A quick weeknight pasta that leans on almond milk as its sauce base, thickened with a roux and finished with garlic. This is the way to finish that carton before it ages past its prime.

Serves 2. 20 minutes, 15 at the stove.

About 690 calories a serving, 19 g protein, 103 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until just shy of tender, about two minutes before the package says it is done. Drain and set aside, reserving 1 cup of the cooking water.12 min
2. While the pasta cooks, warm 3 tablespoons of butter in another large pan over medium heat. Whisk in 2 tablespoons of flour to form a paste, cook for one minute, then slowly pour in 2 cups of almond milk, stirring constantly, until the sauce thickens and no lumps remain, about three minutes.5 min
3. Add 3 sliced garlic cloves to the sauce, stir and cook for one minute until fragrant.
4. Add the drained pasta and 4 ounces of fresh spinach or kale to the sauce along with 1/4 cup of the reserved pasta water. Stir until the greens wilt and the pasta finishes cooking in the sauce, about two minutes.3 min
5. Season with salt and pepper to taste. If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches the consistency you want.

Note Swap the greens for any tender vegetable, or serve it plain. Leftovers keep two days covered in the fridge and can be thinned with almond milk or water when reheated. Serve with grated parmesan and a simple green salad on the side, or add 1/2 cup of white beans to stretch it to three people.

A mild, creamy soup that uses up the tail end of almond milk with pantry rice and dried herbs. It comes together in twenty minutes and stretches across two bowls with a simple toasted bread on the side.

Serves 2. 25 minutes, 15 at the stove.

About 290 calories a serving, 6 g protein, 48 g carbohydrate, 8 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a saucepan over medium heat. Dice 1 small onion and 1 clove garlic, then add them to the pan; cook until the onion softens, about three minutes.3 min
2. Pour in 2 cups water or broth and 1/3 cup rice; bring to a simmer and cook until the rice is tender, about fifteen minutes.15 min
3. Stir in 1/2 cup almond milk and 3 ounces [85 grams] fresh spinach; simmer for two minutes until the spinach wilts. Season with salt and pepper to taste.2 min

Note Swap spinach for chopped kale or arugula if you have it. Leftovers keep in the fridge for three days and reheat gently on the stove. Serve with crusty bread or a fried egg stirred into each bowl.

A cream sauce built from the almond milk tail end in your fridge, enriched with butter and brightened with sage. This is the kind of weeknight dish that makes use of what's left and tastes like you planned it.

Serves 2. 20 minutes, 15 at the stove.

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until one minute before tender; reserve 1 cup of the cooking water, then drain.
2. While the pasta cooks, slice 4 garlic cloves thin. Heat 1 tablespoon of oil and 3 tablespoons of butter in a wide skillet over medium heat, add the garlic, and cook for two minutes, stirring often, until fragrant and just starting to turn light gold.3 min
3. Pour in the almond milk and bring it to a gentle simmer, then tear in a small handful of fresh sage leaves. Let it bubble gently for one minute to let the sage release its oils.2 min
4. Add the drained pasta to the skillet with 1/2 cup of the reserved cooking water, season with salt and pepper, and toss gently for about one minute over medium heat until the sauce clings to each strand and thickens slightly. Add more cooking water if it tightens too much.
5. Divide the pasta between two bowls, tear a few more sage leaves over the top, and serve hot.

Note Swap fresh sage for dried thyme if that is what you have on hand. Leftovers keep covered in the fridge for one day; warm gently in a skillet with a splash of water. Serve with grated Parmesan and black pepper, or with a simple green salad dressed in lemon and oil.