This creamy, veggie-packed pasta dish has a secret ingredient that you’re probably throwing away: the crumbs at the bottom of canisters of nuts, bags of chips, and boxes of crackers. Those savory bits take the place of salt and add nutty, complex flavors to an easy-to-prep cream sauce.
I save salty crumbs in a little jar in my freezer so they keep longer. Even though nuts and chips are fine at room temperature, the fats in them will eventually go rancid; if you aren’t planning to use the crumbles right away, the freezer will slow the breakdown of fats, which leads to rancidity.
This recipe is loosely inspired by this Garlic Lemon Creamy Kale recipe on It’s a Veg World After All. Their recipe uses regular old salt, and thickens the sauce with flour, but I skip that step below.Print