Almond milk replaces cream and butter in this vegetable-filled pasta primavera with light cream loaded with flavor.
Course Main Course
Cuisine Italian
Keyword one pot, pasta
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6
Calories 263kcal
Ingredients
8ouncesspaghetti noodles, broken in half
1leek, cleaned and sliced thinly
½poundasparagus
¼poundbroccoli florets
1cupbrown mushrooms, stemmed and sliced
4clovesgarlic, peeled and minced
3cupsAlmond Breeze Almondmilk Original Unsweetened
½cupvegetable broth
⅛teaspoonred pepper flakes
1teaspoonkosher salt
6fresh thyme sprigs, leaves separated from the stems
1tablespoonolive oil
10-12kale sprouts, ends trimmed and leaves separated
¾cupEnglish peas(or frozen peas that have been thawed)
½lemon, juiced and zested
½cupgrated parmesan cheese (+ more for garnish)
⅓cupdill leaves, roughly chopped
Instructions
Add the broken spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large stock pot or dutch oven.
Bring to a boil then reduce to simmer but still bubbling and cook for 8 minutes, stirring occasionally so pasta doesn't stick together.
Add the kale sprout leaves and peas and cook for another 2-3 minutes or until pasta is cooked and the milk has reduced to a sauce.
Stir in the lemon juice, parmesan cheese and dill. The sauce will thicken as it cools. Season with more kosher salt as desired.
Serve with more dill leaves, parmesan cheese and sprinkle with the lemon zest.