This vegan Creamy Vegetable Pasta is tossed in a light, alfredo-style white sauce. It's a healthy, comforting, 30-minute meal that's easy to customize with your own favorite veggies! (Vegan, gluten-free, oil-free, nut-free.)
This cozy Creamy Vegetable Pasta is so simple but elegant! It's warm, comforting, and only takes about 30 minutes to assemble.
Tender pasta and fresh veggies are coated in a light, alfredo-style white sauce. It's rich and savory, but is actually made with healthy ingredients... and no butter, olive oil, or heavy cream! The result is creamy and satisfying, yet made with wholesome, plant-based ingredients.
It's also a very flexible recipe. Use whatever vegetables you love or have on hand, swap in seasonal produce, and make it your own. Serve it as an easy weeknight dinner or a simple dish for entertaining!
Ingredients for Creamy Vegetable Pasta
For this recipe, you'll stir together in a large pan on the stovetop:
- Pasta: Be sure to use gluten-free pasta if needed. I use penne pasta, but you could try other shapes like fusilli, rotini pasta, spaghetti, fettuccine, etc.
- Fresh broccoli florets: You'll need one medium head broccoli, which is about 8 ounces florets or three cups florets.
- Mushrooms: Most often I use cremini, but use own favorite. Or try a combination of other varieties like shiitake mushrooms, Portobello, white button, etc.
- Roma tomato: Or you can substitute with beefsteak, cherry tomatoes, or other garden tomato.
- Fresh garlic cloves
- Dairy-free milk: I use homemade cashew milk, but any variety should work such as soy milk, almond milk, or oat milk. Just be sure your milk is plain and unsweetened for neutral flavor.
- Nutritional yeast: This gives the sauce a savory, slightly cheesy flavor.
- All-purpose flour: Use gluten-free if needed. (I use Bob's Red Mill all-purpose gluten-free flour.)
- Dijon mustard
- White miso: This adds salty, umami taste. I highly recommend including it, but if you don't have any, then be sure to salt to taste.
- Lemon juice
- Onion powder & garlic powder
Customizing
Cashew alfredo: If you want a thicker, richer sauce, then swap in this 15-minute Cashew Alfredo Sauce instead of the lighter creamy sauce included in the recipe!
Vegetables: Toss in other veggies such as spinach, kale, bell peppers, peas, asparagus, zucchini, summer squash, onion, green onion, etc. Or you could even include white beans for extra plant-based protein.
Fresh herbs: Stir in fresh parsley, fresh basil, oregano, thyme, dried Italian seasoning, or dill. You could even add a dollop of this delicious Walnut Pesto for extra flavor!
Extra richness: Add a tablespoon of vegan butter or a dollop of dairy-free cream cheese to the pan for extra richness and creamy texture if desired.
Serving
Topping: Sprinkle your bowl with Vegan Parmesan Cheese, a squeeze of fresh lemon juice or lemon zest, chives, fresh herbs, red pepper flakes, or salt & black pepper to taste.
Pairing: Serve this dish with a side salad, whole grain bread, Crispy Baked Tofu for extra protein, or your favorite vegan sausage if desired.
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 3 days. Simply reheat in the microwave when ready to enjoy.
For more inspiration, also browse all easy vegan dinner recipes.
Creamy Vegetable Pasta (Vegan!)
Ingredients
- 8 oz. penne pasta (GF if desired)
- 3 cups fresh broccoli florets
- 8 oz. mushrooms
- 3 roma tomatoes
- 3 cloves garlic
For the creamy white sauce:
- 2 cups dairy-free milk* (plain, unsweetened)
- 1/4 cup nutritional yeast
- 1/4 cup all-purpose flour (GF if desired)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1 Tbsp. white miso
- 2 tsp. onion powder
- 1 tsp. garlic powder
Instructions
- Cook pasta: Cook your pasta according to package instructions, leaving it al dente (slightly firm, not mushy). Drain when finished.
- Prepare vegetables: Cut the broccoli into small florets, clean and slice the mushrooms, and chop the tomatoes. Mince the garlic and set aside.
- Begin cooking: In a large pan over medium-high heat, sauté mushrooms for 3-4 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Then add the broccoli florets and sauté for 5-6 minutes or until the broccoli is crisp-tender.
- Make sauce: Meanwhile, add all the sauce ingredients to a blender and blend to combine.
- Continue cooking: When the broccoli is crisp-tender, add the minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.
- Add sauce: Then reduce heat and add the cream sauce. Lightly simmer for about 2-3 minutes, stirring often, until the sauce slightly thickens. Turn off heat.
- Add pasta: Finally, add the pasta (cooked and drained) and toss to combine. Salt and pepper to taste. Garnish with vegan parmesan and fresh herbs of choice if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Rob says
This dish is very tasty, quick to prepare, and you can regulate your carbs by the size of your pasta portion. I chose to let each person choose their own size of pasta portion, and then add the veggies and sauce to their personal taste. It worked out very well. Thanks for a great recipe!
Kaitlin says
Hello Rob! What great thinking - a customizable pasta bar! Love your creativity and glad to hear the recipe worked out. Thanks so much for giving it a try and sharing your kind and helpful feedback!
Ashton says
Super simple and as creamy as traditional Alfredo. Made ahead for lunches for the week.
Kaitlin says
Awesome to hear, Ashton! Thanks for sharing!