What I miss most in this dairy free life is pasta.
Creamy, delicious pasta. I fantasize about the cheese grater the waiter brings to the table. There was always an internal struggle of telling the waiter when to stop. Should I be honest and tell him to get comfortable and switch hands when he needs to because we’ll be here a while? Do I allow him the minimum couple turns of the grater and stop him because I don’t want to be judged for my cheese consumption?
Maybe I don’t miss going to Italian restaurants. If I make my own at home I skip antagonizing the waiter and selecting the red sauce on plain pasta (oh, joy.) This Mushroom Marsala pasta is everything I love about American style Italian dishes. The sweetness of the sauce, the spice of fresh cracked pepper, the beautiful garlic and mushrooms, the fun Farfalle. I love picking out pretty pasta. I dare you to skip spaghetti just once and try a different pasta shape. It might just make you smile.
I’m using my favorite dairy free creamy sauce cheat, the addition of mayonnaise. This is a beautiful dupe that even the most dairy loving of your guests won’t notice. Cooking the pasta in the sauce you’re making seasons the pasta and thickens your sauce at the same time. If you love mushrooms as much as I do, you will feel no shame about doubling or tripling the amount in your pasta. If you’d like to add chicken, dredge in some flour and saute, then add to pasta.
What Italian dish do you miss the most? (Maybe I might do a version for you!)