Snap Into Spring

Snow peas used to be the only podded legume for me. Thin, delicate green planks that erupted across the miles of twisting vines that proliferated in our otherwise sparse garden, its sheer abundance meant there was never any reason to venture beyond this glorious green bean. The snow peas were always the first vegetables to emerge, welcome each new spring season, heralding brighter days and more bountiful harvests to come.

Now that garden of my childhood is thousands of miles away, sounding like little more than a dream. Farmers markets have come to replace those homegrown goodies, shaking up the standard bill of fare with their comparatively endless, irresistible range of fresh temptations.

Graduating to the thicker, juicier, dare I say, meatier podded delights known as snap peas, I relish snacking on them raw or simply seared. Tossed in a blistering hot pan with a splash of oil and a pinch of salt, their inherent sweetness truly shines through after a scant minute on the fire.

Inspiration to turn this simple concept into a more coherent dish struck while idly browsing through my favorite discount grocery outlet. Fancy pastas, typically out of reach and far out of budget, beckoned from a top shelf, boasting shapes I’d never before seen in semolina format. Though formally dubbed Foglie d’Ulivo, translated as “olive leaves,” I immediately saw noodle incarnations of my beloved snap peas. The two simply had to meet; it would have been criminal to walk away from this particular impulse buy.

It doesn’t take a recipe to explain how simple but satisfying this quick dinner for one turned out. One glance at the photo is likely enough to discern the formula, but in case you need addition reassurance, here’s the full rundown: Seared snap peas tossed with pasta, chickpeas, orange zest, and a handful of cilantro. Garnish with nasturtium blossoms for an extra peppery bite, if you crave a bit more embellishment.

Yield: Makes 1 Serving

Snappy Snap Pea Pasta for One

Name: Snappy Snap Pea Pasta for One
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Cuisine: American
Ingredients: 3 Ounces Olive Leaf-Shaped Pasta (Foglie d'Ulivo) or Bow Ties; 1 Teaspoon Olive Oil; 2 Ounces Snap Peas; 1/4 Cup Cooked Chickpeas; 1/4 Teaspoon Orange Zest; Salt and Pepper, to Taste; 1/4 Cup Fresh Fresh Cilantro Leaves

Celebrate the brilliant simplicity of spring with seared snap peas tossed with pasta, chickpeas, orange zest, and a handful of cilantro.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

3 Ounces Olive Leaf-Shaped Pasta (Foglie d'Ulivo) or Bow Ties
1 Teaspoon Olive Oil
2 Ounces Snap Peas
1/4 Cup Cooked Chickpeas
1/4 Teaspoon Orange Zest
Salt and Pepper, to Taste
1/4 Cup Fresh Fresh Cilantro Leaves

Instructions

Cook the pasta to your desired state of al dente; drain and set aside.
Heat up the oil in a medium skillet over high heat. Toss in the snap peas, cooking quickly on all sides until the pods are bright green and lightly blistered.
Immediately stir in the pasta, chickpeas, orange zest, and salt and pepper. Season to taste before turning off the heat. Toss with fresh cilantro right before serving.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 928mgCarbohydrates: 21gFiber: 8gSugar: 4gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

April 25, 2016January 23, 2026

Hannah (BitterSweet)11 Comments

Play Second Fideo to None

Winter in California looks very different from the winters of my childhood. Instead of the white wonderland I’d peer out at from my bedroom window, blankets of snow magically transforming the landscape into a brave new world, the scenery out here remains largely unchanged. Colder but not freezing, darker but not unshakably gloomy, the days of this season proceed much like those that came before, and will no doubt come once again. The key difference, however, is the rain.

You’re not allowed to complain about any amount of precipitation, each minuscule drop of moisture deemed essential to refilling the depleted reservoirs. Even when the winds blow and the temperatures drop, turning a steady shower into a clammy midday swim through the city streets, it’s all good, or so we say through clenched teeth. Thank goodness for the rain, bring on more rain, let it continue to rain all month, but for the love of a higher power, please let me find a way to stay dry!

As a hapless pedestrian, this request is as impossible as it is foolish to put to words. There’s no way to avoid a drenching soak, even while sprinting away from the BART at top speed, umbrella unfurled overhead. By the time I make it to the shelter of my warm little shack, wet and tired as a rung out rag, it’s hard to muster the same veneer of enthusiasm for this kind of weather. This is a job for comfort food.

Referred to by some as “Mexican Spaghetti,” fideo is the simple sort of pasta dish that has nearly universal appeal thanks to both its flavor and ease of preparation. What’s not to love about toasted noodles infused with a pinch of cumin and a hint of rich tomatoes? Typically served dry as a side dish or flooded with broth as a soup, my preference falls somewhere in between; a thick stew of vegetables and pasta that could be eaten either with a spoon or a fork, depending on how long the noodles are cooked. Taking that concept just one step further, I realized I had a genuine risotto on my hands- Just without the rice.

Silky strands of broken spaghetti boast a uniquely nutty taste thanks to a quick saute before cooking, setting this dish apart from your average heap of pale pasta. Roasted peppers mingle amongst the short strands, harmonizing with the essences of smoked paprika and cumin to render a wholly warming, revitalizing bowl full of edible comfort. It’s a hair fancier than the original inspiration, but not much more fuss, and a whole lot more satisfying as far as I’m concerned.

Alright, bring on the rain! As long as I can come home to a revitalizing bowlful of fideo risotto, it’s really not such a bad deal.

Yield: Makes 3 - 4 Servings

Fideo Risotto

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 5 minutes

Ingredients

3 Tablespoons Olive Oil, Divided
2 Cups (1/2 Pound) Broken or Cut Spaghetti
1/2 Large Red Onion, Diced
3 Cloves Garlic, Minced
2 Roma Tomatoes, Diced
1 Poblano Pepper, Roasted, Seeded, and Diced
1 Red or Orange Bell Pepper, Roasted, Seeded, and Diced
3 Cups Low-Sodium Vegetable Broth
1 - 2 Tablespoon Tequila (Optional)
3 Tablespoons Lime Juice
2 Tablespoons Nutritional Yeast
1 1/2 Teaspoons Smoked Paprika
1 1/2 Teaspoons Ground Cumin
1 Cup Corn Kernels, Canned and Drained or Frozen and Thawed
1/2 Cup Fresh Cilantro, Chopped
Salt and Pepper, to Taste
1/4 Cup Toasted Pepitas (Optional)

Instructions

Place half of the oil in a large stock pot over medium heat. Once shimmering, add in the pasta and stir to coat. Saute the noodles, stirring frequently, until toasted and golden brown all over; 5 – 8 minutes. Remove the noodles from the pot and set aside.
Return the pot to the stove and add in the remaining oil. Cook the onions and garlic together until softened and aromatic. Introduce the tomatoes and both roasted peppers next, stirring periodically, and continuing to cook until the onion are lightly golden. Add the vegetable broth, tequila (if using), lime juice, nutritional yeast, paprika, and cumin.
Bring the liquid up to a boil before returning the toasted noodles to the pot. Stir well to incorporate, cover, and reduce the heat to medium-low. Simmer gently until the pasta is tender and the liquid mostly absorbed; 9 – 11 minutes.
Mix in the corn and fresh cilantro last right after taking the pot off the heat. Season with salt and pepper to taste, and top individual servings with a tablespoon or so of pepitas, if desired.

Fiddler on the Plate

Wild edibles can be elusive creatures; hiding where you least expect them, and absent where they aught to be found. A hunt worth pursuing, it just takes a bit more effort to get dinner on the table if foraging is involved. Luckily, here in New England, the forests are ripe with fiddlehead ferns, and I was determined to find them. Hundreds of ferns spring up every year in my own backyard, but alas, they’re not the tasty sort that you’d want to consume. Clearly, it was time to search farther afield, as there was no chance I would miss out on these short-lived seasonal specialties for yet another year. An epic journey ensued, or a wild goose chase, depending on who you ask, with over 50 miles traveled. Out into the vast, untamed natural beauty of… Whole Foods in New York City.

Yes, I know, I’ve lost all “foodie” cred for admitting that, but I just couldn’t find those suckers anywhere. Not by poking through the swamps or shopping in any local markets- There’s good reason I always miss out on fiddlehead ferns every spring. Still, this was the next best thing to foraging in the great outdoors, and the bounty still ended up being free. Our gracious cashier didn’t know how to price them, readily admitted this problem, and handed over the goods free of charge. Gotta love that kind of luck.

Most important to any dish utilizing these delicate wild vegetables is to keep it simple, and allow those ferns to shine. Taking inspiration from their coiled shape, I thought of shrimp scampi, minus the seafood of course. Though it’s hardly a revolutionary recipe, it was a delightfully fast, satisfying dish, which would pair beautifully with just about any protein accompaniment, be it bean or wheat. Garlicky strands of noodles intertwined with the stars of the show, brightened by a hit of lemon and fresh herbs, it simply screams “spring!” Fiddlehead ferns do have a sadly short window of availability, so don’t wait; go and “forage” some for yourself, before it’s too late!

Yield: Makes 3 – 4 Side Dish Servings

Fiddlehead Scampi

Think shrimp scampi, minus the seafood. Garlicky strands of noodles intertwined with tender fiddlehead ferns, brightened by a hit of lemon and fresh herbs, it simply screams “spring!”

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1/2 Pound Fiddlehead Ferns
1/2 Pound Angel Hair, Spaghetti, or Linguini
3 Tablespoons Olive Oil, Divided
1 Shallot, Finely Diced
2 Cloves Garlic, Minced
2 Tablespoons Mirin (or White Wine plus 1 Teaspoon Agave)
1 Tablespoon Lemon Juice
3 – 4 Tablespoons Fresh Parsley, Chopped
1/8 Teaspoon Cayenne Pepper
Salt, to Taste
Zest of 1 Lemon

Instructions

First, prep your fiddleheads by removing any particularly long ends and remaining papery “scales.” Wash well, particularly if you did find them yourself out in the wild. Cook in boiling water for a full 10 minutes, drain thoroughly, and immediately plunge them into a bath of ice water to arrest the cooking process. Once thoroughly chilled, drain once more and set aside.
Meanwhile, cook the pasta according to the instructions on the package, and drain well. Toss with 1 tablespoon of the oil to prevent the strands from sticking, and set aside.
In a medium skillet, heat the remaining oil and toss in the prepped shallot and garlic. Saute over medium heat for about 5 – 7 minutes, until softened and lightly browned.
Add in the mirin and lemon juice, simmering for about 2 minutes to allow the alcohol to cook and mellow a bit. Add in the cooked noodles and fiddleheads, tossing to incorporate with the sauce, along with the parsley, cayenne, and salt. Cook for 1 – 3 more minutes until piping hot, and finally top with the lemon zest.

Notes

Naturally, those fickle ferns can be a bit tough to find early in the season, so I'm happy to report that it's just as delicious with your garden variety zucchini, too. Fava beans or artichoke hearts would be equally delicious substitutions, verdant and elegant, ideal for tangling around al dente strands of pasta.

Heart Beets

Unromantic and full of teenage angst, I’ve hated Valentine’s Day with a passion for the better part of my “adult” life. Back in middle school, while all the other kids were still crafting cute cards to share amongst friends, I went home and embroidered the words “Love Bites” in sparkly seed beads on a black t-shirt. Paired with inky-black dyed hair and baggy pants approximately eight sizes too large for my frame, it was the perfect ensemble that said Don’t even think about talking to me today. I was simply charming as a child.

Though still fairly bitter about the rampant commercialism inherent in most Valentine’s Day celebrations, forced sentimentalism, and being single in general, I’ve warmed considerably to the concept since then. Instead of writing it off as a couples-only event, it’s become more about appreciating the people I care about most in my life, be it my mom, my dad, my dog, or what have you. Sure, there’s a good bit of love shared everyday so a holiday needn’t be necessary, but isn’t it nice to have a legitimate excuse to spoil these wonderful people more than normal? That’s my new understanding of Valentine’s Day.

The perfect V-Day dinner isn’t full of supposed aphrodisiacs or drenched in fine wine; It’s all about the care that goes into preparation. Pierogi, a delight that rarely if ever graces our table, sounded like the ideal dish. More involved than your average weeknight meal, shaping each individual potato pillow must be created with great attention to detail. If that sort of dedication doesn’t say “I love you and I want to feed you very well tonight,” then I don’t know what does.

A casual affair through and through, it’s the gesture that speaks louder than words. You don’t need to make your pierogi shaped like fussy hearts (although you certainly could) because it says enough that you would make them from scratch. Better yet, these are no average pierogi…

Made to match the occasion, they’re stuffed with an alluring pink filling of red beets and mashed potato! That savory, earthy flavor paired with the lightly herbaceous wrapping is simply irresistible, especially when pan-fried and paired with a smidgen of vegan “sour cream” on the side. Of course, you could go the healthier route and boil them more like ravioli, but come on, live a little- Treat your loved ones to a truly special meal!

Blushing Beets Pierogi

These homemade pierogi are stuffed with an alluring pink filling of red beets and mashed potato! That savory, earthy flavor paired with the lightly herbaceous wrapping is simply irresistible, especially when pan-fried and paired with a smidgen of vegan sour cream on the side. Of course, you could go the healthier route and boil them more like ravioli, but come on, live a little; Treat your loved ones to a truly special meal!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

Herbed Pierogi Dough:

2 3/4 Cups All Purpose Flour
1 Tablespoon Dried Parsley
1 1/2 Teaspoons Dried Dill Weed
1 Teaspoon Dried Basil
1 Teaspoon Salt
3/4 Cup Plain Greek-Style Vegan Yogurt or Vegan Sour Cream
1/4 Cup Water
1 Tablespoon Olive Oil

Beet and Potato Filling:

1 Tablespoon Olive Oil
1 Medium Red Onion, Diced
1/3 Cup Sauerkraut, Drained
1/2 Pound Peeled, Cooked and Cubed Yukon Gold Potatoes
1/2 Pound Peeled, Cooked and Finely Chopped Red Beets
1/4 Cup Plain Greek-Style Vegan Yogurt or Vegan Sour Cream
Salt and Pepper to Taste

To Cook (Optional):

3 - 4 Tablespoons Vegan Butter or Coconut Oil

Instructions

Prepare the dough by combining the flour, dried herbs, and salt in a large bowl or the bowl of your stand mixer. Separately, mix together the vegan yogurt, water, and oil before pouring these wet ingredients in as well. Stir thoroughly until the mixture comes together into a cohesive dough, and then turn it out onto a lightly floured surface. Knead by hand for 5 – 10 minutes, until smooth and elastic. Wrap in plastic and let rest for 30 minutes so the gluten can relax, which will allow it to roll out more easily. Set aside.
Meanwhile, heat 1 tablespoon oil in a medium skillet, and add in the diced onion when hot. Saute for 5 – 8 minutes on medium heat, until softened and beginning to brown around the edges. Add the sauerkraut, and cook for just 1 or 2 more minutes. Turn off the heat, and combine the contents of your skillet with the cooked potatoes, beets, and yogurt in a medium bowl. Mash together until creamy but still good and chunky, and season to taste with salt and pepper. Let cool for at least 20 minutes before assembling your pierogi.
NOTE: You can prepare both components up to this point up to one day in advance. Just wrap the dough up tightly, stash the filling in an air-tight container, and store both in the fridge.
Roll out your dough as thinly as possible, pausing to allow it to rest if it continues to spring back and resist rolling thinner. Cut it out into equal circles with a 3-inch round cookie cutter. Re-roll scraps and repeat.
Place 1 – 2 teaspoons of filling in the center of each circle, paint a dab of water around the edge, and seal into half-moon shapes. Crimp the outer edges with a fork to secure.
NOTE: You can again pause here and freeze the pierogi for up to a month. Just line them up on a baking sheet so that none are touching, and let them chill down in the freezer until solid. Transfer to a zip-lock bag or an air-tight container, label clearly, and fit them back into the freezer until you’re ready to enjoy. Don’t defrost; cook them as you normally would, but allow a few extra minutes.
To cook, slide them in a large pot of salted, simmering water for 5 – 9 minutes (up to 15 minutes if frozen), or until they float. Cook only 12 at a time so that you don’t crowd the pot. Remove gently with a slotted spoon. Serve, or for the more indulgent option, pan-fry them in the optional vegan butter or coconut oil until each side is golden brown; about 5 – 8 minutes. Enjoy with someone (or many someones) that you love!

Pumped for Pumpkin Season

Throughout all of the seasonal upheaval, one thing that cooks and connoisseur both look forward to with a certain child-like glee is the return of the pumpkin. Like clockwork, the blogosphere will be inundated with pumpkin soups, pumpkin cakes, and pumpkin smoothies and in no time at all, the sting of losing summer will begin to fade. Or at least, that’s how it’s supposed to work. For the past couple of years though, mother nature has thwarted this comfortable transition, finding new ways to wipe out the current crop of pumpkins and create mass panic amongst foodies everywhere. This year it’s the devastation of hurricane Irene that’s driving shoppers to wipe grocery store shelves of canned pumpkin clean, stock piling for the inevitable shortage – Mostly caused by other people stuffing their pantries as well, rather than any actual scarcity.

Very reluctantly using one of my last remaining and so very precious cans of the orange squash puree, I set out to ease the pain of entering into full fledged autumn and create something special. Pumpkin ravioli, each delicate envelope of thin pasta packed with savory, slightly cheesy pumpkin goodness, sounded like the perfect option. The good news and bad news is that the pumpkin element ended up being pushed out of the spotlight, upstaged by the unassuming supporting actor; the sauce. Yes, it was all about the sauce.

A simple “cream” sauce enriched with chopped mushrooms for that extra umami umph, it’s a versatile accompaniment that wears many hats. Pairing beautifully with all sorts of autumnal dishes, you could also pour a generous dollop over fluffy, homemade biscuits and call it gravy, and it takes on that extra role without missing a beat. It may not be particularly innovative, but with so much seasonal upheaval, sometimes classic comfort food really is best.

So the ravioli were a bit disappointing, but by no means bad. The good news in this situation is that since the pumpkin didn’t stand out, you could seamlessly substitute pureed butternut squash, sweet potato, parsnips, or pretty much any slightly sweet winter squash or root vegetable. Just mix 1 cup of puree with 1/4 cup of vegan parmesan, plus a pinch of salt, pepper, and nutmeg, and stuff about 1 – 2 teaspoons between two wonton wrappers, dabbing the edges with water to seal. Simmer the ravioli very gently for just 2 – 3 minutes, until the wontons are al dente. Toss with mushroom creme sauce, and forget all about that awful pumpkin shortage.

Yield: Makes 3 - 4 Servings

Mushroom Creme Sauce or Gravy

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

2 Tablespoons Olive Oil
1 Medium Yellow Onion, Chopped
2 Cloves Garlic, Finely Minced
16 Ounces Cremini or Button Mushrooms, Roughly Chopped
2 Cups Unsweetened Non-Dairy Milk
1/2 Teaspoon Dried Thyme
1/4 Cup Vegan Parmesan
2 Tablespoons Chickpea Flour
Salt and Pepper, to Taste

Instructions

Set a large skillet with high sides or a medium saucepan over moderate heat. Allow the oil to get nice and hot before adding in the onion, and sauteing it for 8 – 10 minutes so that it softens and begins to barely take on color.
Add in the minced garlic along with the chopped mushrooms, and continue to cook, stirring frequently, for 5 – 6 minutes. The mushrooms should reduce significantly in size.
Separately, whisk together the “milk” of your choosing, thyme, “Parmesan,” and chickpea flour until smooth. Pour this mixture into the skillet or saucepan, and stir well. Be sure to scrape the bottom and sides of the pan frequently to ensure that nothing burns.
Cook for another 6 – 8 minutes, or until the liquid thickens and bubbles begin to break on the surface. Turn off the heat, season to taste with salt and pepper, and serve while hot!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 166Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 10mgSodium: 135mgCarbohydrates: 15gFiber: 3gSugar: 10gProtein: 7g

September 22, 2011February 25, 2019

Hannah (BitterSweet)29 Comments

Reunited and It Tastes So Good!

Nine years is a long time to go without a childhood favorite. Comfort food that evokes the warmest, coziest memories, even if it did come out of a blue box and was composed of more chemicals than you might find in the average chemistry set. Something about that simple amalgamation of noodles and cheese-product sauce managed to reach the farthest corners of my young brain, imprinting a deep appreciation for the day-glow orange noodles. Sure, I’ve since had numerous non-dairy renditions, some even quite good and worthy of recommendation, but none were quite right. Some unidentifiable piece of the puzzle remained lost, that “perfect” mac and cheese just beyond my reach.

Every vegan and their mother and best friend has a unique formula for creating their ideal mac, so it was one of those things I simply didn’t pursue. There were enough recipes that came close enough; why keep picking on something so close?

But then, there was the mac that changed everything. Assigned by VegNews to shoot their signature macaroni and cheese, as formulated by Allison Samson of Allison’s Gourmet, it was admittedly the first time I had ever made or eaten an oven-baked casserole version of the classic dish. That first bite was just short of transcendent- And even more so if you consider that fact that the original recipe included absolutely no nutritional yeast. A potato-based sauce, standing in for rich, cheesy-creamy-goodness? You bet.

And thus, my macaroni quest began.

Drawn back to my memories of simple stove-top mac, my first adaptation was to lose the casserole dish and bread crumbs. Feel free to add both back into the equation, as I was definitely impressed by how much those crispy edges added to the mix; it’s merely a matter of personal preference.

Naturally, I couldn’t keep away from the nooch, what with it’s delicious umami notes and undeniably “cheesy” essence.

Rich, but not unctuous or artery-clogging, this is perhaps as close to perfection as I’ve tasted in nine years or more. Creamy, very saucy (who hasn’t wished those boxes made about twice as much sauce?), bright but natural orange in hue, this is the mac I’ve been craving all along. That long awaited reunion tasted even better than I had hoped!

Yield: Makes 6 - 8 Servings

Stove-Top Style Vegan Mac and Cheese

Rich, creamy, saucy, and bright but natural orange in hue, this is the plant-based mac and cheese you've been craving all along. It's even better than the blue box!

Ingredients

1 Cup Peeled and Diced Yukon Gold Potatoes
1/4 Cup Shredded or Finely Diced Carrot
1/2 Cup Chopped Yellow Onion
1 Clove Garlic, Thinly Sliced
1 Cup Water
1/4 Cup Raw Cashews
1/4 Cup Nutritional Yeast
1 Teaspoon Salt
1/4 Teaspoon Dijon Mustard
2 Teaspoons Lemon Juice
1/4 Teaspoon Smoked Paprika
1/8 Teaspoon Turmeric (Optional, for Color)
3/4 – 1 Cup Unsweetened Non-Dairy Milk
1/3 Cup Neutral-Flavored Oil, Such as Avocado or Rice Bran
1 Pound Pasta, Cooked*

Instructions

Place the cut potatoes, carrots, onion, and garlic in a small sauce pan, and pour in the water. Set over medium heat on the stove, and bring to a boil. Once the water reaches a vigorous boil, cover the pot, turn down the heat to medium-low, and let simmer for 15 minutes, until the potatoes are extremely tender.
Meanwhile, prep the other ingredients to speed things along. Place the cashews, nutritional yeast, salt, mustard, lemon juice, paprika, and turmeric (if using) in your blender. A high-speed blender is recommended for the best results, but you can also use an ordinary machine as long as you have patience. Give these ingredients a light pulse just to begin breaking down the cashews slightly.
When the vegetables on the stove are fully cooked and ready, pour them into your blender along with all of the cooking water. Add in 3/4 cup of the non-dairy milk, and turn on the blender to its highest setting. Thoroughly puree the mixture, until completely smooth and lump-free. If you’re using a blender that isn’t so hearty, this could take 6 – 10 minutes.
With the motor still running, slowly drizzle in the oil, to allow it to properly emulsify. Check the consistency; if you like your sauce a bit thinner blend in the remaining 1/4 of non-dairy milk.
Pour the sauce over your cooked noodles, and serve immediately.

Notes

*I’m rather fond of tiny spirals or twists here, but elbows are more traditional. Any shape you’ve got, other than long spaghetti, pretty much works though.