25+ Delicious Dairy-Free Creamy Pasta Recipes for Every Craving

If you’re looking for indulgent, comforting pasta dishes that are completely dairy-free, you’re in the right place!

Whether you’re following a plant-based diet, have a lactose intolerance, or simply prefer lighter, healthier alternatives, creamy pasta can still be a regular feature in your meal rotation.

Gone are the days when creamy sauces meant loads of dairy.

Thanks to creative ingredients like cashews, coconut milk, almond milk, and cauliflower, you can create velvety, rich pasta sauces that satisfy your cravings without the dairy.

From savory garlic and mushroom to vibrant roasted red pepper, these 25+ dairy-free creamy pasta recipes offer a delicious variety for all tastes.

So grab your favorite pasta shape and get ready to indulge in these satisfying, creamy dishes that are sure to delight everyone at the table!

25+ Delicious Dairy-Free Creamy Pasta Recipes for Every Craving

Incorporating dairy-free creamy pasta recipes into your meal plan not only makes dining more inclusive but also opens up a world of creative flavors and textures.

Whether you prefer traditional Italian flavors or more adventurous combinations, there’s a dairy-free creamy pasta dish for every palate.

By using natural, wholesome ingredients like coconut milk, almond cream, and blended vegetables, you can enjoy the rich, comforting taste of creamy pasta dishes without the heaviness of dairy.

So, next time you’re craving a creamy bowl of pasta, try one of these 25+ recipes and savor the comforting indulgence—all while keeping things dairy-free!

Creamy Dairy-Free Garlic Parmesan Pasta

This dairy-free creamy garlic parmesan pasta combines rich and velvety flavors with a light and healthy twist. Using coconut milk as a base, the sauce is infused with garlic, nutritional yeast, and dairy-free parmesan cheese for a deliciously satisfying meal. It’s perfect for anyone avoiding dairy but still craving the indulgence of creamy pasta dishes.

Ingredients:

• 12 oz pasta of your choice (gluten-free, if needed)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup nutritional yeast
• 1/4 cup dairy-free parmesan cheese
• Salt and pepper to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 2 minutes until fragrant.
3. Pour in the coconut milk, and stir in the nutritional yeast, dairy-free parmesan cheese, onion powder, thyme, salt, and pepper.
4. Bring the sauce to a simmer, allowing it to thicken for 5-7 minutes. If the sauce gets too thick, add reserved pasta water a tablespoon at a time.
5. Add the cooked pasta to the sauce and toss to coat. Adjust seasoning as needed.
6. Serve topped with fresh parsley and extra dairy-free parmesan, if desired.

This dairy-free creamy garlic parmesan pasta is an absolute treat, offering the indulgence of a creamy pasta dish without the dairy. The coconut milk provides a naturally smooth base, while the garlic and nutritional yeast create an irresistible savory flavor. This dish is not only comforting but also easy to prepare, making it ideal for busy weeknights when you want something rich, satisfying, and dairy-free.

Creamy Avocado and Spinach Pasta

This creamy avocado and spinach pasta is a vibrant, healthful dish that’s both dairy-free and packed with nutrients. Blending ripe avocado with fresh spinach creates a luscious, creamy sauce that’s rich in healthy fats and antioxidants. It’s a great alternative for those looking for a dairy-free option that doesn’t compromise on taste or texture.

Ingredients:

• 12 oz pasta (your choice, such as spaghetti or fettuccine)
• 2 ripe avocados, peeled and pitted
• 2 cups fresh spinach leaves
• 1/4 cup fresh basil
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup water or vegetable broth (for consistency)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, saving 1/4 cup of pasta water.
2. In a food processor or blender, combine the avocados, spinach, basil, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding water or broth to reach your desired sauce consistency.
3. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
4. Toss the cooked pasta with the creamy avocado sauce, adding reserved pasta water if the sauce needs thinning.
5. Serve with red pepper flakes and additional fresh basil for garnish.

This creamy avocado and spinach pasta is a refreshing, nutrient-packed alternative to traditional creamy pasta dishes. The creamy texture of the avocado perfectly complements the fresh spinach, creating a lush sauce that’s both creamy and healthy. With bright flavors from basil and lemon, this pasta is a versatile and flavorful option for anyone looking for a dairy-free meal that still satisfies the craving for a creamy sauce.

Creamy Dairy-Free Mushroom Stroganoff

This creamy dairy-free mushroom stroganoff is a rich, flavorful take on the classic comfort food. The creamy sauce is made with cashews, vegetable broth, and a touch of mustard, creating a silky, savory base that pairs wonderfully with tender mushrooms and pasta. It’s the perfect dish for a cozy night in and a great way to enjoy stroganoff without any dairy.

Ingredients:

• 12 oz pasta (egg-free or gluten-free if needed)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cups mushrooms, sliced (cremini or button mushrooms work well)
• 2 cloves garlic, minced
• 1/2 cup cashews, soaked for 2 hours or overnight
• 1 cup vegetable broth
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, saving 1/4 cup of pasta water.
2. In a pan, heat olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
3. Add the mushrooms and garlic, cooking for an additional 5-7 minutes until the mushrooms are tender and browned.
4. While the mushrooms cook, blend the soaked cashews, vegetable broth, Dijon mustard, soy sauce, salt, and pepper in a blender until smooth and creamy.
5. Pour the cashew sauce over the mushrooms and stir to combine. Let it simmer for 3-5 minutes to thicken.
6. Add the cooked pasta to the pan and toss everything together, adding reserved pasta water if needed to adjust the sauce consistency.
7. Serve topped with fresh parsley.

This creamy dairy-free mushroom stroganoff offers the same comforting, rich flavor of the traditional dish but without any dairy. The cashew-based sauce creates a velvety texture that complements the earthy mushrooms beautifully. The Dijon mustard and soy sauce add a depth of flavor, making this dish feel indulgent and satisfying. It’s a wonderful option for those looking for a hearty, creamy meal without any dairy, perfect for both casual dinners and special occasions.

Creamy Dairy-Free Pesto Pasta

This dairy-free pesto pasta is a vibrant and flavorful dish that brings together the freshness of basil and the richness of avocado, making it a perfect creamy pasta option. The pesto is made with sunflower seeds, garlic, nutritional yeast, and fresh herbs, offering a delightful and nutty taste without the need for dairy. It’s a quick, easy, and satisfying meal that’s perfect for any day of the week.

Ingredients:

• 12 oz pasta (gluten-free, if needed)
• 2 cups fresh basil leaves
• 1/4 cup sunflower seeds (or pine nuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/2 ripe avocado (for added creaminess)
• Fresh cherry tomatoes for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, saving 1/4 cup of pasta water.
2. In a food processor, combine the basil, sunflower seeds, garlic, olive oil, lemon juice, nutritional yeast, salt, pepper, and avocado. Blend until smooth, adding reserved pasta water a tablespoon at a time if needed to reach the desired consistency.
3. Toss the cooked pasta with the creamy pesto sauce, ensuring each strand is coated evenly.
4. Garnish with fresh cherry tomatoes or additional basil, if desired.

This creamy dairy-free pesto pasta is a flavorful twist on the classic pesto, using avocado to create a rich and creamy texture while keeping the dish light and fresh. The combination of sunflower seeds, garlic, and nutritional yeast provides a savory, cheesy-like flavor without any dairy. It’s a versatile dish that can be served warm or chilled and makes for an easy, delicious dinner or lunch that everyone will enjoy.

Creamy Coconut and Tomato Pasta

This creamy coconut and tomato pasta is a perfect blend of sweet and savory flavors. The coconut milk base creates a smooth, rich sauce, while the addition of fresh tomatoes and spices adds depth to the dish. With a dairy-free twist on the classic creamy tomato pasta, this recipe offers a satisfying and comforting meal with a tropical flair.

Ingredients:

• 12 oz pasta (your choice)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup diced tomatoes (fresh or canned)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
3. Add the diced tomatoes to the skillet and cook for an additional 2 minutes, stirring occasionally.
4. Pour in the coconut milk, oregano, paprika, salt, and pepper, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
5. Toss the cooked pasta into the creamy sauce, adding reserved pasta water if necessary to reach your desired sauce consistency.
6. Serve topped with fresh basil and extra black pepper.

This creamy coconut and tomato pasta is a delicious, dairy-free option that combines the richness of coconut milk with the bright flavors of fresh tomatoes and aromatic spices. The dish offers a comforting, creamy texture, while still being light and full of flavor. Whether you’re avoiding dairy or simply craving something different, this pasta is an easy, satisfying choice that will leave you coming back for more.

Creamy Lemon and Broccoli Pasta

This dairy-free creamy lemon and broccoli pasta is a refreshing, tangy, and nutritious meal. The creamy sauce is made with blended cashews and lemon juice, creating a smooth texture that pairs perfectly with the earthy broccoli and the zesty lemon flavor. This dish is perfect for a quick weeknight dinner or a light lunch, offering both comfort and nourishment.

Ingredients:

• 12 oz pasta (penne or spaghetti work well)
• 2 cups broccoli florets
• 1/2 cup cashews (soaked for at least 2 hours)
• 1/4 cup lemon juice
• 1 tablespoon olive oil
• 2 cloves garlic
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Zest of 1 lemon (for garnish)

Instructions:

1. Cook the pasta according to the package instructions. During the last 4 minutes of cooking, add the broccoli florets to the pot to blanch them.
2. Drain the pasta and broccoli, reserving 1/4 cup of pasta water.
3. In a blender, combine the soaked cashews, lemon juice, olive oil, garlic, dried basil, salt, and pepper. Blend until smooth, adding the reserved pasta water to achieve a creamy sauce consistency.
4. Toss the cooked pasta and broccoli with the creamy lemon sauce until well-coated.
5. Serve with lemon zest sprinkled on top for extra flavor and freshness.

This creamy lemon and broccoli pasta is a light and nourishing dish that balances the creaminess of cashews with the bright, zesty flavor of lemon. The addition of broccoli adds a nice crunch and nutritional boost, making this dish both flavorful and healthy. It’s a simple yet elegant recipe that is dairy-free and perfect for those who enjoy a refreshing twist on creamy pasta dishes.

Creamy Dairy-Free Butternut Squash Pasta

This creamy butternut squash pasta combines the natural sweetness of roasted butternut squash with a rich and velvety dairy-free sauce. The butternut squash adds both flavor and a smooth texture to the sauce, while sage and garlic enhance the overall depth of the dish. Perfect for fall or any season, this pasta is a comforting and nutrient-packed alternative to traditional creamy pasta dishes.

Ingredients:

• 12 oz pasta (penne or fettuccine recommended)
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon ground sage
• 1 cup vegetable broth
• 1/2 cup coconut milk (or any preferred non-dairy milk)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and lightly caramelized.
2. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the roasted butternut squash and cook for another 2 minutes.
4. Add the vegetable broth and coconut milk to the pan, stirring to combine. Use a blender or immersion blender to blend the mixture until smooth and creamy.
5. Toss the cooked pasta into the creamy butternut squash sauce, adding reserved pasta water if necessary to achieve the desired sauce consistency.
6. Serve topped with fresh sage leaves and a sprinkle of black pepper.

This creamy butternut squash pasta offers a deliciously smooth and naturally sweet sauce that is both satisfying and comforting. The butternut squash provides a rich, velvety texture without any dairy, while the sage and garlic add aromatic depth. Whether you’re looking for a cozy fall meal or just craving something creamy and healthy, this dairy-free pasta dish is a wonderful choice that is sure to impress.

Creamy Dairy-Free Cauliflower Alfredo Pasta

This creamy cauliflower Alfredo pasta is a lighter take on the classic Alfredo sauce, made entirely dairy-free with cauliflower as the base. The cauliflower is blended with garlic, nutritional yeast, and almond milk, creating a silky smooth sauce that mimics the richness of traditional Alfredo. It’s an indulgent yet healthy option for anyone looking for a creamy, dairy-free alternative to a beloved pasta dish.

Ingredients:

• 12 oz pasta (your choice)
• 1 medium cauliflower, cut into florets
• 2 cloves garlic, minced
• 1/2 cup unsweetened almond milk (or any preferred plant-based milk)
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, saving 1/4 cup of pasta water.
2. Steam the cauliflower florets until tender, about 10 minutes. Drain and set aside.
3. In a blender, combine the steamed cauliflower, garlic, almond milk, nutritional yeast, lemon juice, nutmeg, salt, and pepper. Blend until smooth and creamy.
4. Toss the cooked pasta with the cauliflower Alfredo sauce, adding reserved pasta water to adjust the consistency of the sauce if needed.
5. Serve garnished with fresh parsley and a sprinkle of black pepper.

This creamy cauliflower Alfredo pasta is an incredible dairy-free alternative to a classic favorite. The cauliflower blends seamlessly into a rich, velvety sauce that’s surprisingly light but full of flavor. The addition of nutritional yeast gives it that cheesy taste without any dairy, while the lemon juice and nutmeg enhance the savory profile. This pasta is an excellent choice for a comforting, healthier, dairy-free meal that doesn’t compromise on taste.

Creamy Coconut-Lime Pasta with Avocado

This creamy coconut-lime pasta with avocado combines the tropical flavors of coconut and lime for a zesty, refreshing dairy-free pasta dish. The creamy coconut milk and ripe avocado create a luscious, velvety sauce that pairs perfectly with the acidity of lime. This light, citrusy pasta is perfect for summer meals or anytime you crave something bright and creamy without the dairy.

Ingredients:

• 12 oz pasta (spaghetti or linguine works well)
• 1 tablespoon olive oil
• 1 ripe avocado, peeled and pitted
• 1/2 cup full-fat coconut milk
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a food processor or blender, combine the avocado, coconut milk, lime juice, lime zest, garlic, salt, and pepper. Blend until smooth and creamy.
3. Toss the cooked pasta with the creamy avocado-coconut-lime sauce, adding reserved pasta water if needed to reach the desired sauce consistency.
4. Serve garnished with fresh cilantro and a sprinkle of lime zest.

This creamy coconut-lime pasta with avocado is a refreshing and vibrant dish that brings a burst of tropical flavor to your table. The coconut milk adds a creamy texture, while the avocado makes the sauce extra smooth and velvety. The zesty lime juice and fresh cilantro elevate the dish, creating a perfect balance of rich and tangy flavors. It’s a delightful dairy-free option for anyone craving a bright, creamy pasta that’s both satisfying and full of flavor.

Creamy Dairy-Free Spinach and Artichoke Pasta

This creamy dairy-free spinach and artichoke pasta combines the classic flavors of spinach and artichoke dip into a pasta dish that’s both creamy and comforting. Using cashews as the base for the sauce, the dish offers a rich texture while keeping it dairy-free. Fresh spinach and tender artichokes are added for a burst of flavor, making this a hearty and satisfying meal.

Ingredients:

• 12 oz pasta (rigatoni or fusilli works well)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup vegetable broth
• 1/4 cup nutritional yeast
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3-4 minutes.
3. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth and creamy.
4. Add the artichokes to the skillet with the spinach, then pour in the creamy cashew sauce. Stir well to combine and heat through.
5. Toss the cooked pasta into the creamy spinach and artichoke sauce, adding reserved pasta water if needed to adjust the sauce consistency.
6. Serve topped with fresh parsley and a sprinkle of black pepper.

This creamy spinach and artichoke pasta is a perfect dairy-free alternative to the classic spinach artichoke dip. The cashew-based sauce provides a creamy, rich texture, while the spinach and artichokes offer a savory, satisfying flavor profile. This dish is a great option for a hearty dinner that’s both comforting and healthy, and it will impress anyone looking for a dairy-free pasta dish that doesn’t sacrifice flavor.

Creamy Dairy-Free Roasted Garlic and Tomato Pasta

This creamy roasted garlic and tomato pasta offers a delightful blend of savory roasted garlic and sweet, juicy tomatoes combined in a dairy-free, creamy sauce. The roasted garlic provides a rich depth of flavor, while the tomatoes give the dish a touch of natural sweetness. The creamy base is made from blended cashews and almond milk, creating a smooth texture perfect for coating your pasta.

Ingredients:

• 12 oz pasta (spaghetti or penne)
• 2 tablespoons olive oil
• 1 head garlic, roasted (see instructions below)
• 2 cups cherry tomatoes, halved
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup unsweetened almond milk
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. To roast the garlic: Preheat the oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft and caramelized.
2. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and sauté for 5-6 minutes, until they soften and release their juices.
4. In a blender, combine the soaked cashews, roasted garlic, almond milk, balsamic vinegar, salt, and pepper. Blend until smooth and creamy.
5. Pour the creamy sauce into the skillet with the tomatoes, stirring to combine and heat through.
6. Toss the cooked pasta into the creamy tomato sauce, adding reserved pasta water to adjust the consistency if needed.
7. Serve topped with fresh basil and a sprinkle of black pepper.

This creamy roasted garlic and tomato pasta is a wonderfully rich and savory dish that blends the sweetness of tomatoes with the deep flavor of roasted garlic. The cashew-based sauce provides a creamy texture without any dairy, while the balsamic vinegar adds a subtle tang. It’s a simple yet elegant meal that’s perfect for any occasion, offering a comforting, dairy-free pasta option that doesn’t compromise on flavor.

Creamy Dairy-Free Mushroom Stroganoff Pasta

This creamy dairy-free mushroom stroganoff pasta is a rich and comforting dish with a velvety, dairy-free sauce made from blended cashews and vegetable broth. The earthy mushrooms and fragrant onions provide a savory base, and the addition of dijon mustard and lemon juice gives the sauce a slight tang. This hearty and satisfying dish is a perfect alternative for anyone craving the creamy, indulgent flavors of classic stroganoff, without the dairy.

Ingredients:

• 12 oz pasta (egg noodles or any preferred variety)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup vegetable broth
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.
3. Add the sliced mushrooms to the skillet and cook for another 5-6 minutes, until the mushrooms release their moisture and begin to brown.
4. In a blender, combine the soaked cashews, vegetable broth, dijon mustard, lemon juice, salt, and pepper. Blend until smooth and creamy.
5. Pour the creamy cashew sauce over the mushrooms, stirring to combine and heat through.
6. Toss the cooked pasta into the creamy mushroom stroganoff sauce, adding reserved pasta water if necessary to adjust the sauce consistency.
7. Serve topped with fresh parsley and a sprinkle of black pepper.

This creamy dairy-free mushroom stroganoff pasta delivers all the richness and flavor of the traditional dish, with the added benefit of being dairy-free. The creamy cashew sauce offers a luxurious texture, while the earthy mushrooms and tangy dijon mustard create a well-balanced, savory dish. Perfect for a comforting dinner, this pasta is an excellent choice for anyone looking for a satisfying, plant-based alternative to a classic creamy pasta recipe.

Creamy Dairy-Free Avocado and Spinach Pasta

This creamy avocado and spinach pasta combines the richness of ripe avocado with the freshness of spinach for a luscious, dairy-free pasta sauce. The avocado provides a smooth, creamy texture, while the spinach adds a burst of color and nutrients. With a light touch of garlic and lemon, this dish is not only easy to make but also a healthy, indulgent option for anyone looking for a quick, creamy pasta meal.

Ingredients:

• 12 oz pasta (penne or spaghetti)
• 2 ripe avocados, peeled and pitted
• 2 cups fresh spinach
• 1/2 cup unsweetened almond milk
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a food processor or blender, combine the avocados, spinach, almond milk, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Toss the cooked pasta with the creamy avocado and spinach sauce, adding reserved pasta water if needed to adjust the sauce’s consistency.
4. Serve topped with fresh basil or parsley and a sprinkle of black pepper.

This creamy avocado and spinach pasta is a simple yet flavorful dish that’s both creamy and nutritious. The avocado gives the sauce a rich, velvety texture, while the spinach adds a fresh and vibrant green hue. It’s a great dairy-free option that comes together quickly and makes a satisfying meal, perfect for lunch or dinner. The light garlic and lemon flavors add depth to the creamy base, making this a balanced and delicious pasta dish.

Creamy Dairy-Free Lemon-Tahini Pasta

This creamy lemon-tahini pasta is a bright and zesty dish that combines the nuttiness of tahini with the tang of lemon for a unique, dairy-free sauce. The tahini base adds a rich, creamy texture without any dairy, while the lemon juice provides a refreshing burst of acidity. This pasta is perfect for anyone craving a creamy, plant-based alternative to traditional pasta sauces, with bold flavors that pair beautifully with your favorite noodles.

Ingredients:

• 12 oz pasta (spaghetti or farfalle)
• 2 tablespoons tahini
• 1/2 cup unsweetened almond milk
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a small bowl, whisk together tahini, almond milk, lemon juice, lemon zest, garlic, olive oil, salt, and pepper until smooth and creamy.
3. Pour the tahini sauce over the cooked pasta and toss to combine, adding reserved pasta water as needed to reach the desired sauce consistency.
4. Serve topped with fresh parsley and a sprinkle of black pepper.

This creamy lemon-tahini pasta is a refreshing take on a traditional creamy pasta dish. The tahini offers a rich, nutty flavor that blends perfectly with the tartness of the lemon. It’s a light, flavorful, and dairy-free pasta that’s ideal for those seeking a creamy sauce without the heaviness of dairy. The addition of garlic and lemon zest elevates the sauce, making each bite aromatic and full of vibrant flavors.

Creamy Dairy-Free Zucchini and Cashew Pasta

This creamy zucchini and cashew pasta features a smooth, nutty cashew sauce paired with fresh zucchini for a healthy, dairy-free twist on traditional creamy pasta dishes. The cashews create a rich and velvety base, while the zucchini adds a subtle sweetness and texture to the dish. This pasta is perfect for a light yet satisfying meal that’s both creamy and nutritious, making it a great option for any day of the week.

Ingredients:

• 12 oz pasta (fusilli or rigatoni)
• 1 tablespoon olive oil
• 2 medium zucchinis, sliced
• 1/2 cup raw cashews (soaked for 4 hours or overnight)
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sliced zucchini and sauté for 4-5 minutes until softened and slightly caramelized.
3. In a blender, combine the soaked cashews, vegetable broth, lemon juice, salt, and pepper. Blend until smooth and creamy.
4. Pour the creamy cashew sauce over the sautéed zucchini, stirring to combine and heat through.
5. Toss the cooked pasta into the creamy zucchini-cashew sauce, adding reserved pasta water to adjust the consistency if necessary.
6. Serve topped with fresh basil or parsley and a sprinkle of black pepper.

This creamy zucchini and cashew pasta offers a delicious, dairy-free alternative to heavy cream-based pasta sauces. The cashew sauce is rich and smooth, while the zucchini adds a light and healthy touch to the dish. It’s a fantastic option for those looking for a creamy pasta that’s not too rich, but still satisfying and flavorful. The combination of fresh zucchini and creamy cashew sauce creates a well-balanced dish that’s perfect for a quick and wholesome meal.

Creamy Dairy-Free Pesto Pasta

This creamy dairy-free pesto pasta offers a fresh take on the classic pesto by replacing traditional cheese with cashews, making it completely plant-based while still delivering that vibrant, nutty flavor. The cashew cream creates a velvety texture that coats the pasta beautifully, while the fresh basil, garlic, and lemon bring brightness to the dish. This easy-to-make dish is perfect for pesto lovers who want a dairy-free alternative without compromising on taste.

Ingredients:

• 12 oz pasta (linguine or spaghetti)
• 1 cup fresh basil leaves
• 1/4 cup raw cashews (soaked for 4 hours or overnight)
• 2 tablespoons olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste
• Pine nuts for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a food processor, combine the basil, soaked cashews, olive oil, garlic, lemon juice, almond milk, salt, and pepper. Blend until smooth and creamy.
3. Toss the cooked pasta with the creamy pesto sauce, adding reserved pasta water as needed to adjust the sauce’s consistency.
4. Serve topped with pine nuts and a sprinkle of black pepper for extra texture and flavor.

This creamy dairy-free pesto pasta brings all the bright, herbal flavors of the classic pesto, but with a dairy-free twist that doesn’t compromise on creaminess or taste. The cashews provide a rich texture that complements the fresh basil and garlic, while the lemon juice adds a zingy freshness. This dish is an easy and quick way to enjoy pesto without dairy, making it a go-to for weeknight dinners or a refreshing lunch.

Creamy Dairy-Free Sweet Potato and Sage Pasta

This creamy sweet potato and sage pasta combines the naturally sweet flavor of roasted sweet potatoes with the earthy richness of sage in a smooth, dairy-free sauce. The creamy texture comes from blending the sweet potatoes with vegetable broth and a touch of almond milk, creating a comforting, flavorful sauce that pairs perfectly with pasta. This dish offers a cozy, seasonal flavor profile that is perfect for colder months or when you want a rich and hearty meal without dairy.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 1/4 cup fresh sage leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then roast for 25-30 minutes until soft and caramelized.
2. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a blender, combine the roasted sweet potatoes, almond milk, vegetable broth, sage leaves, salt, and pepper. Blend until smooth and creamy.
4. Pour the creamy sweet potato sauce into a large skillet and heat over medium heat. Stir well to combine and warm through.
5. Toss the cooked pasta in the creamy sauce, adding reserved pasta water to adjust the consistency if necessary.
6. Serve topped with fresh parsley and a sprinkle of black pepper.

This creamy sweet potato and sage pasta is a rich and warming dish with a lovely balance of sweetness from the roasted sweet potatoes and earthiness from the fresh sage. The creamy sauce is velvety and comforting, making it the perfect dish for a cozy dinner. It’s an ideal option for those looking for a dairy-free pasta that feels indulgent without being too heavy, and the addition of sage gives it a unique and flavorful twist.

Creamy Dairy-Free Cauliflower Alfredo Pasta

This creamy cauliflower Alfredo pasta is a lighter, dairy-free alternative to the traditional Alfredo sauce, using cauliflower as the base for the sauce. The cauliflower is blended with garlic, nutritional yeast, and vegetable broth to create a smooth, creamy texture that mimics the richness of a classic Alfredo sauce. It’s a wholesome, satisfying dish perfect for anyone craving creamy pasta without the dairy, but still with all the comforting flavors.

Ingredients:

• 12 oz pasta (fettuccine or spaghetti)
• 1 tablespoon olive oil
• 1 small head cauliflower, chopped into florets
• 2 cups vegetable broth
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large pot, heat olive oil over medium heat. Add the cauliflower florets and sauté for 5-7 minutes until lightly browned.
3. Add the vegetable broth and garlic to the pot, and bring to a simmer. Cook until the cauliflower is tender, about 10 minutes.
4. Transfer the cauliflower mixture to a blender and add nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
5. Pour the cauliflower Alfredo sauce over the cooked pasta, adding reserved pasta water to adjust the consistency as needed.
6. Serve topped with fresh parsley and a sprinkle of black pepper.

This creamy cauliflower Alfredo pasta is a fantastic dairy-free alternative that delivers all the richness and comfort of a traditional Alfredo dish. The cauliflower creates a silky-smooth sauce that’s light yet creamy, while the nutritional yeast adds a cheesy flavor without any dairy. It’s a perfect dish for those looking to enjoy a creamy pasta that’s both healthy and satisfying. The garlic and lemon bring depth to the sauce, making it a wonderful comfort food without the guilt.

Creamy Dairy-Free Tomato Basil Pasta

This creamy tomato basil pasta is a vibrant and flavorful dish that combines the classic combination of tomatoes and basil with a creamy, dairy-free sauce. The base of the sauce is made from blended tomatoes, coconut milk, and fresh basil, creating a luscious texture that’s both rich and tangy. With a hint of garlic and a touch of olive oil, this pasta dish offers a satisfying and comforting meal, perfect for anyone seeking a dairy-free option without sacrificing taste.

Ingredients:

• 12 oz pasta (penne or spaghetti)
• 2 cups canned crushed tomatoes
• 1/2 cup canned coconut milk
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the crushed tomatoes and coconut milk to the skillet, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.
4. Stir in fresh basil, salt, pepper, and red pepper flakes (if using). Adjust the consistency with reserved pasta water, adding more if needed.
5. Toss the cooked pasta with the creamy tomato basil sauce, coating well.
6. Serve topped with fresh basil leaves and a sprinkle of black pepper.

This creamy tomato basil pasta is a delightful blend of fresh, tangy tomatoes and fragrant basil, with the creamy coconut milk adding a rich, silky texture. The dish is a light yet comforting option for those looking for a dairy-free pasta that’s full of flavor. The coconut milk gives the sauce a subtle sweetness that pairs perfectly with the tomatoes, making each bite indulgent but not overwhelming. It’s the perfect go-to for an easy weeknight meal that everyone will love.

Creamy Dairy-Free Garlic and Mushroom Pasta

This creamy garlic and mushroom pasta is a comforting and savory dish that’s packed with rich flavors. The creamy sauce is made from sautéed mushrooms, garlic, and a blend of almond milk and nutritional yeast, giving it a deep umami flavor that’s sure to satisfy. The combination of the earthy mushrooms and creamy garlic sauce makes this dish an indulgent yet dairy-free option, ideal for a cozy dinner or a special meal with loved ones.

Ingredients:

• 12 oz pasta (fettuccine or tagliatelle)
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced (button or cremini)
• 2 cloves garlic, minced
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh thyme leaves (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they soften and begin to release their juices.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Pour in the almond milk and stir in the nutritional yeast, thyme, salt, and pepper. Let the sauce simmer for 3-5 minutes to thicken slightly.
5. Toss the cooked pasta into the creamy garlic mushroom sauce, adding reserved pasta water as needed to adjust the consistency.
6. Serve topped with fresh parsley and a sprinkle of black pepper.

This creamy garlic and mushroom pasta is a perfect dish for mushroom lovers and anyone who enjoys a rich, savory meal. The creamy sauce made from almond milk and nutritional yeast is flavorful without being heavy, while the mushrooms add a satisfying umami punch. This dish is great for a comforting weeknight meal or an elegant dinner that’s dairy-free but still indulgent. The garlic and thyme infuse the sauce with aromatic depth, making this pasta dish feel luxurious and full of flavor.

Creamy Dairy-Free Roasted Red Pepper Pasta

This creamy roasted red pepper pasta is a flavorful and vibrant dish that combines the sweetness of roasted red peppers with a rich, smooth dairy-free sauce. The red peppers are blended with garlic, almonds, and almond milk to create a luscious sauce that’s both creamy and tangy. This pasta dish is perfect for those who enjoy bold flavors and want a dairy-free alternative that’s both satisfying and delicious, with a beautiful, fiery color that’s as appealing as it is tasty.

Ingredients:

• 12 oz pasta (penne or rigatoni)
• 2 large red bell peppers, roasted and peeled
• 1/4 cup almonds (soaked for 4 hours or overnight)
• 1/2 cup unsweetened almond milk
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Roast the red peppers by placing them under a broiler or on a grill until the skin is charred. Place them in a bowl and cover with a towel to steam for 10 minutes. Peel off the skins and set aside.
2. Cook the pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
3. In a blender, combine the roasted red peppers, soaked almonds, almond milk, garlic, olive oil, smoked paprika, salt, and pepper. Blend until smooth and creamy.
4. Pour the roasted red pepper sauce into a large skillet and heat over medium heat until warmed through.
5. Toss the cooked pasta in the creamy red pepper sauce, adding reserved pasta water to adjust the consistency as needed.
6. Serve topped with fresh basil or parsley and a sprinkle of black pepper.

This creamy roasted red pepper pasta is a vibrant, flavorful dish that packs a punch of sweetness and smokiness from the roasted peppers. The almond-based sauce is creamy and rich without dairy, making it a perfect choice for those looking for a plant-based alternative. The roasted peppers add a depth of flavor, while the smoked paprika enhances the dish’s complexity. This is a wonderful pasta recipe that’s not only comforting but also a feast for the eyes with its beautiful color.

Note: More recipes are coming soon!