Dairy-Free Cheesy Vegetable Pasta

Indulge in the creamy, comforting flavors of this Dairy-Free Cheesy Vegetable Pasta, a wholesome recipe that’s packed with vibrant vegetables and a velvety plant-based "cheese" sauce. This gluten-free pasta dish combines tender-crisp zucchini, broccoli, and red bell peppers with a rich, nutrient-dense sauce made from almond milk, nutritional yeast, and a hint of dijon mustard. Finished with fresh parsley for a pop of brightness, this quick and easy meal is perfect for weeknights and is ready in under an hour. Whether you're embracing a dairy-free lifestyle or seeking a lighter twist on classic cheesy pasta, this recipe delivers indulgence and nourishment with every bite.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces gluten-free fusilli pasta
• 2 tablespoons olive oil
• 1 medium yellow onion
• 1 medium red bell pepper
• 1 medium zucchini
• 2 cups broccoli florets
• 4 garlic cloves
• 1.5 cups unsweetened almond milk
• 0.5 cup nutritional yeast
• 2 tablespoons tapioca starch
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground paprika
• 2 tablespoons fresh parsley

Directions

Step 1

Begin by bringing a large pot of salted water to a boil. Add the gluten-free fusilli pasta and cook according to the package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Dice the yellow onion and add it to the skillet. Sauté for 3-4 minutes until the onion is translucent.

Step 3

Slice the red bell pepper and zucchini, and add them to the skillet along with the broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Step 4

Mince the garlic cloves and add them to the skillet. Cook for another 1-2 minutes until fragrant.

Step 5

In a blender, combine the unsweetened almond milk, nutritional yeast, tapioca starch, lemon juice, dijon mustard, salt, black pepper, and paprika. Blend until smooth to create the dairy-free cheese sauce.

Step 6

Pour the cheese sauce into the skillet with the vegetables. Stir continuously for 2-3 minutes over medium heat until the sauce thickens.

Step 7

Add the cooked pasta to the skillet and toss gently to coat the pasta with the sauce and vegetables.

Step 8

Serve the pasta hot, garnished with freshly chopped parsley. Enjoy!

Nutrition Facts

Serving size	(1413.1g)

Amount per serving	% Daily Value*
Calories	1848.6

Total Fat 41.0g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 4636.0mg	0%
Total Carbohydrate 340.0g	0%
Dietary Fiber 19.9g	0%
Total Sugars 44.0g
Protein 43.5g	0%

Vitamin D 131.8IU	0%
Calcium 820.9mg	0%
Iron 8.5mg	0%
Potassium 1597.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 9.1%

Carbs: 71.5%