Have you ever heard of Frankenmuth, Michigan? It’s a tiny town in MI, home to Bavarian-style architecture and the world’s largest Christmas store (that’s open all year), but it’s also home to Zehnder’s restaurant, where you can get the best ever buttered noodles. (Anyone been there?!) We always used to get an extra order while we were there, so we decided to make our own vegan version. They’re so simple – the pasta is boiled in broth and poultry seasoning for a ton of flavor, and they’re topped with buttery breadcrumbs and parsley for crunch. It may seem simple, but they’re seriously SO good and they deliver a whole lot of nostalgia for us. Recipe below! 12 oz fusilli, penne, or elbow pasta 6 tbsp butter, divided 4 cups veggie broth 1 tsp fine ground poultry seasoning 2 tbsp fresh parsley well chopped, divided ¼ cup breadcrumbs Salt & pepper to taste Add 4 tbsp of butter to a large skillet over medium heat. Once the butter has melted, stir in the pasta. Cook for a few minutes until ...