Dairy Free Creamy Smoked Mussel Pasta Recipes

Steps:

• Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
• When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
• Refresh leftovers with vinaigrette.

Steps:

• Place pasta in boiling water and cook until soft and to your liking. You can add salt and oil to taste.
• In another pot, add the flour and a dash of oil and mix until it becomes a flour/oil paste.
• Turn up the heat to medium and allow to cook for about a minute.
• Mix the cup of water with a cube of vegetable stock. Gradually add the mixed stock into the paste slowly, and mix, adding more as it becomes a sauce, until all of it has been added.
• Add the cup of soya milk (it should also work with rice milk or any other vegetable based milk product), also adding slowly and stirring in until it is nice and creamy.
• Open the tin of smoked mussels and drain then add them to the sauce. Stir them into the sauce and allow to get warm in the sauce.
• Add salt and pepper to taste.
• Drain the pasta once cooked and dish into bowls.
• Pour the sauce into the bowls over the pasta and decorate with some mint or basil for a professional looking, delicious, dairy-free pasta!

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
• Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
• Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.