Ingredients
Scale
- 12 ounces gluten-free or regular pasta of your choice (penne or fettuccine work beautifully)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 cup full-fat coconut milk (for creaminess without lactose)
- 1/2 cup unsweetened almond milk (or any other lactose-free plant milk)
- 1 tablespoon nutritional yeast (for a subtle cheesy flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil leaves for garnish
- Optional: 1 cup sautéed mushrooms or grilled chicken for added protein
If you don’t have coconut milk on hand, you can substitute with a lactose-free cream or even plain lactose-free yogurt, but be sure to add it off the heat to avoid curdling. Nutritional yeast is a little gem I discovered during my lactose-free journey; it was Mama Lou’s secret to adding a cheesy depth without dairy, and I’ve passed that tip along to Ouma as well.
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and the garlic fragrant, about 3-4 minutes. This step always reminds me of Mama Lou’s gentle stirring, coaxing out the deepest flavors without rushing.
- Pour in the coconut milk and almond milk, stirring to combine. Bring the mixture to a gentle simmer, being careful not to let it boil vigorously.
- Add the nutritional yeast, oregano, basil, and red pepper flakes if using. Stir well, allowing the sauce to thicken slightly—about 5 minutes. If it gets too thick, add a splash of the reserved pasta water to loosen it up.
- Season the sauce with salt and pepper to taste. This is where I always pause to taste and adjust, a habit I picked up from countless afternoons in Mama Lou’s kitchen where seasoning was an act of love.
- Add the cooked pasta to the skillet, tossing gently to coat every strand or piece with the luscious sauce. If you’re using mushrooms or grilled chicken, fold them in now to warm through.
- Remove from heat and garnish with fresh parsley or basil before serving. The fresh herbs add a brightness that lifts the dish, much like the laughter and stories that lifted our family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
