![]() ![]() Frozen peas, chopped kale, zucchini or spinach are just a few alternatives to consider. Of course! I used nearly all green, seasonal veggies in this version but you could certainly substitute any of your favorites. They both add a ton of fresh, spring freshness to the dish. Just before serving, load this dish up with fresh dill and grated lemon peel. That’s okay, allow it to sit for a minute or two to thicken. If your sauce feels too thick, add a little more almond milk to thin. Once the noodles are cooked, the sauce will most likely look too thin. Different brands of noodles cook and absorb at different rates so be patient and test their doneness as it cooks.Īdd the kale sprout leaves and peas during the last few minutes so they don’t overcook. The Parmesan cheese is tossed in during the final stage for more creaminess. The Blue Diamond Almond Breeze Almondmilk cooks into the pasta, which then releases gluten and thus creates the creamy sauce. To make this creamy pasta primavera, add the spaghetti noodles, leek, asparagus, broccoli, mushrooms, garlic, almond milk, vegetable broth, red pepper flakes, kosher salt, thyme leaves and olive oil to a large pot or dutch oven. Some fresh dill and thyme, Parmesan, veggie broth, and lemon juice round out the flavors in this dish and make for the easiest one-pot pasta recipe. For this recipe, I chopped the base off of each mini head and used mostly just the leaves, although a few little clusters snuck their way into the dish, too. I found them less bitter than either of their parents. They’re a hybrid of kale and brussels sprouts. Kale sprouts? What the…? I found them at Trader Joe’s and then saw them later the same day at my local Kroger. Shelled English peas and kale sprouts are added at the end of cooking time to provide a difference of texture in each bite. Asparagus, leeks, young broccoli spears, and mushrooms infuse the almond milk with vegetable flavor. This pasta primavera is about half pasta, and half veggies. This pasta primavera sauce lets the vegetables shine and lends just the right amount of creaminess to keep those noodles from feeling naked. But you’re not going to see the extra calories per serving either. ![]() With this pasta primavera recipe you won’t see that thick, creamy texture you’ve come to expect from a traditional creamed plate of pasta. Remembering that method (minus the flavor packet) made it obvious to me that a healthy version of cream sauce could be created using noodles and fresh spring goodies cooked in Blue Diamond Almond Breeze Almondmilk. One-pot cooking and I didn’t even realize it. You know, the kinds that are cooked in a mix of milk and water with a pat of butter and a dump of spices into the pot. One of the sides I grew up on was the packaged noodles with seasoning packets. You won’t ever see me totally eliminating cream and butter from my ingredient list, but sometimes I am looking for a lighter option.īefore one-pot pastas were a “thing,” I was cooking them as a side dish to some of my favorite comfort foods. Even for a creamy pasta like this Pasta Primavera. Luckily, healthify-ing pasta is pretty easy to do. The woman who said soup must be related to my daughter. Am I right? *btw, did I just make that up or is it a real saying ?*Īt the meeting the leader asked, “What is the one food you can’t give up?” Popular responses: Chocolate. Because inspiration breeds determination. So instead, I took this cookbook and this list of 5 food bloggers’ weight loss success stories to share. We were asked to bring in some of our favorite healthier recipes to share.Īs is par for the course, I couldn’t choose just one. I was in my Weight Watchers meeting this week where the theme was rediscovering your kitchen. This month, we’re heading to the dinner hour for a savory way to end the day. The previous recipe I created using almond milk was breakfast-centric. This year I’m partnering with Almond Breeze to create and share recipes using almond milk. Almond milk replaces cream and butter in this easy and healthy, spring-inspired version of the classic Italian pasta primavera, that’s loaded with fresh veggies and herbs. ![]()
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