Dairy-Free Spaghetti with Creamy White Sauce
Indulge in the ultimate comfort food with this Dairy-Free Spaghetti with Creamy White Sauce, a luscious plant-based twist on a traditional classic. Perfectly cooked spaghetti is coated in a velvety, garlic-infused sauce made from unsweetened almond milk, nutritional yeast, and a hint of nutmeg for a subtle depth of flavor. This quick and easy recipe, ready in just 30 minutes, is ideal for weeknight dinners and accommodates vegan and dairy-free diets without compromising on taste. Garnished with fresh parsley for a vibrant finish and optionally brightened with a splash of lemon juice, this dish is creamy, satisfying, and wholesome—bound to become your new go-to pasta night favorite.
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Recipe Information
Ingredients
- 12 oz Spaghetti (dried, check for egg-free for vegan)
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 2.5 cups Unsweetened almond milk (or any dairy-free milk of choice)
- 1.5 tbsp Nutritional yeast
- 2 tbsp Cornstarch
- 3 tbsp Water
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 0.25 tsp Ground nutmeg
- 2 tbsp Fresh parsley (chopped, for garnish)
- 1 tsp Lemon juice (optional, for brightness)
Instructions
Bring a large pot of salted water to a boil and cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water before draining the spaghetti, and set it aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, but not browned.
In a medium bowl, whisk together the cornstarch and water to create a slurry. Set aside.
Reduce the heat to low, and slowly pour the unsweetened almond milk into the skillet with the garlic, stirring continuously.
Add the nutritional yeast, salt, black pepper, and ground nutmeg to the skillet. Stir well to incorporate.
Pour in the cornstarch slurry and continue stirring gently as the sauce thickens, about 3-4 minutes.
If the sauce becomes too thick, add a splash of the reserved pasta water, a tablespoon at a time, to achieve your desired consistency.
Add the cooked spaghetti to the skillet, tossing it in the sauce to coat evenly.
Taste the pasta and adjust seasoning by adding more salt, black pepper, or a splash of lemon juice for brightness.
Serve immediately, garnished with fresh parsley.
Nutrition Facts
Calories |
1706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.6 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1223 mg | 94% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1384 mg | 29% | |
*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.
