Italian Parsley Creamy Pasta (almond milk!)

August 8, 2018

 

I bought a bunch of fresh organic Italian parsley for a salad. But I didn't want to throw the stems away. I used stems and a little leaves for a pasta dish. It is easy and healthy! 

 

<Ingredients: 4 servings>

400g Pasta (I used Linguine this time, but bucantini will be good too)

Sea salt

Water

 

Creamy sauce

2 Tbsp + 1 Tbsp Olive oil 

2 small cloves Garlics, minced

1 medium Onion, chopped

1/4 cup Parsley leaves, choppled

1/4 cup Parsley stems, chopped or cut length of 1/2 inch

2 tsp Cornstarch + 2 tsp Water 

1 1/2 cups Unsweetened almond milk

1 cup Vegetable stock

1/2 Tbsp Miso paste

Sea salt and Black pepper

Parmigiano cheese

 

<Instructions>

1. Bring a large pot of water to a boil and add sea salt. Cook the pasta according to the package directions when the sauce is almost ready and drain. 

2. Heat the olive oil in a large pan over medium-high heat. When the pan is hot, add garlic, onion and parsley stems. Add salt and pepper to taste. Sauté until the onion is tender and caramel colored. Add the parsley leaves and cook for about 1 minute.

3. Stir cornstarch into cold water and add to 2. Sauté for about 1 minute, add vegetable stock and almond milk. Cook the sauce for about 8 minutes until thickened. Add miso paste and cook for about 1 minute. 

4. When the pasta is drained, save 1/4 cup of cooking water. Heat 1 Tbsp olive oil in the large pan which used for pasta and add the cooked pasta and cooking water. Mix the pasta with the sauce (3) and grated parmigiano cheese.  Serve hot. Garnish with parsley and parmigiano if desired.

 

Pasta Sauce

Note: 

- If you don't have miso, you can add more salt. 

- Unsweetened soy milk, cow milk and other milks will work well. 

- If you like, cook the cooked pasta with grass-fed butter - tasty!

 

 

 

 

 

 

 

 

 

 

 

 

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