrition
Jeff the Chef
Your vermicelli looks so beautiful. And I have to say, your site is also really beautiful!
Sonia
Hey Kankana,
Made this today. Did not have spinach,but added some frozen peas and sauted onions and garlic along with vermicilli . Did not add extra pepper as jalapenos were spicy enough.Thanks for the recipe.Easy and tasty.
Jacqueline
I think you have succeeded in finding something original. Burnt pasta doesn't quite do justice to this beautiful dish - much prefer brown buttered vermicelli. Beautiful, tasty ingredients.
Emily @ ruflove.com
Made this the other night with a few modifications to be dairy free and for what I had in my kitchen. YUMMY!!!
Karen
What an inventive and delicious sounding dish.
Magic of Spice
I absolutely love this. I do not eat meat, but my family would love the sausage included 🙂 Beautiful as always!
Kacie Phillips
I am not familiar with vermicelli. Looks interesting and yummy! I need to go to the store and get some of this goodness! 😉
Adora's Box
Delicious and quick, that's what I like. I love Catalan Fideua and the process is very similar. I love the sausages, spinach and burnt butter on this one. I can just imagine the vibrant flavours of that.
Laura (Tutti Dolci)
I love brown butter, this pasta looks wonderful! Love your steam shot :).
Charles
What a gorgeous dish - and I love the sound of "burnt pasta", haha, although toasted sounds a little more appetising. I don't eat vermicelli very much I must admit - it always seems to lack substance, but this looks like a wonderful way of serving it.
Kiran
Love Laura Calder's show! She is so entertaining!
Brown butter makes everything extra special and delicious 🙂
Pia
You know what - the colours remind me of the chowmein from street stalls back home. In a good way, and a much more sophisticated rendition. I love cooking noodles with sausages, and I'm sure vermicelli is going to be fab too.
Priya Krish
Super cute as usual love the steamy one 😉
But omG...you stopped watermarking your images...why so?
prolly coz people like steal n remove it anyway...?
Yelena
Beautiful dish, mouthwatering pictures! Sound very delicious, perfect for Autumn!
rebecca
looks great and love the way you dream of your next dish
Shumaila
I have some veggie dogs in the freezer. Think I might sub that for the sausage. Sounds delicious and easy! I love browned butter in dishes, and agree that it does elevate any dish.
IshitaUnblogged
Your creation of Browned Butter Vermicelli is absolutely amazing. Even I'm curious as to why the local chef called the dish burnt Pasta. 2 images that really caught my fancy - the vermicelli and the smoke emanating from the dish - what a photographic feat Kankana. Have pinned both of them:)
Heather
Just tried this tonight (came to you through Tastespotting!)--delish! My husband, 10-month old, and I gobbled it up and a few hours later, the house still smells so yummy! Thanks for sharing!
Mallika
Browned butter Vermicelli looks absolutely delicious! The idea of using paneer/tofu for vege substitute is perfectly sell-able and I am in for it! Beautiful clicks Kankana, they are top notch!
Lail
What an unusual recipe. Will give it it a try sometimes minus the sausage. Nice to find your blog.