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Creamy Cavatappi (gluten free, dairy free option)

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


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

For serving:


  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!


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