Raine and I seem to be so in sync with each other that even though we’re on other sides of the planet, we both made a variation of the same dinner tonight! So she has posted her Butternut & Sage Pasta and here is mine, made with sweet potatoes instead…

People always ask me what can you make for dinner when you’re vegetarian, so I like to experiment with easy, tasty and healthy recipes that people love. This is one of them. The sage is probably the best part of this recipe – I just love the taste. This recipe is seriously indulgent but gluten free and dairy free as well as full of nutrients.

Ingredients

Brown rice pasta – enough for two servings
1 sweet potato
About 10 sage leaves
Handful pine nuts
1 tbsp extra virgin olive oil
2 cloves garlic
Half cup almond milk
Garlic salt
Himalayan salt
Black pepper

Method

Peel and chop the sweet potato then steam or boil until soft enough to mash.

While it’s boiling, heat 1 tbsp oil in a non-stick pan, then add the garlic, pine nuts and sage and cook until pine nuts are roasted and sage is cooked. Once this mix is ready, put in a bowl and set aside.

Start boiling your pasta with a pinch of Himalayan salt. Brown rice pasta usually takes around 8 minutes.

While this is boiling, drain your sweet potato and mash it. Add it to the pan (which you don’t need to wash after the sage and pine nuts) with the milk and mix on a low light until it resembles a thick sauce.

Do not over-cook the pasta. As soon as it’s ready, add it to the pan with the sweet potato and mix it all in, then add the garlic, pine nuts and sage, some garlic salt and pepper (and salt to taste if you want) and mix it all around for about a minute or two, until hot, then serve.

Have a good week everyone.

Love & health,
Lauren