Melanie Spiller & Coloratura Consulting
A Tonic for Ramshackle Wordsmiths
Copyright Melanie Spiller 2013. Do not copy without permission.
- Pasta for one (I use gluten-free rice rotelle, but anything will do)
- 2 Ĺ tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1 cup almond milk
- 6 fresh figs, stemmed and quartered .
- 1 tablespoon lemon zest (or,
if youíre like me, the zest of one whole lemon)
- Freshly ground pepper to taste
Put pasta water in a large pot. When pasta water
is at a boil, add the pasta and then begin the white sauce.
Melt 2 tablespoons of the butter in a small saucepan over low heat;
gradually stir flour (to make a roux) into melted butter until smooth and bubbly, 2 to 4 minutes. Donít quite let it brown.
to butter and flour; stir to combine.
Remove roux from heat and gradually stir in milk until smooth. Just slop milk in a little, stir
and repeat. If you pour it in, your sauce will break. Once about half of it is in, you can pour in the rest.
Return white sauce to
stovetop; bring to a boil. Reduce heat and simmer over low heat.
Cook and stir figs and the Ĺ tablespoon of butter in a non-stick
pan over medium heat until warm, about 5 minutes.
Stir lemon zest and pepper into the white sauce.
Put pasta into a serving
bowl. Pour white sauce over the top (I used about 2/3 of it for a single serving) and give it a gentle stir. Serve figs atop the sauce.
- Original recipe called for prosciutto (6 thin slices prosciutto, julienned) to be added to the fig step. You could also
toss in grilled chicken or grilled salmon.
- Brie and Pear Alternative: Use 3 Bosc pears, cored and thinly sliced instead of figs. Omit
lemon zest. As a final touch, top pasta with slices of brie cheese and fresh ground pepper.
Fig and White Pasta Sauce