From the kitchen
Garlic Herb Pasta Sauce
Unsweetened rice milk thickened with a touch of arrowroot starch, garlic, and fresh parsley for a light, herby pasta sauce.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 12 oz Pasta
- 2 tbsp Olive Oil
- 4 cloves Garlic, minced
- 1 1/2 cups Unsweetened Rice Milk
- 1 tbsp Arrowroot Starch, mixed with 1 tbsp water
- 1/4 cup Fresh Parsley, chopped
- Grated Parmesan, to finish
Method
- Cook the pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.
- Heat the olive oil in a pan over medium heat and sauté the garlic until fragrant, about 1 minute.
- Pour in the rice milk and bring to a gentle simmer.
- Stir in the arrowroot slurry and simmer 2 to 3 minutes until thickened.
- Toss with the pasta and parsley, loosening with reserved pasta water as needed. Finish with Parmesan.
Kitchen note
Arrowroot thickens rice milk to a glossier, less cloudy finish than cornstarch does, which makes it the better pick for a lighter sauce like this one where you want it to look clean rather than opaque.
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