Dairy-Free Cheesy Ground Meat Pasta
Indulge in the comforting flavors of Dairy-Free Cheesy Ground Meat Pasta, a hearty and satisfying dish perfect for family dinners or weeknight meals. This recipe features tender pasta smothered in a creamy, savory sauce made with dairy-free cheese and milk, ensuring it's a great option for those with lactose intolerance or dairy-free lifestyles. The flavorful combination of ground meat, aromatic garlic, onions, and herbs like basil and oregano, paired with the subtle kick of red pepper flakes, makes every bite irresistible. It's quick and easy to prepare, with just 15 minutes of prep time and 25 minutes to cook, serving a wholesome meal for four. Perfectly garnished with fresh parsley, this dish is as beautiful as it is delicious, bursting with flavor while catering to dietary needs.
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Recipe Information
Ingredients
- 12 ounces pasta of choice (such as penne or fusilli)
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 pound ground meat (beef, turkey, or chicken)
- 2 tablespoons tomato paste
- 15 ounces canned diced tomatoes
- 1.5 cups dairy-free cheese shreds (such as cheddar style)
- 1 cup dairy-free milk (such as almond or oat milk)
- 1 teaspoon basil leaves, dried
- 1 teaspoon oregano, dried
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground meat to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the tomato paste, mixing it well with the meat mixture until fully incorporated.
Add the canned diced tomatoes (with their juice), and stir to combine.
Sprinkle in the dried basil, dried oregano, red pepper flakes, salt, and black pepper, and mix well.
Reduce the heat to low and stir in the dairy-free cheese shreds and dairy-free milk. Cook until the cheese is melted and the sauce becomes creamy, about 3-5 minutes.
Add the cooked pasta to the skillet and toss to coat all the pasta with the sauce.
Remove from heat, taste, and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 25.0 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3289 mg | 253% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2860 mg | 61% | |
*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.
