Description
A rich, velvety Italian pasta salad with almond milk or heavy cream, roasted garlic, and Parmigiano-Reggiano. A customizable, smooth-textured dish perfect for summer gatherings.
Ingredients
Dried Italian pasta, 400g
Heavy cream, 300ml (substitute with unsweetened coconut milk)
Grated Parmigiano-Reggiano, 100g (substitute with nutritional yeast)
Roasted garlic, 3 cloves
Pinch of nutmeg, 1/4 tsp
Fresh basil, 2 tbsp chopped
Salt and pepper, to taste
Red wine-free olive oil, 2 tbsp
Instructions
Preheat oven to 200°C (400°F). Roast garlic cloves in olive oil for 10 minutes.
Bring salted water to a boil. Cook pasta until al dente, 8-10 minutes.
Drain pasta, return to pot. Add heavy cream, Parmigiano-Reggiano, roasted garlic, nutmeg, and olive oil. Stir until cheese melts and sauce thickens, ~5 minutes.
Chill for 1 hour before serving to let flavors meld.
Notes
Use short-cut pasta like penne or rigatoni
For vegan version: use coconut milk and nutritional yeast
Chill at least 30 minutes before serving
Garlic can be substituted with 1 tbsp chopped fresh garlic
- Prep Time: 15
- Cook Time: 25
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 120mg