Dairy Free Creamy Bacon Spinach Pasta
a delicious, satisfying dairy free creamy bacon spinach pasta without the stomach ache. Oh and there’s bacon.
Cook Time
Cook Time
  1. Heat oil in a large pan over medium high heat. Saute minced garlic until browned.
  2. Add bone broth into pan, paprika, pepper, and salt. (if using frozen bone broth, make sure these fully melt before moving to the next step)
  3. Add in pasta. Cook on medium-high heat. Cook until liquid is almost absorbed.
  4. While pasta cooks in the broth, cook the bacon in a separate pan. Chop into bite sized pieces.
  5. Once broth is mostly absorbed, add bacon and spinach. Mix constantly until spinach is wilted.
  6. Reduce heat to medium low, stir in dairy free mozerella cheeze shreds and almond milk. Combine over this heat until the cheeze is melted and a sauce forms. Serve immediately.
Recipe Notes

This serves well with a protein as a side dish, or with the protein mixed in. This pasta is certainly rich enough to be a stand alone dish though. I can’t wait to try it with shrimp.

Other alternative milks may work, but coconut milk is not recommended because of its flavor.

Any type of poultry broth (or bone broth) or veggie broth will work. Stock may work but I’d recommend buying a low sodium version if you buy stock.

Long pasta shapes work best with this, if you use smaller, thicker pastas the cooking time may not work as well.

Nutritional yeast is not an adequate substitute for the cheeze shreds.

This recipe could be made gluten free by using a rice pasta, but the sauce may be a little thinner.



Hi, my name is Rachel Smith. I’m a personal finance nerd,  Aldi connoissuer, book lover, yoga enthusiast, and budgeting wiz. I was born and raised in Anchorage, Alaska but currently call Michigan home. I want to help people with their finances and eating healthy on a tight budget (no matter what your cost-of-living area is!)