Nutmeg is a warm, aromatic spice that adds depth to both sweet and savory dishes. These dairy-free recipes showcase nutmeg’s versatility, from a creamy pasta sauce to a comforting rice pudding. Each recipe uses plant-based ingredients to create rich, satisfying flavors without any dairy.
Ingredients
- For the Pasta Sauce:
- 12 oz (340 g) fettuccine or other long pasta
- 1 tbsp (15 ml) olive oil
- 3 cloves garlic, minced
- 1 cup (240 ml) unsweetened cashew milk (or other nut milk)
- 1 cup (240 ml) vegetable broth
- 2 tbsp (16 g) nutritional yeast
- 1 tsp (2 g) freshly grated nutmeg
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp (30 ml) fresh lemon juice
- For the Rice Pudding:
- 1 cup (200 g) arborio rice (or short-grain white rice)
- 3 cups (720 ml) unsweetened almond milk, divided
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the Roasted Vegetables:
- 4 cups (600 g) mixed vegetables (e.g., butternut squash, carrots, parsnips), peeled and chopped
- 2 tbsp (30 ml) olive oil
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Instructions
- Make the nutmeg cream sauce: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in cashew milk and vegetable broth, then whisk in nutritional yeast, nutmeg, salt, and pepper. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and stir in lemon juice.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain, reserving about 1/2 cup (120 ml) of pasta water.
- Combine pasta and sauce: Add the drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Keep warm over low heat while you prepare the rice pudding.
- Start the rice pudding: In a medium saucepan, combine rice, 2 cups (480 ml) of almond milk, sugar, cinnamon, nutmeg, and salt. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
- Add remaining milk: After 20 minutes, stir in the remaining 1 cup (240 ml) almond milk and vanilla extract. Continue to cook uncovered over low heat for another 10–15 minutes, stirring frequently, until the rice is tender and the pudding is creamy. Remove from heat and let stand for 5 minutes—it will thicken as it cools.
- Roast the vegetables: While the pudding cooks, preheat oven to 425°F (220°C). In a large bowl, toss the chopped vegetables with olive oil, ground nutmeg, and salt. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized at the edges.
- Serve: Serve the pasta immediately with the roasted vegetables on the side. For dessert, spoon the rice pudding into bowls and sprinkle with extra nutmeg if desired.
Tips
- Use fresh nutmeg: Freshly grated nutmeg is significantly more aromatic than pre-ground. Use a microplane or fine grater for the best flavor.
- Choose the right milk: Unsweetened cashew or oat milk work best for the sauce because they are creamy and neutral. Almond milk can be used but may be slightly thinner. Avoid sweetened or flavored milks, as they will alter the taste.
- Don’t skip the lemon juice: The lemon juice brightens the sauce and balances the richness of the nutmeg. It also helps mimic the tanginess of dairy-based cream sauces.
- Adjust consistency: If the sauce becomes too thick, thin it with a little pasta water or extra broth. If the rice pudding is too thick after standing, stir in a splash of warm milk.
Serving Suggestions
This meal is complete with the pasta, roasted vegetables, and rice pudding as dessert. For a lighter option, serve the pasta with a simple green salad. The rice pudding can also be served for breakfast or as a snack. Pair the pasta with a crisp white wine or sparkling water with lemon.
Variations
- Add protein: Sauté 8 oz (225 g) of sliced mushrooms or add 1 cup (150 g) of cooked chickpeas to the sauce for extra heartiness.
- Make it gluten-free: Use gluten-free pasta or serve the sauce over roasted spaghetti squash.
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the sauce for a subtle kick.
- Switch the grain: Replace rice with quinoa in the pudding; cook quinoa in the milk mixture for about 15 minutes.
Storage and Reheating
Store the pasta and vegetables separately in airtight containers in the refrigerator for up to 4 days. The rice pudding also keeps for 4 days refrigerated. Reheat the pasta in a skillet with a splash of water or broth over medium heat until warmed through. For the rice pudding, add a little milk when reheating to restore creaminess. You can reheat the vegetables in the oven at 350°F (175°C) for 10 minutes to crisp them up.
Frequently Asked Questions
Can I use a different nutmeg? Pre-ground nutmeg works, but use only 1/2 teaspoon in the sauce and 1/4 teaspoon in the pudding, as it is less potent than fresh.
Can I make this nut-free? Yes, use oat milk or soy milk instead of cashew or almond milk. Oat milk is especially creamy and works well in both recipes.
Can I freeze the rice pudding? Yes, you can freeze it for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove with a splash of milk.
What if I don’t have nutritional yeast? You can omit it, but the sauce will be less cheesy. Alternatively, use 1 tablespoon of white miso paste dissolved in the broth for a savory umami flavor.
Can I add nutmeg to other dairy-free dishes? Absolutely—nutmeg pairs well with spinach, potatoes, and creamy soups. Try a pinch in dairy-free mashed potatoes or a butternut squash soup.
Is nutmeg safe in large amounts? Nutmeg is safe in culinary amounts. However, consuming very large quantities (over 2 tablespoons) can cause side effects, so stick to recipe amounts.
Related
- Al Ajillo in English: Garlic Shrimp Recipe
- Roast Beef al Ajillo: Garlicky Spanish Oven Roast
- Overnight Brioche Bread Recipe: Soft, Buttery & Easy
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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