Dairy-Free Squid Ink Pasta
Dive into the vibrant, ocean-inspired flavors of Dairy-Free Squid Ink Pasta, a visually stunning dish perfect for seafood lovers and those seeking a unique culinary adventure. This quick and elegant recipe combines silky squid ink pasta with tender fresh squid, juicy cherry tomatoes, and a delicate white wine sauce infused with garlic, chili flakes, and zesty lemon. With a drizzle of olive oil and a sprinkle of fresh parsley, this dairy-free creation offers a harmonious balance of bold flavor and refined presentation. Ready in just 30 minutes, it’s an ideal choice for a dinner that feels gourmet yet approachable. Pair it with a crisp white wine for an unforgettable meal that’s as enticing to the eyes as it is to the palate.
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Recipe Information
Ingredients
- 400 grams Squid Ink Pasta (dried, dairy-free)
- 3 tablespoons Olive Oil
- 3 cloves Garlic Cloves (minced)
- 0.5 teaspoons Red Chili Flakes
- 200 grams Cherry Tomatoes (halved)
- 300 grams Fresh Squid (cleaned and cut into rings)
- 0.25 cups White Wine (dry)
- 1 teaspoons Salt
- 2 tablespoons Fresh Parsley (chopped)
- 1 Lemon (zested and juiced)
- 0.25 teaspoons Black Pepper
Instructions
Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes, stirring often for about 1 minute until fragrant.
Add the cherry tomatoes and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Add the squid rings to the skillet and cook for 2 minutes, stirring to evenly cook. Pour in the white wine and simmer for 1-2 minutes until the wine reduces slightly.
Stir in the cooked squid ink pasta and toss to coat in the sauce. If the sauce seems dry, add a splash of the reserved pasta water to loosen it.
Season with black pepper and adjust salt to taste. Sprinkle the chopped parsley, lemon zest, and a squeeze of lemon juice over the pasta. Drizzle the remaining tablespoon of olive oil for added flavor.
Serve immediately, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 324.1 g | 118% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 15.4 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2183 mg | 46% | |
*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.
