When I saw this recipe I knew I wanted to adapt it for my family. We love pasta in this house and are always looking for new ways to get this. This is rich and creamy and full of veggies too, but was chalked full of dairy and gluten, so with some tweaking and adjusting we had a creamy, hearty dinner. How can a girl go wrong?
What I like about this recipe is it is easy to adapt from whatever veggies you have on hand. And easily make it vegan by omitting the ham and using veggie broth!
Gluten Free, Dairy Free Pasta Primavera – adapted from Ree Drummond’s recipe
What You Need
Melt 1 – 2 tablespoons butter substitute in a large skillet over medium heat. Add the carrots and cook for 5 minute, then add the green beans and cook for an additional 3 – 4 minutes. Remove from the skillet and set aside. Add 1 additional tablespoon of butter substitute to the skillet and allow it to melt. Add mushrooms and cook for 3 to 4 minutes, or until they are starting to soften. Remove from the skillet and add to the other vegetables. Set aside.
Add 1 tablespoon of extra virgin olive oil to the skillet and allow it to warm. Add the onions to the skillet and cook for 4 – 5 minutes, or until they start to brown. Pour in the wine and the chicken broth and stir. Return to a gentle boil and cook for 3 to 4 minutes, allowing it to reduce by about half. Stir in the milk, bring to a very gentle boil and then add cheese to melt. Season with black pepper and salt to taste. Let the sauce thicken for about 2 to 3 minutes. Add all the vegetables to the sauce, then add the frozen peas, diced ham, and basil. Stir to combine and allow the veggies to warm again.
Toss with pasta and serve!