Creamy Vegan Tomato Sage Spaghetti

Vegan Tomato Sage Pasta

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.

Vegan Tomato Sage Pasta Vegan Tomato Sage Pasta

Creamy Vegan Tomato Sage Spaghetti
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 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
Instructions
  1. Add the cashews, garlic cloves, nutritional yeast and salt to a food processor and blitz until you get a fine Parmesan like texture.
  2. De-stem the sage and roughly chop the leaves in pieces.
  3. In a pan heat 3 Tbsp olive oil, add the tomatoes and sage and fry until the cherry tomatoes burst open.
  4. Add the cashew “parmesan” and fry for a couple more minutes until the cashew pieces become creamy.
  5. Add a pinch of pepper and salt to taste.
  6. Boil the pasta and drain them when al dente.
  7. I served the spaghetti with the tomato sage sauce and topped it off with some crispy-fried sage leaves. Enjoy!

  Vegan Tomato Sage Pasta Vegan Tomato Sage Pasta

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1 Comment

  • Reply
    Emilie @ Emilie Eats
    June 5, 2016 at 7:22 pm

    Oooh I bet cashews make this super creamy and hearty! A big bowl of classic (vegan) spaghetti always hits the spot.

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