Creamy Vegan Primavera Pappardelle

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This creamy vegan primavera is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alana. For the light but creamy texture, she uses Almond + Protein AlmondMilk from So Delicious.

Creamy Vegan Primavera Pappardelle RecipeSo Delicious Dairy Free 3 Course Recipe Contest BadgeAccording to Alana, this creamy vegan primavera has all the elements of a fancy dish but, it’s made in minutes, inexpensive, very low in calories and you can make it in a pinch.

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

Special Diet Notes & Options: Vegan Primavera

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.

For tree nut-free vegan primavera, So Delicious Dairy Free Coconut Milk Beverage can be substituted for the AlmondMilk.

Creamy Vegan Primavera Pappardelle
 
Prep time
Cook time
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This recipe was submitted by Alana, for entry in the Go Dairy Free - So Delicious 3-Course Dairy-Free Recipe Contest.
Author:
Serves: 8 servings
Ingredients
  • 1 kilogram (2 pounds) fresh dried pappardelle pasta or any type
White Sauce:
Veggies:
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove
  • 1 green onion, sliced thin
  • ½ each yellow & red bell peppers sliced lengthwise
  • 200 grams (1/3 to ½ pound) snow peas, string removed
  • 1 cup cremini mushrooms, sliced
  • 3 tablespoons chopped flat leaf parsley + extra for garnish
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Fill a large pot ¾ full of salted water and place on high heat.
White Sauce:
  1. Add oil to a small sauce pot, add the garlic and flakes, sauté until fragrant and golden
  2. Add flour, whisk to cook the flour for 1 minute. Slowly add the almond milk, whisking vigorously.
  3. Add seasoning, continue to whisk, bring to a boil. Lower the heat to a simmer, cook for 5 minutes until thickened.
Veggies:
  1. Add oil to a preheated skillet and sauté the garlic and whites of the green onion until fragrant.
  2. Add the remaining vegetables. Season to taste. Sauté on medium-high heat for 5 minutes then pour in the white sauce, stir to mix.
  3. To the boiling water, drop in pappardelle. Stir to untangle strands using tongs. Cook to al dente. Drain leaving a small amount of water in the pot (1/4cup) add the white sauce and stir to coat.
  4. You can add dairy free parmesan cheese and a sprinkle of extra parsley.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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