Non-Dairy Creamy Turmeric Pasta
It is a challenge to cook at our house without using cheeses and dairy products. But that doesn’t mean we don’t work at it. There are a number of nondairy products that help – made from soy, nuts, or sheep milk. This is a quick, simple, and colorful not dairy meal that tastes good too!
1 pound thin spaghetti or vermicelli
3 tablespoons unsalted margarine (I Can’t Believe….)
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
8 oz mushrooms, thinly sliced
1/2 cup of white wine
1 ½ teaspoons ground turmeric
1 cup silk half-and-half alternative
2 cups Pecorino
4 tablespoons finely chopped fresh parsley or chives
Kosher salt and black pepper, to taste
- Cook spaghetti according to package instructions. Reserve 1 cup of pasta cooking water and drain.
- Meanwhile, melt butter in a large saucepan over medium heat. Add shallot, mushrooms, and garlic, season with salt and pepper, and cook, stirring, until golden brown, 3 to 4 minutes. Add turmeric and stir to toast, about 30 seconds. Add white wine to deglaze the pan of all the tasty bits, Slowly whisk in the half-and-half then bring to a simmer.
- Whisk in 1 cup of Pecorino then add the cooked spaghetti and add the reserved pasta cooking liquid to achieve the right level of creaminess and toss to coat. Serve with chopped parsley and more Pecorino on top of each serving.