There is nothing more comforting than a filling pasta dish, packed full of flavours and textures. And, if you need to avoid dairy, egg, tomato, and so on, it's not as hard as you think! Really!
This is one of my favourite recipes to make for the family, and it doesn't last long in our house! The best thing about it, you can make it in just 20-30 minutes, depending on how confident a cook you are.
You will need:
250g pasta (whichever is safest for your family in terms of allergies)
1 tablespoon olive oil
1 leek, washed, trimmed and sliced
100g mushrooms, wiped and sliced
pack of pancetta
1/2 pack of dairy-free soya cream cheese - the garlic and herb one gives a great flavour to the dish
2 tablespoons dairy-free milk (oat milk, almond milk, rice milk, soya milk - whichever you normally use)
Pinch of pepper
Dairy-free cheese for sprinkling
Put the pasta in a large saucepan, pour over enough boiling water to cover the pasta and leave to cook for 10-12 minutes.
Meanwhile, in a large frying pan, add the olive oil and the leeks and gently fry over a medium heat for around 5 minutes until the leeks have soften. Stir continuously to ensure the leeks don't stick or burn.
Then add the pancetta and continue to gently fry for a further 2-3 minutes. Repeat for the mushrooms.
Add half the pack of dairy-free soya cheese, 2 tablespoons of milk and pepper to the vegetables, and stir until the cheese has melted and everything is well combined.
Remove the pasta from the heat, and drain before returning the pasta to the pan.
Add the cheesy vegetable and pancetta mix to the pasta and stir well.
Serve with a sprinkling of cheese over the top, and enjoy! :)