|Try this pasta with a unique, creamy sweet-and-savory sauce.|
|Directions||Fill pot with water, add salt, bring to a boil, and cook the pasta according to package directions.
Meanwhile, heat 1 T oil over medium heat. Toast the bread crumbs for about 5 minutes, stirring frequently, until golden brown. Transfer to bowl and stir in parsley, a pinch of salt, and some pepper, and set aside.
Heat remaining oil and sauté the garlic for one minute. Add milk and let simmer gently for a few minutes, stirring frequently, until it thickens. Stir in yeast, turn off heat, and add the figs and walnut, reserving a few of each for garnish.
Toss the drained pasta with the sauce, sprinkle with bread crumbs, and garnish.
|Notes||* You can use any combination of non-dairy milks, provided that at least ¾ c is cashew milk, as that is what makes the sauce thicken. You can even use just cashew milk, but the sauce will be sweeter.
This recipe is adapted from the one for "Fettuccine with fresh figs and walnuts" in Robin Robertson’s 1,000 Vegan Recipes (read my review).
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