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White Chocolate, Raspberry & Sage Tart

Homemade white chocolate, berries from the backyard, and fresh sage from the garden all add up to a ridiculously easy, yet sophisticated, tart.

As I was making this tart (at this point, I had only finished baking the crust) my husband kept begging me to let him try it. So, by the time the whole thing was said and done and photos had been shot, he managed to eat HALF of said tart in about 10 minutes. And he’s not even a white chocolate fanatic like moi. My son and I were equally impressed with how much he liked this recipe; but, given its delectable and slightly minty flavor from the sage, neither of us were surprised. This is a really great tart.

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Walnut Sage Fettuccine

This is a delicious pasta recipe that takes very little time to prepare. Walnuts and sage dominate the flavor of the creamy sauce, and  walnut pieces provide some texture; turning a few simple ingredients into a hearty meal.

Walnut Sage Fettuccine

Ingredients:

  • 1 cup walnuts chopped finely, plus 1 cup coarsely crushed walnuts
  • 12 oz silken tofu, extra firm
  • 1 cube vegetable bouillon
  • 2 tbsp olive oil plus extra for drizzling onto pasta
  • 1/3 cup almond milk
  • 1 tsp sea salt
  • 2 tbsp chopped fresh sage leaves
  • 1 package fettuccine noodles, gluten free or regular

Directions:

Cook pasta according to package directions.

In food processor, combine 1 cup finely chopped walnuts, 12 oz silken tofu, 1 cube vegetable bouillon, 2 tbsp olive oil, 1/3 cup almond milk, sea salt, and sage leaves. Puree until smooth. Sauce will appear liquidy.

Drain pasta, (if using gluten-free pasta, rinse with cold water) and while still in colander, drizzle with extra olive oil and sprinkle with salt. Toss pasta with sauce and half of the amount of the larger crushed walnuts. Place into serving dishes and top with the remaining  crushed walnuts.

Serve hot.