Dairy-Free Penne Pasta with Meatballs
Experience hearty comfort food without compromise with this delicious Dairy-Free Penne Pasta with Meatballs. Perfect for those avoiding dairy, this recipe swaps traditional ingredients with creamy almond milk to keep the meatballs tender and flavorful. Juicy ground beef, fragrant garlic, and fresh parsley create irresistibly moist meatballs, while a rich tomato sauce infused with dried basil, oregano, and a hint of red pepper flakes ties everything together. Tossed with al dente penne pasta, this one-pan meal is ready in under an hour, making it an ideal choice for a cozy weeknight dinner or a family gathering. Packed with bold flavors, this dairy-free pasta dish satisfies without sacrificing taste or texture. Serve warm with a sprinkle of fresh parsley, and enjoy a wholesome, allergy-friendly take on a classic Italian favorite!
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Ingredients
- 12 ounces penne pasta
- 1 pound ground beef
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 0.5 cup breadcrumbs
- 0.5 cup almond milk
- 0.25 cup, chopped fresh parsley
- 1 large egg
- 2 tablespoons olive oil
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Cook the penne pasta according to the package instructions in a large pot of boiling water with a pinch of salt. Drain and set aside.
Step 2
In a large mixing bowl, combine ground beef, chopped onion, 2 minced garlic cloves, breadcrumbs, almond milk, parsley, egg, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
Step 3
Shape the beef mixture into approximately 1-inch meatballs using your hands. You should get about 16-20 meatballs.
Step 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs to the skillet in a single layer, and cook until browned on all sides, about 8-10 minutes. Remove meatballs from the skillet and set aside.
Step 5
In the same skillet, add another tablespoon of olive oil and the remaining minced garlic. Sauté for about 30 seconds until fragrant.
Step 6
Add crushed tomatoes, dried basil, dried oregano, red pepper flakes, and a pinch of salt and pepper to the skillet. Stir well, bringing the sauce to a gentle simmer.
Step 7
Return the meatballs to the skillet, spoon some sauce over them, and cover. Let everything simmer for about 15-20 minutes or until the meatballs are fully cooked.
Step 8
Add the cooked pasta to the skillet and gently toss to coat in the sauce.
Step 9
Serve hot, garnished with additional parsley if desired.
Nutrition Facts
| Serving size | (2029.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3087.4 |
| Total Fat 128.8g | 0% |
| Saturated Fat 39.3g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 540.6mg | 0% |
| Sodium 3767.0mg | 0% |
| Total Carbohydrate 357.3g | 0% |
| Dietary Fiber 27.9g | 0% |
| Total Sugars 42.8g | |
| Protein 143.7g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 515.5mg | 0% |
| Iron 30.3mg | 0% |
| Potassium 3977.5mg | 0% |
Source of Calories