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Non Dairy/Non Tomato based pasta dishes

With a new baby at home, the boards have already given me great ideas for food while I figure out the whole new parent thing. And although I could eat marinara every day, for the next few months I need to limit my dairy and acidic foods while nursing. What's your favorite pasta meal that doesn't involve a lot of dairy (like mac and cheese) or tomato? Bonus if it doesn't involve more than 10 minutes of prep.

My favorite is to saute an onion, toss it with about 1/2 cup of chopped parsley, 1 beaten egg and parmesean cheese and toss with the hot pasta. But would love other options too. Thanks!

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  1. If you start by sauteeing thinly sliced garlic in olive oil you can go almost anywhere. Add sausage and brocolli and cooked penne, spinach and pancetta with shells, eggs and spinach with thick spaghetti, or just romano, pepper and pasta water with thin spaghetti. So good and there are dozens of combinations like that--choose a veggie, add some protein and go............if you can't do cheese, just leave it out.

    3 Replies
    1. re: escondido123

      +1 on the garlic and olive oil. You can take it in so many directions with that basic flavor profile. A favorite in my house is a white wine sauce that starts with garlic, shallots, and vegetable stock. The white wine can obviously be omitted in your case and it won't affect the taste too much. Throw in some veggies and toss with pasta!

      I also love to use other vegetables/aromatics to flavor pasta. Some of my favorites are lemon and leek pasta and southwestern orzo pasta (both are also loaded with veggies!).

      1. re: Veggie Liv

        Alcohol cooks out, plus such a small amount of wine won't harm a baby if they get it through breast milk.

      2. re: escondido123

        When I lived with Italiens, some of the simplest but best-tasting pasta dishes were in olive oil + garlic base. Add panchetta, mushrooms and peas. Add red pepper strips and red pepper flakes. These two dishes were staples! And enjoy the time nursing and don't stress too much on what might affect your milk. I ate everything I wanted last year while nursing (save for those few fish they want you to avoid) and never had my son turn his nose up at the milk.

      3. Try this. I've been making a similar recipe for years (though I've never seen the lemon juice addition and haven't tried it). It's very good and easy to make. Probably no more than ten minutes of prep not counting the time it takes the water to boil.

        Can't remember where I originally found the idea, but this recipe comes pretty close.

        http://find.myrecipes.com/recipes/rec...

        1. You can turn pretty much any vegetable into some kind of sauce. My mom makes this awesome sauce by sautéeing thinly sliced zucchini until it basically dissolves into a chunky purée. She seasons it with garlic (sautéed with the zucchini), salt, fresh herbs (whatever's on hand, but you can use dried) and coarsely ground pepper. Toss with sort pasta or wide noodles.

          I also love pasta with beans -- chickpeas, limas and white beans are my faves. Cook them with garlic in a little broth, add some greens and mix with cooked pasta. Season to taste. I like to add some spice, but I don't know if that will work with your restrictions.

          1. Are you totally wedded to Italian flavors, and can you eat peanuts? If not and if so, this is a staple in our house. It's pretty authentic-tasting, and can basically be assembled in the amount of time it takes to cook the pasta. If you're eating soy, throw some frozen edamame in with the pasta for the last five minutes or so of cooking time. (As a bonus prize, my toddler snarfs it down like there's no tomorrow.)

            http://allrecipes.com/Recipe/Peanut-B...

            1. Congrats on the new baby! (Watch out: lots of marinara can make your breastmilk look orange/pink... freaked me out when it happened to me!)

              Try tossing shaped pasta (e.g., bowties) with diced cooked ham (leftover or deli ham), toasted walnuts, some chopped parsley, and a squeeze of lemon juice. Top with grated Parmesan or Asiago. This is basically one of Rachael Ray's recipes, but could easily be improvised.

              I also saw this hummus-based sauce recipe recently but haven't tried it: http://www.epicurious.com/recipes/foo...