Dairy Free Crab Rangoon Pasta
This dish turns a favorite restaurant appetizer into an incredible weeknight dinner. It is a satisfying, flavorful crowd pleaser the whole family will love.
Ingredients
For the Crispy Wonton Topping
- 10 Wonton Wrappers, Cut Into Thin Strips
- 1/2 cup Neutral Oil
- 1 pinch Kosher Salt
For the Pasta
- 12 oz Medium Pasta Shells
- 2 tbsp Dairy Free Butter
- 3 cloves Garlic, Minced
- 4 Green Onions, Sliced, Whites & Greens Separated
- 8 oz Dairy Free Cream Cheese, Softened
- 1 cup Unsweetened Oat Milk
- 1 tbsp Soy Sauce
- 1 tsp Worcestershire Sauce
- 1/2 tsp Onion Powder
- 8 oz Lump Crab Meat
- 1/2 cup Reserved Pasta Water
- 3 tbsp Sweet Chili Sauce
Instructions
- Heat the oil in a small skillet over medium heat. Fry the wonton strips in batches for 30 to 60 seconds until golden and crisp, then drain on a paper towel and sprinkle with a pinch of salt.
- Cook the pasta shells in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Melt the dairy free butter in a large skillet over medium heat. Add the garlic and green onion whites and cook for 1 to 2 minutes until soft.
- Lower the heat and add the dairy free cream cheese and oat milk, whisking until smooth. Stir in the soy sauce, Worcestershire sauce and onion powder and simmer gently for 2 minutes.
- Gently fold in the crab meat and warm for 1 minute. Add the pasta and a splash of the pasta water and toss until creamy and coated.
- Serve topped with the crispy wonton strips, green onion greens and a drizzle of sweet chili sauce.
Nutrition
Serving: 1servingCalories: 698kcalCarbohydrates: 91gProtein: 25gFat: 26g