Spring Green Dairy-Free Pasta (AIP, Paleo, Whole30)

Asparagus is earthy and grassy in the spring, the stalks thin and tender. And right alongside it, spinach starts to come in. Together, they make an ideal dairy-free pasta sauce that’s made by quickly blanching the vegetables, then blending with a handful of herbs until smooth. Spoon it over your favorite AIP pasta, or any gluten-free, Paleo or Whole30 option, and it becomes the ultimate comfort food with the spring twist we’ve all been longing for.

How this Dairy-Free Pasta Sauce fits AIP, Paleo and Whole30

The ingredients in this pasta are delightfully simple: asparagus, spinach, basil, garlic, shallot and broth. Everything here is fully compatible with AIP, Paleo and Whole30, and if you use vegetable stock, it’s also completely plant-based. It’s a short list, but comes together as far more than the sum of its parts.

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Start by coating a high-sided sauté pan with olive oil. Cook the shallot and garlic with a pinch of salt until softened and fragrant, about a minute or two. Keep the heat at medium so nothing burns. The aromatics are delicate, and high heat can quickly change their flavor.

Add chicken stock or broth and bring it to a steady simmer. You can also use vegetable stock, depending on your flavor preference or if you’d like to keep this recipe plant-based. Add the asparagus and spinach and simmer for 3 to 5 minutes, until the asparagus is bright green and tender but still toothsome, which means mostly tender with just a slight bite at the center. It’s important for both the color and flavor of the sauce that the asparagus stays bright green. Once it begins to turn yellow and dull in color, it can take on a more bitter taste.

Meanwhile, prepare your preferred pasta according to the package directions, drain and set aside. I’m using sweet potato glass noodles, which are fully gluten-free, grain-free and egg-free. They have a very neutral taste and a terrific texture, never mushy. You might prefer a cassava-flour pasta, or if you’re following AIP Modified, you could choose a rice or quinoa pasta.

Once the vegetables are fully cooked, transfer them along with the broth to a high-powered countertop blender. A standard blender will ensure that this sauce is nice and smooth, where an immersion blender could leave some texture behind. Add in a handful of basil and puree the sauce.

Season the sauce to taste and toss with your pasta. Zest a lemon over the top to add a bright pop of freshness. Lemon and asparagus are a classic combination, and just a little zest sings on the top of this dish. If you have any sauce left over, you can freeze it or serve it as a warmed or chilled soup for another meal. This is an easy dairy-free pasta sauce and a great alternative for a tomato-free pasta sauce, perfect seasonally for spring.

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Dairy-Free Spring Green Pasta (AIP, Paleo, Whole30)

5 from 1 vote

Dairy-free pasta with a spring green sauce made from asparagus, spinach, and herbs. A creamy, dairy-free pasta sauce that’s also tomato-free for AIP, Paleo, and Whole30.

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Total Time:20 minutes mins

Servings: 4 servings

Ingredients

• 2 lb asparagus
• 1 tbsp olive oil, plus more to finish
• ¼ cup sliced shallot, about 1 small
• 2 cloves garlic, minced
• 1¼ tsp Kosher salt, divided, plus more as needed
• 2 cups chicken or vegetable broth
• 5 oz spinach
• 1 cup fresh basil, loosely packed
• 1 lb pasta, compliant to your dietary needs
• Zest of 1 lemon, to finish

Instructions

• Cook the pasta according to package directions and drain, set aside.
• Trim the woody ends from the asparagus and discard, then cut the stalks into 1-inch pieces.
• Heat the olive oil in a large, high-sided sauté pan over medium heat. Add the shallot and garlic with ¼ teaspoon of the salt and cook until just softened, 1 to 2 minutes.
• Add the broth and bring to a steady simmer, then add the spinach, asparagus and remaining 1 teaspoon salt. Cook for 3 to 5 minutes, until the spinach is wilted and the asparagus is bright green and just tender and slightly toothsome.
• Transfer the vegetables and broth to a high-powered blender, add the basil, and blend until completely smooth. Season to taste.
• Toss the pasta with the sauce, using as much or as little as you like. Finish with a drizzle of olive oil and a grating of lemon zest.

Course: Main Course

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30