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Dairy Free Pasta Alfredo


  • Linguine or Pasta of Choice (cooked according to package or recipe directions)
  • 1 Lb of fresh vegetables (I used broccoli and zucchini) sliced
  • 2 teaspoons coconut oil
  • 1 white onion chopped
  • 2 to 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme, or 1 tbsp fresh thyme
  • 1/4 c white wine
  • 1/4 c dairy free margarine (You can always use olive oil if you do not want to use a the margarine)
  • 1/4 c Flour
  • 2 c unsweetened almond milk
  • Salt and Freshly ground pepper
  • *Chicken Breast (I baked some chicken with super simple recipe at the bottom)

Cook the pasta according to direction on package or in recipe

Using a steamer basket, place vegetables over boiling water until crisp. If you don't have a steamer basket, just fill a pot with a few inches of water, place veggies in water and cover. Let simmer until nicely green and crisp.

While those are cooking, heat oil in large saucepan over medium-low heat. Add onion and sauté until onions are translucent and golden. Add garlic, oregano, and thyme and sauté and minute or so more. Stir in wine, margarine and cook until margarine is melted.

Grab your whisk!! 
Slowly add in flour while continuously whisking for form a smooth paste.

Slowly whisk in the milk alternative, stirring and cooking until your desired consistency is reached. 

If it gets too thick you can add more milk as needed, but give it some time to thicken up 

Season the sauce to taste with salt and pepper. You can mix all together or top your pasta as needed.

*Be sure to start this prior to starting pasta dish portion, because this does take longer. I added baked chicken breast which was topped with salt and pepper and a little bit of coconut oil and lemon juice at 400 degrees for 30 minutes, then dropped the temperature to 350 for an additional 15 minutes.


Bonus toddler portion picture!
*Recipe from GO DAIRY FREE cookbook

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