sage ragout, three-ingredient pasta sauce
4.41 from 5 votes

Sage and almond pasta

Course First course
Cuisine Tuscan
Keyword almonds, pasta, sage, vegan, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people


  • About 30 sage leaves
  • 80 g of unpeeled almonds
  • Extra virgin olive oil
  • 320 g of whole wheat or farro pasta


  • Wash the sage leaves, pat them dry and collect them into a cutter. Add the almonds and blend until finely chopped.
  • Spoon the chopped almonds and sage into a pan, drizzle generously with extra virgin olive oil and sauté on medium flame for about 2 minutes, then set aside.
  • Cook the pasta in boiling salted water, then drain al dente, keeping a few tablespoons of cooking water aside.
  • Toss the pasta into the pan with almond and sage, add the reserved cooking water and cook for a few minutes, to blend all the flavour.
  • Drizzle some more extra virgin olive oil and serve.
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