Dairy-Free Cheesy Vegetable Pasta
Indulge in the rich and creamy flavors of Dairy-Free Cheesy Vegetable Pasta, a wholesome and satisfying dish that’s perfect for plant-based eaters and those with dietary sensitivities. This quick and easy recipe features gluten-free fusilli pasta perfectly coated in a velvety, dairy-free "cheese" sauce made with almond milk, nutritional yeast, and a hint of dijon mustard for depth. Vibrant sautéed veggies including zucchini, red bell pepper, and broccoli add a burst of color, nutrients, and texture to every bite. Ready in just 45 minutes, this vegan pasta recipe is a weeknight dinner hero that’s as comforting as it is nourishing. Garnished with fresh parsley, it’s a flavor-packed meal you’ll want to make again and again! Ideal for those searching for dairy-free, vegan, and gluten-free pasta recipes.
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Recipe Information
Ingredients
- 12 ounces gluten-free fusilli pasta
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium red bell pepper
- 1 medium zucchini
- 2 cups broccoli florets
- 4 garlic cloves
- 1.5 cups unsweetened almond milk
- 0.5 cup nutritional yeast
- 2 tablespoons tapioca starch
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground paprika
- 2 tablespoons fresh parsley
Instructions
Begin by bringing a large pot of salted water to a boil. Add the gluten-free fusilli pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Dice the yellow onion and add it to the skillet. Sauté for 3-4 minutes until the onion is translucent.
Slice the red bell pepper and zucchini, and add them to the skillet along with the broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Mince the garlic cloves and add them to the skillet. Cook for another 1-2 minutes until fragrant.
In a blender, combine the unsweetened almond milk, nutritional yeast, tapioca starch, lemon juice, dijon mustard, salt, black pepper, and paprika. Blend until smooth to create the dairy-free cheese sauce.
Pour the cheese sauce into the skillet with the vegetables. Stir continuously for 2-3 minutes over medium heat until the sauce thickens.
Add the cooked pasta to the skillet and toss gently to coat the pasta with the sauce and vegetables.
Serve the pasta hot, garnished with freshly chopped parsley. Enjoy!
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 348.2 g | 127% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 35.3 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 923 mg | 71% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2224 mg | 47% | |
*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.
