Simple, delicious white-wine cream sauce cavatappi that you can make gluten-free, nut-free, and dairy-free. No soaking of cashews required.
This is a light yet creamy pasta I could enjoy every week. It takes about 20–25 minutes from start to finish and makes a reliable, simple dinner. I often bulk it up with vegetables—sautéed broccoli, mushrooms, spinach, or zucchini are all great additions. For more protein, toss in chicken, shrimp, or ground turkey.
The recipe works well with either dairy-free or regular cream cheese. I tested it using a dairy-free creamer, but in a pinch regular milk or heavy cream will also work, though the texture and flavor will change slightly.
I prefer this sauce with curly cavatappi, but any pasta shape will do. This dish also adapts nicely to spaghetti squash for a lower-carb version. I’d love to see your variations—tag me on Instagram if you try it!
Creamy Cavatappi (gluten free, dairy free option)
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3–4 servings
- Category: Dinner
Description
Creamy cavatappi pasta that’s quick to make and easily adapted for dairy-free or gluten-free diets.
Ingredients
- 8 oz cavatappi noodles (or your preferred pasta)
- 1 tbsp butter (sub vegan butter or olive oil for dairy-free)
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 cup plain unsweetened dairy-free creamer (*see notes for substitutions)
- 1/4 cup cream cheese (dairy-free or regular)
- 1/4 cup low-sodium vegetable broth
- Salt and pepper, to taste
For serving:
- Parmesan or vegan parmesan
Instructions
- Heat a large skillet over medium heat. Add the butter (or oil), onion, and garlic. Cook, stirring occasionally, for about 5 minutes until the onion is softened.
- While the onion cooks, bring a pot of salted water to a boil and cook the pasta according to package directions.
- Reduce the skillet heat slightly and pour in the white wine. Let it reduce for about 3 minutes. Stir in the dairy-free creamer, cream cheese, and vegetable broth. Season with salt and pepper. Lower to a gentle simmer and cook until the sauce thickens, about 4–6 minutes.
- Remove the skillet from heat and fold in the cooked pasta until evenly coated.
- Serve immediately topped with regular or vegan parmesan as desired. Enjoy.
Notes
I prefer an unsweetened dairy-free creamer for a rich, neutral flavor. You can substitute regular milk or unsweetened dairy-free milk, though the sauce may be slightly thinner. Add vegetables or protein to make the meal heartier.