Creamy Cavatappi (gluten free, dairy free option)

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 🙂

Creamy Cavatappi (gluten free, dairy free option)

★★★★★ 5 from 1 reviews

• Author: Mia Zarlengo
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 3–4 servings 1x
• Category: Dinner

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Description

Creamy cavatappi pasta. Easy to make and so delicious, with dairy free options!

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Scale 1x2x3x

Ingredients

• 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

For serving:

• Parmesan cheese (or sub vegan parmesan, recipe here)

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Instructions

1. 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.
2. While onions and garlic are cooking, start to cook your pasta. 
3. 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. 
4. Turn heat off and stir in cooked pasta.
5. Remove from heat, top with regular or vegan parmesan, and enjoy!

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Notes

I prefer this creamer for this recipe; you can sub regular or unsweetened dairy free milk but the sauce may be slightly thinner.