7 minutes
Enhance your favorite pasta bakes with this aromatic Crunchy Sage and Walnut Bread Crumb Topping. It's a simple way to add texture and a burst of flavor to your ziti or any other pasta dish that could use a crunchy, herbed crust.
Bread Crumbs, fresh and homemade
cups
Walnuts, finely chopped
cups
Vegan Margarine, nonhydrogenated
cups
Sage, dried and rubbed
teaspoons
Oregano, dried leaves
teaspoons
Paprika, ground
teaspoons
to taste
Black Pepper, freshly ground
to taste
1. Prep the Bread
Ensure you have 2 ½ cups of homemade bread crumbs ready from your preferred choice of baguette or dinner rolls.
2. Chop the Walnuts
Process the walnut pieces in a food processor until they resemble coarse crumbs. Measure out ⅓ cup for the recipe.
3. Melt the Margarine
Place a large, heavy-bottomed skillet on the stove over medium heat and melt the ¼ cup of nonhydrogenated vegan margarine.
4. Combine the Ingredients
Gently fold in the prepared bread crumbs and chopped walnuts into the skillet along with the 2 teaspoons of dried sage, 1 teaspoon of dried oregano leaves, and ½ teaspoon of ground paprika. Season the mixture with salt and freshly ground black pepper to your liking.
5. Toast the Mixture
Stir the mixture constantly, ensuring that everything is evenly coated and lightly toasted, which should take about 3 to 4 minutes.
6. Finish and Serve
Once toasted, remove the skillet from the heat. Your Crunchy Sage and Walnut Bread Crumb Topping is now ready to be sprinkled over your pasta dish before you bake it, to create a delightful savory crust.
Mix in red pepper flakes, smoked paprika, or cayenne pepper for a topping with a bit of heat, which is great on mac and cheese or roasted cauliflower.
Instead of walnuts, try using pecans for a sweeter note, almonds for a bit of crunch, or hazelnuts for a rich, toasty flavor.
For a protein-packed version, you can add finely chopped bacon, pancetta, or anchovies to the mixture, which would be excellent on top of a gratin or savory baked dish.
While sage is earthy and robust, consider swapping it for rosemary for a piney touch, thyme for a subtle, savory note, or a blend of Italian herbs for a Mediterranean twist.
Use olive oil instead of butter and omit cheese (or use a vegan substitute), which can be particularly good on roasted vegetable dishes or vegan pastas.
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