Simple, delicious cavatappi in a light white wine cream sauce. This recipe can be adapted to be gluten free, nut free, and dairy free. No soaking of cashews required.
I could make this every week. The dish is creamy but not heavy and comes together in about 20 minutes, making it an ideal quick weeknight meal.
To boost nutrition and make the meal more filling I often add extra vegetables I have on hand—sautéed broccoli, mushrooms, spinach, or zucchini are all great. You can also stir in cooked chicken, shrimp, or ground turkey for extra protein.
I’ve made the sauce with both regular and dairy-free cream cheese and liked the results either way. For the creamer I usually use a dairy-free option, but regular milk or heavy cream would work if you prefer. Feel free to experiment and adjust to taste.
I love this sauce with curly cavatappi, but any pasta will work. Serve it with a sprinkle of Parmesan or a vegan alternative and a side of sautéed greens or roasted vegetables.
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. Smooth, flavorful, and perfect for weeknights.
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 unsweetened dairy-free creamer (or regular milk)
- 1/4 cup cream cheese (dairy-free or regular)
- 1/4 cup low-sodium vegetable broth
- Salt and pepper, to taste
For serving:
- Parmesan cheese or vegan parmesan to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve a small cup of pasta water, then drain the pasta.
- Meanwhile, heat a large skillet over medium heat. Add the butter (or oil), then add the diced onion and minced garlic. Sauté, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- Turn the heat slightly down and pour in the white wine. Let it reduce for about 3 minutes. Stir in the creamer, cream cheese, and vegetable broth. Season with salt and pepper.
- Bring the sauce to a gentle simmer and let it thicken for about 5 minutes. If it becomes too thick, add a splash of the reserved pasta water to loosen the sauce.
- Add the cooked pasta to the skillet and toss to coat. Taste and adjust seasoning. Remove from heat, top with grated Parmesan or a vegan alternative, and serve immediately.
Notes
For a dairy-free version I like an unsweetened plant-based creamer for its richness. You can substitute regular milk or unsweetened plant milk, but the sauce may be slightly thinner. Add vegetables or cooked protein to make this a complete meal.