Dairy 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
Scale
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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