A light, creamy pasta that leans on the subtle nuttiness of almond milk instead of cream, built from what's on the shelf and a few staples. Quick enough for a weeknight, lean enough to feel right.

Serves 2. 25 minutes, 20 at the stove.

About 420 calories a serving, 12 g protein, 68 g carbohydrate, 11 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 6 ounces of pasta; cook until just tender, about 10 minutes, while you start the sauce.10 min
2. Slice 4 cloves of garlic thin. Heat 3 tablespoons of olive oil in a large pan over medium heat, then add the garlic and 1/2 teaspoon of dried thyme; cook for 30 seconds until fragrant, stirring constantly.
3. Pour in 1 cup of unsweetened almondmilk and 1 tablespoon of butter; bring to a gentle simmer and let it bubble softly for 2 minutes to marry the flavors.2 min
4. Drain the pasta, reserving 1/4 cup of its cooking water. Add the hot pasta to the pan of sauce and toss over medium heat for 1 minute, adding a splash of pasta water if the sauce seems too thick.1 min
5. Taste and season with salt and pepper. Divide between two bowls and serve right away.

Note Swap dried thyme for dried oregano or sage if you have it. The sauce keeps, refrigerated, for two days; reheat gently with a little more almond milk to loosen. Serve with a simple green salad or crusty bread to soak up every bit.