This simple Creamy Garlic Spring Pasta uses unsweetened almond milk, garlic, and a bit of flour to create a light sauce for a comforting dinner packed with spring vegetables.
Disclaimer: This post is sponsored by Blue Diamond Almond Breeze Almondmilk. I was compensated for my time, and all opinions are my own.
Let’s make a tasty pot of pasta in 30 minutes, shall we?
Our simple technique today to make a fancy sauce is by whisking together a roux – traditionally, flour and butter cooked together and used to thicken sauces.
We’re keeping it dairy-free by using a bit of olive oil, sautéed with onions and garlic for lots of flavor, and then adding in flour. The sauce is then thinned with unsweetened almond milk, and we toss in a fun pasta shape and lots of tasty green veggies.
The end result is a healthier yet creamy, slightly nutty take on a pasta primavera.
Bold statement coming: I think you’ll love it, because it’s already wiggled its way into my dinner rotation for any random veggies I have to use up. Top it with a good crank of fresh ground pepper to make the flavors pop!
- 3 cups dry cavatappi pasta (or other macaroni shape)
- 2 tablespoons olive oil
- ½ cup white onion, finely minced
- 1 tablespoon minced garlic
- 2 tablespoons whole wheat pastry flour or all-purpose flour
- 1 and ½ cups Almond Breeze Almondmilk Original, Unsweetened
- 1 cup frozen peas
- 2 small zucchini
- 1 bunch lacinto kale (3 cups, packed)
- ¼ teaspoon salt
- Begin a pot of water to boil, and cook pasta per package instructions. Drain and set aside.
- In the meantime, finely mince white onion and garlic. Prep your vegetables by thinly slicing zucchini, and prepping the kale by discarding the stem and chopping the leaves very thinly.
- In a pot on the stove, sauté onion with olive oil for 5 minutes on medium heat until softened and translucent. Add in garlic and sauté for an additional minute.
- Sprinkle in flour, using a whisk to constantly mix all the ingredients to avoid clumping. Slowly pour in the almond milk and whisk until a smooth sauce has begun to form.
- Add the peas, zucchini, kale, and salt to the sauce and cook for 5-7 minutes until beginning to soften. Toss in warm cooked pasta, and serve hot.
Share with me: Have you tried making a roux before?