Pasta with Artichoke Sausage W Dairy Free Instructions
Indulge in a comforting bowl of Pasta with Artichoke Sausage, a wholesome and dairy-free delight that's perfect for weeknight dinners or casual entertaining. This recipe features tender pasta (with gluten-free options), paired with flavorful plant-based artichoke sausage and savory artichoke hearts for a dish that's bursting with Mediterranean-inspired goodness. The creamy, dairy-free sauce is crafted with unsweetened almond or oat milk, nutritional yeast, and a bright splash of lemon juice, delivering rich flavor without any dairy. Red pepper flakes add a hint of heat, while fresh parsley lends a refreshing finish. Quick to prepare in under 35 minutes, this dish is hearty, satisfying, and ideal for both vegans and those seeking lighter, allergy-friendly comfort food.
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Recipe Information
Ingredients
- 12 ounces Pasta (gluten-free if needed)
- 8 ounces Dairy-free sausage (artichoke or plant-based)
- 1.5 cups Artichoke hearts (canned or jarred, drained and chopped)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 cup Dairy-free milk (such as almond or oat milk, unsweetened)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the sausage to the skillet, breaking it into small pieces with a spoon or spatula. Cook for 5-7 minutes, or until browned and fully cooked.
Stir in the chopped artichoke hearts and cook for another 2-3 minutes to heat them through.
Reduce the heat to low, and pour in the dairy-free milk. Stir in the nutritional yeast, lemon juice, red pepper flakes (if using), salt, and black pepper. Mix well to create a creamy sauce.
Add the cooked pasta to the skillet, tossing it with the sauce and sausage mixture. If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasoning with more salt, pepper, or lemon juice, if needed.
Serve the pasta warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4861 mg | 211% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 12.4 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 748 mg | 58% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1972 mg | 42% | |
*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.
