Dairy-Free Penne Pasta with Meatballs
Indulge in the comfort of Italian-inspired cuisine with this hearty Dairy-Free Penne Pasta with Meatballs recipe, perfect for those seeking a lactose-free twist on a classic favorite. This dish features tender, golden-browned meatballs made from ground beef, almond milk, and fresh herbs, simmered in a rich, zesty tomato sauce spiked with aromatic garlic, dried basil, and a hint of red pepper flakes. Tossed with perfectly al dente penne pasta, this wholesome meal is free of dairy but full of bold, satisfying flavors. Ready in just under an hour and serving up to four, it's an ideal weeknight dinner that's simple, filling, and utterly delicious. Serve it fresh with a sprinkle of parsley for a vibrant finishing touch! Keywords: dairy-free, penne pasta, meatballs, Italian-inspired, lactose-free dinner.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound ground beef
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 0.5 cup breadcrumbs
- 0.5 cup almond milk
- 0.25 cup, chopped fresh parsley
- 1 large egg
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the penne pasta according to the package instructions in a large pot of boiling water with a pinch of salt. Drain and set aside.
In a large mixing bowl, combine ground beef, chopped onion, 2 minced garlic cloves, breadcrumbs, almond milk, parsley, egg, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
Shape the beef mixture into approximately 1-inch meatballs using your hands. You should get about 16-20 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs to the skillet in a single layer, and cook until browned on all sides, about 8-10 minutes. Remove meatballs from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and the remaining minced garlic. Sauté for about 30 seconds until fragrant.
Add crushed tomatoes, dried basil, dried oregano, red pepper flakes, and a pinch of salt and pepper to the skillet. Stir well, bringing the sauce to a gentle simmer.
Return the meatballs to the skillet, spoon some sauce over them, and cover. Let everything simmer for about 15-20 minutes or until the meatballs are fully cooked.
Add the cooked pasta to the skillet and gently toss to coat in the sauce.
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 357.3 g | 130% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 42.8 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 516 mg | 40% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3978 mg | 85% | |
*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.
