Ya I can’t get enough of this one.

Last week I bought a carton of So Delicious Almond Milk for my clients who are allergic to dairy and there was a mere 1/2 cup left yesterday so I whipped up this sweet pasta recipe with the last few drops.

It’s been less than 24 hours since I made this dish and for the life of my clients, they cannot stop eating it. They’ve actually requested I make this again tomorrow. Musta’ been pretty darn good, huh?

It all started this weekend when I bought three vibrant, juicy oranges. After gazing at them for two hours, I had to figure out a way to use them. Stat.

And then I thought to myself:

Pasta.

But not that boring cafeteria-soggy pasta.

I’m talkin’ real big-girl pasta.

I knew I wanted to use almond milk and dried cranberries but I honestly wasn’t sure how it was gunna turn out.

I was pleasantly surprised.  It appears to only take twenty minutes and while I know you’re extremely busy munching on your kale chips and typing on your iPad, the end result of this pasta is SO worth it.

The end result is so worth those twenty minutes. The orange and cranberry become deliciously sweet and the al dente pasta makes the perfect mini meal or when you just need a lil’ oomph in your salad.

The options are really endless for this fun pasta dish. You could eat it as a main dish for dinner, top it on your mixed greens tomorrow for lunch or add a little balsamic vinegar for a mid-day snack tomorrow (and really impress your husband/boyfriend/roommate/cat/dog), or just do as I do and it it plain n’ simple.

Make this and then prepare to be addicted.

Hard core addicted.

But it’s a good addiction, I promise.

Check out my article in Glamour Magazine for “8 Healthy Thanksgiving Swaps” that you can use for your feast on Thursday!

And don’t forget to head over to my Facebook Page starting December 1st where I’m hosting the ’25 Days of Christmas’ Giveaway Every Day. I’ll be giving away a new gluten-free gift everyday from December 1st-December 25th.
Enjoy and Good Luck!

Orange Gingerbread Pasta with Dried Cranberries

Serves: 4

 

Print

Prep

5 minutes

Cook

20 minutes

Total

25 minutes

 

Gluten-Free and Vegan

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 1 lb. gluten-free pasta
• 1/2 cup So Delicious Almond Milk
• 1/4 cup dried cranberries
• 1 Tbsp. pine nuts toasted
• 1/4 cup finely chopped fresh parsley
• 1 tsp. finely ground cinnamon
• 1 tsp. finely ground fresh ginger
• 1 tsp. finely ground cloves
• 1/4 tsp. fresh lemon zest
• 1 Tbsp. fresh orange zest
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground white pepper

Instructions

1. Cook pasta according to package directions. Remove from heat, drain and transfer to a large bowl.
2. Add remaining ingredients to pasta; gently toss to combine.
3. Serve warm.

Nutrition Facts

Orange Gingerbread Pasta with Dried Cranberries

Amount Per Serving (3 g)

Calories 470 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 166mg7%

Potassium 55mg2%

Carbohydrates 101g34%

Fiber 4g17%

Sugar 5g6%

Protein 7g14%

Vitamin A 330IU7%

Vitamin C 10.4mg13%

Calcium 69mg7%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.