Ultra-Creamy Baked Spicy Fusilli Pasta
Ingredients
- 2 cups Almond Breeze Extra Creamy Almondmilk
- 12 oz fusilli pasta
- 2 tbsp olive oil
- 1/2 small red onion, diced
- 3 cloves garlic, minced
- 2 cups crushed tomatoes
- 1/2 tsp crushed red pepper flakes
- 3 tbsp butter
- 1/2 tsp salt
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Preparation
Prepare pasta according to package instructions and set aside once cooked.
Preheat oven to 425°F.
In a shallow oven-safe saucepan, heat olive oil over medium-high heat. Once hot, add red onion and cook for 3-4 minutes or until softened. Then add garlic and cook for another minute.
Pour in crushed tomatoes and Almond Breeze Extra Creamy Almondmilk, stir until combined. Then mix in butter and salt.
Once the mixture is bubbling, reduce heat to medium, stir in parmesan cheese, then add the cooked pasta and mix until well coated.
Top with shredded mozzarella cheese and bake for 10 minutes. For the last 2-3 minutes, turn on the broiler until cheese is bubbling and golden brown.
Let cool for 10 minutes before serving.
Tips
Use Almond Breeze Almondmilk as a 1:1 swap for dairy milk to reduce calories and sugar.
For a fully dairy-free version, substitute with vegan cheese and butter.
One serving of Almond Breeze has 80 calories and 4 grams of sugar, compared to 150 calories and 12 grams of sugar in dairy milk.
