Pasta isn’t what comes to mind when I think of making a healthy dinner, but it definitely has its place as a comfort food. Life is about compromise so this is a “healthier” creamy pasta. It uses almond milk in place of cream and I tried to keep the amount of cheese minimal while still adding flavor. You can definitely play around with this recipe to suit your needs, I think it would be DELICIOUS with heavy cream, and a bit more cheese! Chicken or sausage would be a nice addition if you want to add some protein.
AuthorShannon
Cook pasta according to package directions.
In a sauce pan over medium heat add 1 tbsp butter, 1 tbsp olive oil, 1/2 cup diced onion and 1 clove of pressed garlic. Cook for about 5 minutes or until onion is softened and translucent.
Add 4 cups spinach, 1 cup sundried tomato, tbsp of basil, 1/2 cup almond milk, 1/4 cup parmesan, 1/4 cup mozzarella, 1/2 tsp red pepper flakes to sauce pan. Reduce heat to low, stirring frequently for about a 5 minutes or until sauce has reduced and spinach is wilted.
Toss with rigatoni and serve. Top with additional basil.
Ingredients
Directions
Cook pasta according to package directions.
In a sauce pan over medium heat add 1 tbsp butter, 1 tbsp olive oil, 1/2 cup diced onion and 1 clove of pressed garlic. Cook for about 5 minutes or until onion is softened and translucent.
Add 4 cups spinach, 1 cup sundried tomato, tbsp of basil, 1/2 cup almond milk, 1/4 cup parmesan, 1/4 cup mozzarella, 1/2 tsp red pepper flakes to sauce pan. Reduce heat to low, stirring frequently for about a 5 minutes or until sauce has reduced and spinach is wilted.
Toss with rigatoni and serve. Top with additional basil.
