From the kitchen
Almond Milk Creamy Garlic Pasta
A lightened-up white sauce using roasted garlic and almond milk, thickened just enough to properly coat pasta.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 12 oz Pasta
- 1 whole head Garlic, roasted
- 2 tbsp Olive Oil
- 2 tbsp Flour
- 1 1/2 cups Unsweetened Almond Milk, warmed
- 1/2 cup Grated Parmesan or Nutritional Yeast
- Salt and Pepper, to taste
Method
- Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.
- Squeeze the roasted garlic cloves from their skins and mash into a paste.
- Heat the olive oil in a saucepan over medium-low, whisk in the flour, and cook 1 minute.
- Aggressively whisk in the warmed almond milk, stirring constantly, until smooth and lightly thickened, about 4 minutes.
- Stir in the roasted garlic paste and Parmesan, then toss with the pasta, loosening with reserved pasta water as needed.
Kitchen note
Warming the almond milk before it hits the pan and keeping the heat at medium-low the entire time are what keep this sauce from breaking — almond milk splits more readily than dairy under a hard simmer.
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