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Easy Creamy Dairy-Free Veggie Pasta Sauce
Craving comfort food without the heaviness of cheese, butter, or cream? This “No Cheese, No Butter, No Cream Veggie Mac and Pasta Sauce” is the perfect solution.
It’s a wholesome, flavorful dish that doesn’t compromise on taste, offering a creamy texture from pureed veggies and a depth of flavor that will surprise even the most die-hard cheese lovers.
Whether you’re vegan, lactose-intolerant, or just looking to lighten up your meals, this recipe is a guilt-free way to indulge in a pasta favorite.
This veggie mac isn’t just about cutting out dairy—it’s about adding in healthy goodness with loads of fibre.
My kids really dig for cheese and mayonnaise, but then too much of it is also unhealthy, so I replaced the Cheese, Butter, Cream and Maida with vegetables.
We start with a rich, homemade sauce made from roasted vegetables like pumpkin, carrots, and tomatoes, which bring a natural sweetness and creaminess to the dish.
A hint of garlic, onions, and herbs like oregano, basil and thyme deepen the flavor profile, making this sauce robust and satisfying.
The key to this recipe is the blend. By pureeing the cooked vegetables with a touch of vegetable broth, you get a velvety, creamy sauce that clings to each pasta bite like a traditional cheese sauce would. The result is a dish that’s not only lighter but also packed with nutrients.
For the pasta, you can use any variety that suits your taste—whole wheat, gluten-free, macaroni or even a chickpea or lentil-based pasta for an extra protein boost.
Toss it all together, and you have a meal that’s warm, comforting, and deceptively decadent, all while being entirely plant-based.
Dairy-Free Veggie Pasta Sauce Recipe
Indulge in a creamy, flavorful pasta dish without the heaviness of dairy. This ” Veggie Mac and Pasta Sauce” offers a wholesome twist on a classic favorite, packed with nutritious, plant-based goodness. You can omit paneer and use tofu instead, or do away with both if that’s how you like it.
I have often cooked this pasta sauce with and without tomatoes and coconut milk (as it had finished in my pantry), and it is as tasty as ever. You can also use it as a non-fattening dip with salads and snacks.
Prep Time: 15 m
Cook Time: 5 min
Total Time: 20m
Cuisine: Italian/Global
Servings: 4
Author: Ranjeeta Nath Ghai
Ingredients
For Dairy Free Veggie Pasta Sauce
- 300 gms raw pumpkin (peeled and cubed)
- 1 pod garlic cloves
- 2 tomatoes (optional)
- 200 gms paneer/cottage cheese/tofu (tofu is for vegans)
- 100 ml coconut milk (optional)
- 2-3 tsp peri peri seasoning
- 1 tsp chilli flakes
- 2 tsp Italian herbs mix
- ½ cup veggie stock (save after boiling)
- Salt to taste
For Pasta
- Pasta/macaroni of your choice – 500 g cooked
- Half yellow bell pepper (shredded medium) (optional)
- Half green bell pepper (shredded medium) (optional)
- Half red bell pepper (shredded medium) (optional)
- 1 tsp Olive oil for saute
- Mushrooms (optional)
Method
For Dairy Free Veggie Pasta Sauce
- In a pressure cooker, add pumpkin, garlic, and tomatoes.
- Put 1/2 cup water and a little salt and boil till to you get 2 whistles.
- Allow the cooker to cool, and separate the veggies and stock.
- Save the stock for later.
- Blend the boiled veggies with paneer, coconut milk, and seasonings in a blender until creamy and smooth.
- You can add the remaining half (½) cup of vegetable stock (which was set aside to cool) to make the sauce less dense here.
- Add in cooked pasta, mix well and serve hot.
For Pasta
- Heat olive oil in the pan.
- Add the bell peppers and saute till the water dries up
- Add the boiled pasta and mix well.
- Add in cooked Dairy Free Veggie Pasta Sauce, mix well and serve hot.
This “No Cheese, No Butter, No Cream Veggie Mac and Pasta Sauce” is proof that you don’t need dairy to create a deliciously creamy pasta dish.
By using pureed vegetables, fresh herbs, and your favorite pasta, you can enjoy a comforting, hearty meal that’s both nutritious and satisfying.
If you are looking for a weeknight dinner recipe or a potluck dish, this recipe is a testament to the power of plants—and a reminder that sometimes, less really is more.
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