Dairy-Free Creamy Pasta with White Sauce

Indulge in the ultimate comfort food with this **Dairy-Free Creamy Pasta with White Sauce**, a velvety and nutrient-packed dish that's perfect for those seeking a healthier twist on classic creamy pasta. Featuring silky gluten-free pasta enveloped in a luscious white sauce made with **unsweetened almond milk**, aromatic garlic, and a touch of **nutritional yeast** for a subtle cheesy flavor, this recipe is completely dairy-free and full of plant-based goodness. Fresh basil, vibrant cherry tomatoes, and tender baby spinach add bursts of freshness and color, while a hint of nutmeg brings a gentle warmth to every bite. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or special occasions alike. Serve it as a satisfying vegan main or pair it with your favorite sides for a meal that's sure to impress.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams gluten-free pasta
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves fresh garlic, minced
• 2 tablespoons gluten-free all-purpose flour
• 2 cups unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons fresh basil, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon nutmeg
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach

Directions

Step 1

Bring a large pot of salted water to a boil over high heat. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until translucent.

Step 3

Add the minced garlic to the skillet and continue to sauté for another minute, being careful not to burn the garlic.

Step 4

Sprinkle the gluten-free flour over the onion and garlic mixture and stir continuously for 1-2 minutes to form a roux.

Step 5

Gradually whisk in the unsweetened almond milk, making sure to break any lumps, and bring to a gentle simmer.

Step 6

Stir in the nutritional yeast, dijon mustard, lemon juice, salt, black pepper, and a pinch of nutmeg, continuing to stir until the sauce thickens, about 4-5 minutes.

Step 7

Fold in the chopped fresh basil, halved cherry tomatoes, and baby spinach. Cook until the spinach wilts and the tomatoes are heated through, about 2 minutes.

Step 8

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

Step 9

Adjust seasoning to taste with more salt and pepper if desired.

Step 10

Serve the pasta immediately, garnished with additional fresh basil if desired.

Nutrition Facts

Serving size	(1143.1g)

Amount per serving	% Daily Value*
Calories	967.5

Total Fat 38.4g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 1663.6mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 11.0g	0%
Total Sugars 9.2g
Protein 19.1g	0%

Vitamin D 175.7IU	0%
Calcium 976.6mg	0%
Iron 6.0mg	0%
Potassium 900.7mg	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: 35.9%

Protein: 7.9%

Carbs: 56.2%