A Creamy Sauced Gluten-Free Pasta

Gluten free pasta with bacon and artichoke hearts in a creamy sauce
Artichokes and a creamy sauce make this pasta pure comfort food.

Dairy-Free Creamy Goodness

This was almost a vegan recipe.

Until I added the bacon.

Non-carnivores, I'm sorry. I couldn't resist. I was standing there (quite innocent!) in my humble little kitchen stirring this velvety dairy-free cream sauce (that I'd just improvised with some leftover sweet potato) listening to my pick-me-up when I'm draggin' 80's playist (Phil Collins, The Church, Suzanne Vega, Tears For Fears, Wham! and Simple Minds) when I remembered the smoky gluten-free and casein-free Sunday bacon Steve had cooked earlier. 

And that, as they say in Guy Ritchie land, was Bob's yer uncle. And speaking of Tears For Fears- I have one quick question. Does everybody want to rule the world? Because to me, it seems like too much work.

For those of you who are fans of my Vegan Mac and Cheese recipe and well acquainted with nutritional yeast- a fab source of those requisite B vitamins and a non-dairy sort-of-but-not-exactly cheesy nutty flavor spike for those us lucky enough to live gluten and casein-free by celiac necessity or neuro-different choice (or hope or, I don't know why it works it just does) you'll love this variation on a vegan cheese sauce theme.

The sweet potato adds body, color, and flavor (not to mention those beneficial beta carotenes). And this sauce- unlike my favorite Cheesy Uncheese Sauce- does not contain any flour. The sweet potato acts as a thickener. Which I suppose makes it more South Beach friendly, too, with less refined carbs (sweet potato is a lower glycemic carbohydrate) if you serve it over low carb pasta or roasted cauliflower.

Creamy gluten-free sauce on brown rice pasta.

A Creamy- Non-Dairy- Sauced Pasta with Artichokes and Bacon

Posted December 2008.

Vegans and non-pork people- leave off the bacon and this recipe is vegan non-dairy goodness on a plate.

For the pasta- to serve four:

1 package of your favorite brown rice pasta
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
16 artichoke hearts
8 strips Applegate Farms GF/CF bacon- cooked ahead of time, chopped
4 scallions, sliced


Put on a large pot of salted water to boil. Cook the pasta until it is al dente.

Heat the olive oil in a skillet over medium heat; add in the garlic and artichoke hearts and cook lightly until slightly golden. Add in the bacon pieces and scallions; stir; heat through; keep warm.

Drain the pasta and spoon into warm bowls. Top with the artichoke mixture and sauce- recipe follows.

For the Creamy No-Dairy Sweet Potato Sauce you'll need:


1 tablespoon good olive oil
1/2 cup cooked sweet potato puree
2 1/2 cups unsweetened plain hemp milk (or rice milk- but it's thinner, less creamy)
4 rounded tablespoons good tasting nutritional yeast- I use KAL brand
1 rounded tablespoon of sesame tahini- may omit if allergic
1/2 teaspoon sea salt, or more, to taste
A good dash or two of Simply Organic Garlic Powder, to taste
A good dash or two of Simply Organic Minced Onion, to taste
1/2 to 1 teaspoon gluten-free Dijon or honey mustard, or to taste
1 tablespoon cider vinegar or lemon juice- to taste
1/4 teaspoon nutmeg
Pinch of cinnamon
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine, to taste (Frey Organic is vegan/egg-free)


In a saucepan, heat the olive oil over low-medium heat, and stir in the sweet potato (I like to use a whisk to do this). Slowly add in the hemp milk, whisking to blend the sweet potato and hemp milk.

Add the nutritional yeast, sesame tahini, sea salt, garlic and onion powder, mustard, vinegar/lemon juice, nutmeg, cinnamon, paprika/turmeric, wine; whisk to blend.

Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?

Stir and gently heat through until the sauce has thickened and reduced a bit to your liking.

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.

Makes about three cups sauce.

xox Karina


milhan said...

While I don't have the ingredients to make the "cream" sauce...I do have leftover brown rice pasta, 2 leftover steamed artichokes, and white wine from last night's dinner. Nitrate-free bacon in the freezer (I cook it up all at once and freeze the slices), and I just bought scallions (or "the crunchy things in the miso soup" as they are known in this house)...I'm almost there!!

Looks/sounds really delicious.

Hannah said...

I can't wait to try this recipe and I love, LOVE the festive snowflake design!

Leigh said...

Karina, I love you more every day.

I cannot WAIT to try this!!

Vegetation said...

Mmmm I LOVE the idea of using sweet potato in the sauce. I've starred this one to try soon!

Katie said...

Wow, this looks incredible!

Anonymous said...

sounds delicious...oh, the Church - you bring back such wonderful memories!

Lauren said...

Karina, I make your vegan cheese sauce all the time even though I love me some organic cheddar. The white wine and mustard flavors are brilliant. Now you've done the impossible and added bacon, making it a hundred times more delicious. Thank youuu!

Baked mashed pumpkin is a great sub for sweet potatoes (can't eat those :( ). Will try it in this!

Nirvana said...

This looks fabulous... I cannot wait to try this (the veggie version). The picture is absolutely gorgeous -- I'm drooling over it and its only 10:23am over here... not that I haven't had pasta for breakfast before :)

Fran said...

There is a lot to love here. Question--do you use frozen artichoke hearts? I always keep some frozen ones on hand. Love those. Not sure I have all of the ingredients, but am willing to improvise on something that looks this delicious.

Karina Allrich said...

Milhan- Thank you. Sounds like you have yummy leftovers to play with. We cook up and freeze nitrate GF/CF bacon, too. :)

Hannah- Cool. Thanks- and snowflake love.

Leigh- You do? Aw. Now the pressure's on. ;) xox

Vegetation- I try to find new ways to use sweet potatoes each week. I love them (and more importantly, they love me!).

Katie- Thank you!

Kelleen- Under the Milky Way Tonight!

Lauren- You tease. I miss organic cheddar. I'm glad you like my vegan uncheesey recipes. There'll be more. I'm working on a Stroganoff sauce.

Nirvana- Hmmm. Pasta for breakfast? Yes, please.

Fran- I always keep a bag of frozen artichoke hearts from Trader Joe's in my freezer. I like artichoke hearts without the oil they jar them in (usually soybean oil and a no-no for me).


Sally Parrott Ashbrook said...

I love this variation, Karina! You always inspire me. I sound like a skipping record on your blog, but your recipes are that good.

Ann from Montana said...

I am a newbie GF/CF - glad to find both the cream sauce and Applegate Farms - thank you!

Carrie said...

Oh. my. dear. I am swooning and I haven't even read the post yet! The picture is amazing!! I love you Karina!! ;-) said...

I wonder if you could use bacon salt "no real bacon in it" and still keep recipe Vegan. Nice photography BTW.

Rumela said...

Creamy sauce and pasta, this sounds good. I would also like to try the vegan recipe - without the bacon. I am sure it will still taste great.

Tina said...

I'm wondering how you eat to keep the weight off. I am Italian so I love pasta, but find when I eat it I bloat, yes, even rice pasta, so I try to limit it to a couple times a month instead of weekly or every few days. I can't do bread often either, rice does the same, so I'm limited to meat, vegetables, and . . .I guess that's it - yikes! Any suggestions?
Thanks, Tina

Anonymous said...

new poster here - i LOVE your site!!

i realize this is a longshot that you'll see this in time, but i'm actually trying to make the sauce now but it won't thicken. i added about a tablespoon of flour to no avail. any reason why this might be/anything i can do to fix it?

thanks so much!

Karina Allrich said...

Anon- I would make a slurry using either arrowroot or potato starch (a tablespoon of starch in a little water, whisked to a slurry). Add it to the sauce as you heat it; stir; it should thicken.


Karina Allrich said...

Tina- The best way I have found to keep the weight off is to walk everyday- some days twice a day. Walking helps burn calories and also helps to speed up your metabolism as your legs get stronger and gain muscle strength. I also do yoga style stretching and light weights for upper body. And I limit my sweet treats to one a day.


helenps said...

This is such an old post that I am sure Karina won't see it but for those who are wondering about the taste - it really works. It tastes enough like a creamed pasta dish it will satisfy those of us who have unwillingly dropped dairy from our diets. Thanks for yet another amazing recipe!