A weeknight pasta built on oatmilk and pantry staples, creamy without cream and done in the time it takes to boil water. The oatmilk's subtle sweetness mellows garlic into something gentle.

Serves 2. 20 minutes, 15 at the stove.

About 700 calories a serving, 20 g protein, 94 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta. While it cooks, mince 3 cloves of garlic and warm 2 tablespoons of oil in a large skillet over medium heat until the garlic smells alive, about 1 minute.
2. Pour 1 cup of oatmilk creamer into the skillet with the garlic and bring to a gentle simmer, then stir in 1 tablespoon of butter until it dissolves.
3. Add 4 ounces of fresh spinach to the oatmilk sauce in handfuls, stirring until it wilts, about 2 minutes.2 min
4. When the pasta is just tender, drain it and add it to the sauce, tossing to coat. Season with salt and pepper to taste and serve at once.

Note Swap spinach for kale or broccoli. Leftovers keep in the refrigerator for two days; reheat gently in a pan with a splash of water or more oatmilk. Serve with grated Parmesan and crusty bread to soak the sauce.