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10 Amazingly Creamy and Dairy-Free Pasta Recipes

1. Avocado Pasta

Ingredients

  • 9 oz uncooked spaghetti
  • 2 cloves garlic
  • ½ cup fresh basil leaves, plus more for garnish
  • 1-2 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 medium avocado, pitted
  • ½ tsp sea salt
  • Pepper to taste
  • Lemon zest, for garnish

Directions

  1. Cook pasta in salted water, according to package directions and drain.
  2. Add garlic and basil to a food processor and pulse to mince.
  3. Add lemon juice, oil, avocado, and 1 Tbsp water to the food processor and blend until smooth. If sauce is too thick, add 1 Tbsp water. Season with salt and pepper.
  4. Pour sauce into the pasta and stir to combine.
  5. Garnish with lemon zest, pepper, and fresh basil leaves and serve.

2. Garlic Pasta with Roasted Tomatoes

Ingredients

  • 3 cups grape tomatoes, halved
  • 10 oz whole wheat penne
  • 2-3 Tbsp olive oil
  • 2 medium shallots, diced
  • 8 large cloves garlic, minced
  • 3-5 Tbsp all-purpose flour
  • 2 ½ cups unsweetened plain almond milk
  • Fresh basil leaves

Directions

  1. Preheat oven to 400 degrees F.
  2. Toss tomatoes in a bit 1-2 tablespoons olive oil and sea salt and place on a parchment-lined baking sheet.
  3. Roast for 20 minutes while you prepare the pasta and sauce.
  4. Boil pasta in salted water, according to package directions and set aside.
  5. Add 1 Tbsp olive oil, garlic, shallot, and a pinch of salt and pepper to a large skillet and saute for 3-4 minutes, or until fragrant.
  6. Stir in 3-4 tablespoons flour and whisk into the olive oil mixture until combined.
  7. Slowly whisk in almond milk and add a pinch of salt and pepper.
  8. Bring to a simmer and keep cooking for 4-5 minutes, or until thickened. Adjust seasonings to taste.
  9. Add pasta and tomatoes to the sauce and gently stir.
  10. Garnish with extra black pepper and fresh basil.

3. Tomato Basil Cream Pasta

Ingredients

  • 1 large tomato
  • ½ cup cashews
  • 1 Tbsp tomato paste
  • ¼ cup water
  • 2 Tbsp olive oil
  • 2-4 cloves garlic, minced
  • 6 oz penne
  • 1 tsp salt
  • 2-3 Tbsp white wine
  • 1-2 tsp pepper
  • 1 large handful fresh basil leaves, chopped

Directions

  1. Cook pasta in salted water, according to package directions. Drain.
  2. Chop tomato and add to blender with cashews, tomato paste, and water. Blend until smooth.
  3. In a large pan, saute garlic in olive oil until golden and fragrant, 1-2 minutes.
  4. Add tomato mixture to garlic and bring to a simmer.
  5. Add salt and let simmer for 4-5 minutes, stirring occasionally.
  6. Pour wine into the sauce and let cook for another 3-4 minutes to burn off the alcohol.
  7. Add pasta to the sauce with pepper and chopped basil and toss to coat.
  8. Garnish with more pepper and fresh basil and serve.

4. Butternut Squash Linguine with Fried Sage

Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp sage, finely chopped
  • 2 lbs butternut squash, peeled, seeded, and cut into ½ inch pieces (yield: about 3 cups)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • ⅛ tsp red pepper flakes
  • ½ lb ground turkey
  • 2 cups vegetable broth
  • 12 oz linguine
  • Salt and pepper to taste

Directions

  1. Cook pasta in salted water, according to package directions. Drain, saving 1 cup pasta water.
  2. Brown ground turkey, and set aside.
  3. In a large skillet, fry sage in olive oil until crispy, and set aside.
  4. Add squash, onion, garlic, red pepper flakes, salt, and pepper to skillet and saute until onion is translucent.
  5. Pour broth into the skillet and bring mixture to a boil.
  6. Reduce to a simmer and cook until squash is soft and the liquid has reduced by half, about 15-20 minutes. 
  7. Let the mixture cool for a few minutes and transfer to a blender. Add salt and pepper to taste.
  8. Combine pasta, squash mixture, turkey, and ¼ cup pasta water in skillet and cook over medium heat. Add more pasta water if the sauce is too thick.
  9. Top with fried sage and black pepper and serve. 

5. Thai Mac and Cheese

Ingredients

  • 2 cans coconut milk
  • 6 tsp red curry paste
  • ½ tsp salt
  • 1 cup cashews, soaked
  • 2 Tbsp nutritional yeast
  • 12 fresh basil leaves
  • 1 box elbow macaroni

Directions

  1. Preheat oven to 350 degrees F.
  2. Cook pasta in salted water, according to package directions. 
  3. Add 1 ½ cans coconut milk, 2 tsp red curry paste, ¼ tsp salt and 4 basil leaves to a saucepan. Cook for several minutes, stirring often, until mixture thickens.
  4. Once pasta is done, add to saucepan and toss to coat. Lower to a simmer.
  5. In a blender, add cashews, ¼ tsp salt, 4 tsp red curry paste, nutritional yeast, and 8 basil leaves. Blend until thick and smooth.
  6. Put macaroni and coconut milk mixture in the bottom of a casserole dish and cover with cashew mixture. Stir to coat.
  7. Bake for 10 minutes.
  8. Garnish with fresh basil and serve. 

6. Beef Stroganoff

Ingredients

  • 1 ½ lbs cubed round steak, cut into thin strips
  • 1 tsp flour
  • 1-2 Tbsp olive oil
  • 2 Tbsp soy butter
  • 1 medium onion, sliced
  • 15 cipollini onion, peeled (soak in water for several minutes for easier peeling)
  • 8 oz baby portabella mushrooms, quartered
  • 1 can beef broth
  • 1 ½-2 cups almond milk
  • 1 cup lactose-free sour cream
  • 12 oz cooked egg noodles
  • Garlic powder to taste
  • Salt and pepper to taste

Directions

  1. Add olive oil and half of the mushrooms to a large skillet and cook until slightly browned.
  2. Add almond milk to the mushrooms and cook over medium heat.
  3. When milk is warm, add 1-2 Tbsp flour and salt and pepper to taste. Cook until thickened.
  4. Sprinkle the steak strips with garlic powder, salt & pepper, and dust with flour.
  5. In another large skillet, brown the steak in olive oil and butter and set aside.
  6. Add onion sliced, cipollini onions, and the rest of the mushrooms to the pan drippings and saute until onions are tender and mushrooms are slightly browned.
  7. Put steak back in the onion and mushroom skillet, then add the mushroom sauce and beef broth. Cook on low for 30 minutes, covered. Adjust seasonings to taste.
  8. Stir in sour cream right before serving over the cooked egg noodles.

7. Chicken and Broccoli Linguine

Ingredients

  • 12 oz linguine
  • 3 chicken breasts, cut into pieces
  • 3 cups broccoli florets
  • 4 cloves garlic, minced
  • 3 cups almond milk
  • 4 tsp olive oil
  • 8 Tbsp flour
  • 4 Tbsp soy butter
  • Salt and pepper to taste

Directions

  1. Cook pasta in salted water, according to package directions. During the last 5 minutes of pasta cooking, add broccoli to the pot. Drain.
  2. Meanwhile, in a large skillet, saute chicken pieces in olive oil over medium heat until cooked through, usually 4-5 minutes.
  3. In a saucepan, whisk together flour and almond milk until combined.
  4. Add butter, garlic, salt and pepper to the saucepan and heat over low, stirring occasionally. 
  5. Bring saucepan to a light simmer, then remove from heat immediately.
  6. Combine pasta, chicken, and sauce and stir to combine.

8. Creamy Lime Basil Pasta with Grilled Chicken

Ingredients

  • ½ package fettucine
  • ¼ cup lactose-free sour cream
  • 3 Tbsp soy butter
  • 5 Tbsp almond milk
  • 1 Tbsp water
  • 1 Tbsp cornstarch
  • Juice of 1 lime
  • 1 tsp lime zest
  • 1 ½ Tbsp dried basil
  • 1 tsp dried cilantro
  • 1 tsp garlic paste
  • 5-6 boneless, skinless chicken tenderloins
  • 2 tsp basil paste

Directions

  1. Cook pasta in salted water, according to package directions.
  2. Heat grill in preparation for the chicken.
  3. In a small saucepan, heat sour cream and butter over low heat until combined.
  4. Add almond milk, water, and cornstarch and cook until thickened.
  5. Add ½  lime juice, lime zest, garlic paste, cilantro, and dried basil and cook over low.
  6. Cover chicken with basil paste and ½ lime juice, then grill chicken until no longer pink, about 5 minutes on each side.
  7. Toss sauce with pasta and top with grilled chicken

9. Chicken and Peppered Bacon Spaghetti

Ingredients

  • 1 box spaghetti noodles
  • 2 boneless, skinless chicken breasts, cooked and shredded (Rotisserie chicken works great!)
  • 1 package bacon, baked and sprinkled with cracked black pepper
  • 2 Tbsp olive oil
  • ½ onion, diced
  • 1 can Italian-style diced tomatoes, undrained
  • 1 cup lactose-free sour cream
  • ½ cup chicken stock
  • ¼ soy mozzarella cheese (optional)
  • ½ cup peas

Directions

  1. Cook pasta in salted water, according to package directions. Drain.
  2. In a large skillet, saute olive oil and onions until onions are translucent.
  3. Add tomatoes to skillet and cook until heated through.
  4. Add sour cream, chicken stock, peas, chicken, and bacon and stir to combine.
  5. Toss sauce with pasta and serve.

10. Cajun Pasta with Spicy Shrimp

Ingredients

  • 1 lb shrimp, deveined
  • 3 tsp cajun seasoning, more to taste
  • 1 lb fettucine
  • 4 Tbsp olive oil
  • 1 green bell pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • ½ red onion, sliced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • ½ cup white wine
  • 1 cup unsweetened plain almond milk
  • 1 Tbsp cornstarch
  • Cayenne pepper to taste
  • Salt and pepper to taste
  • Chopped fresh parsley

Directions

  1. Cook pasta in salted water, according to package directions
  2. Sprinkle 1 ½ tsp Cajun seasoning on the shrimp and place in one layer in a large skillet.
  3. In 2 tablespoons of olive oil, brown shrimp for about 2 minutes on the first side, then flip and brown the other side for two minutes, then set aside.
  4. In the same skillet, add the remaining olive oil, bell peppers, onion, and garlic. Sprinkle remaining cajun seasoning and cook over very high heat for 1-2 minutes, stirring occasionally. Remove from skillet and set aside.
  5. With the skillet over high heat, pour in wine and chicken broth. Cook on high for 3-5 minutes, scraping the bottom of the pan to deglaze. 
  6. Reduce heat to medium-low and add in almond milk, stirring continuously. 
  7. Remove some of the sauce to a small bowl and stir in cornstarch. Slowly add cornstarch/sauce mixture back to the sauce to thicken.
  8. Add shrimp and vegetables to sauce and season with more cajun seasoning, salt and pepper to taste. 
  9. Add pasta to sauce and toss to combine 
  10. Top with fresh parsley and serve.