Hey all! So, I have known for a while now that I was lactose intolerant. I was in denial though. I would still eat dairy because it’s my comfort food. Dairy especially cheese literally makes me happy and makes food always taste better. After suffering from stomach pains for a while now, I realized that I really just have to let it go and make due.
Today I was craving some creamy pasta for dinner. I used to make a delicious shrimp Alfredo fettuccine all the time. I wanted to recreate it but dairy free and healthier! I think that I actually did a pretty good job of doing so with none other than my new best friend; almond milk!
Almond milk was the perfect vehicle for some creaminess and chicken stock added some extra flavor along with the bouillon cube! This can be made vegan if using vegetable stock instead and using a vegan friendly bouillon or nutritional yeast. Now I will say that this doesn’t taste just like creamy alfredo sauce but I am very pleased. There is flavor and creaminess; I kept going back for more. That is how I knew I enjoyed it! Also, its so much healthier than alfredo sauce. That is an extra bonus!
Servings: 3 people
Total Time: 20 minutes
1 & 3/4 cup plain almond milk
2 cups chicken stock or vegetable stock
1/2 cup dairy free shredded cheese
4 garlic cloves finely chopped
1/3 cup finely chopped onion
1 tbsp olive oil
8 oz pasta of choice (I used gluten free elbow pasta)
Salt & pepper to taste
1-2 tbsp Italian seasoning
1-2 tbsp garlic powder
1 tbsp coconut spread
1 tbsp red pepper flakes (optional)
1 bouillon cube
Handful of fresh spinach
8 mushrooms thinly sliced
- Heat a pot with olive oil on medium heat. Add the diced onions and garlic to this. Add a sprinkle of salt and pepper. Stir this for 2-4 minutes.
- Add in the chicken or vegetable stock as well as the almond milk. Also add the coconut spread and bouillon cube along with some salt and pepper to stir.
- Add in the dry pasta of choice and move it around to make sure its submerged under the liquid. Bring this to a boil then simmer for 10 minutes till elbow pasta is cooked. *Note: some pastas may take longer like spaghetti for instance.
- To the pasta, add some red pepper flakes, Italian seasoning and garlic powder. Stir the pasta occasionally so it doesn’t stick together. If you would like more creaminess, add some more almond milk at this point.
- In a separate pan, saute some spinach and mushrooms in olive oil. Season with salt, pepper, and garlic powder. Add this to the pasta as well as the dairy free shredded cheese of choice. Gently stir all together till cheese is melted.
- Adjust the seasoning to your taste and enjoy!
- Have leftover pasta? Make them into buns, patties, or fritter like by shaping them with your hand into a patty and placing on a nonstick skillet with olive oil. Let it sear on both sides on medium heat for 3 minutes a side till browned. The texture contrast tastes great!