Creamy Vegan Primavera Pappardelle
Prep time
Cook time
Total time
This recipe was submitted by Alana, for entry in the Go Dairy Free - So Delicious 3-Course Dairy-Free Recipe Contest.
Serves: 8 servings
  • 1 kilogram (2 pounds) fresh dried pappardelle pasta or any type
White Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • ½ teaspoon chili flakes
  • 2 tablespoons flour
  • 2 cups dairy-free almond milk beverage or coconut milk beverage
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 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
  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.
  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.
Recipe by Go Dairy Free at