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 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.
- 3 tablespoons butter
- 2 cups vermicelli
- 1-3/4 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
- 1/2 tablespoon chili flakes
- 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.
- 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.