Summertime always evokes certain ideas too: bright, fresh flavors and vegetables galore. One of my absolute favorite dishes that is also super versatile is pasta. You can mix up the sauce depending on what mood you're in and have a totally different dish each time. Plus it's usually quick and kid-friendly.
Today happened to be the last day of school for our boys, so we're kind of winding down some of the most hectic days of rushing off first thing in the morning. Baseball games pick up later this week, but we've had so much rain these past few days that it has delayed things a bit. I was excited to be able to put together this pasta dish that I've been thinking of for awhile. I randomly think of dishes that I want to try, or flavors that I think would work together, but sometimes it will take me awhile to actually work on it. This dish was the opposite: once I had the idea, I knew I had to go for it. And it did NOT disappoint!
Pasta with Savory Lemon Cream Sauce
- 2 Tbsp olive oil
- 1/2 medium white onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups So Delicious Dairy Free Almondmilk Creamer, Original flavor
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 lemon, zested and juiced
- 1 cup aspargus stalks, cleaned and cut into bite-sized pieces
- 3/4 cup frozen peas
- 6 oz. gluten-free pasta, cooked al dente
- 1 cup reserved pasta cooking water
Fill a 4-quart pot 3/4 full with water and place over medium high heat. Bring water to a boil. When water is boiling, place the bite-sized pieces of asparagus in the boiling water and blanche for 2 minutes. Carefully remove the asparagus from the boiling water and transfer to a colander over a bowl of cold water to shock it and stop the cooking.
Bring the water to a boil again and add the pasta. Season the water with salt and allow the pasta to cook for 8 minutes or until it is al dente.
Heat a large skillet over medium high heat and add 2 Tbsp olive oil. When olive oil is hot, add the diced onion and cook for about 2 minutes or until it softens and becomes translucent. Add the garlic and turn heat down to medium.
Pour 1/2 cup of the Almondmilk creamer into a small bowl and add the cornstarch. Stir well until combined. Meanwhile, add the remaining 1 cup of Almondmilk creamer to the skillet. Gradually pour the Almondmilk and cornstarch into the skillet. Season with salt and pepper. Whisk the mixture slowly until it begins to boil and thicken.
Once the sauce has thickened, turn the burner to low heat. Add the zest and juice of one lemon. Stir to combine. Add the asparagus and frozen peas.
Drain the pasta and add it to the saucepan. Toss to coat the vegetables and pasta with the sauce. (If your sauce seems too thick, add the reserved pasta cooking water 1/4 cup at a time to thin it back out a bit.)
Serve pasta hot, topped with chopped fresh parsley, additional lemon zest, and red pepper flakes (optional).