Sage is well known for its digestive benefits, helping to soothe indigestion and reduce bloating. It also contains antimicrobial properties that contribute to overall wellness. Sage has been traditionally used to support cognitive health, and its anti-inflammatory effects can help alleviate discomfort from conditions like muscle pain and arthritis.
Ingredients:
- 200g wholewheat pasta (or any pasta of your choice)
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, minced
- 1/4 cup (6g) fresh sage leaves, chopped
- 200g cherry tomatoes, halved
- Salt and pepper, to taste
- 1 tablespoon (15ml) balsamic vinegar (optional)
Instructions:
- Cook the pasta according to the package instructions. Drain and set aside.
- Preheat the oven to 200°C (180°C fan)/400°F.
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper, and spread them out on a baking tray.
- Roast the tomatoes for 15-20 minutes, or until soft and slightly caramelized.
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped sage leaves and cook for another 1-2 minutes, allowing the flavours to infuse the oil.
- Add the cooked pasta to the pan with the garlic and sage oil. Toss to coat the pasta evenly in the flavoured oil.
- Gently fold in the roasted cherry tomatoes.
- Season with salt and pepper to taste, and drizzle with balsamic vinegar if desired.
Tips:
- For an extra protein boost, add sautéed tofu or tempeh to the dish.
- If you prefer a creamier texture, you can add a spoonful of plant-based cream or a sprinkling of nutritional yeast.
