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:
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!
- 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
Cook pasta according to package directions. Remove from heat, drain and transfer to a large bowl.
Add remaining ingredients to pasta; gently toss to combine.
Share your thoughts
Amy what would work instead of pine nuts? Could I do toasted sliced almonds or better look pine nuts?
You can use any nuts or seeds in place of pine nuts here. Sliced almonds are a great substitution. Enjoy!
Looks tasty – and very festive! We don’t have any intolerance but I might give this one a go anyway!!! 🙂
Thanks so much Amy; hope you enjoy it! Have a great Thanksgiving!
Well I might be in love with this recipe… I love the play on the sweet gingerbread with the pasta!!! This not only looks amazing but sounds so delicious. Hope you have a most fantastic holiday week and Thanksgiving holiday girl. xoxo from VA 🙂
Thanks love! Hope you are well; sending you huge hugs down South for Thanksgiving. Muahhhhhhhhhhhhhhhhhhhhhhhhhh Love hearing from you!
THIS PASTA LOOKS VERY GOOD AND I LOVE DRIED CRANBERRIES AND THE ORANGE AND ALL THE SPICES I WILL MAKE THIS MAYBE EVEN BEFORE THANKSGIVING. WISHING YOU AND YOUR FAMILY A VERY HAPPY HEALTHY THANKSGIVING. THANK YOU FOR SHARING YOU ARE THE BEST!
Awe; thanks Beverly! Have a great holiday!
i just discovered your blog and am in love. this looks AMAZING, and the flavors sound warm and wonderful. i’m somewhat new to the gluten-free dried goods world – could you recommend a few of your favorite GF pastas? thanks!
Thanks Maggie; so great to hear from you! I love TruRoots gluten-free pasta and also Hartland pasta is great too!