No Dairy, No Soy, All Love: What’s For Dinner
Ingredients:
- 2 cups of organic gluten-free pasta
- 1 cup of almond milk
- 1 cup of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup of diced tomatoes
- Salt and pepper to taste
- Fresh basil, chopped
Instructions:
1. Cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic and cook until softened.
4. Add the sliced red and yellow bell peppers and zucchini. Cook until tender.
5. Stir in the diced tomatoes and season with salt and pepper.
6. Add the almond milk and vegetable broth. Bring to a simmer.
7. Drain the cooked pasta and add it to the skillet. Stir until well combined.
8. Sprinkle with chopped fresh basil before serving.
How to Prepare:
This dairy and soy-free pasta dish is not only delicious but also simple to prepare. Follow these easy steps to enjoy a wholesome dinner:
1. Start by cooking the gluten-free pasta according to the package instructions. Make sure to use organic pasta to ensure it is free from any hidden dairy or soy ingredients.
2. While the pasta is cooking, prepare the vegetables. Dice the onion, mince the garlic, and slice the red and yellow bell peppers and zucchini.
3. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
4. Add the sliced bell peppers and zucchini to the skillet. Cook until the vegetables are tender and slightly caramelized.
5. Stir in the diced tomatoes and season the mixture with salt and pepper.
6. Pour in the almond milk and vegetable broth, allowing it to come to a simmer.
7. Once the pasta is cooked, drain it and add it to the skillet. Stir until the pasta is well coated with the vegetable mixture and the flavors are combined.
8. Finish the dish by sprinkling fresh chopped basil over the top for a burst of flavor and color.
Preparation Time:
This dairy and soy-free pasta dish takes approximately 30 minutes to prepare. With minimal ingredients and simple steps, it is a quick and easy option for a family dinner.
Servings:
This recipe serves 4 people, making it perfect for a small family or for leftovers throughout the week.
Nutrition Facts:
While the exact nutrition facts may vary depending on the specific brand of ingredients used, this dairy and soy-free pasta dish is generally a healthy and nutritious option. It is packed with vegetables and provides a good source of carbohydrates, vitamins, and minerals.
Tips:
- Feel free to customize this dish by adding your favorite vegetables. Broccoli, mushrooms, or spinach would all be great additions.
- For a little kick of flavor, sprinkle some red pepper flakes or add a dash of hot sauce to the skillet.
- If you prefer a creamier sauce, you can substitute the almond milk with coconut milk or a dairy-free cream alternative.
FAQs:
1. Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Just make sure it is gluten-free and free from any dairy or soy ingredients.
2. Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture ahead of time and store it in the refrigerator. When ready to serve, simply reheat the mixture and cook the pasta.
3. Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. When ready to enjoy, simply thaw and reheat in a skillet or microwave.
This dairy and soy-free pasta dish is the perfect option for those with dietary restrictions or anyone looking for a healthier alternative to traditional pasta dishes. It is packed with flavor, easy to prepare, and sure to be a hit with the whole family.
