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sauce-creamy garlic Recipe

   
 

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     sauce-creamy garlic

Category   Sauces
Sub Category   None

Ingredients
1 tbs evoo
1/4 c shallots or green onion
1/4 c minced garlic (8 large cloves)
1 tsp pink himalayan sea salt
1/4 c almond flour
2 1/2 c almond milk (can use broth instead of water with almond flour for milk)
 

Instructions
Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp evoo and the garlic and onion. Add a pinch of pink himalayan sea salt and stir frequently, cooking for 3-4 minutes until softened and fragrant. Stir in flour and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth.
Place back in pan and reduce heat to a low simmer until desired thickness is reached. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and stir. Serve immediately and garnish with fresh basil, and/or vegan parmesan cheese. Best when fresh, but will keep for up to 2 days in fridge or can freeze.


Originally Submitted
4/7/2019





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