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Ingredients
- 1/4 cup low-sodium vegetable broth
- 1/2 tsp arrowroot
- 1/8 tsp fine sea salt, or more to taste
- 1/4 cup olive oil
- 1/2 tsp Dijon mustard
- 4-6 cloves garlic, minced
- 1 Tbs fresh margoram, chopped
- 1 Tbs fresh oregano, chopped
- 1 Tbs fresh sage, chopped
Preparation
Step 1
1. In small bowl, whisk together broth, arrowroot and salt; set aside.
2. In a small saucepan over low heat, combine oil, Dijon, garlic, margoram, oregano and sage. Cook, stirring occasionally, until garlic begins to brown and herbs are fragrant, 2-3 minutes.
3. Add broth mixture to saucepan, stirring until sauce thickens slightly. Remove from heat and whisk mixture until sauce is uniform in texture and consistency. Taste and add more salt, if desired.
Variation 1: Heirloom tomato pasta with herbs and shallots. Saute 4 sliced shallots. Add 4 cups chopped heirloom tomatoes and 1/2 cup sauce, stirring until heated through. Spoon over 8 oz cooked rotini pasta.
Variation 2: Linguine with Chicken or Turkey and Garlic. Poach 1 1/2 lbs diced chicken or turkey in 1 cup low-sodium vegetable broth. Toss 8 oz cooked linguine with 1/2 cup sauce. Spoon chicken over pasta. Top with 1 cup chopped tomatoes, 2 Tbs additional sauce and 1 Tbs chopped fresh parsley.
Variation 3: Penne with butternut squash, sage and hazelnuts. Roast 1/2 butternut squash, seeded cut-side down at 350 for 30 minutes or until tender. Scoop out flesh and puree in processor along with 1/2 cup sauce. Toss with 10 oz cooked penne. Top with 4 tsp chopped toasted hazelnuts and tsp chopped fresh sage.