A light, nutty pasta that leans on the natural flavor of almondmilk and the crunch of toasted breadcrumbs. Built around what the shelf offers, this weeknight dish comes together in the time it takes pasta to boil and tastes far better than its few ingredients suggest.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 14 g protein, 81 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 ounces pasta until tender, about 10 minutes. While the water heats, tear 2 ounces bread into small pieces and pulse or crumble by hand to breadcrumb size.
2. Heat 2 tablespoons oil in a large skillet over medium heat and add the breadcrumbs, stirring often until golden and crisp, about 4 minutes. Transfer to a small bowl and set aside.4 min
3. In the same skillet, heat 1 tablespoon oil and add 4 minced garlic cloves, stirring until fragrant, about 30 seconds. Pour in 1 cup almondmilk and bring to a simmer, stirring now and then, until slightly thickened, about 3 minutes.3 min
4. Drain the pasta, reserving 1/2 cup pasta water, and add the pasta to the almondmilk sauce. Toss gently, adding splashes of pasta water if the sauce is too thick, until the pasta is coated and creamy. Season with salt and pepper to taste.
5. Divide between two bowls and top each with the toasted breadcrumbs, pressing some gently into the pasta to soften slightly while keeping some crunch.

Note Swap bread for panko or crushed crackers if you have them. Leftovers keep three days in the fridge; reheat gently with a splash of almondmilk or water. Serve with a simple salad or steamed greens alongside to balance the richness of the sauce.