Creamy Almond Pasta
Creamy pasta without the cream — raw almonds blended into a silky sauce with garlic and lemon, loosened glossy with pasta water.
Overview
Ingredients
Equipment
- Large pot
- High-speed blender
Method
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente.
Reserve the pasta water
Before draining, reserve about 1 cup of the pasta water.
Blend the sauce
Blend the almonds with water, olive oil, lemon juice, garlic, salt, and pepper until completely smooth.
Return the pasta
Return the drained pasta to the pot.
Add the sauce
Add the almond sauce and toss to coat.
Loosen with pasta water
Add reserved pasta water a little at a time until the sauce becomes glossy and creamy.
Adjust
Taste and adjust the lemon, salt, and pepper.
Finish
Finish with red pepper flakes and fresh herbs.
Tips
Nutrition
Storage
Frequently asked
Can I soak the almonds first?+
You can — a 2-hour soak softens them and helps a standard blender get smoother; it's not essential with a high-speed blender.
Which pasta shape works best?+
Twisted or ridged shapes like fusilli or rigatoni hold the sauce well; long noodles work too.
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