‘Creamy’ Gluten-Free & Dairy-Free White Bean Pasta

by Amie on March 31, 2013

Hungry?

Ya, I thought so.

After looking at these pictures, I can’t say I blame ya.

 I hope everyone had a great weekend. I spent mine with my fam celebrating Easter … it was lots of fun. How was yours?

People. I’ve finally come to terms with the fact that I am obsessed with almond milk.

I’ve been lactose intolerant since I was a baby so milk was never a bit ‘hit’ with my stomach. I’ve turned into the dairy-free connoisseur of my family- since everyone else can drink milk like water (I serve them almond milk now, hehe).

When the holidays roll around, I turn into the gal who ties on the ol’ apron and starts cooking and baking from scratch. No processed marinades or dressings over here.

No, sir.

Listen up, people: this easy vegetarian recipe is So simple to make that no matter how exhausted you are or how full you are from yesterday’s Easter buffet- you’ll fully appreciate this savory white bean pasta dish because it’s dressed in the most amazing ‘creamy’ sauce I’ve ever created.

And it is so super simple that you’re gunna wanna make it a lot.

A whole lot.

It’s perfect for a Spring weeknight dinner or an evening dinner party in the Summer heat- and lunch leftovers are pretty gosh darn good too. Heck, you could make this dish well into the Fall if you wanted to … but let’s not ‘jump the gun just yet’ … we just got to Spring so let’s savor that.

I hope no one here has a problem with gluten-free pasta.

It served us all well with this dish, that’s for sure. Don’t shy away from gluten-free pasta after just trying one brand- there are a million out there and they all taste SO different. Just think of it like a game (a very expensive game) but none the less a fun trial n’ error game until you find the one you like.

I just head to Whole Foods Market and try a new brand every time.

Also, regarding the ‘creamy’ almond milk sauce…I’m warning you. After a few licks of my finger I just started spooning it into my mouth. And when you top this dish with pumpkin and sesame seeds, you get a whole incredible soft n’ crunchy combo.

Don’t mind if I lick my fingers clean.

Amen to that.

Now don’t forget to hop on over to my Facebook Page everyday until April 22nd where I’m giving away new prizes everyday for my ‘Spring Has Spring’ Giveaway.

And if you’re looking for a few gluten-free lunch ideas to spruce up your brown paper bag, check out my recipes this week for Fox News Health.

5.0 from 1 reviews

‘Creamy’ Gluten-Free & Dairy-Free White Bean Pasta
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Gluten-Free, Dairy-Free, Soy-Free and Vegan
Ingredients
  • 8 ounces gluten-free spaghetti
  • 2 tsp. extra-virgin olive oil
  • 1 cup Almond Breeze Unsweetened Almond Milk
  • 1 (15 oz) can white beans, drained and rinsed
  • 1 large red bell pepper, diced
  • 1 large zucchini, diced
  • 1 cup frozen corn, thawed
  • 1 cup arugula
  • 1 Tbsp. pumpkin seeds
  • ½ tsp. sesame seeds
  • ¼ tsp. crushed red pepper
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground pepper
Instructions
  1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
  2. In a large bowl, combine remaining ingredients; add cooked spaghetti and gently toss to combine.
  3. Serve warm or chilled.
Notes
Serving Size: ¾ cup Calories: 210.7 cal • Fat: 2.2 g • Protein: 6.5 g • Carb: 42.9 g • Fiber: 4.7 g • Sugar: 2.4 g • Sodium: 83.9 mg

This post is sponsored by Blue Diamond Almond Breeze.

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{ 31 comments… read them below or add one }

Stephanie @cookinfanatic March 31, 2013 at 9:06 am

these pictures of yours are always stunning!! sounds like the perfect spring pasta meal to me :)

Reply

Amie March 31, 2013 at 6:41 pm

Awe; thanks Steph! Happy Easter. xoxo

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yummychunklet March 31, 2013 at 10:07 am

How colorful and healthy! Happy Easter!

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Amie March 31, 2013 at 6:41 pm

Thanks so much; you too!

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Sabrina March 31, 2013 at 2:42 pm

This looks fantastic! We have been having warm weather this weekend and hubby and I were just about to head over to the grocery store to stock up on food. I’ll add the ingredients to my list and give it a try!

Reply

Amie March 31, 2013 at 6:42 pm

So happy to hear; thanks Sabrina. Hope you enjoy it!

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nance March 31, 2013 at 3:14 pm

This looks absolutely delicious! My son is having trouble with gluten and
I am looking for tasty recipes and this sure looks like one.
I see something in the bowl that is not listed on the recipe. Is it
zucchini?

Reply

Amie March 31, 2013 at 6:43 pm

Thanks Nance; yes 1 large zucchini diced is right in the ingredients. Hope that helps. I hope your son enjoys this recipe; my clients who have children LOVE this one! Happy to help give you ideas for your son anytime. Have a great night!!

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Live Love Yum April 1, 2013 at 5:23 am

Love your photos! My problem with Almond Milk is that most have carrageenan in them…which is not good for most people with digestive problems or IBS.

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Amie April 1, 2013 at 7:51 am

Thanks so much! I’m so sorry to hear that it bothers your stomach. My clients who are allergic to dairy or lactose intolerant have enjoyed using almond milk without any trouble. Have a great week and thank you again for your comment!

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Terisa April 2, 2013 at 3:02 pm

You can make your own almond milk very easily at home if you have a blender or food processor. Then it won’t have carrageenan in it.
1 cup raw almonds
water for soaking nuts
3 cups water
2 dates (optional)
1/2 tsp vanilla (optional)
Preparation:

Soak the almonds in water overnight or for at least 6 hours.
Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth.

Strain the blended almond mixture using a cheesecloth or other strainer.

Homemade raw almond milk will keep well in the refrigerator for three or four days.
I got the recipe from here.
http://vegetarian.about.com/od/rawfoodsrecipes/r/almondmilk.htm

Reply

Amie April 2, 2013 at 5:49 pm

Sounds delicious; thank you! I love making nut milks, too!

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BEVERLY MILLEY April 1, 2013 at 2:50 pm

HI AMIE,

THANKS SO MUCH FOR THIS I AM HAVING COMPANY FROM NJ AND WILL BE MAKING THIS FOR SURE. THE PICTURES ARE WONDERFUL.

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frenchpapilles April 2, 2013 at 2:30 am

This looks delicious ! beautiful pictures !

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Amie April 2, 2013 at 5:50 pm

Thank you!

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Alisa April 2, 2013 at 10:54 am

I love recipes like this one Amie! It looks delicious :)

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Terisa April 2, 2013 at 10:58 am

Any suggestions on what brand GF pasta to use? I’ve only been gluten free since February and so far I’ve had very mixed results finding a pasta I like the taste of. One was so bad, I threw it out uneaten. On the upside I’m having far fewer headaches and migraines already so I’m staying gluten free.

Reply

Amie April 2, 2013 at 5:49 pm

Yes, I LOVE the TruRoots gluten-free pasta’s they are wonderful. Have you tried them? They’re sold at Whole Foods Market!

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Laura Dembowski April 2, 2013 at 7:52 pm

I’m obsessed with almond milk too! I use it in everything. But you did not mention fall! It still feels like winter out. I haven’t come to terms with the fact that it will be fall again before we know it.

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Amie April 2, 2013 at 8:07 pm

I agree; today was freezing Laura! Where is Spring? xoxo Have a great night darling!

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Sarah's Fab Day April 2, 2013 at 10:24 pm

This looks delish! Thanks so much for stopping by my blog, I’ll definitely be here a lot! Love all your recipes.

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Amie April 3, 2013 at 12:57 pm

Awe; thanks Sarah! Have a wonderful afternoon.

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Sandy@ReluctantEntertainer April 3, 2013 at 4:17 pm

Love this. Want for dinner!

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Amie April 3, 2013 at 4:37 pm

Awe; thanks Sandy! xoxo Miss you!!

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Diana @ Eating Made Easy April 5, 2013 at 4:59 pm

Such a beautiful dish! Can’t wait to try the creamy dressing!

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Diana Varnes April 8, 2013 at 9:18 am

This looks amazing!!!! Thanks for the idea!

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Tina April 28, 2013 at 10:46 pm

My husband is allergic to almonds. Any suggestions as to another type of “milk”?

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Amie April 29, 2013 at 7:28 am

Thanks Tina; yes you can use oat, hemp or rice milk in place of the almond milk. Enjoy!

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Sophia August 16, 2013 at 11:28 am

I’m so excited to try this cause it looks absolutely yummy! :) it’s on the menu for tonight
I was wondering whether you do anything to the veggies before you put them in? Cook or stir fry? Or do you keep them raw?
Ps Red pepper seems to be impossible to find organic down here in the south

Reply

The Healthy Apple August 16, 2013 at 12:49 pm

Thanks Sophia; you can steam the veggies if you like or toss them in raw!!

Reply

Sophia August 16, 2013 at 1:18 pm

Thank you! I cant wait! :)

Reply

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