We have a big patch of sage growing in our garden in Cambridge. I have never used sage much in cooking, but knew that it worked really well in pasta. This vegan lemon spaghetti with chickpeas and sage is an easy to throw together vegan lunch or dinner that really brings out the flavour of the sage. The quantities below make two large bowls.
Ingredients
1 can chickpeas, reserving the chickpea juice (aquafaba) too
6 fresh sage leaves
4 tbsp aquafaba
100ml vegetable stock
Pinch salt
Tsp dried sage
Juice of 2 lemons.
250g spaghetti
1 tbsp olive oil
4 cloves garlic, grated or finely chopped
Method
Cook the spaghetti to your taste.
Heat the olive oil in a wok and add the garlic. Fry for a couple of minutes.
Add the aquafaba and stock, dried sage, the sage leaves and the chickpeas. Simmer on a low heat for 20 minutes.
Add the spaghetti and the lemon juice to the wok and combine with the chickpea sauce, then serve!
If you like this recipe, try our courgette and chive vegan omelette.