Dairy-Free Avgolemono

Dairy-Free Avgolemono is a creamy, tangy Greek pasta dish that substitutes traditional dairy with a rich blend of plant-based ingredients. This comforting dish combines the flavors of lemon and egg with a luscious dairy-free sauce, perfect for a light yet satisfying meal.

Ingredients

• Gluten-free pasta - 150 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Carrots - 1 medium, diced
• Celery - 1 stalk, diced
• Lemon juice - 60 ml
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a large pot, bring the vegetable broth to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the minced garlic, diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
3. In a small bowl, mix cornstarch with water to create a slurry. Stir this into the sautéed vegetables.
4. Add the cooked pasta back into the pot with the sautéed vegetables. Stir in the lemon juice and nutritional yeast, mixing well to combine and create a creamy sauce.
5. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.
6. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Dairy-free and suitable for lactose intolerant individuals.

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