If you have a craving for pasta with creamy sauce but don’t want the fat and extra calories of an Alfredo, try this simply divine Asian-inspired treat: it has all the satisfying creaminess with fewer than 350 calories per serving.

INGREDIENTS

8 ounces dry pasta
3 tablespoons slivered almonds
1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon whole cumin seeds
1/2 cup diced tomato
1 1/2 teaspoons mild curry powder
Pinch cayenne, or to taste
1 cup frozen peas, rinsed briefly in hot water to thaw
1 cup low-fat buttermilk
2 tablespoons chopped fresh cilantro

1. While the pasta cooks (use package directions), heat a large heavy-bottomed skillet over medium heat. Add almonds, toasting for 3 minutes or so until light brown, stirring frequently to prevent burning. Place almonds in a bowl to cool.

2. Add oil to skillet, raise heat to medium-high, and add onion, cooking until softened, about 2 minutes. Add cumin, stirring to combine, and cook another minute.

3. Add tomato, curry powder, and cayenne to taste. Cook until liquid has evaporated, about 1 minute. Add peas and cook another minute. Remove skillet from heat and stir in the buttermilk.

4. Drain the pasta and place in a large serving bowl. Toss with the sauce, top with chopped cilantro and the toasted almonds, and serve hot.

Serves 4.