Vegan Spaghetti with Sage and Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g whole wheat pasta, (whole wheat spahetti)
- 2 tablespoon olive oil
- 3 cloves garlic
- 12 sage leaves
- 2 teaspoons sugar, brown
- 300 g cherry tomato (s)
- 100 g rocket
- 50 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water according to the instructions on the packet.
- Finely chop the garlic and sauté with the sage in hot oil for about 5 minutes. Season with salt and pepper and remove.
- Melt the sugar in the frying fat. Halve tomatoes, add and caramelize briefly. Roughly chop the rocket and mix with the spaghetti, tomatoes, sage, garlic and stock.
- Garnish with fresh basil if desired.
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