Vegan Garlic Butter & Sage Shell Pasta
Ingredients
- 220g shell pasta
- 1 can diced tomatoes (28 oz)
- 6 garlic cloves, minced
- 1 cup cherry tomatoes
- 5 cups vegetable stock
- 2 tbsp vegan unsalted butter
- 1 bunch sage leaves
- Juice from 1 lemon
- 1 pinch of dried parsley
- Kosher salt
- Ground pepper
Preparation
In a large pot, bring the vegetable stock to a boil.
Add the shell pasta, diced tomatoes, and cherry tomatoes to the pot. Cook on high for 10 minutes.
While the pasta cooks, melt the vegan butter in a pan over medium-high heat. Once it starts bubbling, add the minced garlic and cook until fragrant.
Transfer the garlic butter to a bowl and add sage leaves, dried parsley, and lemon juice.
Once the pasta has softened and the vegetable stock has reduced, add the garlic butter and sage mixture to the pot.
Turn the heat up slightly and let the pasta simmer for 2 minutes.
Season with kosher salt and ground pepper to taste.
Serve the vegan garlic butter and sage shell pasta immediately.