Sage and Butter Sauce


  • 100g salted butter
  • 8-10 fresh sage leaves
  • 70ml vegetable stock
  • 40g grated parmesan
  • Salt and pepper to taste


  • Add the butter and sage to a pan over a medium heat
  • Allow the butter to melt and just start to bubble
  • Add the stock and let it bubble for a couple of minutes
  • Add your pre-cooked pasta to the sauce and stir in the parmesan until it’s nice and creamy