Instructions & Ingredients

by Renee Altman RHN, Verity Nutrition

Ingredients:

  • 2 servings Kaslo Sourdough Millet Pasta
  • 1 tablespoon olive oil
  • 2 peaches
  • 2 tablespoons sliced almonds
  • 1/4 cup chopped basil
  • 1/2 teaspoon salt
  • 4 cups arugula

Dressing:

  • 1/4 cup dairy-free unsweetened plain yogurt
  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon white wine vinegar
  • salt and pepper

Instructions:

  1. Heat a pot of water to boil with 1/2 teaspoon salt. Add Kaslo Sourdough Pasta and cook until desired firmness (we recommend 5 minutes for al dente). Drain and set aside to cool.
  2. Preheat your grill.
  3. Slice peaches in half and brush with 1 tablespoon olive oil.
  4. Place peaches on the grillĀ for 5-7 minutes. Flipping halfway through the cooking time.
  5. Meanwhile, start making the dressing. Combine the dairy-free yogurt, dijon mustard, maple syrup and white wine vinegar. Add salt to your taste.
  6. Slowly pour in the olive oil while constantly whisking until the dressing becomes thick.
  7. Check on the peaches and remove when grill marks appear.
  8. In a large bowl, toss together pasta, dressing, arugula, chopped basil, sliced almonds and season with salt and pepper until fully coated.
  9. Serve with grilled peaches.

Serve and Enjoy!

Delicious tip: for non-vegans add 1/3 cup of chopped feta.

Shop Now for our Millet Sourdough Pasta!

Additional Recipes

  • Plum & Bacon Pasta
  • Spicy Squash Pasta
  • Peach and Arugula Pasta Salad
  • Pad Thai Pasta
  • Cherry Tomato Sauce