Try this pasta with a unique, creamy sweet-and-savory sauce. | |
Yield | 4-6 servings |
Time | 20 minutes |
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Ingredients |
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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. Serve hot. |
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.
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Pasta with Figs and Walnuts

Can I replace the yeast in this pasta, fig and walnut recipe with another ingredient?
Hi, the nutritional yeast adds a savory flavor that has no real replacement (the yeast itself is to make up for the lack of cheese). If you’re not vegan, you could use Parmesan instead; otherwise, you can leave it out but I suspect the sauce would be pretty bland.