Easy Dairy-Free Spaghetti (A Family Favorite)
Overthinking dinner is easy when cooking dairy-free, but this simple spaghetti proves it doesn’t have to be complicated. It’s quick, affordable, naturally dairy-free, and a family favorite.
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Equipment
- Large pan
- Pot To Boil Pasta
- cutting board
- knife
- Wooden spoon
- Meat Masher
- Colander
Ingredients
- 1 lb ground beef
- Oil of choice I used avocado oil because that is what I had
- ½ White Onion
- 3 garlic cloves (Minced)
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Italian seasoning
- Vegan Butter
- Spaghetti noodles
- 2 Marinara Sauce
Instructions
- Sauté the veggies — In a pan, heat a little oil and sauté the onion and garlic until fragrant.
- Cook the meat — Add the ground beef and use a meat masher or spoon to break it up.
- Season generously — Add salt, pepper, garlic powder, onion powder, and Italian seasoning. Season to taste. If you prefer measurements, start with 1 teaspoon of each.
- Finish cooking the meat — Continue cooking until the beef is fully cooked.
- Cook the pasta — While the meat cooks, bring a pot of salted water to a boil and cook the spaghetti according to the package directions.
- Add the sauce — Once the meat is cooked, add the marinara sauce. I use 2 jars because my family loves extra sauce. If you prefer less sauce, 1 jar works just fine. Let it simmer for a few minutes, so the flavors come together.
- Drain the noodles — Drain the pasta once cooked.
- Butter the noodles — Return noodles to the pot and mix with vegan butter. I usually use about ½ a stick, but this is totally personal preference.
- Combine — Mix the sauce and noodles together.
- Serve — Serve with or without cheese.
Notes
Optional Add-Ins & Sides
- Add green or red bell peppers for extra veggies.
- Serve with a side salad.
- Toast bread and spread with dairy-free butter.
Servings: 5