Dairy-Free Baked Spaghetti
Get ready to savor a comforting classic with a modern twist—Dairy-Free Baked Spaghetti! This hearty, plant-based spin on a family favorite is packed with robust flavors from sautéed onions, garlic, and your choice of ground turkey or beef, all simmered in a tomato-rich sauce loaded with Italian herbs. The creamy, dairy-free béchamel sauce, made with almond milk, nutritional yeast, and cornstarch, gives it an irresistible, cheesy flavor without a trace of lactose. Layered to perfection and baked until bubbly, this satisfying dinner is not only wholesome but also simple to prepare, taking just 20 minutes of prep time. Perfect for anyone seeking a dairy-free alternative, it’s a cozy, crowd-pleasing meal that serves six and pairs beautifully with a crisp side salad or garlic bread.
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Recipe Information
Ingredients
- 12 oz Spaghetti
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 lb Ground turkey or beef
- 28 oz Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Nutritional yeast
- 0.25 cup Fresh parsley, chopped
- 1 cup Almond milk or other plant-based milk
- 1 tablespoon Cornstarch
- 0.25 teaspoon Red pepper flakes
Instructions
Preheat your oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add ground turkey or beef to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and red pepper flakes. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
In a medium bowl, whisk together almond milk and cornstarch until smooth. Slowly stir in the nutritional yeast to create a creamy sauce.
Combine the cooked spaghetti with the meat sauce, mixing until well coated.
Layer half of the spaghetti and sauce mixture into a greased 9x13-inch baking dish.
Pour half of the almond milk sauce over the spaghetti layer.
Repeat with the remaining spaghetti mixture and top with the remaining almond milk sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the top to slightly brown and bubble.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 45.5 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 966 mg | 74% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
