I bought a bunch of fresh organic Italian parsley for a salad. But I didn't want to throw the stems away. I used stems and a few leaves for a pasta dish. It is easy and healthy!
Ingredients:
<Servings: 4>
400g Pasta (I used Linguine this time, but bucatini will be good, too)
Sea salt
Water
Creamy sauce
2 tbsp + 1 tbsp Olive oil
2 small cloves Garlic, minced
1 medium Onion, chopped
1/4 cup Parsley leaves, chopped
1/4 cup Parsley stems, chopped or cut length of 1/2 inch
2 tsp Cornstarch + 2 tsp Water
1 1/2 cups Unsweetened almond milk
1 cup Vegetable stock
1/2 tbsp Miso paste
Sea salt and Black pepper
Parmigiano cheese
Instructions:
1. Bring a large pot of water to a boil and add sea salt. When the sauce is almost ready, cook the pasta according to the package directions and drain.
2. Heat the olive oil in a large pan over medium-high heat. When the pan is hot, add garlic, onion, and parsley stems. Add salt and pepper to taste. Sauté until the onion is tender and caramel-colored. Add the parsley leaves and cook for about 1 minute.
3. Stir cornstarch into cold water and add to 2. Sauté for about 1 minute, add vegetable stock and almond milk. Cook the sauce for about 8 minutes until thickened. Add miso paste and cook for about 1 minute.
4. When the pasta is drained, save 1/4 cup of cooking water. Heat 1 Tbsp olive oil in the large pan used for pasta and add the cooked pasta and cooking water. Mix the pasta with the sauce (3) and grated Parmigiano cheese. Serve hot. Garnish with parsley and Parmigiano if desired.
Pasta Sauce
Note:
- If you don't have miso, you can add more salt.
- Unsweetened soy and other milk will work well.
- If you like, cook the cooked pasta with grass-fed butter - tasty!
Posted on August 7th, 2020