Rinse 2/3 cup fresh peas or frozen peas, put them near the stove.
Mix 2-3 TB cornstarch with 2-3 TB or slightly more of cold water to make a slurry. Put it near the stove.
If you have leftover sauteed onion/garlic/kale, put that near the stove too.
Gently heat olive oil in a saucier or some such pot. Add:
1 cup finely chopped red onion
Once it’s soft, add:
a little sea salt
4-6 cloves of garlic, minced
In a few seconds, so as not to burn the garlic, and in a still-gently heated pan, add room temp 2-3 cups almond milk. Whisk and continue to gently heat so as not to curdle. Once it’s hot, mix the cornstarch slurry and add to the pot. Whisk & gently heat until it thickens. Add salt and pepper to taste.
Did i mention gently heat? lol
add the peas (they should be thawed, but if they’re not, you may risk the curdling)
add the cooked kale
add a few leftover crumbled turkey burgers.
Once it’s all heated through, add cooked pasta. We use Jovial Brown Rice Gluten Free Penne mostly because it works great for teen lunch the next day. Add about 1/4-1/2 cup freshly grated parmesan cheese. I don’t eat a lot of cheese so i go for parmigiano reggiano and it’s amazing.
Variation: Add sliced mushrooms when the onions are soft, saute… Add salt after it’s released its water, cook until desired awesomeness. Add pepper and garlic, stir, a few seconds later continue with the milk and the whisking…
Notes: I like that this reheats well unlike cream-based sauces which turn to butter noodles the next day. I add a little water to make it creamy as its heating. Since my kids are growing teens, here’s the grown up thermos we like: Stanley Vacuum Insulated Food Jar.
Yea, I need to work on my photos.