Dairy-Free Fettuccine with Meat Sauce
Indulge in a comforting bowl of Dairy-Free Fettuccine with Meat Sauce, a hearty and flavorful pasta dish designed for those seeking a lactose-free alternative without compromising on taste. This recipe features tender fettuccine tossed in a velvety almond milk-based sauce enhanced with nutritional yeast for a cheesy flavor, paired with a robust meat sauce made from seasoned ground beef, crushed tomatoes, and aromatic herbs like oregano and basil. Perfectly balanced with a hint of spice from red pepper flakes and a sprinkle of fresh parsley, this meal is a dairy-free delight that’s both creamy and satisfying. Ready in under 45 minutes, it’s an excellent option for weeknight dinners or special occasions. Keywords: dairy-free pasta, fettuccine, meat sauce recipe, almond milk sauce, lactose-free dinner.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 28 ounces 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 teaspoon red pepper flakes
- 0.25 cup nutritional yeast
- 1.5 cups unsweetened almond milk
- 1 tablespoon cornstarch
- 2 tablespoons, chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add ground beef and cook, breaking up with a wooden spoon, until browned, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Reduce heat to low and let simmer for 10 minutes, allowing the flavors to meld together.
While the sauce simmers, prepare the dairy-free 'creamy' sauce. In a small saucepan over medium heat, warm the remaining tablespoon of olive oil. Whisk in the cornstarch to form a paste.
Slowly add the almond milk to the cornstarch paste, whisking continuously to prevent lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
Stir the nutritional yeast into the thickened almond milk mixture until well combined. This will give the sauce a cheesy flavor.
Combine the cooked fettuccine with the creamy almond sauce, tossing to coat the pasta evenly.
Serve the creamy fettuccine topped with the meat sauce. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 54.1 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 958 mg | 74% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4572 mg | 97% | |
*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.
