dairy free pasta

This Creamy Vegan Sausage Pasta with Spinach is easy to make and ready in 20 minutes or less! It&#039;s the perfect weeknight meal that everyone will enjoy.

Creamy Vegan Sausage Pasta with Spinach

short

olive oil

sweet onion, chopped small

garlic,

red pepper chili flakes

can coconut milk, light or full fat

water

salt,

baby spinach

vegan parmesan cheese (I used Violife brand)

Cook the pasta according to package instructions. Drain and set aside.

While the pasta cooks, heat the olive oil in a large pan over medium-high heat. Cook the sliced or chopped vegan sausage, onion, garlic and red pepper chili flakes for about 5 minutes, until the onion is translucent and the sausage is browned.

Turn the heat to low and pour in the coconut milk and water. Stir in the spinach and cook for a few minutes until the spinach has wilted. Add salt, to taste.

Add the cooked and drained pasta to the pan with the sausage mixture and stir to incorporate it all together. Stir in the vegan parmesan cheese. Serve immediately and enjoy!

Delicious Jamaican vegan rasta pasta dish - a true Caribbean, flavoursome one pan cuisine

Vegan rasta pasta dish

pasta (rice brown or chickpea fusilli, heaping)

onion

scallion (sliced)

tomato (chopped)

garlic

bell peppers

full fat coconut milk

tbsp of jerk marinade/sauce (vary

turmeric

vegan cheese

coconut oil

warm water

Garnish

thyme

black pepper

Bring the pasta to a boil for 5-7 minutes (with 1 tbsp of pink salt), then drain/rinse in a colander and set side.

Meanwhile, on medium heat, melt the coconut oil and saute the onion, garlic and scallion until soft

Add all of the bell peppers to the pan, pour in the ¼ cup of water, reduce the heat to low, cover the skillet and allow to steam for 10 minutes.

Once steamed, increase the heat to medium and stir in the tomatoes and jerk marinade.

Add the pasta, turmeric and pour the coconut milk into the skillet and combine all of the ingredients together.

Allow the pasta to cook some more with the coconut milk for a further 3-4 minutes.

Finally stir in the vegan cheese and continue to cook for another 2-3 minutes.

Garnish with thyme (loosen from stem to sprinkle) and black pepper.

Serve accordingly

This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it's also Low-Fat, Dairy-Free, and Gluten-Free.

Garlic Cream Sauce with Pasta 

oz Gluten-Free Spaghetti Noodles of Choice

Garlic,

Unsweetened Non-Dairy Milk*

tbsp Nutritional Yeast

½ tbsp Brown Rice Flour*

Salt

Black Pepper,

Red Chili Flakes (Optional)

Lemon

Fresh Basil, to top (Optional)

First, begin to prepare your Spaghetti in a separate pot, according to package instructions. Once they have finished cooking you can drain them, but do not rinse them.

In the meantime, work on the Garlic Cream Sauce. Add the minced garlic to a large pan with a slight rim and sauté in Water or Oil for 5 minutes over Medium heat, until translucent.

Carefully pour the Non-Dairy milk into the pan and add in the Nutritional Yeast, Flour, Salt, Pepper, and a pinch of Red Chili Flakes if you are using them. Quickly mix the mixture together until everything is well incorporated.

Bring the mixture to a boil over high heat, then reduce the heat to Medium and Simmer for 5-7 minutes, or until the sauce thickens. Make sure to frequently stir the sauce so nothing sticks to the bottom of the pan!

Once the Sauce has thickened, stir in the Lemon Juice. Then, add the cooked Noodles to the pan and use tongs to gently mix everything together until well-coated.

Top with Fresh Basil or serve as desired.

This was great. I made it for dinner tonight and my kids loved it.

I like the way in which the recipe comes together in a straightforward manner.

This was really, really good. I’ve been dairy free for almost a year. It’s been pretty tough / rough transition. I’ve avoided some foods since all the versions I have tried are just terrible. This will be a great addition to our meals!! Thank you for sharing!

So glad I found this recipe today. It was just what I was looking for. I made it as written and it's absolutely delicious.  Looking forward to having this again. My husband asked about trying this sauce on potatoes. Thanks!

I’ve made this recipe as is and really enjoyed but I’ve also been using it as a base for other recipes like Cajun pasta and for thanksgiving I used this as a base for a vegan and gluten free Mac and cheese and it was crazy delicious. Instead of garlic I used diced shallot and added some onion and garlic powder salt and pepper to the brown rice flour and nutritional yeast. Then added vegan cheese to bechamel and baked at 400 for a little bit just to insure a melty end product. Loved it. Thanks for the inspo!

This is a good recipe. It was really good before adding the lemon juice. I'll try again and adjust that. I used cassava and tapioca flours instead of brown rice flour, and it came out nice and creamy; very thick, too. 
I added some vegetable broth before reheating and it was still good. Thanks for sharing!

Delicious recipe!  I used tapioca flour instead of brown rice flour and it came out awesome.  I needed a quick sauce for my chick pea shells and 1.5x the recipe was perfect for an 8 ox box.  Thank you!!

This vegan pasta primavera recipe tosses fresh vegetables, herbs, and cooked pasta in a creamy silken tofu sauce for a healthy and delicious dinner to enjoy during spring and summer. An easy one-pot meal that’s ready in less than an hour!

Vegan Pasta Primavera

pasta

garlic (thinly sliced)

bell pepper (diced)

broccoli florets (roughly chopped)

zucchini

Salt and black pepper (to taste)

¼ teaspoon of crushed red pepper

frozen peas

lemon

(12-ounce) box of silken tofu

pasta water

grape tomatoes

basil (chopped)

Italian parsley (chopped)

red pepper flakes (for garnish)

Cook the pasta in a large pot according to package instructions, but cook it for 2 minutes less than the recommended time. When draining, reserve 1 cup of pasta water. Set aside the pasta in a colander.

Give a quick rinse to the pot, and put it on the stove over medium-high heat. Once all the water from the pot has evaporated, heat the oil.

Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.

Add the broccoli, zucchini, salt, pepper, and crushed red pepper. Mix well and cook for 3 minutes regularly stirring to prevent the veggies from burning.

Add the frozen peas, 1 teaspoon of lemon zest, and juice of the whole lemon. Mix well, cover with a lid, and lower the heat to the lowest setting.

Add the silken tofu and ½ cup of pasta water to the cup of blender, food processor, or immersion blender. Blend until smooth and creamy.

Add the cream to the pot with the veggies. Mix well, turn up the heat to a medium, and cook for 5 minutes or until a light boil, occasionally mixing.

Turn off the heat, and add the tomatoes, basil, parsley, and pasta. Gently mix well and cover with the lid for 10 minutes for the pasta to finish cooking undisturbed with the heat of the sauce.

Once the 10 minutes have passed, uncover, taste, and add more seasoning if needed. If the pasta is still slightly too raw, cover it and let it sit for 5 more minutes. When ready to serve, add the other ½ cup of the reserved pasta water, mix well, and serve immediately.

Never too many pasta recipes if you ask me :) It is great! So creamy and tasty!

Super delicious and creamy! Everyone in the family adores this recipe!

This paste is so creamy and delicious! Yum

Love this delicious pasta dish! Was so easy to make—definitely a new favorite in the weekly rotation :)

this creamy vegan pasta is such a dream! It's super easy to make and so delicious!

Thanks for this quick vegan pasta primavera recipe ! It saved me this week!

Oh my! This vegan pasta primavera looks incredible.

This 20 minute Creamy Vegan Italian Pasta Salad is easy, flavorful, and perfect for get togethers. Summer meal prep level up!

Creamy Vegan Pasta Salad Recipe

lb pasta ((I used rotini))

tbsp white vinegar ((or use the juice from the banana peppers))

dressing ((recipe below))

red bell pepper, (diced small)

mini cucumbers, (sliced thin)

carrot, (diced small)

oil packed sun dried tomatoes, (diced)

banana peppers, (slices)

black olives, (halved)

vegan parmesan cheese, (grated)

red onion, (roughly chopped)

tbsp red wine vinegar

tbsp apple cider vinegar

tbsp yellow mustard

sugar

salt

oregano

basil

tsp black pepper

tsp red pepper flakes

rosemary

Add water and salt to a large pot and bring to a boil.  Add uncooked pasta and cook according the package directions. When done drain and rinse until cold water, add to a large bowl and toss with the vinegar and oil.

While pasta is cooking, add dressing ingredients to a blender or cup of an immersion blender and blend well.

Add dressing and remaining pasta ingredients into bowl with pasta and stir well to combine.  Add salt and pepper as desired.  Refrigerate overnight or at least 4-6 hours before serving for best results.

I love the texture and tangy flavor in this salad, delicious!

I’ve made a few vegan pasta salads. This one is absolutely amazing. Made it to pack for work lunches this week and will be looking forward to enjoying it! Love all the vinegar and acidity, so fresh for a nice spring day! Amazing dressing. Thanks for the great recipe!

I just made this. It was easy and quick to bring together. The dressing is fabulous. I didn't have banana peppers on hand, so I had to make it without them. I look forward to making several more of your dishes. I would love some suggested substitutions/alternatives to the oil amounts. I can substitute some of the amount with water, and I've used unsweetened plain apple sauce successfully in other Italian dressing recipes, so I will work on it myself. I think many people would appreciate this to support calorie reduction. Thanks!

Not your grandma’s Italian pasta salad! This is so good. I omitted olives because I’m not a fan but I love how veggie packed this is. The dressing was super easy to make and I love that it’s not just a store bought Italian dressing. Can’t wait to eat it throughout the week!

https://www.youtube.com/watch?v=MUp3CRKbZJw

Pasta Salads in the summer are the way to go!  Quick, minimal effort, great for meal prep!  Today I'm sharing THREE amazing vegan pasta salad recipes with you that I just know you're going to love.  

Give one (or ALL!) a try and let me know what you think! 
 
★Recipes ★

🌱 Vegan Pesto Pasta Salad: https://makeitdairyfree.com/vegan-pesto-pasta-salad/

🌱 Creamy Vegan Italian Pasta Salad: https://makeitdairyfree.com/creamy-vegan-italian-pasta-salad/

🌱 Vegan Macaroni Salad: https://makeitdairyfree.com/vegan-macaroni-salad/

Timestamps:

00:00 How to make vegan pasta salads
00:02 How to make vegan macaroni salad 
3:30 vegan macaroni salad finished
3:38 My truth about pasta salads
4:50 Tips for the best vegan macaroni salad
6:05 what swaps can I make in vegan macaroni salad
6:32 how to make creamy Italian vegan pasta salad
9:15 creamy Italian vegan pasta salad finished
9:25 Don’t feed this to me
9:55 Tips for making the perfect pasta for pasta salads 
10:55 subbing the vegan parmesan 
11:35 how to make vegan pesto pasta salad 
14:20 vegan pesto pasta salad finished
14:30 why some leftovers taste better the next day
15:12 should I refrigerate my pasta salad overnight
15:55 how to make a great vegan pesto 




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Top 5 dairy free pasta recipes from across the web

The most viewed dairy free pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Vegan Sausage Pasta with Spi...

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Top 5 dairy free pasta recipes from across the web

The most viewed dairy free pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegan Sausage Pasta with Spi...

Vegan rasta pasta dish

Garlic Cream Sauce with Pasta

Vegan Pasta Primavera

Creamy Vegan Pasta Salad Recipe

The most viewed dairy free pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine