Creamy garlic spring pasta

Creamy garlic spring pasta. Photo: Marisa Westbrook
Creamy garlic spring pasta, a great dairy-free 30-minute supper. Photo: Marisa Westbrook

This simple creamy garlic spring pasta uses unsweetened almond milk, garlic and a bit of flour to create a light sauce for a comforting dinner packed with spring vegetables.

My simple technique today to make a fancy sauce is by whisking together a roux. It’s a traditional method for thickening sauces and is usually made by cooking together flour and butter.

I’m keeping it dairy-free by using a bit of olive oil instead of butter, which I sauté with onions and garlic for lots of flavor before adding in flour and unsweetened almond milk. I then toss in a fun pasta shape (the cavatappi can be found in the bulk bins at Berkeley Bowl) and lots of tasty green veggies.

The end result is a healthier yet still creamy and slightly nutty take on a pasta primavera.


For more seasonal meal ideas and grocery shopping inspiration, check out my May Seasonal Produce List on Uproot Kitchen.

Creamy Garlic Spring Pasta
Serves 4

3 cups dry cavatappi pasta (or macaroni)
2 tablespoons olive oil
1/2 cup white onion, finely minced
1 tablespoon minced garlic
2 tablespoons whole wheat pastry flour or all-purpose flour
1 1/2 cups unsweetened almond milk
1 cup frozen peas
2 small zucchini, thinly sliced
1 bunch lacinto kale, stem discarded and very thinly sliced (3 packed cups)
1/4 teaspoon salt

Begin by bringing a pot of water to boil, and cook pasta per package instructions. Drain and set aside.

In a pot on the stove, sauté onion with olive oil for 5 minutes on medium heat until softened and translucent. Add in garlic and sauté for an additional minute.

Sprinkle in flour, using a whisk to constantly mix all the ingredients and avoid clumping. Slowly pour in the almond milk and whisk until a smooth sauce has begun to form.

Add the peas, zucchini, kale and salt to the sauce and cook for 5 to 7 minutes until beginning to soften. Toss in warm cooked pasta, and serve hot.

This recipe originally appeared on the blog Uproot Kitchen, written by Marisa Westbrook. Westbrook is a public health professional, recipe developer and food photographer. Visit her website Uproot Kitchen for simple and healthy recipes made with whole ingredients, kitchen DIY ideas, and urban gardening posts, and connect with her on InstagramFacebook, and Twitter.

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