Cooking time: 20 minutes, not including making the almond milkserves: 3-4Ingredients:3/4 pkg Tinkyada brand fusilli brown rice pasta, you could also use elbows or penne, but I prefer fusilli for this recipeSauce:2 tablespoons ghee (olive or grape seed oil will work too)1/2 of a small yellow onion, finely diced1 garlic clove, minced2 tablespoons Quinoa flour1 cup thick homemade almond milk (recipe follows)1 pinch of nutmeg1 pinch of dried thyme, crush it between your fingers as you add it1/8 teaspoon turmeric, or a good pinch1 tablespoon nutritional yeast1 teaspoon of a quality sea saltFreshly ground black pepperInstructions:
- Boil pasta according to instructions on package. Don’t over cook it! Drain, rinse briefly and toss with one tablespoon of olive or grapeseed oil. You’ll want to use the pasta while it’s still hot, so to time it out so that you’ll have the sauce ready you’ll want to start the sauce just after adding the pasta to the water.
- To make the sauce: In a saucepan gently warm the ghee and add the onion, cook over medium heat until translucent, about 5 minutes. Add the garlic and keep cooking 2 more minutes
- Add the quinoa flour and stir continuously with a wooden spoon for 3-4 minutes, until the color darkens just slightly.
- Begin adding the almond milk about 1/4 cup at a time, each time stir until it is thoroughly combined. As the sauce thins, begin to use a whisk to incorporate the almond milk. Once it’s all been added then whisk it for a minute over medium heat to make sure that no lumps remain.
- Add the nutmeg, thyme, turmeric, nutritional yeast and salt. Continue to cook for a few minutes, until the sauce bubbles and begins to thicken. Taste and adjust the seasonings if necessary.
- In a large bowl toss together the pasta and the sauce. Grind a little fresh pepper on top and serve immediately. Although the rest of what I made was eaten out of the fridge cold (not mentioning names), and got rave reviews that way too.
*I used spelt instead of quinoa flour. I made the almond milk in a Soyabella. (Great investment if you are prone to making your own soy or raw nut milks). I used the whole package of pasta and increased the nut milk a bit.
**Great dish. We needed a bit more salt to bring out the flavors. Everyone gave it a thumbs up. I can't wait to see what my friend thinks!