A creamy weeknight pasta built on what's in the cupboard. Almond milk makes a silky sauce that needs just garlic and pasta water to come together. Ready in under twenty minutes.

Serves 2. 18 minutes, 15 at the stove.

About 570 calories a serving, 16 g protein, 90 g carbohydrate, 16 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 add 8 oz pasta; stir and cook until just shy of tender, about 2 minutes before the package time says it's done.10 min
2. While the pasta cooks, mince 4 cloves garlic and warm 2 tablespoons butter in a large skillet over medium heat until foaming, then add the garlic and cook until fragrant, about 1 minute.
3. Pour in 2 cups almond milk and stir to combine; simmer gently while you finish the pasta.5 min
4. Reserve 1 cup of pasta water, then drain the pasta and add it to the skillet with the almond sauce; toss and add pasta water a splash at a time until the sauce coats the noodles loosely, then season with salt and pepper.
5. Tear or chop fresh herbs over the top and serve right away.

Note Swap the vanilla almond milk for unsweetened if you have it, or use any milk or cream in place. Leftovers keep in the fridge for two days and will thicken as they cool; loosen with a splash of water when you reheat. Serve with a green salad or roasted vegetables on the side.