This article is sponsored by Blue Diamond Almond Breeze. All opinions are my own.


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.

'Creamy' Gluten-Free & Dairy-Free White Bean Pasta
Serves: 8
Gluten-Free, Dairy-Free, Soy-Free and Vegan
Author: Amie Valpone
Recipe type: Entree


  • 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
  • 1/2 tsp. sesame seeds
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper


  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.
Nutrition Facts
'Creamy' Gluten-Free & Dairy-Free White Bean Pasta
Amount Per Serving (8 g)
Calories 218 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 125mg5%
Potassium 429mg12%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 1g1%
Protein 8g16%
Vitamin A 620IU12%
Vitamin C 25.2mg31%
Calcium 88mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

This post is sponsored by Blue Diamond Almond Breeze.

#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

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  1. 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!

  2. 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

    1. 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!!

  3. 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.

    1. 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!

    2. 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)

      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.

  4. HI AMIE,


  5. 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.

  6. 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.

  7. 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

  8. This looks delicious! However – how do you get the creamy dressing? Are you just mixing the milk in with the salad? I love looking around at your recipes! Thank you!

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