I have already told the guests that we would be having Italian food and a lot of Italian food has cheese. Do you have any good cheese-less options for dinner? Keep in mind I’m feeding 14 people so the dish has to be large or able to be multiplied. I also want something that isn’t going to be a hassle to make, so nothing that takes 8 hours.
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They make a lactose free cheese now. As well as Loctose free milk. Just take a seperat pan for them and use that type of cheese and milk products in it. Also a goood vegan cheese version would do also. You can find it in the grocery store like Walmart, Wild Oats etc..
It’s true that most aged, hard cheeses like Swiss, sharp cheddar,
and parmesan contain little or no lactose. It’s very easy to locate
the cheeses that contain no lactose. Lactose is a sugar. If the
nutritional information on the cheese says, “sugars: 0 grams,” then
the cheese contains no lactose.
By looking for cheeses with 0 grams of sugar, I’m sure you’ll be able
to located some lactose-free cheese at your local grocery store.
Of course, you can make many pasta dishes without cheese. You can make pasta with cheese-less tomato sauce, or a pesto sauce without parmesan.
Obviously Italian isn’t the best way to go for lactose intolerant.
I thought there was a pill lactose intolerant people could take before eating dairy and be ok?
have a couple options that are served with a marinara sauce. Provide fresh grated cheese on the side. 1/7th of the guests are not going to want to sacrifice the other’s meals so that they can have a large selection.
I am lactose intolerant, but I can still eat cheese in small amounts. People have it to different degrees. I really recommend calling them and asking how intolerant they are. Some people who are lactose intolerant can eat almost all dairy with the exception of straight milk or cream and ice cream.
Ingredients
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.