Ingredients
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8 oz whole wheat spaghetti
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3 tbsp olive oil
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2 cloves garlic, crushed
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1 shallot, minced
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1 (12 oz) bag green beans, trimmed
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1/4 tsp crushed red pepper flakes
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2 tbsp flour
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2 cups plain unsweetened almond or cashew milk
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2 tsp Worcestershire sauce
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1/4 cup fresh basil
Steps
1
Cook spaghetti according to package directions until al dente. Drain and set aside.
2
While the pasta is cooking, add 1 tbsp oil, ½ of the crushed garlic and ½ of the minced shallot to a large skillet and cook over medium-high heat for 2 min., stirring. Add the green beans and cook for 2 min. longer, then add 2 tbsp water and cover, allowing the green beans to steam until tender, about 3 min. Transfer beans to a plate and set aside.
3
Wipe skillet clean with a paper towel. Add remaining oil, garlic, shallot and red pepper flakes and cook over medium heat for 2-3 min. or until the mixture becomes fragrant.
4
Add the flour and cook, stirring, for 2-3 min. Gradually add the milk, whisking to avoid lumps. Bring mixture to a light simmer, and cook for an additional 2-3 min., whisking frequently. Season with Worcestershire sauce, salt (in moderation) and pepper.
5
Toss the pasta and the green beans with the sauce and warm through. Top with basil and serve
