Dairy Free Creamy Beef & Veggie Pasta (Gluten Free)
Servings 4 servings
Ingredients
- 1 box gluten free pasta
- 1 lbs ground beef
- 1 small fennel diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 ½ cups unsweetened dairy free milk
- 1 tablespoon garlic infused olive oil*
- 1 teaspoon dried Italian herbs
- 1 ½ tablespoon tapioca starch
- 2 tablespoon nutritional yeast
- Salt + black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water when draining. Cook in a large pot if you don't want to use a separate pot for the remaining steps. Alternatively, cook the pasta simultaneously to remaining steps.
- In a large skillet, heat 1 tablespoon olive oil. Add fennel, sauté for 5 minutes. If not using garlic infused and you tolerate garlic, sauté some minced garlic along with the fennel.
- Add beef, cook until browned. Season with salt, pepper, and Italian herbs.
- Stir in zucchini and bell pepper. Cook about 5 minutes, until softened.
- Sprinkle the starch over the mixture, add the milk and nutritional yeast. Stir well to combine on low heat until sauce thickens.
- Add the pasta and mix, add a splash of pasta water as needed.
Notes
*Or you can use olive oil and minced garlic.
**Feel free to use whatever veggies you want. Stir in some spinach at the end too for extra greens!