Recipe - Dairy-Free "Cheesy" Chicken Spaghetti

Last week I posted this recipe for dairy-free cheese sauce.  I made a dairy version of chicken tetrazzini and adapted this recipe for my dairy-free toddler.  I just took some of the ingredients from our main dish to make hers.  This recipe serves about four servings, but can easily be scaled down.

Dairy-Free "Cheesy" Chicken Spaghetti

1 to 2 cups spaghetti
1 Tbsp olive oil
1 small zucchini, sliced thinly or grated
1 carrot, sliced thinly or grated
1 small onion, sliced thinly or chopped
1 garlic clove, minced
1 cup cooked chicken

Dairy-free "cheesy" sauce
(this can be made ahead of time and stored in the refrigerator for a couple days)


1 cup water
1/4 cup nutrtional yeast flakes
14 cup cornstarch
1/2 tsp mustard powder
1/2 to 1/4 tsp salt
2 Tbsp dairy-free margarine
1/4 cup rice milk (or soy milk)

1. I used a vegetable peeler to thinly slice zucchini and carrot.
2. Heat oil.  Add vegetables and cook for 3 minutes.
3. Boil pasta for 8 minutes. Drain.
4. Add pasta  and cooked chicken to vegetables.

To make cheese sauce: 
1. Blend water, nutritional yeast flakes, cornstarch, mustard powder and salt in blender for 30 seconds.
2.  Melt dairy-free margarine in sauce pan
3. Add blended mixture to margarine.  Stir for 3 to 5 minutes.
4. Slowly add rice milk to sauce pan.  Stir until thickens.
5. Add sauce to pasta and vegetables.  You may not have to use all the sauce -- use your discretion. Save extra sauce for a mac and cheese meal later in the week.