| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Main dish, Pasta, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Spaghetti |
| 8 |
|
Garlic cloves, chopped |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Parsley, chopped |
| 1/4 |
c |
Basil, chopped |
| 1/4 |
c |
Chives, chopped |
| 4 |
tb |
Sage, chopped |
|
|
Salt & pepper |
INSTRUCTIONS
Cook spaghetti until *al dente*.
Meanwhile, heat the garlic in the olive oil until it smells fragrant,
just a few moments. Toss in the herbs & remove from the heat.
Drain the pasta & toss in the pan with the garlicky herbs. Season &
serve & do not add cheese as it only interferes with the herby
flavours. Be sure to add enough salt & pepper, however.
VARIATION: Omit the basil altogether.
Replace the sage with any of the following fresh herbs: marjoram;
oregano; thyme; rosemary or tarragon. Conversely, reduce the amount
of sage & add a little of all these herbs.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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