Non Dairy Baked Penne Pasta Food
DAIRY-FREE BAKED ZITI (GLUTEN-FREE)
Dairy-Free Baked Ziti! This recipe will AMAZE you. The cashew cream sauce sets up just like ricotta - but totally dairy-free!
Provided by Erin Collins
Categories Main Course
Time 50m
Number Of Ingredients 15
Steps:
- Place the raw cashews in a bowl. Cover with boiling water (the 1 cup of water will be used later, just use enough boiling water to cover the cashews) and let sit for 30 minutes. You can make the pasta and tomato-meat sauce in the meantime.
- Preheat the oven to 350F. Cook the pasta according to package instructions - but subtract a minute or so from the boil time so the pasta is al dente.
- In a large skillet, add 1 tablespoon olive oil along with the Italian sausage and onion. Cook, breaking up into small pieces until browned and cooked through, about 6-8 minutes. Add the garlic, Italian seasoning, red pepper flakes, marinara sauce and diced tomatoes. Cook until heated through for another 5 minutes or so. Remove from heat and set aside.
- Drain the cashews and place in a high-speed blender. Add 1 cup of fresh water along with the olive oil, lemon juice, and salt. Blend until completely smooth. Add the eggs and blend until smooth. (The sauce will look very liquidy and runny but will set up in the oven.)
- Add a scoop of the tomato-meat sauce to the bottom of a 9x13 pan. Spread out evenly. Mix the pasta with 1/3 of the remaining tomato-meat sauce. Pour half of the pasta into the pan. Drizzle over half of the cashew sauce followed by another 1/3 of the sauce mixture. Add the remaining pasta followed by the rest of the cashew sauce and tomato-meat sauce.
- Bake for 25-30 minutes until golden and bubbly. Let sit for 10 minutes before serving. Enjoy!
Nutrition Facts : Calories 776 kcal, Carbohydrate 74 g, Protein 25 g, Fat 43 g, SaturatedFat 12 g, Cholesterol 112 mg, Sodium 1492 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
CREAMY DAIRY-FREE ONE POT PASTA RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, tomato paste, grape tomato, salt, pepper, vegetable broth, non-dairy milk, dried pasta, fresh spinach, nutritional yeast
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
- Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
- Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
- Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
- Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
- Add the spinach and stir until wilted.
- Add the nutritional yeast and stir until combined.
- Remove from heat and serve immediately.
- Enjoy!
Nutrition Facts : Calories 962 calories, Carbohydrate 123 grams, Fat 40 grams, Fiber 8 grams, Protein 20 grams, Sugar 17 grams
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