Ingredients
2 tablespoon avocado oil
3 cloves garlic minced
1 medium onion finely diced
1 can of diced tomatoes
½ teaspoon dried oregano
½ teaspoon dried sage
½ teaspoon dried parsley
salt and pepper to taste
1 teaspoon balsamic vinegar
1 cup cream (sub plant based if preferred)
Grated parmesan and chopped parsley leaves to serve.
Method
Cook pasta according to package instructions.
While pasta is cooking, heat the avocado oil in a large saucepan over medium heat. Add the garlic and onions and cook for about 3-4 minutes, until the onions become translucent.
Add the diced tomatoes, oregano, sage, parsley, and salt and pepper to taste.
Bring the tomato mix to a boil, reduce heat to low and leave to simmer until sauce has thickened up. About 10 minutes.
Stir in the balsamic vinegar, followed by the cream. Once heated through, remove from the heat and mix in with the cooked pasta.
Garnish with the grated parmesan and parsley and serve.
Recipe created by @wholefoodbellies