Quick Buttery Sage Sauce

This sauce would go really well with sweet potato gnocchi, any kind of creamy nut filled ravioli, or squash stuffed pasta. The ravioli I had on hand were filled with Butternut Squash. You could also sautee some fresh veggies and toss it with angel hair pasta. The options are always limitless.

I had sage left over from the mac n cheese, and the ravioli was in the freezer, so it just made sense to whip this up.

½ stick butter
8-10 fresh sage leaves
1 shallot minced
1c vegetable stock
1t arrowroot powder (get it from your natural grocer’s bulk dept.)
red pepper flakes
Parmesan cheese

Melt the butter in a sauce pan. Add the shallots and sage and cook for a few minutes, carefully not to burn the butter or herbs. Sprinkle in the arrowroot powder, then whisk in the cup of vegetable stock. You may add more stock if you wish. The sauce should become nice and thick, I prefer this to an ordinary butter sauce. Finish it off with the pepper flakes and parmesan and toss in your pasta!