Simple, delicious, white wine cream sauce cavatappi! Can be made totally gluten free, nut free, and dairy free! No soaking of cashews required 😉
Something I could truly eat every week! This pasta dish is light yet creamy, and takes about 20 minutes to make in total. A classic simple dinner to have on hand!
Although it isn’t pictured, I always bulk my pasta up with extra veggies I have on hand to increase the nutrients and make it more filling. I love having this one with sautéed broccoli, mushrooms, spinach, or zucchini. You can also toss in some chicken, shrimp, or ground turkey for a protein boost!
I’ve tested this with both dairy free cream cheese and regular, and both ways are delicious! I have only used a dairy free creamer for he recipe, but in a pinch I think regular milk or even heavy cream would work! Let me know if you experiment at all 🙂
I love this sauce with the curly cavatappi noodles, but you can of course use any pasta you love! I have a delicious spaghetti squash version of this, linked here.
I can’t wait to see you guys making this one! Be sure to tag my on Instagram so I can see your creations 🙂Print
Creamy cavatappi pasta. Easy to make and so delicious, with dairy free options!
- 8 oz cavatappi noodles (I used these; be sure not to over cook if using this brand as they tend to fall apart)
- 1 tbsp butter (sub vegan butter or olive oil for dairy free)
- 1/2 yellow onion, finely diced
- 3 cloves of garlic, minced
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup plain unsweetened dairy free creamer (*see note for subs)
- 1/4 cup cream cheese (dairy free or regular)
- 1/4 cup low sodium vegetable broth
- Salt and pepper, to taste
- Parmesan cheese (or sub vegan parmesan, recipe here)
- To make the sauce, heat a large skillet over medium heat. Add the butter and the onion and garlic. Cook, stirring occasionally, for 5 minutes.
- While onions and garlic are cooking, start to cook your pasta.
- After onions and garlic have cooked for 5 minutes, slightly reduce heat and pour in the wine. Allow to cook down for 3 minutes. Stir in creamer, cream cheese, broth, and salt and pepper. Reduce heat to a simmer, and allow sauce to simmer and thicken for about 5 minutes.
- Turn heat off and stir in cooked pasta.
- Remove from heat, top with regular or vegan parmesan, and enjoy!
I prefer this creamer for this recipe; you can sub regular or unsweetened dairy free milk but the sauce may be slightly thinner.