One of my favorite meals of all time is Fettuccine Alfredo. But, unfortunately, dairy doesn’t always agree with my stomach so I have to limit my dairy consumption. Lucky for me (and maybe you too??), I created a pretty tasty alternative: One Pot Creamy Garlic Pasta. Does it taste like Alfredo sauce? Not quite, but it is still delicious. My kids LOVE it and so does the hubby. And they are a hard crowd to please when it comes to “alternative” options for certain dishes. Hubby is like, “is that real pasta or is it that chickpea pasta stuff?” HA! I won them over though.
One Pot Creamy Garlic Pasta
Not only is this dish absolutely delicious and kid approved, but it is also dairy free, gluten free and full of protein! The protein comes from the chickpea pasta. Oddly enough, my son kept saying it tasted like chicken. To make this meal a little more well rounded, I served our pasta with asparagus to make it lean, clean, AND green.
Okay, so I think it is pretty obvious by now that I like easy meals, and I like them even better when they are made in ONE POT:
This One Pot Creamy Garlic Pasta is so easy to make and is a breeze to clean up. Mommas, I know you love that! And get this, one pot means one pot: the pasta cooks in the creamy garlic sauce. Hallelujah! If you don’t want to have to fool with another pan for a side dish, just toss some spinach (or asparagus, or broccoli, or even brussels) into the sauce to cook. Okay, enough rambling, let’s get to the deets on this One Pot Creamy Garlic Pasta.
How To: One Pot Creamy Garlic Pasta
Sauté the onion and garlic in olive oil until tender and translucent. If using, add the wine and scrape all those yummy brown bits off the bottom of the pan. Let the wine simmer for 4-5 minutes to cook off the alcohol and to reduce it by about half. Then add in the almond milk (make sure it is unsweetened, PLAIN) and veggie broth. Alternatively, skip the wine and go ahead and add the almond milk and veggie broth.
At this point, add the salt, Italian seasoning, and pasta. Bring to a boil then simmer until most of the liquid is absorbed and pasta is tender, about 10-15 minutes. Make sure to stir often.
Now, add in the nutritional yeast cooking 1-2 more minutes. Top with red pepper flakes and serve!
Here’s the deal y’all: this dish could EASILY be made with dairy products if you choose. I have not tried it this way, but I am going to guess it would be delicious. Hmmm. Might be adding that to our meal plan for next week…I’ll deal with the stomach issues in the name of research! 😉
- Replace the almond milk with regular milk (or even half and half).
- Replace the nutritional yeast with Parmesan cheese.
- You can use chicken or beef broth also.
- Regular pasta will work perfectly also!
There ya have it: a delicious and easy meal for the whole family. Don’t forget to comment or tag me on Insta if you make it.
This one pot creamy garlic pasta is insanely delicious. It's also dairy free, gluten free, and full of protein thanks to the chickpea pasta!
- 8 ounces chickpea pasta *any pasta will work
- 1 tablespoon olive oil
- 1 onion, finely diced
- 5 garlic cloves, minced
- 1/2 cup white wine (not sweet) *optional
- 1 1/2 cups unsweetened, plain almond milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon Italian Seasoning
- 1/2 cup nutritional yeast
- 1/2 teaspoon red pepper flakes *optional
1. Saute the onion and garlic in the olive oil over medium heat in a large pan until tender and translucent, about 2-3 minutes or so.
2. IF NOT USING WINE SKIP THIS STEP. Add the wine and scrape the brown bits off the bottom of the pan. Simmer for 4-5 minutes until reduced by about half.
3. Add the almond milk, vegetable broth, salt, Italian seasoning, and pasta to the pan. Bring to a boil then lower temperature and simmer until most of the liquid is absorbed and the pasta is tender, about 10-15 minutes. Make sure to stir often.
4. Add nutritional yeast, mixing well. Cook for an additional 1-2 minutes. Top with red pepper flakes and serve!