One-pot creamy harissa pasta with rainbow Swiss chard and sage

By yummyyatra

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Serves 4

1 lb pasta (any short pasta)
1/4 cup dairy free unsalted butter
5 cloves of garlic, minced
1 pound of cherry tomatoes, some halved and some whole
1/8 tsp red pepper flakes
1/4 cup smoky harissa paste (thehamsabrand) (adjust according to the spice level of the harissa paste you are using)
1 tsp liquid sweetener (or according to your preference)
1/4 cup dairy free mozzarella
Salt, to taste
1 cup rainbow Swiss chard (or any leafy greens) chopped
2 tbsp fresh sage, chopped

Heat the butter on medium in a large pot, add the garlic and cook until it turns light brown
Stir in the tomatoes, red pepper flakes, salt, and cook for 2 minutes
Add in the pasta, about 3 1/4 cups water and cook, stirring often, until the pasta is 2 minutes shy of al dente (check the pasta box for cooking time)
Stir in the dairy free mozzarella and cook for 2 minutes
Turn off heat, stir in the greens and sage
Serve hot! Serve immediately!

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