@saltnpepperhere
saltnpepperhereHere to prove you can make a super Creamy Tuscan Pasta without a lick of heavy cream! Earth’s Own The Alt is an oh-so-creamy blend of oats and coconut with non-soy protein sources of faba beans and yellow peas. With 5g protein per cup and as much calcium as 2% dairy milk, Earth’s Own The Alt is the perfect 1:1 swap for dairy! #ad @EarthsOwn INGREDIENTS ¾ lb dry spaghetti 2 tbsp extra virgin olive oil 2 tbsp butter ½ C sundried tomatoes, finely chopped 2 shallots, finely chopped 4 garlic cloves, minced ½ tsp dried oregano ½ tsp dried basil ½ tsp dried parsley ¼ tsp dried thyme ¼ tsp dried rosemary ½ tsp dried chili pepper flakes 1/8 tsp black pepper ½ C dry white wine 1 tbsp tomato paste 2 C Earth’s Own The Alt milk 1 C broth 1 C reserved pasta cooking water ¾ C grated Parmigiano Reggiano 1-2 handfuls baby spinach Cook pasta according to package minus 2 minutes for al dente. Add oil and butter into pan on medium heat.Sauté sundried tomatoes, shallots, garlic, oregano, basil, parsley, thyme, rosemary, chili pepper flakes and black pepper for 2 minutes to bloom flavours. Deglaze with wine, scraping pan and simmering until the alcohol smell dissipates and liquid is significantly reduced. Add tomato paste and cook until the colour deepens, 2 to 3 minutes. Add broth and The Alt milk. Add pasta and simmer 2 minutes, adding pasta water as needed to adjust sauce consistency. Taste and season with salt if needed (depends on saltiness of broth and pasta water). Off heat, toss in grated cheese and baby spinach. Enjoy!
On the profile · Mar 19, 2025