Dairy Free Garlic and Shallot Creamy Pasta
If you love a good apsta, I suggest you watch my video about tomato sauce:
A luxurious cream sauce made without dairy or nuts! Toss with your favorite type of pasta. I used a wheat-based gemelli pasta.
Ingredients for Dairy Free Garlic and Shallot Creamy Pasta
5 cloves of garlic, unpeeled
5 shallots, peels removed
1/2 cup oat milk
1/4 cup olive oil
2 tbsp. lemon juice
salt and pepper to taste
2 tbsp. of the pasta water
2 servings cooked pasta of your choice
How to make Dairy Free Garlic and Shallot Creamy Pasta
Preheat the oven to 350F. Wrap the garlic cloves, peels on, in aluminum foil and place them in the oven on the middle wrack. Toss the peeled shallots lightly with olive oil and sea salt and place on a non-stick pan. Place on the middle rack of the oven. Bake both the garlic and shallots for 45 minutes, or until each is caramelized and golden brown.
When cooled enough to handle, squeeze the garlic cloves into a blender or food processor. Add the shallots, oat milk, olive oil, lemon juice, salt, and pepper, and blend until smooth.
Toss the cooked pasta, pasta water, and cream sauce together in either the pot the pasta was cooked in, or a pan, over medium low heat. This is just to ensure the sauce is heated through before serving. It should be shiny and silky smooth.
Serves 2
