This post is more about the sauce than the final product. Uses only 4 ingredients and the final result is wonderful when used with stuffed pasta (like ravioli and tortellini) as well as potato-based pasta such as gnocchi.
Ingredients:
– 4T softened vegan butter
– 2T cold vegan butter
– 2T sage, chopped
– 1T parsley (optional)
-8 cloves garlic
-4T olive oil
Method:
Heat softened vegan butter on high heat till it just about starts to burn on the sides. Lower heat and add sage and garlic. Saute for about 6-8 minutes. Add parsley saute for a minute. Turn off the heat. To this, add olive oil and let it cool down till the pan is warm to the touch. Poke the cold vegan butter with a fork and slowly swirl it in the sauce making sure that it gently melts and does not turn to clarified vegan butter (ghee). Adjust heat/cold of the pan as you do this. The sauce is now ready.
Toss with the stuffed pasta of your choice.
Serve garnished with grated aged parmesan cheese.
