Spaghetti with sage cashew sauce is one of my favorite recipes when I don´t have much time, when don´t need many ingredients but want to eat something delicious. That´s often the case when we come home from traveling. Through spring to herbs I always have some sage growing on the balcony, so it´s always ready to use when I want to use it for cooking or preparing meals. Even when the winter is mild a I find some green leaves of sage and for this recipe you don´t need many of them. And spaghetti or some kind of pasta and cashew nuts are always in my cupboard.
When preparing this recipe you don´t need to do much cooking. You just have to cook the spaghetti and for the sauce you use the warm spaghetti water. And that is great for using sage in dishes. The flavor of this herb is very delicate, that´s why it is best to add the herb near the end of the cooking process – if you cook sage at all. But in this recipe it gets only some warmth form the spaghetti water. In this way the sage retains its maximum essence.
If you eat gluten free, you can easily adapt the recipe and use a gluten free pasta.
As I was making the recipe my sage had some flowers. They are really beautiful, they have a purplish-blue color and are edible. So I used some of the flowers for the decoration. You can do that also, but they are not essential to the recipe.
Sage is a very healthy herb and so it´s not a surprise that sage was awarded by the International Herb Association the title of “Herb of the Year”. That was in the year 2001 – which is quite some time – but that doesn´t make sage less beneficial to your health.
Let me know how you like the recipe!
- 1/2 lb / 250 g wholegrain spaghetti
- 1/2 cup cashew nuts
- 15 fresh sage leaves (middle size)
- In a large pot bring water to boil and add 1 teaspoon of salt. When boiling add the spaghetti or any other pasta you are using, reduce the heat a little bit and cook until al dente.
- While the spaghetti is cooking make the sage sauce. Blend the cashew nuts on high speed until they are very fine.
- Add fresh sage leaves, vegetable paste (or herbamare or some salt) and 1/2 cup of water from the boiling spaghetti. Blend on high speed.
- Check the taste, add some more salt if necessary. The taste of sage should be strong enough, if not add a few more leaves, to get a good taste of sage. Blend again and taste.
- When the spaghetti is cooked al dente, drain them and place back into the pot. Stir in 1 teaspoon of olive oil and then the sage sauce.
- Serve immediately with the cherry tomatoes.
GOOD FOR YOUR HEALTH
The botanical name of sage helps us to remember the great qualities of sage. It comes from the Latin word – salvere – which means to be saved. Sage is being used medicinally in many ways, for example for muscle aches and rheumatism. You can also make a tea from sage and gargle it, but do not use any sugar. The sage is antiseptical and gargling it helps you to get rid of sore throat.
Here are just some benefits of sage:
- It is anti-oxidant and anti-inflammatory. So sage is great for people who have problems with inflammation diseases, such as rheumatoid arthritis, bronchial asthma and atherosclerosis.
- Sage improves your memory.