Dairy Free Creamy Beef & Veggie Pasta Recipe
Introduction
This Dairy Free Creamy Beef & Veggie Pasta is a delicious, comforting meal that’s both dairy-free and gluten-free. Packed with fresh vegetables and a rich, creamy sauce, it’s perfect for a family dinner or meal prep. The flavorful combination will satisfy your cravings without any dairy.
Ingredients
- 1 box gluten free pasta
- 1 lb ground beef
- 1 small fennel, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 ½ cups unsweetened dairy free milk
- 1 Tbsp garlic infused olive oil*
- 1 tsp dried Italian herbs
- 1 ½ Tbsp tapioca starch
- 2 Tbsp nutritional yeast
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Step 1: Cook the gluten free pasta according to the package directions. Reserve ½ cup of pasta water before draining. You can use the same large pot later for the sauce or cook pasta separately alongside the rest of the steps.
- Step 2: Heat 1 Tbsp garlic infused olive oil in a large skillet over medium heat. Add the diced fennel and sauté for about 5 minutes until it begins to soften. If you don’t use garlic infused oil and tolerate garlic, add some minced garlic at this stage.
- Step 3: Add the ground beef to the skillet and cook until browned. Season with salt, black pepper, and dried Italian herbs for flavor.
- Step 4: Stir in the diced zucchini and red bell pepper. Continue cooking for about 5 minutes until the vegetables are tender.
- Step 5: Sprinkle the tapioca starch over the beef and vegetable mixture. Pour in the unsweetened dairy free milk and add the nutritional yeast. Stir well and cook on low heat until the sauce thickens and becomes creamy.
- Step 6: Add the cooked pasta to the skillet and mix thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Garnish with fresh basil or parsley before serving.
Tips & Variations
- Use garlic infused olive oil for a subtle garlic flavor without the intensity or use fresh garlic if preferred.
- Try adding mushrooms or spinach for extra vegetables.
- For a spicier kick, sprinkle in some red pepper flakes when cooking the beef.
- If tapioca starch is unavailable, cornstarch can be used as a thickening alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of dairy free milk or water to restore creaminess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of gluten free?
Yes, regular pasta can be substituted if you don’t need the dish to be gluten free. Cook it according to the package directions.
Is nutritional yeast necessary in this recipe?
Nutritional yeast adds a cheesy, savory flavor to the sauce without dairy. It’s recommended but can be omitted if needed; the sauce may be less rich in flavor.
PrintDairy Free Creamy Beef & Veggie Pasta Recipe
This Dairy Free Creamy Beef & Veggie Pasta is a delicious, comforting gluten-free meal featuring ground beef, fresh vegetables, and a dairy-free creamy sauce made with unsweetened dairy-free milk and nutritional yeast. Perfect for those seeking a hearty, dairy-free, and gluten-free pasta dish that is rich in flavor and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Ingredients
Protein and Vegetables
- 1 lb ground beef
- 1 small fennel, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
Pasta
- 1 box gluten free pasta
Sauce and Seasonings
- 1 ½ cups unsweetened dairy free milk
- 1 Tbsp garlic infused olive oil
- 1 tsp dried Italian herbs
- 1 ½ Tbsp tapioca starch
- 2 Tbsp nutritional yeast
- Salt and black pepper, to taste
Garnish
- Fresh basil or parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of water to a boil and cook the gluten free pasta according to package directions. Reserve ½ cup of the pasta cooking water before draining the pasta. Set pasta aside or keep warm in the pot if you prefer to reuse it for the following steps.
- Sauté Fennel: In a large skillet, heat 1 tablespoon of garlic infused olive oil over medium heat. Add the diced fennel and sauté for about 5 minutes until it begins to soften. If not using garlic infused oil and you are able to tolerate garlic, add some minced garlic along with the fennel for extra flavor.
- Cook Beef: Add the ground beef to the skillet with the fennel. Cook until the beef is browned and no longer pink, breaking it up with a spoon as it cooks. Season the mixture with salt, black pepper, and dried Italian herbs.
- Add Vegetables: Stir in the diced zucchini and red bell pepper. Continue cooking for about 5 minutes, until the vegetables are soft but still retain some bite.
- Make the Sauce: Sprinkle tapioca starch evenly over the beef and vegetable mixture in the skillet. Pour in the unsweetened dairy free milk and add the nutritional yeast. Stir constantly over low heat until the sauce thickens and becomes creamy, taking care not to let it boil.
- Combine Pasta and Sauce: Add the cooked gluten free pasta to the skillet and mix thoroughly to coat the pasta with the creamy beef and veggie sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Garnish and Serve: Remove from heat and garnish with fresh basil or parsley before serving. Enjoy warm.
Notes
- Using garlic infused olive oil allows this dish to be low FODMAP, suitable for those sensitive to garlic.
- If you do not have tapioca starch, cornstarch can be substituted but tapioca offers a smoother texture.
- Ensure your pasta is gluten-free to maintain the recipe gluten-free friendly.
- Vegetables can be varied according to preference or seasonality.
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