“You’re going to get sick maybe you shouldn’t eat all those white chocolate chips”. Josh told me while I was stuffing my face with as many white chocolate chips as I could. The next day I am coughing up an arm and a leg and Josh is looking at me with a ” I told you so!” I never thought my dairy allergy would flare up from white chocolate chips(should have read the back before I stuffed my face ). Boy was I wrong! I now have the sniffles and a throat that’s on fire every time I cough!
I know I shouldn’t have dairy (I don’t ever have ice cream!), but all the good things have dairy in it! I can’t help it! I am addicted to white chocolate!!! No Dairy until my allergy clears up! Which means most of my recipes will not have butter, cheese or anything containing milk! Oh butter I am going to miss you! I will be back soon!
If you have a dairy allergy, what dairy free dishes are your favorites? Mine would half to be Pasta Al Forno (Baked Ziti)! I love to make this dish! I usually use cauliflower sauce when I make this dish; but why not take advantage of pumpkins and make a creamy dairy free pasta dish. I know you will want to go back for seconds.
Pasta Al Forno (Baked Ziti) with Pumpkin and Chicken (Diary Free) Recipe:
16 oz Cooked Rigatoni (Al Dente)
3 cups Cooked Chicken Breast ( I used leftovers)
2 cups Pumpkin Puree
1 can of Coconut Milk
1 tsp. salt
Black Pepper and Salt (too taste)
1 tbsp. Nutritional Yeast (optional)
1 tsp. dry mustard
2 tsp. thyme (dry or fresh)
Recipe Directions: Preheat oven to 375 degrees. Shred chicken and set aside. Place cooked pasta and chicken in a large bowl and mix.
In the food processor add coconut milk, pumpkin puree, nutritional yeast, thyme and 1 tsp. of salt; blending until all the ingredients are creamy.
Place pumpkin sauce over the pasta and chicken, add salt and pepper to taste. Stir well making sure the pasta and chicken are coated.
Place pasta in a casserole or baking dish and let bake for 10-20 minutes.