Description
Indulge in this rich, creamy, and utterly satisfying lactose-free pasta dish that’s bursting with savory flavor. It’s easy to make and perfect for a comforting meal without dairy.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- Pinch red pepper flakes (optional)
- 1 (13.5 oz) can full-fat coconut milk (or 1.5 cups homemade cashew cream)
- 8 oz pasta (spaghetti, penne, fettuccine – regular or gluten-free)
- 2 cups fresh spinach (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish (optional)
- 2–3 tbsp nutritional yeast (optional, for cheesy flavor)
- 1 cup reserved pasta water
Instructions
- 1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- 2. While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.
- 3. Stir in minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- 4. Pour in the full-fat coconut milk (or cashew cream) and bring to a gentle simmer. Reduce heat to low.
- 5. Add the drained pasta and spinach (if using) to the skillet with the sauce. Toss to combine.
- 6. Gradually add reserved pasta water, about 1/2 cup at a time, stirring constantly, until the sauce reaches your desired creamy consistency and coats the pasta beautifully.
- 7. Stir in nutritional yeast (if using). Taste and season generously with salt and freshly ground black pepper. Adjust any other seasonings as needed.
- 8. Garnish with fresh parsley or basil, if desired. Serve hot and enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins