12 Wholesome Italian Dairy Free Pasta Recipes To Keep Meals Light

I’ve got something delightful to share with you—12 Italian pasta recipes that are dairy-free and perfect for keeping meals light. Think creamy cashew Alfredo, vibrant zucchini noodles, and lemony asparagus tagliatelle. Each dish is designed for flavor without the heaviness, offering a satisfying and nourishing experience. Ready to transform your pasta nights into a wholesome feast? Let’s explore these recipes that promise to tantalize your taste buds.

Creamy Cashew Alfredo With Spinach Fettuccine

Creamy Cashew Alfredo With Spinach Fettuccine is a delightful dairy-free alternative to traditional Alfredo pasta that will tantalize your taste buds while keeping your dietary preferences intact. This recipe combines the rich, nutty flavor of cashew cream with the vibrant green goodness of spinach-infused fettuccine, creating a dish that’s both nutritious and indulgent.

Perfect for those who are lactose intolerant or simply looking to reduce their dairy consumption, this dish delivers all the creamy comfort you crave without any compromise on flavor.

The key to this recipe’s success lies in the silky-smooth cashew sauce, which mimics the texture and creaminess of a classic Alfredo. Soaked cashews are blended into a velvety sauce seasoned with garlic and nutritional yeast, giving it a cheesy, umami flavor.

Paired with spinach fettuccine, this dish isn’t only visually appealing but also packed with nutrients. Whether you’re serving a crowd or preparing a cozy dinner for your family, this recipe is sure to become a favorite in your kitchen rotation.

Ingredients for 4-6 servings:

• 1 pound spinach fettuccine
• 1 cup raw cashews
• 1 1/2 cups water
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon nutmeg
• 2 cups fresh spinach
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Soak the Cashews: Begin by placing the raw cashews in a bowl and covering them with water. Allow them to soak for at least 2 hours, or overnight for best results. Drain and rinse the cashews before proceeding.
2. Prepare the Pasta: Cook the spinach fettuccine according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta cooking water.
3. Make the Cashew Alfredo Sauce: In a blender, combine the soaked cashews, 1 1/2 cups of water, olive oil, minced garlic, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend until completely smooth and creamy. If the sauce is too thick, add a bit more water until you reach the desired consistency.
4. Cook the Spinach: In a large skillet over medium heat, add a splash of olive oil and sauté the fresh spinach until wilted. This should take about 2-3 minutes. Remove from heat and set aside.
5. Combine Pasta and Sauce: In the same skillet, add the cooked fettuccine and pour over the cashew Alfredo sauce. Toss the pasta continuously until well coated. If the sauce is too thick, gradually add reserved pasta water until the sauce reaches your preferred consistency.
6. Finish the Dish: Stir in the sautéed spinach, making sure it’s evenly distributed throughout the pasta. Taste and adjust the seasoning if necessary.
7. Serve: Transfer the Creamy Cashew Alfredo With Spinach Fettuccine to serving plates. Garnish with freshly chopped parsley if desired.

Extra Tips:

To guarantee the creamiest sauce possible, it’s essential to soak the cashews thoroughly. This softens them, making them easier to blend. If you’re short on time, you can speed up the soaking process by pouring boiling water over the cashews and letting them sit for 30 minutes.

Additionally, feel free to experiment with adding other vegetables such as mushrooms or sun-dried tomatoes to the dish for extra flavor and texture. Enjoy your creamy, dairy-free creation!

Sun-Dried Tomato Pesto Penne

Sun-Dried Tomato Pesto Penne is a delicious and dairy-free pasta dish that combines the rich flavors of sun-dried tomatoes with the aromatic essence of basil and garlic. This recipe is perfect for those who are lactose intolerant or simply looking for a lighter, plant-based pasta option.

The creaminess in this dish comes from blended nuts and a touch of olive oil, resulting in a satisfying, savory sauce that’s both vibrant and comforting.

This Sun-Dried Tomato Pesto Penne is easy to prepare and can be on your table in less than 30 minutes, making it an ideal choice for a quick weeknight dinner. The pesto can be made ahead of time and stored in the fridge, allowing you to toss it with freshly cooked pasta whenever you’re ready to eat.

With its bold flavors and simple preparation, this dish is sure to become a staple in your dairy-free cooking repertoire.

Ingredients (Serves 4-6):

• 1 pound penne pasta
• 1 cup sun-dried tomatoes (packed in oil)
• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1/4 cup reserved pasta water
• Crushed red pepper flakes (optional, for heat)
• Fresh basil leaves for garnish

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions, until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
2. Prepare the Pesto: While the pasta cooks, make the sun-dried tomato pesto. In a food processor, combine sun-dried tomatoes, fresh basil leaves, pine nuts, and garlic. Pulse until the mixture is coarsely chopped.
3. Blend the Pesto: With the food processor running, slowly add the olive oil to the sun-dried tomato mixture. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste, and add nutritional yeast if using for a cheesy flavor.
4. Combine Pasta and Pesto: In a large mixing bowl, combine the cooked pasta with the sun-dried tomato pesto. Add the reserved pasta water a little at a time, stirring until the sauce coats the pasta evenly.
5. Adjust Seasoning: Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes if desired.
6. Serve: Transfer the Sun-Dried Tomato Pesto Penne to a serving dish. Garnish with fresh basil leaves and serve immediately.

Extra Tips:

To enhance the nutty flavor of the pesto, you can toast the pine nuts in a dry skillet over medium heat until golden brown before adding them to the food processor.

If you prefer a spicier dish, feel free to increase the amount of crushed red pepper flakes. For a variation, you might also add grilled vegetables or roasted chicken for additional texture and flavor.

Zucchini Noodle Primavera

Zucchini Noodle Primavera is a delightful and invigorating dairy-free pasta dish that brings together the vibrant flavors of fresh vegetables with the lightness of zucchini noodles. This dish is perfect for those looking to enjoy a healthy and satisfying meal without the heaviness of traditional pasta.

By using zucchini noodles, you not only keep the dish low in carbohydrates but also add a subtle crunch that pairs perfectly with the colorful medley of bell peppers, cherry tomatoes, and other spring vegetables.

Suitable for a family dinner or a gathering with friends, Zucchini Noodle Primavera is a versatile dish that can be customized to suit different tastes. The use of fresh herbs and a squeeze of lemon juice adds a burst of zestiness to the dish, while the optional addition of pine nuts or sunflower seeds gives it a nutty flavor and a delightful texture.

Whether you’re looking to impress your guests or simply enjoy a quick and easy meal, this recipe is sure to become a favorite in your culinary repertoire.

Ingredients for 4-6 servings:

• 4 medium zucchinis, spiralized into noodles
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup pine nuts or sunflower seeds (optional)

Cooking Instructions:

1. Prepare the Zucchini Noodles: Start by washing the zucchinis and using a spiralizer to create long, noodle-like strands. Once spiralized, set the zucchini noodles aside in a large bowl.
2. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced red onion, sautéing until the onion becomes translucent and fragrant, about 2-3 minutes.
3. Add the Bell Peppers and Asparagus: Add the sliced red and yellow bell peppers along with the asparagus pieces to the skillet. Stir frequently and cook for about 5-7 minutes, until the vegetables are tender yet still crisp.
4. Incorporate the Cherry Tomatoes: Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes, allowing them to soften slightly but maintain their shape.
5. Mix in the Zucchini Noodles: Gently fold in the zucchini noodles, allowing them to warm through for about 3-4 minutes. Be careful not to overcook them, as they should retain some crunch.
6. Season the Dish: Drizzle the lemon juice over the mixture and season with salt, pepper, and red pepper flakes if using. Stir well to combine all the flavors.
7. Finish with Herbs and Nuts: Remove the skillet from the heat and fold in the fresh basil leaves and pine nuts or sunflower seeds, if desired. Serve immediately, garnishing with additional basil if preferred.

Extra Tips:

When preparing Zucchini Noodle Primavera, it’s important to avoid overcooking the zucchini noodles to maintain their texture and prevent them from becoming mushy.

If you don’t have a spiralizer, a julienne peeler or a vegetable peeler can be used to create thin strips. To enhance the flavor, consider adding a splash of balsamic vinegar or a sprinkle of nutritional yeast before serving.

Additionally, feel free to substitute or add other seasonal vegetables such as peas, broccoli, or spinach to suit your taste or what you have on hand.

Lemon and Asparagus Tagliatelle

Lemon and Asparagus Tagliatelle is a delightful dairy-free pasta dish that combines the invigorating flavors of lemon with the earthy tones of asparagus. This recipe is perfect for those who want a light yet satisfying meal that doesn’t compromise on taste. The use of olive oil and fresh herbs enhances the natural flavors, making it a wholesome dish that’s both healthy and delicious.

Perfect for a family dinner or a cozy meal with friends, this dish is sure to impress with its vibrant colors and zesty aroma. This dish isn’t only easy to prepare but also incredibly versatile, allowing you to make adjustments based on available ingredients or personal preferences.

The tagliatelle serves as a wonderful base, capturing the creamy texture of the sauce without the need for dairy. The addition of lemon zest and juice brings a brightness that complements the tender asparagus, creating a harmony of flavors that’s both elegant and comforting.

Whether you’re a seasoned cook or a kitchen novice, this Lemon and Asparagus Tagliatelle will quickly become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 500g tagliatelle pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup pine nuts, toasted

Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions until al dente. Reserve one cup of pasta water and then drain the pasta.
2. Prepare the Asparagus: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the asparagus and cook for about 4-5 minutes until they’re tender but still crisp.
3. Combine Pasta and Asparagus: Add the cooked tagliatelle to the skillet with the asparagus. Toss to combine, then add the lemon zest and juice. If the pasta seems dry, add a little of the reserved pasta water to reach your desired consistency.
4. Season and Serve: Season the pasta with salt and pepper to taste. Stir in the chopped basil leaves and toasted pine nuts. Serve immediately for the best flavor and texture.

Extra Tips:

For a more robust flavor, consider adding a pinch of red pepper flakes when sautéing the garlic. This will give the dish a subtle kick without overpowering the lemon and asparagus.

Additionally, if you prefer a bit more protein, grilled chicken or shrimp make excellent additions to this dish. Remember to adjust the seasoning at the end, as the pasta water and lemon can alter the overall taste. Enjoy this dish with a side salad or crusty bread for a complete meal.

Roasted Red Pepper and Basil Linguine

Roasted Red Pepper and Basil Linguine is a delightful and savory dish that combines the sweet and smoky flavors of roasted red peppers with the aromatic freshness of basil, all tossed with perfectly cooked linguine. This dairy-free recipe is perfect for those who are lactose intolerant or anyone looking to enjoy a lighter pasta dish without compromising on taste. The vibrant red peppers not only add a pop of color but also a depth of flavor that’s enhanced by the fragrant basil leaves, creating a harmonious balance that will surely impress your family and friends.

The beauty of Roasted Red Pepper and Basil Linguine lies in its simplicity and the minimal ingredients required to deliver such satisfying results. By roasting the peppers, you bring out their natural sweetness, which pairs beautifully with the mild heat of garlic and the peppery notes of fresh basil. The dish is finished with a drizzle of olive oil, adding a silky touch that binds everything together. This recipe is a wonderful addition to your dinner menu, offering a wholesome and nutritious meal that’s both quick and easy to prepare.

Ingredients (Serves 4-6):

• 1 pound linguine pasta
• 4 large red bell peppers
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup fresh basil leaves, roughly chopped
• 1 tablespoon lemon juice

Instructions:

1. Roast the Red Peppers: Preheat your oven to 450°F (232°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered. Remove them from the oven and place them in a bowl, covering with plastic wrap to steam for about 10 minutes. This will make it easier to peel off the skins.
2. Prepare the Pasta: While the peppers are steaming, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
3. Peel and Slice the Peppers: Once cooled, remove the skins, stems, and seeds from the peppers. Slice them into thin strips and set aside.
4. Cook the Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
5. Combine the Ingredients: Add the roasted red pepper strips, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine and cook for another 2-3 minutes until everything is heated through.
6. Toss the Pasta: Add the cooked linguine and reserved pasta water to the skillet, tossing everything together until the pasta is well coated with the pepper and garlic mixture. Stir in the fresh basil and lemon juice, cooking for an additional minute.
7. Finish with Olive Oil: Drizzle the remaining tablespoon of olive oil over the pasta, giving it one final toss before serving.

Extra Tips:

To enhance the flavor of this dish, consider adding a handful of toasted pine nuts or a sprinkle of nutritional yeast for a cheesy flavor without the dairy. When roasting the peppers, make certain they’re evenly charred for the best smoky taste. If you prefer a bit more heat, feel free to increase the red pepper flakes to suit your taste. Finally, fresh basil is key to this recipe, so try to use it rather than dried to guarantee the best flavor.

Mushroom and Garlic Spaghetti Aglio E Olio

Mushroom and Garlic Spaghetti Aglio E Olio is a delightful twist on the classic Italian pasta dish, Aglio E Olio. This dairy-free recipe highlights the earthy flavors of mushrooms paired with the pungent aroma of garlic, all enveloped in a luscious olive oil sauce.

This pasta dish isn’t only quick and easy to prepare, but it also offers a satisfying meal that caters to those looking for a dairy-free option without compromising on taste. The simplicity of the ingredients allows each flavor to shine, making it an ideal choice for weeknight dinners or a cozy weekend meal.

This dish is designed to serve 4-6 people, making it perfect for a family meal or a small gathering with friends. The combination of garlic and olive oil forms the base of the sauce, while the mushrooms add a meaty texture and umami depth. The addition of red pepper flakes gives a gentle heat that balances the richness of the olive oil, creating a harmonious blend of flavors.

With just a few fresh ingredients and minimal preparation time, Mushroom and Garlic Spaghetti Aglio E Olio is a wonderful example of how simple ingredients can come together to create a deliciously satisfying dish.

Ingredients (Serves 4-6):

• 500g spaghetti
• 1/2 cup extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 400g mushrooms, sliced (button or cremini)
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• Zest of 1 lemon
• Juice of 1/2 lemon

Cooking Instructions:

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
2. Prepare the Garlic and Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 1-2 minutes until golden and fragrant, being careful not to burn it.
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet with the garlic. Sauté for 5-7 minutes until the mushrooms are tender and have released their moisture. Stir occasionally to guarantee even cooking.
4. Add Spice and Seasoning: Stir in the red pepper flakes, and season with salt and black pepper to taste. Cook for an additional minute to allow the flavors to meld.
5. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the mushrooms and garlic. Toss to combine, adding a little reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly.
6. Finish with Fresh Ingredients: Remove the skillet from the heat. Stir in the chopped parsley, lemon zest, and lemon juice. Toss everything together until the pasta is well coated and the flavors are evenly distributed.
7. Serve: Divide the pasta among serving bowls. Optionally, garnish with additional parsley or a sprinkle of red pepper flakes for extra heat.

Extra Tips:

When preparing Mushroom and Garlic Spaghetti Aglio E Olio, use high-quality extra virgin olive oil as it forms the base of your sauce and greatly influences the flavor of the dish.

Adjust the quantity of red pepper flakes to suit your heat preference, and remember that the pasta water’s starchiness helps to bind the sauce, so add it gradually until you reach your desired consistency.

If you’re not vegan and want a bit of extra richness, consider topping the finished dish with nutritional yeast for a cheese-like flavor without the dairy.

Artichoke and Olive Farfalle

Artichoke and Olive Farfalle is a delightful dairy-free pasta dish that combines the rich, briny flavors of olives with the tender, earthy taste of artichokes. This recipe is perfect for those seeking a comforting meal that’s both satisfying and easy to prepare. The farfalle, with its butterfly shape, holds onto the sauce beautifully, ensuring each bite is filled with flavor.

Whether you’re serving it for a family dinner or a casual get-together with friends, this dish is sure to impress with its simple yet elegant taste. This recipe not only caters to those avoiding dairy but also provides a burst of Mediterranean flavors that will transport you to a sun-drenched Italian coast.

The combination of garlic, lemon, and fresh herbs adds depth to the dish, while the capers provide a tangy contrast that enhances the overall taste. The use of high-quality ingredients is key to bringing out the best in this recipe, so opt for fresh herbs and high-quality olives and artichokes for an ideal dining experience.

Ingredients for 4-6 servings:

• 1 pound farfalle pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 cup mixed olives, pitted and halved
• 1 tablespoon capers, rinsed and drained
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Optional: Red pepper flakes for heat

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water, and set aside.
2. Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and lightly golden.
3. Add Artichokes and Olives: Stir in the quartered artichoke hearts and halved olives into the skillet. Cook for about 3-4 minutes, stirring occasionally, until they’re warmed through.
4. Incorporate Capers and Lemon: Add the capers, lemon zest, and lemon juice to the skillet. Stir well to combine and allow the flavors to meld for about 2 minutes.
5. Combine with Pasta: Add the cooked farfalle to the skillet, tossing everything together to coat the pasta evenly with the sauce. If the pasta seems too dry, gradually add some of the reserved pasta water until you reach your desired consistency.
6. Season and Serve: Season the pasta with salt, pepper, and red pepper flakes (if using). Remove from heat and stir in the fresh parsley. Serve immediately, garnished with additional parsley if desired.

Extra Tips:

For a richer flavor, consider adding a splash of white wine to the skillet after sautéing the garlic, allowing it to reduce slightly before adding the artichokes and olives.

If you prefer a bit of a kick, increase the amount of red pepper flakes to suit your taste. To make this dish even more heart-healthy, you can use whole wheat farfalle or a gluten-free variety if dietary restrictions require.

Eggplant and Tomato Rigatoni

Eggplant and Tomato Rigatoni is a delicious, wholesome dish that brings the robust flavors of the Mediterranean right to your dining table. This dairy-free pasta recipe is a fantastic option for those seeking a hearty meal without the inclusion of dairy products. The combination of tender eggplant, ripe tomatoes, and perfectly cooked rigatoni creates a symphony of flavors and textures in every bite.

The dish isn’t only satisfying but also simple to prepare, making it a great choice for both weeknight dinners and special occasions. The rich, savory sauce in this Eggplant and Tomato Rigatoni is infused with garlic, herbs, and a hint of spice, ensuring a delightful taste experience.

Whether you’re accommodating dietary restrictions or simply exploring new culinary adventures, this recipe is sure to please. With a serving size suitable for 4-6 people, it’s perfect for family meals or gatherings with friends. Let’s explore the ingredients and steps to create this mouthwatering dish.

Ingredients (Serves 4-6):

• 1 pound rigatoni pasta
• 2 medium eggplants, diced
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cans (14 ounces each) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Pasta: Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to the package instructions. Once cooked, drain the pasta and set it aside.
2. Cook the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and cook, stirring occasionally, until the eggplant is tender and slightly golden, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Make the Tomato Sauce: Add the diced tomatoes (with their juice) and tomato paste to the skillet. Stir to combine with the onion and garlic. Season the mixture with oregano, basil, red pepper flakes, salt, and black pepper. Simmer the sauce over medium-low heat for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Combine Ingredients: Return the cooked eggplant to the skillet with the tomato sauce. Stir well to coat the eggplant in the sauce. Add the cooked rigatoni to the skillet, tossing everything together until the pasta is well coated with the sauce.
6. Serve: Transfer the Eggplant and Tomato Rigatoni to a serving platter or individual plates. Garnish with fresh basil leaves for a burst of color and flavor. Serve hot.

Extra Tips: For best results, choose firm and fresh eggplants, as they’ll provide a better texture and flavor. If you prefer a richer sauce, you can simmer it longer to allow it to reduce further.

Feel free to adjust the level of red pepper flakes to suit your taste preferences, adding more for a spicier kick or omitting for a milder dish. Additionally, this dish pairs wonderfully with a simple green salad or crusty bread for a complete meal.

Broccoli Rabe and Sausage Orecchiette

Broccoli Rabe and Sausage Orecchiette is a classic Italian pasta dish that brings together the slight bitterness of broccoli rabe with the savory flavors of sausage. This dairy-free version maintains all the traditional flavors while accommodating those who prefer or require a dairy-free diet. The dish isn’t only delicious but also colorful and visually appealing, making it perfect for family dinners or gatherings with friends.

The combination of orecchiette pasta, which means “little ears” in Italian, perfectly cradles the sausage and broccoli rabe, guaranteeing that every bite is packed with flavor. This recipe is designed to serve 4-6 people, making it ideal for a family meal or for entertaining a small group. The key to this recipe is using high-quality sausage and fresh broccoli rabe, which can often be found at local farmers’ markets or grocery stores.

The preparation and cooking are straightforward, and the dish comes together in about 30 minutes, making it a great option for a quick yet hearty meal. Whether you’re an experienced cook or a beginner, this recipe is easy to follow and certain to impress your guests.

Ingredients:

• 1 pound orecchiette pasta
• 1 pound Italian sausage (casings removed)
• 1 bunch broccoli rabe, trimmed and chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Prepare the Broccoli Rabe: In the same pot of boiling water, blanch the broccoli rabe for 2-3 minutes until bright green and tender. Drain and plunge into an ice bath to stop the cooking process. Drain again and set aside.
3. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it into small pieces with a spoon. Cook until the sausage is browned and cooked through, about 5-7 minutes.
4. Add Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes to the skillet with the sausage. Sauté for about 1 minute until the garlic is fragrant.
5. Combine Ingredients: Add the blanched broccoli rabe to the skillet, stirring to combine with the sausage mixture. Season with salt and pepper.
6. Toss with Pasta: Add the cooked orecchiette to the skillet. Pour in the reserved pasta water in small increments, stirring to create a cohesive sauce that coats the pasta and broccoli rabe.
7. Finish with Lemon Juice: Squeeze the lemon juice over the pasta and toss to combine. Adjust seasoning with additional salt and pepper if needed.
8. Serve: Serve the Broccoli Rabe and Sausage Orecchiette hot, garnished with additional red pepper flakes if desired.

Extra Tips:

When cooking Broccoli Rabe and Sausage Orecchiette, make sure that the broccoli rabe isn’t overcooked during the blanching process to maintain its vibrant color and slight crunch.

If you prefer a milder dish, reduce the amount of red pepper flakes. Additionally, if you like a bit more sauce, you can add a splash more of pasta water. For extra flavor, consider adding a sprinkle of nutritional yeast or a handful of chopped fresh herbs such as parsley or basil before serving.

Puttanesca Pasta With Capers and Olives

Puttanesca Pasta With Capers and Olives is a delightful dish that brings the bold flavors of southern Italy to your table without the need for dairy. This vibrant recipe is known for its rich, tangy, and slightly spicy flavors, making it a favorite for those who enjoy robust tastes. The combination of briny capers, salty olives, and the umami of tomatoes creates a perfect harmony that coats each strand of pasta with flavor.

This dish isn’t only dairy-free but also simple to prepare, making it an excellent choice for a quick weeknight meal or an impressive dish for guests. Traditionally, Puttanesca pasta uses anchovies, but in this dairy-free version, we focus on the capers and olives to deliver that signature savory taste.

The dish can be customized with your choice of pasta, from classic spaghetti to gluten-free options, ensuring it suits various dietary needs. With minimal ingredients and a straightforward cooking process, you can whip up this delicious meal in no time. Ideal for serving 4-6 people, this recipe will become a staple in your kitchen repertoire.

Ingredients:

• 1 pound (450g) pasta of choice (spaghetti, linguine, or gluten-free alternatives)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 can (14 oz) diced tomatoes
• 1/2 cup pitted black olives, sliced
• 2 tablespoons capers
• 1 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water, and set it aside.
2. Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until the garlic is fragrant but not browned.
3. Add the Tomatoes: Stir in the diced tomatoes, including their juices, and bring the mixture to a simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
4. Incorporate Olives and Capers: Add the sliced olives, capers, and oregano to the sauce. Stir well and let the mixture continue to simmer for another 3-4 minutes. Season with salt and freshly ground black pepper to taste.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it to coat the noodles thoroughly with the sauce. If needed, add some reserved pasta water to achieve the desired consistency.
6. Serve: Once the pasta is heated through and well-coated with the sauce, remove it from the heat. Garnish with freshly chopped parsley before serving.

Extra Tips:

For an extra layer of flavor, consider adding a splash of white wine to the sauce after adding the garlic and red pepper flakes. This can enhance the depth of the dish. If you prefer a more pronounced olive taste, use a variety of olives like Kalamata for a richer profile.

Remember to taste the sauce before adding salt, as the olives and capers can be quite salty. In conclusion, this dish pairs beautifully with a crisp green salad or crusty bread for a complete meal.

Butternut Squash and Sage Ravioli

Indulge in a delightful dairy-free pasta dish with this Butternut Squash and Sage Ravioli recipe. This recipe combines the natural sweetness of butternut squash with the aromatic and earthy notes of fresh sage, all enveloped in tender pasta. The absence of dairy doesn’t mean a lack of flavor; in fact, this dish is full of rich and satisfying tastes that will please both those who avoid dairy and those who don’t.

Perfect for a cozy dinner or a special occasion, this ravioli is crafted with care and attention to detail. The filling is creamy and flavorful, while the pasta is silky and tender. Whether you’re a seasoned home cook or trying your hand at something new, this recipe is straightforward and rewarding. Gather your ingredients and get ready to create a memorable meal that serves 4-6 people.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground nutmeg
• 1/4 cup fresh sage leaves, chopped
• 2 cloves garlic, minced
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon water
• 1/2 cup vegetable broth
• 1 tablespoon lemon juice

Instructions:

1. Prepare the Squash Filling:
• Preheat your oven to 400°F (200°C).
• Toss the diced butternut squash with olive oil, salt, pepper, and nutmeg. Spread evenly on a baking sheet.
• Roast in the oven for about 25-30 minutes, until tender and slightly caramelized. Remove from oven and cool.
2. Make the Pasta Dough:
• On a clean surface, make a well in the center of the flour. Add eggs and a tablespoon of water into the well.
• Gradually mix the flour with eggs, using a fork to incorporate. Knead the dough until smooth and elastic, about 8-10 minutes.
• Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3. Prepare the Filling:
• In a food processor, combine the roasted squash, chopped sage, and minced garlic. Blend until smooth.
• Adjust seasoning with additional salt and pepper if necessary. Set aside.
4. Roll Out the Pasta:
• Divide the rested dough into four equal pieces. Keep the pieces covered to prevent drying.
• Roll out each piece using a pasta machine or a rolling pin until thin but not too delicate.
5. Assemble the Ravioli:
• Place a teaspoon of the squash filling on one sheet of pasta, leaving space between each dollop.
• Lay another sheet of pasta over the top, pressing around the filling to seal. Cut into squares using a ravioli cutter or knife.
6. Cook the Ravioli:
• Bring a large pot of salted water to a gentle boil. Add ravioli and cook for 3-4 minutes until they float to the top.
• Remove with a slotted spoon and keep warm.
7. Prepare the Sauce:
• In a pan, heat vegetable broth with lemon juice. Add any remaining sage leaves and let them infuse the broth.
8. Serve:
• Place the cooked ravioli on a serving platter. Drizzle with the sage-infused broth sauce.
• Garnish with additional sage leaves if desired.

Extra Tips:

When making pasta dough, the key is to knead it thoroughly until smooth, guaranteeing elasticity. Always let the dough rest; this allows the gluten to relax, making it easier to roll out.

When sealing the ravioli, confirm there are no air pockets as these can cause the pasta to burst while cooking. If you’re short on time, the squash filling can be made a day in advance and refrigerated.

Enjoy the process, as homemade ravioli is as much about the journey as it’s the delicious result.

Pea and Mint Rotini With Pine Nuts

Pea and Mint Rotini With Pine Nuts is a delightful dish that combines the freshness of mint with the subtle sweetness of peas, complemented by the nutty flavor of toasted pine nuts. This dairy-free pasta recipe is perfect for those looking to enjoy a light yet satisfying meal that’s full of flavor and texture.

The rotini pasta’s spiral shape holds onto the sauce beautifully, ensuring every bite is bursting with taste. This dish is a great way to bring a touch of spring to your table year-round.

Not only is this dish delicious, but it’s also incredibly easy to prepare, making it a great option for both weeknight dinners and special occasions. The ingredients are simple and fresh, allowing the natural flavors to shine through.

Whether you’re serving it as a main course or a side dish, Pea and Mint Rotini With Pine Nuts is sure to impress your guests with its vibrant colors and enticing aroma. This recipe serves 4-6 people, making it ideal for family meals or small gatherings.

Ingredients (serves 4-6):

• 400g rotini pasta
• 1 cup frozen or fresh peas
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: 1/4 teaspoon red pepper flakes

Cooking Instructions:

1. Boil the Pasta: In a large pot, bring water to a boil and add a generous pinch of salt. Add the rotini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Toast the Pine Nuts: While the pasta is cooking, heat a small skillet over medium heat. Add the pine nuts and toast them, stirring frequently, until they’re golden brown and fragrant. Be careful not to burn them. Remove from heat and set aside.
3. Cook the Peas: In the same pot used for the pasta, add the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the peas and cook for an additional 2-3 minutes until they’re heated through and tender.
4. Combine Ingredients: Reduce the heat to low. Return the cooked pasta to the pot with the peas and garlic. Add the chopped mint, lemon juice, toasted pine nuts, and a splash of the reserved pasta water. Toss everything together to combine, adding more pasta water if needed to create a light sauce.
5. Season and Serve: Season with salt, pepper, and optional red pepper flakes to taste. Serve immediately, garnished with additional mint leaves if desired.

Extra Tips:

To enhance the flavors of Pea and Mint Rotini With Pine Nuts, consider using fresh peas when they’re in season for an even more invigorating taste. If you prefer a little more zest, adjust the amount of lemon juice or add some lemon zest for added brightness.

For a heartier version, you can include your choice of protein, such as grilled chicken or shrimp. Remember to taste and adjust the seasoning before serving, as the balance of flavors is key to this dish’s invigorating appeal.