Creamy Vegan Primavera Pappardelle


This creamy vegan primavera was 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 milk from So Delicious.

Creamy Vegan Primavera Pappardelle Recipe

According 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.

Special Diet Notes & Options: Vegan Primavera

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

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.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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