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Creamy Almond Milk Pasta with Herbs

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4.5 from 2 reviews

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x


A simple vegetarian and vegan dinner at its finest, this creamy almond milk pasta sauce is flavored simply with almond milk, garlic, shallots and herbs.


  • 1 pound orecchiette pasta (or substitute penne)
  • ¼ cup minced herbs (rosemary, oregano, thyme, and basil), plus 8 basil leaves for garnish
  • 4 garlic cloves
  • 1 medium shallot
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (or substitute gluten-free)
  • 1 cup almond milk
  • ½ teaspoon kosher salt


  1. In a large pot, boil 6 quarts water with 1 tablespoon kosher salt. Add the pasta and cook until al dente, then drain.
  2. Mince the herbs, garlic, and shallot. Thinly slice (chiffonade) the 8 basil leaves and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add garlic and shallot and saute for 1 minute. Add flour and cook for 5 minutes, stirring frequently. When the flour is dry and bubbly, add the almond milk, herbs, and kosher salt. Stir until creamy, about 1 minute, then remove from the heat.
  4. Add the pasta and stir to combine. Garnish with basil and serve immediately, adding additional kosher salt and fresh ground pepper to taste.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American