Sweet and savory flavors come together in this pasta recipe filled with fruit and vegetables paired with a delicious rosemary sauce. Pasta with Pears, Spinach, Walnuts, and Cherries in a Rosemary Garlic Sauce was created for us by Katherine from the food blog KBaked. This recipe is both dairy-free and vegetarian.
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Ingredients
- 1 cup uncooked pasta (i.e. bowties)
- 1 large garlic clove minced
- olive oil
- 1-1/4 cup almond, soy, or dairy milk
- 2 tsp rosemary dried or fresh
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large pear thinly sliced
- 2 cups spinach
- 1/2 cup crushed or chopped walnuts
- 1/2 cup dried cherries
Ingredients
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Instructions
- Bring 6 cups water to a rolling boil in a large pot. Add pasta and cook until al dente.
- In a sauté pan, add enough olive oil to cover the bottom of the pan and warm over medium heat. Add minced garlic and allow to simmer for a few minutes. Slowly add almond milk and rosemary and increase to medium-high heat. Allow the sauce to cook down and thicken, until about a third of its original volume. Add salt and pepper, more to taste, if desired.
- Thinly slice pear. Place thinly sliced pear slices into simmering sauce and cook until pears are tender, approx. 4 minutes. Add spinach and cooked pasta to the pan and toss with a spoon or tongs until pasta is coated with sauce. Spinach should wilt slightly in the process. Top with crushed walnuts and dried cherries; toss again. Season with additional salt and pepper to taste.
Recipe Notes
Recipe and photo courtesy of the National Pasta Association at www.sharethepasta.org.
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