Pair this pasta with asparagus and sun-dried tomatoes to fill out your vegetarian pasta.
Creamy Summer Pasta with Almond Sauce
It finally feels like SUMMER! I’ve been excitedly thinking about a pasta dish like this one for weeks now. Seasonal flavors and a light but creamy sauce – all piled high on a plate to be had on the porch. Can’t you just picture it? My Creamy Summer Pasta with an Almond Sauce will do the trick.
To kick off the summer flavors we’re working with whole wheat pasta, sun-dried tomatoes, roasted asparagus, and – the kicker – a creamy, almond-parmesan sauce that brings all the flavors together.
A quick few steps will pull the Summer pasta together really easily making it a great side item with grilled steak or chicken thighs. Or you can have it on its very own as a great vegetarian meal (with, of course, a great white wine!). Here’s how to make it happen:
Creamy Summer Pasta with Almond Sauce
Prepare your ingredients – boiling noodles and chopping your vegetables should go first. I like breaking the bottoms off my asparagus before cutting them into 1-inch sections. Once you have all your vegetables chopped, pan-fry the asparagus and once they’re JUST about done, add in the basil and sun-dried tomatoes, and stir for a quick minute before turning the heat off.
 I like to dice the tomatoes to avoid huge chunks in the pasta. |
 Basil adds a Summer flavor to your pasta! |
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Next, we build the sauce. Add your vegetable broth and almond milk into a non-stick sauce pot. Be sure to heat it, but do not let it boil! We slowly shake it some flour to thicken the sauce, add the spices, and then mix with your beautiful parmesan.
Make sure to get a big pot to cook your sauce.
I like adding my noodles to the veggies and then spooning my almond sauce over top. This way each person can spoon out their preferred amount of sauce – which happens a lot in our house, where I like a TON of sauce and my husband is not SO much a fan. Grab some crusty bread and dig in!
Behold the creamy glory!
You can always have a fancy bread or DIY Texas toast with your pasta.
Looking for another vegetarian recipe? Check out my New Delhi Style Egg Curry.
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Creamy Summer Pasta with Almond Sauce
Equipment
- 1 Frying Pan
- 1 Pot
Ingredients
- 1 cup Almond Milk
- 1/2 cup Vegetable Broth
- 1/2 cup Parmesan Cheese
- 1/4 cup Flour
- 1/2 tsp Garlic Powder
- 1 box Spaghetti (pasta of your choice)
- 1 Handful Basil
- 1 lbs Asparagus
- 1/3 cup Sundried Tomatoes
- Cracked Black Pepper (to taste)
- Salt (to taste)
Instructions
For the Pasta Sauce:
- In a small sauce pan, add almond milk and vegetable broth. Heat the mixture but do not bring it to a boil.
- Once the mixture is hot, remove it from heat, and begin to SLOWLY add flour to the milk/broth mixture. Whisk in very small batches of flour being sure the flour does not clump.
- Finally add garlic, black pepper, and parmesan cheese. Mix to combine everything and add more flour or cheese until the consistency reaches your desired thickness for a "sauce".
For the Pasta:
- Boil your noodles, per box instructions.
- Remove the stems from the asparagus and chop them into 1-inch length pieces.
- Heat a medium skillet pan and add asparagus and fry until bright green before turning off the heat. Add sun-dried tomatoes, basil, and cooked pasta. Mix until combined and cook until the basil is slightly wilted.
- Finally, plate the pasta and spoon over almond-parmesan sauce as desired. Serve it with crusty bread!
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