A weeknight pasta built on sweetened almond milk instead of cream, with garlic and a handful of dried herbs to carry the dish. The nuttiness suits the almondmilk, and it comes together in less than twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 610 calories a serving, 17 g protein, 102 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 oz pasta according to package directions until al dente, then drain and set aside.
2. While the pasta cooks, mince 3 garlic cloves and warm 2 tablespoons oil in a large skillet over medium heat, then add the garlic and toast for 1 minute until fragrant.
3. Pour in 1 1/2 cups almondmilk, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano, then bring to a simmer and let bubble gently for 3 minutes until the sauce thickens slightly, stirring often.3 min
4. Add the cooked pasta to the sauce and toss to coat, then season with salt and pepper to taste until the flavors balance.

Note Swap dried herbs for fresh basil or parsley stirred in at the end. Leftovers keep covered for two days and reheat gently with a splash of water. Serve with a green salad or crusty bread to soak up the sauce.