Food & Nutrition Test Kitchen Recipe
Almond milk’s light creamy texture and delicious flavor make it an ideal addition to recipes — from sauces and smoothies, to baked goods and desserts. Almond milk can be swapped for dairy in many recipes, making it easy for those who may be looking for an alternative. It’s a low-carb and low-sugar option, with unsweetened almond milk varieties offering as few as 30 calories per serving with 0 grams of sugar, and no saturated fat or cholesterol. With a wide variety of almond milk flavors and blends, the possibilities are endless for this versatile, plant-based ingredient. This sponsored recipe is brought to you by the Almond Board of California as part of the Food & Nutrition Test Kitchen program.
Creamy Non-Dairy Pesto Pasta
Recipe by Chef Dan Churchill
Almond milk makes for a slightly nutty, creamy sauce in this recipe.
- 1 bunch of basil
- 1/4 cup almonds
- 3 garlic cloves
- 2/3 cup olive oil
- 1 tablespoon white miso paste
Pasta and Sauce:
- 1 tablespoon olive oil
- 1 cup mushrooms (king, oyster, portabella, field, button or a combination)
- 1/3 cup almond milk
- 1 8-ounce package quinoa spaghetti
- Salt and pepper to taste
- To make the pesto, combine all ingredients in a blender and process until a paste forms.
- Bring a pot of water to boil, add a few pinches of salt and cook pasta for 10 to 12 minutes or according to package directions until it has the slightest bit of firmness. While draining, reserve 1 cup pasta water.
- Drizzle 1 tablespoon olive oil into a pan and sauté mushrooms over medium heat for 5 to 8 minutes or until golden; season with salt and pepper.
- Place almond milk in a small pot and turn heat to medium; let almond milk simmer and reduce by half (3 to 4 minutes), then stir in pesto paste.
- In a bowl, combine pasta and 3/4 of creamy pesto sauce. Mix thoroughly before dishing into individual bowls. Top with mushrooms and remaining sauce, and a drizzle of olive oil.