Ya, I thought so.
After looking at these pictures, I can’t say I blame ya.
I hope everyone had a great weekend. I spent mine with my fam celebrating Easter … it was lots of fun. How was yours?
People. I’ve finally come to terms with the fact that I am obsessed with almond milk.
I’ve been lactose intolerant since I was a baby so milk was never a bit ‘hit’ with my stomach. I’ve turned into the dairy-free connoisseur of my family- since everyone else can drink milk like water (I serve them almond milk now, hehe).
When the holidays roll around, I turn into the gal who ties on the ol’ apron and starts cooking and baking from scratch. No processed marinades or dressings over here.
Listen up, people: this easy vegetarian recipe is So simple to make that no matter how exhausted you are or how full you are from yesterday’s Easter buffet- you’ll fully appreciate this savory white bean pasta dish because it’s dressed in the most amazing ‘creamy’ sauce I’ve ever created.
And it is so super simple that you’re gunna wanna make it a lot.
A whole lot.
It’s perfect for a Spring weeknight dinner or an evening dinner party in the Summer heat- and lunch leftovers are pretty gosh darn good too. Heck, you could make this dish well into the Fall if you wanted to … but let’s not ‘jump the gun just yet’ … we just got to Spring so let’s savor that.
I hope no one here has a problem with gluten-free pasta.
It served us all well with this dish, that’s for sure. Don’t shy away from gluten-free pasta after just trying one brand- there are a million out there and they all taste SO different. Just think of it like a game (a very expensive game) but none the less a fun trial n’ error game until you find the one you like.
I just head to Whole Foods Market and try a new brand every time.
Also, regarding the ‘creamy’ almond milk sauce…I’m warning you. After a few licks of my finger I just started spooning it into my mouth. And when you top this dish with pumpkin and sesame seeds, you get a whole incredible soft n’ crunchy combo.
Don’t mind if I lick my fingers clean.
Amen to that.
Now don’t forget to hop on over to my Facebook Page everyday until April 22nd where I’m giving away new prizes everyday for my ‘Spring Has Spring’ Giveaway.
- 8 ounces gluten-free spaghetti
- 2 tsp. extra-virgin olive oil
- 1 cup Almond Breeze Unsweetened Almond Milk
- 1 (15 oz) can white beans, drained and rinsed
- 1 large red bell pepper, diced
- 1 large zucchini, diced
- 1 cup frozen corn, thawed
- 1 cup arugula
- 1 Tbsp. pumpkin seeds
- ½ tsp. sesame seeds
- ¼ tsp. crushed red pepper
- ¼ tsp. sea salt
- ¼ tsp. freshly ground pepper
- In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
- In a large bowl, combine remaining ingredients; add cooked spaghetti and gently toss to combine.
- Serve warm or chilled.