Dairy-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
Scale
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
