Creamy and savory almond butter pasta is the weeknight sauce I make from the nut jar when the fridge is empty — blanched almonds blitzed with garlic into a silky coating for whatever pasta exists. Thirty minutes, most of it spent boiling water. Herbs and Parmesan on top make it look composed.
Forget tomato sauce and pesto for a night! Dive into a bowl of this unbelievably creamy and savory Almond Butter Pasta. It’s the weeknight dinner hero you didn’t know you needed—rich, nutty, and ready in just 30 minutes. This unique twist on a classic comfort food is surprisingly simple, using toasted almonds and garlic to create a sauce that’s both elegant and comforting. Trust me, this one’s a keeper.
Ingredients
• 1 lb / 454 g dried or fresh pasta
• 1/4 cup / 60 ml neutral oil, like grapeseed or almond oil
• 1/2 cup / 70 g (2.47 oz) blanched almonds
• 2 cloves garlic, smashed
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped mixed fresh herbs, for garnish
• Freshly grated Parmesan cheese, for garnish (optional)
Instructions
1. Bring a large pot of water to a boil and salt it generously.
2. While the water heats, put half the oil in a skillet over medium heat. Add the smashed garlic and cook for about 1 minute until fragrant. Add the blanched almonds and continue to cook, stirring often, for about 3 minutes until lightly golden.
3. Carefully transfer the almond and garlic mixture to a food processor. Let it cool slightly, then blend until a smooth paste forms. Drizzle in the remaining oil as needed to achieve a pourable consistency, slightly thinner than commercial peanut butter. Season with salt and pepper to taste.
4. Cook the pasta in the boiling water according to package directions until al dente. Before draining, reserve at least 1/2 cup (480 ml) of the starchy pasta water.
5. In a large bowl, combine 3 to 4 tablespoons (60 ml / 2 fl oz) of the almond butter sauce with a splash of the reserved pasta water and whisk to combine.
6. Add the drained pasta to the bowl and toss thoroughly to coat. If the sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired creaminess.
7. Taste and adjust seasoning if necessary. Serve immediately, garnished with fresh herbs and a sprinkle of Parmesan cheese, if using.
Nutritional Information
• Servings: 4
• Calories: 550 kcal
• Carbohydrates: 75 g
• Protein: 20 g
• Fat: 22 g
• Sodium: 350 mg
• Fiber: 8 g
• (Approximate values per serving.)
Pro Tips
• To make this dish vegan, simply omit the Parmesan cheese garnish. The almond butter sauce is naturally dairy-free.
• The almond butter sauce can be made ahead of time. Double the recipe and store it in an airtight container in the refrigerator for up to two weeks for quick meals.
• Don’t skip reserving the pasta water! The starch in the water is essential for emulsifying the sauce and helping it cling perfectly to the pasta.
• For a brighter flavor, add a squeeze of fresh lemon juice to the finished sauce just before tossing it with the pasta.
FAQ
Q: How can I make this almond butter pasta vegan
A: This recipe is easily made vegan as the almond butter sauce is naturally dairy-free. Simply omit the optional Parmesan cheese garnish or replace it with a sprinkle of nutritional yeast or your favorite plant-based Parmesan alternative.
Q: Can I add more protein to this vegetarian pasta dish
A: Absolutely. To boost the protein, consider tossing in a can of rinsed chickpeas or white beans along with the pasta. Pan-fried crispy tofu or edamame would also be delicious and protein-rich additions.
Q: What can I use instead of blanched almonds
A: For a similar creamy texture and nutty flavor, you can substitute the blanched almonds with raw cashews. For a nut-free alternative, try using raw sunflower seeds, toasting them with the garlic just as the recipe directs for the almonds.
Q: How should I store the leftover almond butter sauce
A: The almond butter sauce can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. It may thicken when chilled, so you might need to whisk in a little warm water or oil to bring it back to a pourable consistency before using.
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Creamy and Savory Almond Butter Pasta
Ingredients
Method
- Bring a large pot of water to a boil and salt it generously.
- While the water heats, put half the oil in a skillet over medium heat.
- Add the smashed garlic and cook for about 1 minute until fragrant.
- Add the blanched almonds and continue to cook, stirring often, for about 3 minutes until lightly golden.
- Carefully transfer the almond and garlic mixture to a food processor.
- Let it cool slightly, then blend until a smooth paste forms.
- Drizzle in the remaining oil as needed to achieve a pourable consistency, slightly thinner than commercial peanut butter.
- Season with salt and pepper to taste.
- Cook the pasta in the boiling water according to package directions until al dente.
- Before draining, reserve at least 1/2 cup (480 ml) of the starchy pasta water.
- In a large bowl, combine 3 to 4 tablespoons (60 ml / 2 fl oz) of the almond butter sauce with a splash of the reserved pasta water and whisk to combine.
- Add the drained pasta to the bowl and toss thoroughly to coat. If the sauce is too thick, add more pasta water, one tablespoon at a time, until it reaches your desired creaminess.
- Taste and adjust seasoning if necessary.
- Serve immediately, garnished with fresh herbs and a sprinkle of Parmesan cheese, if using.
- Don't skip reserving the pasta water! The starch in the water is essential for emulsifying the sauce and helping it cling perfectly to the pasta.
