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Creamy almond and cashew noodles with garlic

A quick, silky pasta tossed in plant-based cream with garlic and pepper. This shelf's nutty milk becomes a sauce in five minutes, built for one tired evening and two hungry mouths.

Serves 2. 18 minutes, 8 at the stove.

About 1500 calories a serving, 18 g protein, 73 g carbohydrate, 130 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2 cups fresh spinach or kale

From your shelf

  • 1 cup omega-3 ala almond cashewmilk & cold-pressed flax oil (Silk)

Staples

  • 6 ounces pasta
  • 2 cloves garlic
  • to taste salt
  • to taste pepper
  • 1 tablespoon oil

  1. Bring a pot of salted water to a boil. Add 6 ounces pasta and cook until al dente, about 9 minutes, stirring occasionally.
  2. While the pasta cooks, mince 2 garlic cloves. Heat 1 tablespoon oil in a large pan over medium heat and cook the garlic for 1 minute, stirring, until fragrant.
  3. Pour 1 cup of the almond cashewmilk into the pan with the garlic and simmer for 2 minutes, stirring gently, until it thickens slightly. Season with salt and pepper.
  4. Add 2 cups fresh spinach or kale to the milk sauce and stir for 1 minute until wilted. Drain the pasta and add it to the pan, tossing to coat.

Note Swap spinach for broccoli or mushrooms if you have them. Leftovers keep for two days in the refrigerator; reheat gently with a splash of water. Serve with crusty bread to soak up the creamy sauce.

On the label

ALMONDMILK (FILTERED WATER, ALMONDS), CASHEWMILK (FILTERED WATER, CASHEWS), CANE SUGAR, VITAMIN AND MINERAL BLEND (CALCIUM CARBONATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D2), COLD-PRESSED FLAX OIL, SALT, LOCUST BEAN GUM, SUNFLOWER LECITHIN, GELLAN GUM.

Silk, plant based milk, serving 240 ml, package 0.5 GAL/1.89 L. Ingredients as printed on the label.

More from Silk

Other vegetable oil

Cooks as vegetable oil, seeds. Half of it left? Use up the vegetable oil.

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