30+ Delicious Easter Dairy-Free Pasta Recipes for Your Perfect Celebration

Easter is a time for celebration, feasting, and gathering with loved ones. Whether you’re preparing a traditional Easter dinner or experimenting with new, fresh ideas, pasta is always a beloved dish that can be dressed up in countless ways.

If you’re looking to accommodate dairy-free dietary preferences without sacrificing flavor, you’ve come to the right place! In this article, we’ve compiled 30+ Easter Dairy-Free Pasta Recipes that will leave your guests impressed and satisfied.

From creamy dairy-free sauces to vibrant vegetable-packed pasta dishes, these recipes feature fresh, springtime ingredients that perfectly complement the season’s festive spirit.

Each recipe is designed to highlight the best of what Easter has to offer while keeping things light and dairy-free.

Whether you’re hosting a big family dinner or planning a cozy meal for two, you’ll find plenty of pasta dishes that everyone can enjoy.

30+ Delicious Easter Dairy-Free Pasta Recipes for Your Perfect Celebration

Easter doesn’t have to be synonymous with heavy, dairy-filled meals. With these 30+ Easter Dairy-Free Pasta Recipes, you can enjoy delicious, vibrant pasta dishes that cater to a wide range of dietary needs, without compromising on taste or texture.

From creamy sauces made without any dairy to gluten-free options, these recipes offer something for everyone.

Whether you’re serving a crowd or preparing a more intimate gathering, these dairy-free pasta dishes will help you create a memorable, flavorful Easter feast.

Embrace the holiday with fresh ingredients, wholesome flavors, and a healthy twist on your traditional pasta dishes—your guests will thank you!

Creamy Lemon Herb Pasta (Dairy-Free)

Easter is the perfect time to enjoy light and refreshing flavors that complement the season’s festivities. This Creamy Lemon Herb Pasta offers a velvety, dairy-free sauce infused with zesty lemon and fresh herbs, creating a dish that’s bright, satisfying, and ideal for a spring celebration. Whether you’re entertaining guests or preparing a simple family dinner, this recipe will bring a burst of sunshine to your Easter table.

Ingredients:

• 12 oz gluten-free or regular pasta (like spaghetti or fettuccine)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup unsweetened coconut cream (or cashew cream)
• 1 lemon, juiced and zested
• 1 tsp Dijon mustard
• ½ tsp turmeric (optional, for color)
• 1 cup vegetable broth
• ½ cup chopped fresh parsley
• 2 tbsp fresh dill, chopped
• Salt and black pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
3. Add coconut cream, vegetable broth, lemon juice, and zest. Stir in Dijon mustard and turmeric. Simmer for 5-7 minutes, letting the flavors meld.
4. Toss in the cooked pasta and reserved pasta water. Stir to coat evenly.
5. Add fresh parsley and dill. Season with salt and pepper. Mix thoroughly.
6. Serve hot, garnished with extra herbs and lemon zest if desired.

This Creamy Lemon Herb Pasta is an ode to spring’s vibrant flavors and Easter’s joyful spirit. It’s creamy without dairy, indulgent without being heavy, and bursting with the freshness of herbs and lemon. Pair it with a side of roasted asparagus or a crisp salad for a complete holiday meal that’s as delicious as it is wholesome.

Dairy-Free Pesto Primavera Pasta

Easter gatherings call for dishes that are as colorful as the season itself. This Dairy-Free Pesto Primavera Pasta combines a vibrant assortment of spring vegetables with a creamy, nutty pesto sauce that’s completely dairy-free. It’s a wholesome, plant-based dish that balances indulgence and health, perfect for sharing with loved ones.

Ingredients:

• 12 oz penne or bow-tie pasta
• 1 cup basil leaves
• ½ cup spinach
• ¼ cup nutritional yeast
• ¼ cup walnuts (or sunflower seeds)
• 3 garlic cloves
• ½ cup olive oil
• 1 cup cherry tomatoes, halved
• 1 cup snap peas
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• Salt and black pepper to taste

Instructions:

1. Cook pasta as per package directions. Drain and set aside.
2. In a food processor, blend basil, spinach, nutritional yeast, walnuts, garlic, olive oil, salt, and pepper into a smooth pesto sauce. Add a splash of water if needed for consistency.
3. In a skillet, sauté cherry tomatoes, snap peas, zucchini, and yellow squash in olive oil for 5 minutes until tender-crisp.
4. Toss the cooked pasta with the pesto sauce and sautéed vegetables. Mix well.
5. Serve warm, topped with extra nutritional yeast or fresh basil for garnish.

This Dairy-Free Pesto Primavera Pasta is as visually stunning as it is flavorful, making it the centerpiece of any Easter feast. The creamy pesto and crunchy spring vegetables are a delightful nod to the season’s bounty. Serve it alongside crusty bread or a fresh green salad to complete your holiday spread.

Roasted Red Pepper and Tomato Pasta (Dairy-Free)

Elevate your Easter dinner with this Roasted Red Pepper and Tomato Pasta, a rich and smoky dish that’s surprisingly dairy-free. Blended roasted peppers and tomatoes create a creamy, flavorful sauce that’s ideal for an elegant yet comforting holiday main course. This pasta is sure to impress both vegans and omnivores alike!

Ingredients:

• 12 oz rigatoni or penne pasta
• 2 red bell peppers, roasted and peeled
• 1 cup cherry tomatoes, roasted
• ½ cup unsweetened almond milk
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp red chili flakes (optional)
• ¼ cup fresh basil, chopped
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
2. In a blender, combine roasted red peppers, roasted cherry tomatoes, almond milk, smoked paprika, and a pinch of salt. Blend until smooth.
3. Heat olive oil in a skillet and sauté onions and garlic until soft. Pour in the blended sauce and simmer for 5 minutes.
4. Toss in the cooked pasta and reserved pasta water. Stir until well-coated.
5. Garnish with fresh basil and serve warm.

This Roasted Red Pepper and Tomato Pasta brings a smoky, creamy, and slightly spicy flavor profile that’s hard to resist. It’s a perfect addition to your Easter menu, pairing beautifully with grilled vegetables or a light, tangy side salad. Celebrate Easter with this comforting yet sophisticated dish that everyone will love!

Dairy-Free Creamy Spinach and Artichoke Pasta

Bring the rich and tangy flavors of spinach and artichoke dip to your Easter table with this Dairy-Free Creamy Spinach and Artichoke Pasta. This dish combines tender pasta with a luscious plant-based sauce that’s both comforting and packed with nutrients. A family favorite in the making, this recipe is sure to be a hit with guests of all ages.

Ingredients:

• 12 oz penne or rigatoni pasta
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, roughly chopped
• 1 cup unsweetened cashew cream (or almond milk thickened with cornstarch)
• 2 tbsp nutritional yeast
• 1 tsp dried thyme
• ½ tsp nutmeg (optional)
• Salt and black pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until soft and fragrant.
3. Add the chopped artichoke hearts and spinach, cooking until spinach wilts.
4. Stir in cashew cream, nutritional yeast, thyme, nutmeg, salt, and pepper. Simmer for 5 minutes until the sauce thickens slightly.
5. Toss in the cooked pasta, mixing until fully coated. Adjust seasoning as needed.
6. Serve hot, garnished with extra spinach or nutritional yeast if desired.

This Dairy-Free Creamy Spinach and Artichoke Pasta brings the creamy comfort of classic flavors with none of the dairy, making it a standout dish for your Easter spread. Pair it with roasted carrots or a citrusy salad for a meal that’s as vibrant and nourishing as the season itself.

Garlic Mushroom and Asparagus Pasta (Dairy-Free)

Easter meals often celebrate the arrival of spring, and this Garlic Mushroom and Asparagus Pasta is the perfect seasonal dish. Loaded with earthy mushrooms, crisp asparagus, and a flavorful garlic-infused sauce, this dairy-free pasta highlights fresh, wholesome ingredients. It’s an elegant addition to any Easter feast.

Ingredients:

• 12 oz linguine or spaghetti
• 2 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 2 cups mushrooms (button or cremini), sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup vegetable broth
• ½ cup unsweetened almond milk
• 1 tbsp lemon juice
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package instructions, reserving ½ cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic slices for 1 minute until golden.
3. Add mushrooms and cook for 5 minutes until browned. Toss in asparagus and cook for an additional 3-4 minutes.
4. Pour in vegetable broth and almond milk. Simmer for 3-5 minutes to create a light sauce.
5. Stir in lemon juice and crushed red pepper flakes. Toss with cooked pasta and reserved pasta water until well coated.
6. Serve warm, garnished with freshly ground black pepper or parsley.

This Garlic Mushroom and Asparagus Pasta is a celebration of spring’s finest ingredients, making it a wonderful centerpiece for your Easter table. Its simple yet sophisticated flavors pair perfectly with a crisp white wine or sparkling water, making it a delightful treat for your guests.

Dairy-Free Sweet Pea and Mint Pasta

For a unique and refreshing Easter dish, try this Dairy-Free Sweet Pea and Mint Pasta. The natural sweetness of peas, combined with the aromatic freshness of mint, creates a light and invigorating pasta that captures the essence of spring. This dish is perfect for brunches or dinner gatherings, offering a delightful change from traditional Easter fare.

Ingredients:

• 12 oz spaghetti or tagliatelle
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 2 cups fresh or frozen peas
• 1 cup unsweetened coconut cream
• ½ cup fresh mint leaves, finely chopped
• 2 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. Cook pasta as per package directions, reserving ½ cup of pasta water before draining.
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1-2 minutes until fragrant.
3. Add peas and cook for 3-5 minutes until tender.
4. Pour in coconut cream and lemon juice, stirring to create a smooth sauce. Simmer for 2-3 minutes.
5. Toss in cooked pasta and reserved pasta water. Mix until well coated. Stir in chopped mint leaves.
6. Serve immediately, garnished with extra mint and a drizzle of olive oil if desired.

This Dairy-Free Sweet Pea and Mint Pasta is a delightful burst of flavor that brings the freshness of spring to your Easter celebrations. Its light yet creamy texture makes it a versatile dish, perfect as a main course or a side. Your guests will appreciate its bright and vibrant taste, making it a holiday favorite for years to come.

Dairy-Free Lemon Garlic Broccoli Pasta

Easter is the perfect time for dishes that highlight bright, fresh flavors, and this Dairy-Free Lemon Garlic Broccoli Pasta delivers exactly that. Combining tender pasta with crisp broccoli florets, a zesty lemon-garlic sauce, and a touch of nutritional yeast for creaminess, this recipe strikes the perfect balance between wholesome and indulgent. It’s a fantastic centerpiece for your spring celebration.

Ingredients:

• 12 oz fusilli or rotini pasta
• 3 cups broccoli florets
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• ½ cup vegetable broth
• ½ cup unsweetened oat cream (or other dairy-free cream)
• 2 tbsp nutritional yeast
• Salt and black pepper to taste
• ¼ cup toasted almonds or pine nuts (optional)

Instructions:

1. Cook the pasta according to package instructions. During the last 3 minutes, add broccoli florets to the boiling water to blanch. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 1-2 minutes.
3. Add vegetable broth, lemon juice, and oat cream to the skillet. Simmer for 3-5 minutes.
4. Stir in nutritional yeast, lemon zest, and cooked pasta with broccoli. Toss to combine, seasoning with salt and pepper to taste.
5. Serve warm, garnished with toasted almonds or pine nuts if desired.

This Dairy-Free Lemon Garlic Broccoli Pasta is a bright and wholesome addition to your Easter table. The combination of tender broccoli, zesty lemon, and a creamy, dairy-free sauce makes it an unforgettable dish. Pair it with a simple green salad for a complete and satisfying meal.

Roasted Cauliflower Alfredo Pasta (Dairy-Free)

Indulge in a comforting yet healthy Easter dish with this Roasted Cauliflower Alfredo Pasta. The creamy, velvety sauce is made entirely from roasted cauliflower, making it a nutritious alternative to traditional Alfredo. This elegant and flavorful recipe will surprise your guests with its richness and depth, proving that dairy-free doesn’t mean compromising on taste.

Ingredients:

• 12 oz fettuccine or spaghetti
• 1 medium head of cauliflower, cut into florets
• 3 tbsp olive oil
• 4 garlic cloves, roasted
• 1 cup unsweetened almond milk
• ½ cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and garlic cloves with 2 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
2. Cook pasta as per package directions, then drain and set aside.
3. In a blender, combine roasted cauliflower, garlic, almond milk, vegetable broth, nutritional yeast, onion powder, and a pinch of salt. Blend until smooth and creamy.
4. Heat the remaining olive oil in a skillet. Add the cauliflower sauce and simmer for 5 minutes.
5. Toss in cooked pasta and mix thoroughly. Adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This Roasted Cauliflower Alfredo Pasta is a luxurious yet health-conscious choice for your Easter menu. With its creamy texture and savory roasted flavor, it’s bound to impress everyone at the table. Serve it with a side of crusty bread or roasted vegetables for a complete and satisfying meal.

Spring Vegetable and Tahini Pasta (Dairy-Free)

Celebrate Easter with the fresh flavors of spring in this Spring Vegetable and Tahini Pasta. This recipe combines tender pasta, crisp seasonal vegetables, and a creamy, nutty tahini sauce for a dish that’s both hearty and refreshing. Perfect for brunch or dinner, it’s a wonderful way to enjoy the season’s bounty.

Ingredients:

• 12 oz farfalle or penne pasta
• 1 cup snap peas, trimmed
• 1 cup asparagus, cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp soy sauce or tamari
• ½ cup pasta water
• Salt and black pepper to taste
• Sesame seeds for garnish

Instructions:

1. Cook pasta according to package instructions. In the last 2 minutes, add snap peas and asparagus to blanch them. Drain, reserving ½ cup of pasta water.
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1-2 minutes, then add cherry tomatoes and cook until softened.
3. In a small bowl, whisk together tahini, lemon juice, soy sauce, and pasta water until smooth.
4. Toss the cooked pasta, vegetables, and tahini sauce in the skillet. Mix well and season with salt and black pepper.
5. Serve warm, garnished with sesame seeds and additional lemon zest if desired.

This Spring Vegetable and Tahini Pasta is a delightful way to showcase the vibrant flavors of spring. The creamy tahini sauce pairs beautifully with crisp vegetables, creating a dish that’s both nutritious and satisfying. Add this recipe to your Easter menu for a colorful and flavorful celebration.

Dairy-Free Pesto Zucchini Noodles

For a light and fresh Easter pasta dish, try this Dairy-Free Pesto Zucchini Noodles. This recipe is a healthier take on traditional pasta, using zucchini noodles (zoodles) as the base. Paired with a vibrant, dairy-free pesto sauce made from basil, garlic, pine nuts, and nutritional yeast, it’s a flavorful, guilt-free option that’s as satisfying as it is nourishing.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• Salt and black pepper to taste
• Cherry tomatoes for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté zucchini noodles for 2-3 minutes, just until tender. Remove from heat and set aside.
2. To make the pesto, combine basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper in a food processor. Blend until smooth, adding a bit of olive oil if needed for consistency.
3. Toss the zucchini noodles with the pesto until well coated.
4. Serve warm or chilled, garnished with cherry tomatoes and additional pine nuts if desired.

These Dairy-Free Pesto Zucchini Noodles bring a refreshing and healthy option to your Easter feast. The creamy, savory pesto complements the lightness of the zucchini, creating a dish that’s both satisfying and full of flavor. This vibrant pasta alternative will be loved by anyone looking for a low-carb, dairy-free option to enjoy this holiday.

Roasted Red Pepper and Olive Pasta (Dairy-Free)

For a bold, Mediterranean-inspired Easter dish, try this Roasted Red Pepper and Olive Pasta. The roasted red peppers bring sweetness and depth, while the olives add a briny, savory note. Together with a simple tomato sauce base, this dairy-free recipe is rich in flavor and perfect for a hearty yet light meal.

Ingredients:

• 12 oz spaghetti or penne
• 2 large red bell peppers, roasted and peeled
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup green olives, pitted and sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Roast the red bell peppers by placing them under a broiler or on a grill until the skin is charred. Once cool, peel off the skin and set the flesh aside.
2. Cook pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
3. In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
4. Add the roasted red peppers to the skillet and cook for 3-5 minutes, mashing them lightly with a spoon. Stir in diced tomatoes, olives, and oregano. Simmer for 10 minutes, adding pasta water as needed to reach the desired sauce consistency.
5. Toss in the cooked pasta and stir to combine. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh basil or parsley.

This Roasted Red Pepper and Olive Pasta offers a bold, tangy flavor profile that’s perfect for an Easter gathering. The rich, slightly smoky red pepper sauce combined with the briny olives creates a Mediterranean-inspired dish that is both satisfying and dairy-free. Serve with a side of roasted vegetables or a simple green salad for a well-rounded, delicious meal.

Dairy-Free Butternut Squash and Sage Pasta

Celebrate the flavors of the season with this Dairy-Free Butternut Squash and Sage Pasta. The sweetness of roasted butternut squash pairs perfectly with the earthy taste of crispy sage and a hint of garlic. This hearty, comforting dish makes for a perfect Easter meal, offering warmth and depth without any dairy.

Ingredients:

• 12 oz rigatoni or pappardelle
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 10 fresh sage leaves
• 1/2 cup vegetable broth
• 1/4 cup unsweetened coconut milk (or almond milk)
• Salt and black pepper to taste
• Vegan parmesan or nutritional yeast for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, and roast for 25-30 minutes, until tender and caramelized.
2. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1-2 minutes until fragrant. Add the roasted squash and mash it lightly with a spoon.
4. Add vegetable broth and coconut milk, simmering for 5 minutes until the sauce thickens.
5. Add the cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to reach the desired sauce consistency.
6. In the last minute, add fresh sage leaves to the skillet and cook until crispy.
7. Serve warm, garnished with vegan parmesan or a sprinkle of nutritional yeast.

This Dairy-Free Butternut Squash and Sage Pasta brings warmth and comfort to your Easter dinner table with its sweet, creamy sauce and crispy sage leaves. The combination of roasted squash and savory herbs makes for a rich, satisfying dish that’s perfect for the holiday. Serve alongside a green salad or roasted root vegetables for a complete meal.

Dairy-Free Spinach and Artichoke Pasta

If you love the creamy, savory flavors of spinach and artichoke dip, this Dairy-Free Spinach and Artichoke Pasta is the perfect dish for your Easter meal. The rich, velvety sauce is made with dairy-free ingredients like cashews and nutritional yeast, giving it a luscious texture without any dairy. This dish is both comforting and nutritious, making it a great addition to your spring celebration.

Ingredients:

• 12 oz penne or rigatoni
• 1 cup canned artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1/2 cup raw cashews, soaked for 2-4 hours
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook pasta according to package instructions, then drain and set aside.
2. In a blender, combine soaked cashews, almond milk, nutritional yeast, and a pinch of salt. Blend until smooth and creamy.
3. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 1-2 minutes.
4. Add chopped spinach and cook until wilted, then stir in the artichoke hearts.
5. Pour in the cashew cream sauce, mixing to combine. Let the sauce simmer for 2-3 minutes to thicken.
6. Toss the cooked pasta into the sauce, mixing well to coat. Adjust seasoning with salt and pepper.
7. Serve warm, garnished with fresh basil.

This Dairy-Free Spinach and Artichoke Pasta offers a healthy and delicious twist on a classic dip. The creamy cashew sauce combined with the earthy spinach and tender artichokes creates a rich, satisfying dish that everyone will love. Serve with a side of roasted vegetables or a light salad to complete your Easter meal.

Lemon and Roasted Asparagus Pasta (Dairy-Free)

For a fresh and vibrant pasta dish, try this Lemon and Roasted Asparagus Pasta. The roasted asparagus adds a smoky depth of flavor, while the bright lemon zest and juice elevate the dish to a refreshing level. The dairy-free sauce is made with olive oil and garlic, providing a light but savory base. Perfect for celebrating the season, this recipe is sure to become a spring favorite.

Ingredients:

• 12 oz linguine or spaghetti
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon, juiced and zested
• 1/2 cup vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper, then spread in a single layer on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.
2. Cook pasta according to package instructions, then drain, reserving 1/2 cup of pasta water.
3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
4. Add vegetable broth and simmer for 3-5 minutes. Stir in lemon juice and zest.
5. Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the roasted asparagus and fresh parsley.
6. Serve warm, garnished with additional lemon zest or parsley if desired.

This Lemon and Roasted Asparagus Pasta is a perfect dish for Easter, capturing the essence of spring with its fresh flavors and light sauce. The roasted asparagus adds a depth of flavor that pairs beautifully with the citrusy lemon. It’s a simple yet elegant dish that will impress your guests while keeping things light and dairy-free.

Dairy-Free Mushroom Stroganoff Pasta

Rich, creamy, and full of savory depth, this Dairy-Free Mushroom Stroganoff Pasta is a perfect hearty dish for your Easter dinner. Using coconut milk for the creamy base and earthy mushrooms for depth, this recipe gives the traditional stroganoff a dairy-free makeover without sacrificing flavor. It’s comforting, satisfying, and sure to be a crowd-pleaser.

Ingredients:

• 12 oz egg noodles or wide pappardelle
• 2 tbsp olive oil
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tbsp Dijon mustard
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until softened, about 3 minutes.
3. Add mushrooms and cook for 5-7 minutes until browned and tender.
4. Stir in coconut milk, vegetable broth, soy sauce, thyme, and Dijon mustard. Bring to a simmer and cook for 5-10 minutes until the sauce thickens.
5. Toss the cooked pasta into the skillet, mixing well to coat with the sauce. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley.

This Dairy-Free Mushroom Stroganoff Pasta is a rich and comforting option that’s perfect for Easter. The creamy coconut milk-based sauce combined with the earthy mushrooms creates a dish that feels indulgent without the dairy. It’s an excellent choice for both vegetarians and those following a dairy-free lifestyle. Pair it with a side salad or roasted veggies for a complete meal.

Note: More recipes are coming soon!