I think in a different life, I'd be an herb farmer. There's something so dreamy about being surrounded by herbs and I've found that it's about the only thing I can easily grow in our small patio garden. If I'm having a stressful day, I walk outside and pick a bit of marjoram to rub in my hands and smell. I swirl rosemary twigs in my water and add thyme to as much as I can.
Sage is one of the herbs that does well in our potted garden. It's also an herb I'm always experimenting with in different recipes. This sweet potato pasta uses fresh sage in a pesto-like sauce combined with nut cream. The end result is a unique fall pasta that also happens to be vegan.
Over the years, I've really fallen for the idea of vegan pasta sauces that aren't tomato-based. This is where the nut cream sauces come in super handy (and they also tend to go really well with fall/winter produce). A few ways to mix up this recipe:
Nuts: swap the walnuts for pecans or almonds. Need to make this nut-free? Try using sunflower seeds.
Vegetables: Use up all that fall produce. Butternut squash, delicata squash, and Brussels sprouts are all favorites of mine. You could also add wilted greens such as spinach, collards, or kale.
Greens/Herbs: Swap the spinach or kale or chard and use different herbs to create a different profile. Add a bit of rosemary or thyme along with the sage. or go a completely different direction and use up your garden basil before winter!
Sweet potatoes rule the archives of this site. They store well, are packed full of nutrients, and are an extremely versatile ingredient. We use sweet potatoes for fillings, toppings, and soups. You really can’t go wrong with adding sweet potato to a meal. A few of my favorite sweet potato recipes:
Chili Roasted Sweet Potato Sandwich
Peanut Stew with Sweet Potatoes and Spinach
Red Lentil Soup with Sweet Potatoes
YUM! The sage walnut sauce looks fantastic! I know some people aren't fans of sage, but I love it!! In the fall especially!
This recipe sounds wonderful! Sage would go beautifully with sweet potatoes, especially those purple ones we are frequently able to get. I very much appreciate pasta sauces that are not tomato-based - tomatoes are way over used for things like that, and I am basically sick of that flavor.
This was sooooo good!! I have been following for a couple years now and bought your book too! I love how your recipes are so simple and easy, but really delicous and fresh. This one is going to be a staple. 🙂
Yum! I made this tonight and was hesitant when I test tasted the sauce on it's own at first. The sage was overwhelming and slightly bitter, which worried me. However, when I added the sweet potatoes and garnished it with the toasted walnuts, it completed transformed the sauce into something wonderful! All of the ingredients create a beautiful balance that creates a very unique taste. I'm excited to make this again in the future. Thank you so much for this recipe!
I made this recipe again tonight but used arugula in place of the spinach since that's all I had. I also made chicken on the side for my fiance who is not vegan. He's a very picky eater and rarely likes any of the food I make, but he ate his entire plate with this recipe! This will continue to remain a recipe I go to when I need a little extra sage in my life. Again, thanks so much!