Picture this: It’s the end of a long week. You come home, and jump right into your pajamas. You have a great movie picked out, and you’re ready to have the cozy-night-in of your dreams.
But wait? What’s that rumbling? Oh no! You forgot about dinner! This isn’t like you – you love food. How could you have let this slip??
Don’t worry – I got you.
This Creamy Garlic Sage Pasta comes across as elevated and laborious, but it’s really not. Taking the extra few steps to make this, as opposed to your regular pasta with sauce from a jar will make you feel like you are really treating yourself – without the extra cost that comes with!
This recipe can be gluten-free, depending on the pasta chosen, and is also vegan!
- 2 cups pasta of choice (I used brown rice pasta shells!)
- 1 can full-fat coconut milk
- 1/4 Yellow Onion, Diced
- 4 Garlic Cloves, Minced
- 2 TBSP Extra Virgin Olive Oil
- 3 TBSP Brown Rice Flour
- 1 Cup Broth (or water)
- 1 TBSP Nutritional Yeast
- Lemon Juice, 1/2 lemon
- 4 Fresh Sage Leaves, chopped
- 1 TSP Salt
- 1 TSP Pepper
Begin by boiling water in a pot for your pasta. I love brown rice pasta – but you can use whichever kind suits you! Cook according to the instructions for whichever kind you are using.
Heat 2 TBSP of the olive oil on medium in a large saucepan. Once heated, add in onion and garlic. Cook onion and garlic for about two minutes – the onion should be starting to become translucent. Add in chopped sage leaves, stir. Then, add your flour, 1 tbsp at a time.
Let’s get this roux going – go ahead and mix in your broth, adding it slowly. Once incorporated, add in the coconut milk in as well. Once that is also incorporated, mix in salt, pepper, and nutritional yeast. Squeeze in lemon juice. Lower the temperature, continue stirring and allow to simmer for 5-10 minutes.
While that’s simmering, check on your pasta! It might be done by now. You can strain it, and I love adding it right to the sauce in my saucepan from there. That way, you can ensure that all the pasta gets evenly coated.
I topped mine with a few leaves of sage – extra crispy. You can easily make these by frying them up with some olive oil in a pan. Feeling cheezey? Why not add on some of your favourite cheezey shreds on top? Go on and take this to a whole ‘notha level!
If you’ve seen any other my other recipes, you’ll notice I use brown rice flour in well… just about everything that calls for flour! I like it as a sub not just because it’s gluten-free, but also because it’s cost-effective.
I’ve really been digging pasta shells lately, but I imagine this would be equally as good with linguine. I added some crispy sage on top too – and don’t think that was just for show. If you’ve never fried up some sage leaves before, you’re missing out! It’s way good.
I imagine making this for a girls night in, or a solo-movie marathon night. If I do the latter, I don’t have to share! *laughs evily
Whether you share it with a friend or enjoy it all to yourself, I hope you enjoy this recipe! It really is a treat.
While you’re here, why not share your favourite pasta dish with me in the comments? Perhaps I will branch out, and try something new!