Dairy-Free White Spaghetti

4 Jun

I absolutely love this recipe.  It is creamy and rich, full of flavor, and full of love.  I created and recreated this recipe until it got just the “right” flavor, so yummy!

What you’ll need:

6 – skin on, bone-in chicken thighs

1 – medium yellow onion, chopped

1 lb chopped fresh button mushroom

Butter Substitute (I love Earth’s Balance)

couple of Tablespoons flour

4 cups unsweetened coconut milk (Or your favorite non-dairy milk – just make sure it’s not vanilla!)

salt and pepper

2 cups mozzarella flavored cheese substitute, shredded (I love Rice Shreds)

1lb spaghetti noodles, broken into pieces (I recently found a package of these, already broken, they worked perfectly! but regular length broken by you works well too!)

preferably a cast iron dutch oven that you can place directly in to the oven

:: As always, please read all packaged food before adding to your meal.  Food packaging is not consistent over brands or even by region.  Please ensure that the food you are eating is safe for you and your family, and their needs. ::

How to make it:

Heat your cast iron dutch over over medium heat and melt a couple tablespoons of butter substitute, salt and pepper the skin of your chicken and place in to the yummy melted butter, skin side down, and cover.  I usually reduce the heat slightly and let cook until your meat is done.  Look at that yummy, crispy skin!

Remove the chicken from the dutch oven, cover with towel, and set aside to cool.  While the chicken is cooling add the mushrooms and onions to the dutch oven (and the yummy pan drippings!) and cook until the onions are soft and the mushrooms have released their juices.

Now I usually remove the onions and mushrooms from the dutch oven because I think it is easier to make a roux without them in there, but if you’re more talented than me it is entirely up to you!

Melt a couple more tablespoons of butter and incorporate a couple of tablespoons of flour with a whisk to make your roux.  Let your roux cook for a couple of minutes to brown up and then pour in your entire container of coconut milk, whisking to combine.

Bring to a boil and add back in the mushrooms and onions, also pull and chop the chicken meant from the bone and add to your sauce.  Also throw in and melt a handful of your cheese substitute.

While all of this is happen bring a pot of water to a boil and cook your spaghetti.  Drain and combine with your sauce in the cast iron dutch oven.  Cover with the remaining cheese.  Transfer to a 350 degree oven and cook for 20 – 30 minutes until bubbly and the cheese is melted.

This is seriously soul food.  It is hearty, it is creamy, and it just fills you up.

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