Mid-Week One Pot Creamy Pasta


This one pot creamy pasta recipe was a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Nancy Diana. For the lightly creamy consistency, she uses Almond Plus Protein AlmondMilk from So Delicious.

Mid-Week One Pot Creamy Pasta Recipe (Dairy-Free)

Special Diet Notes & Options: One Pot Creamy Pasta

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, and soy-free. Just use caution, and read the ingredients carefully when selecting broth.

For egg-free and dairy-free one pot creamy pasta, use your favorite egg-free noodles. Many are available in stores!

For tree nut-free and dairy-free one pot creamy pasta, So Delicious offers Coconut Milk Beverage that can be used in place of the AlmondMilk.

1.0 from 2 reviews
Mid-Week One Pot Creamy Pasta
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped rough
  • ½ green bell pepper, seeded, diced
  • 2 cloves garlic, sliced thin
  • 1 lb lean ground beef, chicken or vegan meat alternative
  • 2 tablespoons flour
  • 1 cup So Delicious Dairy Free Unsweetened Original Almond Plus AlmondMilk
  • 1 cup tomato puree
  • ¼ cup flat leaf parsley, chopped + extra for garnish
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1-1/2 cups low-sodium chicken or vegetable broth
  • 1 package dried egg noodles (approximately 1 lb - see post above for other options)
  • 1 cup frozen peas
  • Pinch of red chili flakes
  • Salt & pepper, to taste
  1. In a large preheated skillet add the oil, followed by the onion, pepper and garlic. Stir to soften. Push the vegetables over to one side and add the meat, stir to brown and cook, 5-8 minutes. Take your time, this stage develops the end flavours.
  2. Add flour, stir and cook for another minute. Slowly pour in the milk, stirring vigorously to thicken and prevent lumps. Add the tomato puree, herbs and spices. Cook with a lid slightly ajar on medium high heat for 10-15 minutes. Stirring to prevent sticking, deglazing the pan.
  3. Add ½ of the broth then the pasta noodles. Bring to a boil then, cover and reduce heat to a simmer. Stir every 5-6 minutes so liquid distributes evenly while cooking. Add more broth ½ cup at a time as pasta begins to expand and absorb liquid.
  4. Add peas 5-6 minutes before pasta is thoroughly cooked. This is a creamy dish so the pasta will not be al dente. Season to taste with salt and pepper.
  5. Sprinkle with 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.


  1. Nope, this was awful. Took double the amount of liquid to avoid completely dry pasta (and yes, I covered it) and in the end I still ended up with a pretty tasteless dish I had to really doctor to make palatable.

    Also the final directions are incredibly vague. Stir every 5-6 minutes (for how long?) and add the peas 5-6 minutes before the pasta is done. …what?

    I will say this is the very first recipe from the site I was unhappy with!

    • I’m so sorry Chantel! This is a recipe contest entry and not one of ours. That said, I still want to make sure we only have good recipes up. We’ll make this one in house and fix it or remove it if it simply can’t be fixed. I’ll update soon!

  2. New at dairy free cooking on

    I think there might be an error in the amount of broth called for–there was no where near enough liquid to cook the noodles.

    • Did you trial it? The dish should remain covered while cooking. Many one-pot dishes that use double the amount of water are cooked uncovered. If it does dry up, add water (not broth) 1/4 cup at a time and continue to cook covered.

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