Here’s a quick and simple dairy-free creamy pasta sauce. I added a ton of green veggies so my family called it green goop – ha! The recipe is very easily changed depending on what you find in your fridge. I didn’t use tomatoes because they are very acidic. Pregnant women suffering from heartburn (or anyone with anti-inflammatory problems) should probably avoid them. ☺
Simple Dairy-Free “Creamy” Pasta Sauce
1 yellow onion
Olive or Grapeseed oil
2 carrots (peeled)
1 yam (peeled)
2 small zucchini
1 fennel bulb
Approximately 1/2 cup chicken broth (better than broth is the BEST!)
1/4 – 1/2 cup coconut cream
Herbes de provence: basil, thyme, fennel seed and lavender (or any Italian seasoning would work)
Garlic, to taste
Salt & pepper, to taste
Saute the onions. Add carrots, fennel and yams and continue to saute. When the vegetables are starting to caramelize add chicken broth and stir well. Make sure to scrape the “juicy stuff” from the veggies off the pan (that’s where the flavor is!). Add the zucchini and your herbs. Simmer until carrots and yams are soft. Add half the coconut cream and stir.
Reduce the heat (or completely shut if off) and scoop half of the mixture into a blender. Add the remaining coconut cream and blend until smooth. Return the blended mixture back to the pan and stir well. Add salt, pepper, and garlic powder to taste. The final product should be a nice creamy consistency. If it seems to thick add some extra broth.
**If you can tolerate tomatoes, you would add tomato paste or diced tomatoes at the same time as the zucchini.
My girls love this sauce. It’s loaded with veggies and they haven’t a clue! I sometimes add extra vegetables like spinach or kale – making it very green!
I serve this over kelp noodles or brown rice noodles (our family is also gluten free!) with grilled chicken.
I hope you enjoy. Let me know what you think!
XO ~ Melissa