Dairy-Free Creamy Cheese and Vegetable Pasta
Indulge in the velvety goodness of Dairy-Free Creamy Cheese and Vegetable Pasta, a wholesome recipe that blends rich flavors with plant-based nutrition. Perfect for dairy-free and gluten-free diets, this dish features tender gluten-free pasta tossed with sautéed vibrant vegetables like broccoli, zucchini, and red bell pepper. The star of the show is the creamy, dairy-free "cheese" sauce, a luscious blend of coconut milk, nutritional yeast, and a zing of lemon juice, delivering a savory, cheesy flavor without any dairy. Fresh basil adds an aromatic finishing touch, making this easy 40-minute meal a weeknight favorite. Whether you're catering to dietary preferences or simply craving a satisfying pasta dish, this recipe is a must-try!
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Recipe Information
Ingredients
- 12 ounces Gluten-free pasta
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 medium Zucchini, sliced
- 1 cup Canned coconut milk
- 1 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente, then drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
Add the sliced red bell pepper, broccoli florets, and sliced zucchini to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 6-8 minutes.
While the vegetables are cooking, in a blender, combine the coconut milk, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth to create the dairy-free cheese sauce.
Once the vegetables are cooked, reduce the heat to low. Add the drained pasta to the skillet with the vegetables and pour the dairy-free cheese sauce over the top.
Toss everything together until the pasta and vegetables are well coated with the sauce, heating through for 2-3 minutes.
Remove from heat and stir in the fresh basil before serving.
Serve the pasta warm, garnished with extra basil if desired.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 23.3 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3454 mg | 73% | |
*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.
