Apparently, bone broth pasta is having a moment on social media, so after scouring recipes to see what all the hype was about, I set out to create a healthier version. Instead of making mac and cheese’s “evil twin” disguised as “healthy,” we crafted a dish with far less fat and ingredients that are easier to digest. The result? A deeply flavorful, nutrient-rich pasta that’s just creamy enough to satisfy the cheese lovers but still light enough for those who prefer a more balanced bite.
TIME30m
SERVES2 People
INGREDIENTS
- 3 tablespoons extra virgin olive oil
- 6 cloves garlic, minced
- 3 cups bone broth, chicken or beef
- 2 cups gluten free pasta, use noddles not spaghetti
- 2 tablespoons dairy free butter, Miyokos brand
- 1/2 cup unsweetened almond milk, Califia brand
- 1/2 lemon, juiced
- 1 cup manchego cheese, shredded
- 1/4 cup flat leaf parsley, rough chop
- 1/2 teaspoon black pepper
SHOPPING LIST
- extra virgin olive oil
- 1 head garlic
- 3 cups bone broth, chicken or beef
- gluten free pasta
- dairy free butter, Miyokos brand
- unsweetened almond milk, Califia brand
- 1 lemon
- 1 block manchego cheese
- 1 bunch flat leaf parsley
- black pepper
- Large sauté pan
EQUIPMENT
- Large sauté pan
STEP 1
In a large thick bottomed pan, heat olive oil on medium. Add garlic and sauté until golden.
STEP 2
Then add broth and bring to a gentle boil. Add pasta and let cook for 6-8 minutes.
STEP 3
Add dairy free butter and into the pasta. Once melted, add the almond milk and mix again. Let cook for 1-2 minutes then add lemon.
STEP 4
Let cook for another 1-2 minutes, regularly stirring. Then add cheese. Mix well and let cook for another 2-3 minutes, until the liquid thickens and pasta is tender.
STEP 5
Finish with parsley and black pepper.
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