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Vegan spaghetti with sage and tomatoes

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Ingredients for 4 servings:

  • 400 g whole wheat spaghetti
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 12 sage leaves
  • 2 tsp brown sugar
  • 300 g cherry tomatoes
  • 100 g arugula
  • 50 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cook the spaghetti in salted water according to the package instructions. Finely chop the garlic and sauté with the sage in hot oil for about 5 minutes. Season with salt and pepper and remove from the heat. Melt the sugar in the frying fat. Halve the tomatoes, add them, and caramelize briefly. Roughly chop the arugula and toss with the spaghetti, tomatoes, sage, garlic, and broth. Garnish with fresh basil, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vegan spaghetti with sage and tomatoes