Dairy-Free Spaghetti with Sausage

Transform your weeknight dinner routine with this hearty and flavorful Dairy-Free Spaghetti with Sausage. Featuring tender dairy-free pasta tossed in a rich, tomato-based sauce that's loaded with savory Italian sausage, vibrant vegetables, and a medley of aromatic herbs, this recipe delivers big on taste while staying lactose-free. The combination of sautéed onions, garlic, zucchini, and red bell pepper creates a nutritious base, while dried oregano and basil bring classic Italian flair to every bite. Perfectly customizable with a touch of red pepper flakes for heat or a sprinkle of fresh parsley for a pop of color, this simple yet satisfying dish comes together in under 45 minutes, making it ideal for busy evenings. Whether you're accommodating dietary restrictions or just craving a comforting plate of pasta, this recipe is guaranteed to please.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces dairy-free spaghetti
• 2 tablespoons olive oil
• 1 pound Italian sausage (dairy-free, casing removed)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.25 teaspoons red pepper flakes (optional)
• 1 teaspoon kosher salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the dairy-free spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Step 2

Heat olive oil in a large skillet or saucepan over medium heat.

Step 3

Add the sausage to the pan. Break it up into small pieces with a wooden spoon and cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.

Step 4

In the same pan, add the diced onion. Sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic and cook for 1 minute until aromatic.

Step 6

Add the diced red bell pepper and zucchini to the pan. Cook for 5-6 minutes, stirring occasionally, until the vegetables have softened.

Step 7

Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Stir well to combine.

Step 8

Return the cooked sausage to the pan. Simmer the sauce on low heat for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.

Step 9

Add the cooked spaghetti to the sauce and toss to coat evenly.

Step 10

Serve the spaghetti immediately, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2094.1g)

Amount per serving	% Daily Value*
Calories	2524.0

Total Fat 149.8g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 303.9mg	0%
Sodium 4037.6mg	0%
Total Carbohydrate 199.0g	0%
Dietary Fiber 23.9g	0%
Total Sugars 49.8g
Protein 103.3g	0%

Vitamin D 0IU	0%
Calcium 354.1mg	0%
Iron 18.0mg	0%
Potassium 4481.8mg	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: 52.7%

Protein: 16.2%

Carbs: 31.1%