• Alicia Ann Lip


Preparation time: 5 mins

Cooking time: 20 mins



1 box Ancient Harvest Shells (3 cups)

1 pot boiling water

2 tsp Himalayan pink salts


2 cup almond milk (unsweetened)

2 tbsp mashed garlic

1 tbsp olive oil

1 cup vegetable broth

2 tsp pink salts


1 cup Spinach

Himalayan pink salts and black pepper to taste

Serving for 2


Bring a pot of water to a boil. Add salt and pasta Shells into pot to cook for about 9-12 mins. Gluten-free pasta tend to cook a lot faster than regular pasta. So do keep a close watch on not overcooking them. In the meantime, prepare your pasta sauce.

Bring your saucepan to a medium high heat. Add oil and mashed garlic, sauteed for 1-2 min or so until fragrant. Proceed to add the rest of the ingredients; almond milk and vegetable broth. Bring to a boil and simmer until sauce thicken. Add about 1-2 tsp of pink salts to adjust the saltiness level to your liking.

When your pasta is al dente, drain the pasta water and toss the cooked pasta into the saucepan of sauce. Add in the spinach and stir for about 1-2 min and turn off the heat. Sprinkle over some black pepper. Now lets get ready to eat! All done in less than 30 mins! ***Note: I do not recommend soy milk for substitute as soy milk has a distinct taste of soy which might affect the taste of this dish. The best ones are almond milk and if you can find cashew milk, I would highly recommend cashew milk as it is rich and creamy but a little pricey.

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