I got a lot of requests for this recipe after posting it yesterday – but please don’t be disappointed that it’s way healthier than it looks! Since discovering neither of the guys in my house can have dairy, the kitchen has gone fully dairy free in solidarity (but I may keep some butter tucked away in the back of the fridge for emergencies).
During fridge cleaning I found some gifted asparagus that was about 2 days past grilling prime and had some banza chickpea pasta I was excited to try – when you’re gluten free, pasta shape variety is limited at best and it’s the first rigatoni I had seen in years!
A little garlic, olive oil, nutritional yeast, tapioca starch, salt, and nut milk made the sauce. It tasted delightfully garlic and cheesy and everything you could hope for without heavy cream – and is far more kind to the waistline. (Although I’d be lying if I said the calories were a huge factor, due to reasons of personal motivation, my summer body has be rescheduled for 2022.)
Nutritional yeast and tapioca starch can be easily found on amazon – which is my typical go-to with only one small grocery store for miles around – but it’s also in most health focused grocers.
Cook your pasta. Add blanched asparagus. Add sauce. I think it was about 20 minutes start to finish, and gone as of the writing of this post less than 24 hours later.
And if you’re keeping score from my poll, I did get my baby clothes project completed. How do small people have so much … stuff?
Creamy Garlic Rigatoni with Asparagus
A creamy, summer pasta dish with a bonus feature of being gluten free and vegan
Ingredients4-6 cloves of garlic (about 1 heaping tablespoon)
3tbs Nutritional Yeast
2 tbs tapioca starch
Juice of 1 lemon (about 3-4 tablespoons)
1/2 – 1.5tsp salt
2 cups non dairy milk (I used Silk Almond & Cashew blend)
1 box pasta of choice
1 bunch asparagus
Bring water to boil for pasta and a separate pot for asparagus.
Blanch asparagus 3-5 minutes until tender but crunchy, this will depend on spear thickness. Drain and dunk in ice water. Set aside.
Cook pasta according to box directions.
In a bowl combine your nutritional yeast, salt, and tapioca starch.
Whisk in milk.
In a pan over medium heat, cook garlic until translucent.
Add lemon juice.
Add milk mixture and whisk rapidly over medium heat until thickened.
Drain pasta and toss with asparagus. Add sauce and stir gently. Bring everything back up to temp on the stovetop or for a bonus, bake 15 minutes topped with a favorite Italian seasoned bread crumb.
Some fresh ground pepper to taste at plating is key
You can use any pasta or green veggie on hand that you like and I’m certain it would be delicious!