Pasta Con Broccoli (Allergy-Friendly Version)
Dairy-Free • Egg-Free • Peanut-Free • Nut-Free• Vegetarian
This creamy, veggie-packed pasta is a weeknight win for allergy families. It’s rich, cozy, and full of flavor—without a drop of dairy, a trace of egg, or a peanut in sight. The sauce comes together quickly with Country Crock Plant Cream, creating a luscious base for tender broccoli and mushrooms. It’s a one-pot wonder that feels a little fancy but is simple enough for a Tuesday night.
Ingredients
8 oz shell pasta (or any safe pasta)
2 cups Country Crock Plant Cream
4 tbsp Vegan Butter (Country Crock Plant Butter with Olive Oil is my favorite)
1 tsp minced garlic
4 tbsp tomato sauce
1 cup chopped broccoli
1½ cups button mushrooms, sliced
½ cup shredded dairy-free parmesan (such as Follow Your Heart)
Salt & pepper to taste
Instructions
Cook pasta: Cook pasta until about halfway done. Drain and return to pot.
Make sauce base: Add plant cream, plant butter, garlic, and tomato sauce to pasta. Stir well.
Add vegetables: Mix in broccoli, mushrooms, salt, and pepper. Bring to a gentle boil. Cook until pasta is fully cooked and sauce begins to thicken.
Finish & serve: Remove from heat and stir in dairy-free parmesan. Serve warm.
Want to save this recipe for later?
Click to download a printable version—perfect for meal planning, potlucks, or sharing with allergy-friendly friends.
Tried it?
If you try this recipe, let me know in the comments!
Creamy, cozy, and completely safe—because allergy-friendly dinners should feel like a win, not a workaround.
Enjoy every bite — Liz, your everyday allergy mom 💛
