Dairy-Free Creamy Broccoli Ranch Pasta

This Creamy Broccoli Ranch Pasta is the ultimate comfort food to have. It is creamy and tasty, making for the perfect meal to have on chilly days.

Inroduction

About this Recipe

By: Caitlin Greene

DAIRY-FREE CREAMY BROCCOLI RANCH PASTA! I can’t even explain how much I loved this. Made it the other night for dinner and it was soooo delicious. There is something about creamy broccoli I love. Happy Thursday all! Hope you’re doing well. I spent the morning running with my 🐶 Ona, coffee with my sister and shooting for the last couple hours. I can’t believe it’s after 3 PM. Any big Labor Day plans?

How do you make this Dairy-Free Creamy Broccoli Ranch Pasta?
Heat 1 tablespoon olive oil or ghee over medium-high. Sauté 1/2 cup chopped onion and 1 clove chopped garlic over for 3-4 minutes. Add the following to a blender: 3/4 cup canned light coconut milk, 1 teaspoon salt, 1 cup broth (I used bone broth but veggie or chicken will do), 1/4 teaspoon pepper, 1/4 teaspoon dill seed, 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 tablespoon potato starch (or tapioca or corn). Blend and add the onions and garlic. Add 1 tablespoon fresh dill, 1 cup frozen or fresh chopped broccoli. Reduce heat to medium and cook for about 8-10 minutes until thickened and broccoli is soft. Toss with the cooked pasta.

Dairy-Free Creamy Broccoli Ranch Pasta

Dairy-Free Creamy Broccoli Ranch Pasta

Ingredients

  • 1 tablespoon olive oil or ghee
  • 1/2 cup chopped onion
  • 1 clove chopped garlic
  • 3/4 cup canned light coconut milk
  • 1 teaspoon salt
  • 1 cup broth (I used bone broth but veggie or chicken will do)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dill seed
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 tablespoon potato starch (or tapioca or corn)
  • 1 tablespoon fresh dill
  • 1 cup frozen or fresh chopped broccoli
  • 1 package cooked pasta

Instructions

  1. Heat 1 tablespoon olive oil or ghee over medium-high. Sauté 1/2 cup chopped onion and 1 clove chopped garlic over for 3-4 minutes. 
  2. Add the following to a blender: 3/4 cup canned light coconut milk, 1 teaspoon salt, 1 cup broth (I used bone broth but veggie or chicken will do), 1/4 teaspoon pepper, 1/4 teaspoon dill seed, 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 tablespoon potato starch (or tapioca or corn). Blend and add the onions and garlic. 
  3. Add 1 tablespoon fresh dill, 1 cup frozen or fresh chopped broccoli. Reduce heat to medium and cook for about 8-10 minutes until thickened and broccoli is soft. Toss with the cooked pasta.

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