Almondmilk swaps in for cream in this quick pasta, made rich with butter and sage. The shelf gives you the base; garlic does the work. It comes together in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 450 calories a serving, 12 g protein, 67 g carbohydrate, 15 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until just tender, about 9 minutes; reserve 1 cup of the pasta water before draining.10 min
2. While the pasta cooks, melt 2 tablespoons of butter in a large pan over medium-low heat, then add 3 minced garlic cloves and 6 torn sage leaves; let them infuse without browning until the pasta is ready, stirring often.
3. Pour 1 cup of almondmilk into the pan and stir to combine, then add the drained pasta and toss well, using 2 tablespoons of the reserved pasta water to loosen the sauce; taste and season with salt and pepper.2 min

Note Swap the sage for thyme or dried oregano if needed. Leftovers keep in the fridge for one day. Serve with grated Parmesan and crusty bread on the side, or add a handful of spinach to the pan just before serving.