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Friday, August 29, 2014

Fig and White Pasta Sauce for One

I really love figs. If this week of posting a fig recipe every day hasn't convinced you, this little gem of a recipe should. It's a classic white sauce with precious fruity goodness added to the top. I could eat this every day for the entire fig season. Day 6. 

Pasta for one (I used gluten-free rice rotelle, but anything will do), about 3 ounces
4 teaspoons vegan butter, divided
1 TBLSP all-purpose flour (use almond flour or corn starch if you’re gluten-free)
Pinch of salt
½ cup almond milk
3 fresh figs, stemmed and quartered
8 Kalamata olives, chopped coarsely
½ TBLSP lemon zest, more if you’re inclined
Freshly ground pepper to taste

  1. Boil sufficient water to cook the pasta. When the water is at a boil, add the pasta and begin the sauce.
  2. Melt 3 teaspoons of the butter in a small saucepan over low heat. Gradually stir in the flour to make a roux. It should get smooth and bubbly in 2 to 4 minutes. Don’t let it burn, but get it right to the edge.
  3. Add salt and stir.
  4. Remove the roux from the heat and gradually stir in the almond milk until it’s smooth. Just slop the milk in a little, stir some, and repeat. If your pour it all in at once, the sauce will break and there’s no repairing it. Once the milk is about half in, you can pour in the rest.
  5. Return the sauce to the stovetop and bring it to a boil. Reduce the heat and simmer.
  6.  In a small non-stick sauté pan over medium heat, put the last teaspoon of butter in with the figs and olives, and warm them through, about 5 minutes.
  7. Back to the white sauce, stir in the lemon zest and the pepper.
  8. Once the pasta is ready, drain it thoroughly and put it into a serving bowl. Pour the white sauce over the top and give it a little stir. Top with the figs.
  9. Bring this to me immediately, so I can eat it all up and make sure that you’ve done it right. 

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