Creamy Summer Pasta with Almond Sauce
A creamy vegetable pasta with a Summery almond sauce.
Equipment
- 1 Frying Pan
- 1 Pot
Ingredients
- 1 cup Almond Milk
- 1/2 cup Vegetable Broth
- 1/2 cup Parmesan Cheese
- 1/4 cup Flour
- 1/2 tsp Garlic Powder
- 1 box Spaghetti (pasta of your choice)
- 1 Handful Basil
- 1 lbs Asparagus
- 1/3 cup Sundried Tomatoes
- Cracked Black Pepper (to taste)
- Salt (to taste)
Instructions
For the Pasta Sauce:
- In a small sauce pan, add almond milk and vegetable broth. Heat the mixture but do not bring it to a boil.
- Once the mixture is hot, remove it from heat, and begin to SLOWLY add flour to the milk/broth mixture. Whisk in very small batches of flour being sure the flour does not clump.
- Finally add garlic, black pepper, and parmesan cheese. Mix to combine everything and add more flour or cheese until the consistency reaches your desired thickness for a "sauce".
For the Pasta:
- Boil your noodles, per box instructions.
- Remove the stems from the asparagus and chop them into 1-inch length pieces.
- Heat a medium skillet pan and add asparagus and fry until bright green before turning off the heat. Add sun-dried tomatoes, basil, and cooked pasta. Mix until combined and cook until the basil is slightly wilted.
- Finally, plate the pasta and spoon over almond-parmesan sauce as desired. Serve it with crusty bread!