I only recently discovered a beautiful pale green sage bush in our small garden in London. How did I miss that for an entire year? I have no idea! Every time I walk past now, when I leave the house or get back home, I rub one of the fragrant leaves between my fingers and inhale the deliciously herbal summery scent.
I also started adding fresh sage leaves to about every meal I cook, obviously! Today I’m going to share with you my favourite sage recipe creation (so far): Creamy Tomato Sage Pasta. It’s beyond delicious and super easy to make.
Which is why it quickly became my go-to dinner recipe and is going to be part of the menu I put together for a festival I’ll be co-organising next weekend.
Do yourself a favour and make this your next lunch or dinner! You won’t regret it.
- 1 package spaghetti (or less, I like to go overboard with my pasta)
- ½ cup cashews
- 2 garlic cloves
- 2 Tbsp nutritional yeast
- ½ tsp salt
- 4 (generous) hand full sweet cherry tomatoes
- 1 generous bunch of sage
- olive oil
- pinch of pepper
- pinch of salt
- Add the cashews, garlic cloves, nutritional yeast and salt to a food processor and blitz until you get a fine Parmesan like texture.
- De-stem the sage and roughly chop the leaves in pieces.
- In a pan heat 3 Tbsp olive oil, add the tomatoes and sage and fry until the cherry tomatoes burst open.
- Add the cashew “parmesan” and fry for a couple more minutes until the cashew pieces become creamy.
- Add a pinch of pepper and salt to taste.
- Boil the pasta and drain them when al dente.
- I served the spaghetti with the tomato sage sauce and topped it off with some crispy-fried sage leaves. Enjoy!