Nothing screams nostalgic comfort food quite like Hamburger Helper, and this Dairy-Free Creamy Tomato Pasta gives all the same cozy vibes in a healthier one-pot dinner. The secret to the “creamy” texture comes from full-fat canned coconut milk, but you can always swap for light cream or whole milk if you’re not making it dairy-free. This recipe was developed for my 2026 fall budget-friendly dinner plan, complete with 5 one-pan meals that don’t break the bank and save you from endless dishes on busy weeknights.

skillet of One-Pot Dairy-Free Creamy Tomato Pasta

close up of pasta shells with tomato sauce, ground meat, and sprinkled with parsley

overhead shot of ingredients including pasta shells, chicken broth, ground beef, coconut milk, tomato paste, shallots, garlic, and spices

One-Pot Dairy-Free Creamy Tomato Pasta Ingredient Notes:

Ground beef: To mimic the flavors of a classic meat sauce, I like to use ground beef in this dish, but you could also swap for ground turkey or chicken. For a vegetarian option, skip the beef entirely and swap for plant-based meat or tofu crumbles, or blend one can of white beans with the coconut milk to form a thicker plant-based sauce.

GF shells: You can use any pasta you like, but I prefer shells because their round shape scoops up plenty of sauce and meat with every bite. If you aren’t using gluten-free shells, most pasta shells come in 16-ounce boxes; be sure to measure out 12 ounces from the box!

Tomato paste: This dish achieves that savory tomato flavor with just the use of tomato paste rather than crushed or fresh tomatoes. Tomato paste is more concentrated, so a little goes a long way. The key is cooking it down in the beef mixture before adding your liquids for maximum flavor and a touch of smokiness.

Coconut milk: My favorite secret ingredient for achieving that “creamy” texture without the dairy. You can also swap for light cream or whole milk if you don’t have canned coconut milk on hand. Save money and use what you have!

ground beef cooked in skillet with spices and oil

coconut milk added to meat mixture in skillet

shells cooking in tomato mixture and liquid

someone scooping pasta from pan into bowl

One-Pot Dairy-Free Creamy Tomato Pasta

Recipe by Jenn Lueke

5.0 from 3 votes

Servings

–

servings

Prep time

minutes

Cook time

minutes

Rest time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 tablespoon olive oil
1 medium shallot, minced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 pound ground beef, 85-90% lean
3 tablespoons tomato paste
3 cups low-sodium chicken broth (can substitute low-sodium vegetable broth)
3/4 cup full-fat coconut milk (about half a well-shaken 13.5-ounce can)
12 ounces gluten-free shells or elbow pasta
roughly chopped parsley leaves, for topping (optional)

Directions

Heat the oil in a large, deep, lidded skillet or Dutch oven over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes. Stir in the garlic, oregano, salt, black pepper, and red pepper flakes (if using), and continue cooking until fragrant, about 2 minutes.
Clear an opening in the center of the skillet and add the ground beef. Cook, stirring and breaking up into small crumbles, until browned all over, 6 to 8 minutes.
Add a generous pinch of salt and the tomato paste to the skillet. Mix to combine with the beef mixture, cooking until fully incorporated, about 2 minutes. Add the broth, coconut milk, and dry pasta and stir to combine. Increase the heat to high, and bring the liquid to a boil.
Once the liquid is boiling around the sides of the skillet, reduce the heat to medium-low. Cover the skillet and cook until the pasta is al dente and the liquid is mostly absorbed, 11 to 14 minutes, stirring occasionally to prevent sticking.
Remove from the heat and cool uncovered for 10 minutes. This step is important for liquid absorption.
To serve, divide the pasta evenly among four bowls and top with chopped parsley (if using).

Notes

Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: Microwave until warm, about 2 minutes, or return to a small saucepan over low heat with a splash of water or broth and heat until warm, stirring occasionally, about 10 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight, then follow microwave or stovetop instructions.
Regular pasta shells: You can swap gf for 12 ounces of regular shells or elbows pasta (not gluten-free), but cook times can vary.
Make it high protein: Swap in 3/4 cup cottage cheese, blended until smooth, or part-skim ricotta cheese, for the coconut milk.
Ground beef: Swap for ground chicken or turkey.
Chicken broth: Swap for low-sodium vegetable broth.
Coconut milk: Swap for 3/4 cup light cream or whole milk.
Vegetarian: Use low-sodium chicken broth, swap the ground meat for plant-based sausage or crumbled, or blend one can of white beans with the coconut milk to form a thicker plant-based sauce.