A weeknight pasta in a mild, nutty cream sauce that comes together in the time it takes pasta to boil. Almondmilk stands in for dairy here, stretched with garlic and olive oil into something silky and filling for two hungry people.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 12 g protein, 67 g carbohydrate, 10 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 add 6 ounces of pasta; stir once and cook until just tender, about nine minutes. Drain and set aside, reserving one quarter cup of pasta water.
2. While the pasta cooks, mince 4 cloves of garlic. Warm 2 tablespoons of olive oil in a large skillet over medium heat and add the garlic; cook, stirring often, until pale golden and fragrant, about two minutes.
3. Pour in 1 1/2 cups of almondmilk and 1 tablespoon of butter and bring to a gentle simmer, stirring often. The sauce will look thin; let it bubble softly for three minutes to thicken slightly and the garlic to mellow.3 min
4. Add the drained pasta to the skillet along with one quarter cup of reserved pasta water; toss gently until the pasta is coated and the sauce clings to it, about one minute. Season with salt and pepper to taste.

Note Swap in lemon juice and zest for bright acidity if you have them on hand. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with a green salad and crusty bread to soak the sauce.