Enjoy this delicious Pasta in Spicy Dairy Free Sauce that’s perfect for lunch or dinner. A vegan-friendly dish with a smooth, flavorful sauce that’s made without cashews.
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Welcome back to the final part of my Veganuary series, where I share easy-to-follow vegan recipes. For this instalment, we have a pasta dish that’s the perfect addition to those who are looking for a dairy free sauce option.
Be it for weeknight dinners or weekend brunches, this rich and flavorful pasta dish can be enjoyed by the whole family!
Pasta With Dairy Free Potato Carrot Sauce
This pasta dish is sneakily nutritious with the addition of some hidden veggies in the sauce–a plus for those who have a tough time trying to incorporate vegetables in their diet, or even for the kiddos!
The base of the pasta sauce is made from soy milk, potatoes and two veggies: bell pepper and carrots. These ingredients are then blended into a puree, which is what gives the sauce a smooth texture.
Ingredients You’ll Need
(For full ingredient measurements, please proceed to the recipe card below.)
- Pasta: I used rigatoni because I love how it captures the sauce, but you can use any type that you’d like!
- Olive oil
- Shallot/onions
- Garlic
- Tomato paste
- Lemon juice
- Chili oil: I used my homemade chili oil.
Creamy Sauce
- Potato
- Large bell pepper
- Carrots
- Water
- Soy milk
- Salt
Seasonings
- Cajun seasoning
- Paprika
- Lemon pepper
- Sugar
- Nutritional yeast: In the absence of dairy, nutritional yeast is used to add some cheesy taste and depth of flavor into the dish.
- Italian seasonings
Instructions
- In a pot, add potatoes, bell pepper and carrots. Pour in water and soy milk, cover with a lid and bring to a boil. Once boiling, remove the lid and add a pinch of salt. Let it continue cooking, stirring occasionally until the potatoes are fork tender.
- Let it cool down a bit before transferring to a blender and whizz it up until creamy and smooth.
- Boil pasta according to package instructions and reserve 1/2 cup of pasta water.
- In a pan, over medium low heat add 2 tbsp of olive oil and sauté shallots/onions for about 30 seconds before adding minced garlic. Sauté for another minute then add tomato paste. Stir until everything is well combined and paste turns deep red.
- Pour in the creamy sauce and add seasonings and half of the pasta sauce. Stir until until well combined then add pasta, the remaining pasta water and lemon juice. Stir until every piece of pasta is coated with the sauce.
- Transfer to a serving plate and drizzle chili oil on top (optional but highly recommended). Enjoy!
Notes For Pasta in Spicy Dairy Free Sauce
- Feel free to use whatever kind of pasta you want.
- Some cajun seasoning is spicier and saltier than others. Please adjust to taste.
- If you don’t have soy milk, skip it and just do 2 cups of water instead.
- Pasta sauce without cashews: Normally, cashews are added in vegan pasta sauce recipes in order to make it creamier. However, I personally don’t really like the taste of cashews, which is why I developed this recipe without the nuts.
- Creamier sauce with cashews: You can opt to add cashews for a creamier sauce texture. In Step 1, add soaked softened cashews to the veggies when the sauce is boiling.
More Pasta Recipes
- Easy Butter Cheese Pasta (20 minutes)
- Garlic Mushroom Lemon Pasta
- Shrimp Scampi Pasta (Without Wine)
- Creamy Shrimp Alfredo Pasta
- Kimchi Pasta Carbonara
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How to make pasta in spicy dairy free sauce
Pasta in Spicy Dairy Free Sauce
Enjoy this delicious Pasta in Spicy Dairy Free Sauce that's perfect for lunch or dinner. A vegan-friendly dish with a smooth, flavorful sauce that's made without cashews.
Ingredients
- 3 cups rigatoni pasta
- 2 tbsp olive oil
- 1/4 cup diced shallot/onions
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- chili oil
Creamy Sauce
- 1 potato cut into cubes
- 1/2 large bell pepper sliced
- 2 carrots roughly sliced
- 1 cup water
- 1 cup soy milk
- 1 pinch of salt
Seasonings
- 1.5 tbsp cajun seasoning
- 1/2 tbsp paprika
- 1/2 tbsp lemon pepper
- 1.5 tsp sugar
- 1.5 tsp nutritional yeast
- 1 tsp Italian seasonings
Instructions
- In a pot, add potatoes, bell pepper and carrots. Pour in water and soy milk, cover with a lid and bring to a boil. Once boiling, remove the lid and add a pinch of salt. Let it continue cooking, stirring occasionally until the potatoes are fork tender.
- Let it cool down a bit before transferring to a blender and whizz it up until creamy and smooth.
- Boil pasta according to package instructions and reserve 1/2 cup of pasta water.
- In a pan, over medium low heat add 2 tbsp of olive oil and sauté shallots/onions for about 30 seconds before adding minced garlic. Sauté for another minute then add tomato paste. Stir until everything is well combined and paste turns deep red.
- Pour in the creamy sauce and add seasonings and half of the pasta sauce. Stir until until well combined then add pasta, the remaining pasta water and lemon juice. Stir until every piece of pasta is coated with the sauce.
- Transfer to a serving plate and drizzle chili oil on top (optional but highly recommended). Enjoy!
Notes
*Feel free to use whatever kind of pasta you want. *Some cajun seasoning is spicier and saltier than others. Please adjust to taste. *If you don’t have soy milk, skip it and just do 2 cups of water instead. *Pasta sauce without cashews: Normally, cashews are added in vegan pasta sauce recipes in order to make it creamier. However, I personally don’t really like the taste of cashews, which is why I developed this recipe without the nuts. *Creamier sauce with cashews: You can opt to add cashews for a creamier sauce texture. In Step 1, add soaked softened cashews to the veggies when the sauce is boiling.
Did you try this recipe?I would love to know how it went! Please leave a rating, comment down below, or tag me on Instagram @FarahJEats.
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