Dairy-Free Creamy Pasta with White Sauce
Indulge in the perfect comfort meal with this Dairy-Free Creamy Pasta with White Sauce, a luscious and satisfying dish that’s as wholesome as it is flavorful. Made with gluten-free pasta and a velvety white sauce crafted from unsweetened almond milk and gluten-free flour, this recipe delivers rich, creamy goodness without a drop of dairy. Nutritional yeast and a hint of Dijon mustard add a savory depth, while fresh basil, cherry tomatoes, and baby spinach bring vibrant freshness to every bite. Ready in just 35 minutes, it’s a quick and easy plant-based meal that’s perfect for weeknight dinners or special occasions. Whether you're vegan, lactose intolerant, or simply seeking a lighter alternative, this recipe proves you don’t need dairy to create a creamy pasta masterpiece.
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Recipe Information
Ingredients
- 250 grams gluten-free pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves fresh garlic, minced
- 2 tablespoons gluten-free all-purpose flour
- 2 cups unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until translucent.
Add the minced garlic to the skillet and continue to sauté for another minute, being careful not to burn the garlic.
Sprinkle the gluten-free flour over the onion and garlic mixture and stir continuously for 1-2 minutes to form a roux.
Gradually whisk in the unsweetened almond milk, making sure to break any lumps, and bring to a gentle simmer.
Stir in the nutritional yeast, dijon mustard, lemon juice, salt, black pepper, and a pinch of nutmeg, continuing to stir until the sauce thickens, about 4-5 minutes.
Fold in the chopped fresh basil, halved cherry tomatoes, and baby spinach. Cook until the spinach wilts and the tomatoes are heated through, about 2 minutes.
Add the cooked pasta to the skillet and toss gently to coat the pasta with the creamy sauce.
Adjust seasoning to taste with more salt and pepper if desired.
Serve the pasta immediately, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 9.2 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 977 mg | 75% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 901 mg | 19% | |
*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.
