Recipe : Multigrain pasta with almond sauce

Multigrain pasta with almond sauce


  • 1 Cup gluten free multigrain pasta
  • ½ cup almonds, blanched
  • 1 cup milk
  • 2-3 garlic cloves, peeled and smashed
  • ½ cup fresh cream
  • Salt to taste
  • Freshly ground black pepper

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To cook multigrain pasta

  1. Take about 2L of water in a large pan and boil on high heat. Add a tsp of salt in it.
  2. Once the water has come to a rolling boil, add Naturally Yours gluten free multigrain pasta.
  3. Stir once to make sure that the pasta is not sticking together or to the bottom of the pan.
  4. Continue to boil on high heat, stirring occasionally, until the water returns to a rolling boil (about 2 minutes)
  5. Once the water begins to bubble and foam, you may wish to turn down the temperature a bit to keep it from boiling over
  6. Boil for another 5 to 7 minutes.
  7. Test a piece of pasta to see whether it is the texture you’re looking for (cooked but still a bit firm)
  8. Drain the water and keep the pasta aside. Rinse it and then toss it with a bit of oil to make sure that the pasta doesn’t stick to itself

To make multigrain pasta with almond sauce

  1. To make the almond sauce, add the blanched almonds, 1 cup milk, and 2-3 garlic cloves. You can also use water instead of milk.
  2. Blend to make a smooth almond puree.
  3. Add the almond puree to a pan.
  4. Cook it for 3-4 minutes, till the sauce thickens.
  5. Add in ½ cup of fresh cream.
  6. Season the sauce with salt and freshly ground black peppers.
  7. Add in the boiled pasta. You can add in the vegetable of your choice or cheese at this stage.
  8. Mix well.
  9. Serve hot.

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