Dairy-Free Creamy Beef & Veggie Pasta Recipe
Introduction
This Dairy Free Creamy Beef & Veggie Pasta is a comforting, flavorful meal perfect for those avoiding dairy and gluten. Packed with ground beef, fresh vegetables, and a rich, creamy sauce made without any dairy, it’s both hearty and healthy.
Ingredients
- 1 box gluten free pasta
- 1 lb ground beef
- 1 small fennel, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 ½ cups unsweetened dairy free milk
- 1 Tbsp garlic infused olive oil*
- 1 tsp dried Italian herbs
- 1 ½ Tbsp tapioca starch
- 2 Tbsp nutritional yeast
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Step 1: Cook the gluten free pasta according to package directions. Reserve ½ cup of the pasta water before draining. You can cook the pasta in a large pot to use for the following steps or simultaneously in a separate pot.
- Step 2: In a large skillet, heat 1 tablespoon of garlic infused olive oil over medium heat. Add the diced fennel and sauté for about 5 minutes until softened. If you don’t have garlic infused oil and tolerate garlic, add some minced garlic with the fennel.
- Step 3: Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Season with salt, black pepper, and dried Italian herbs.
- Step 4: Stir in the diced zucchini and red bell pepper, cooking for another 5 minutes or until the vegetables are tender.
- Step 5: Sprinkle the tapioca starch over the beef and vegetable mixture. Pour in the unsweetened dairy free milk and add the nutritional yeast. Stir continuously over low heat until the sauce thickens and becomes creamy.
- Step 6: Add the cooked pasta into the skillet and toss to combine. If needed, add a splash of the reserved pasta water to loosen the sauce and coat the pasta evenly.
Tips & Variations
- Use garlic infused olive oil to add gentle garlic flavor without overpowering the dish. If you like stronger garlic notes, add freshly minced garlic during sautéing.
- Substitute tapioca starch with cornstarch or arrowroot powder if needed, but note the thickening time may vary slightly.
- Add a pinch of red pepper flakes for a mild spicy kick.
- For a vegetarian version, replace ground beef with cooked lentils or plant-based crumbles.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of dairy free milk or water to loosen the sauce if it has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pasta instead of gluten free?
Yes, you can substitute with regular pasta if gluten is not a concern. Just follow the cooking instructions on the package and adjust cooking time as needed.
What dairy free milk works best for this recipe?
Unsweetened almond, oat, or cashew milk work well here. Choose an unsweetened variety to avoid altering the flavor of the sauce.
PrintDairy-Free Creamy Beef & Veggie Pasta Recipe
This Dairy Free Creamy Beef & Veggie Pasta is a wholesome, gluten-free dish featuring tender ground beef and fresh vegetables in a rich, dairy-free creamy sauce. Made with gluten-free pasta and unsweetened dairy-free milk, it’s a perfect comfort meal for those avoiding dairy and gluten without sacrificing flavor or creaminess. The recipe uses simple ingredients like fennel, zucchini, and red bell pepper, all brought together with Italian herbs and nutritional yeast for a savory finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Ingredients
Pasta
- 1 box gluten free pasta
Meat and Vegetables
- 1 lb ground beef
- 1 small fennel, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
Sauce
- 1 ½ cups unsweetened dairy free milk
- 1 tbsp garlic infused olive oil
- 1 tsp dried Italian herbs
- 1 ½ tbsp tapioca starch
- 2 tbsp nutritional yeast
- Salt and black pepper to taste
Garnish
- Fresh basil or parsley
Instructions
- Cook the pasta: Cook pasta according to package directions. Reserve ½ cup of the pasta water when draining. You can cook the pasta in a large pot to save dishes or simultaneously alongside the other cooking steps.
- Sauté the fennel: Heat 1 tablespoon of garlic infused olive oil in a large skillet. Add the diced fennel and sauté for about 5 minutes until softened. If not using garlic infused oil and you tolerate garlic, add some minced garlic with the fennel to enhance flavor.
- Brown the beef: Add the ground beef to the skillet with the fennel. Cook until browned and fully cooked through. Season with salt, black pepper, and 1 teaspoon of dried Italian herbs.
- Cook the vegetables: Stir in the diced zucchini and red bell pepper. Continue cooking for about 5 minutes until the vegetables are softened but still vibrant.
- Make the creamy sauce: Sprinkle 1 ½ tablespoons of tapioca starch evenly over the beef and veggies. Add the 1 ½ cups of unsweetened dairy-free milk and 2 tablespoons of nutritional yeast. Stir well to combine and reduce the heat to low. Cook gently until the sauce thickens to a creamy consistency.
- Combine pasta and sauce: Add the drained pasta into the skillet. Mix thoroughly to coat the pasta with the creamy sauce, adding a splash of reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Garnish and serve: Serve hot, garnished with fresh basil or parsley for a fresh herbal finish.
Notes
- This recipe is perfect for those needing dairy-free and gluten-free options.
- Using garlic infused olive oil avoids actual garlic pieces for those sensitive to garlic, but minced garlic can be added if preferred.
- Tapioca starch works as a great thickening agent and keeps the sauce creamy without dairy.
- Reserve some pasta water to adjust sauce consistency as needed.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: Dairy free pasta, Gluten free pasta recipes, Creamy beef pasta, Dairy free creamy sauce, Healthy beef pasta, Gluten free dinner, Dairy free dinner
