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    Home » Recipes » Pasta

    Vegan Creamy Garlic Pasta with Vegetables

    Feb 8, 2021 by Kaitlin

    This vegan creamy garlic pasta filled with vegetables is a comforting 30-minute meal. It is easy to make with healthy ingredients (no butter or cream!) but tastes so rich and savory. (Gluten-free, oil-free, nut-free option.)

    Plate of vegan creamy garlic pasta with broccoli and mushroom

    This vegan creamy pasta recipe is perfect for a quick weeknight meal when you are in the mood for something warm and comforting.

    Plus the assembly only takes 30 minutes!

    It tastes so rich and savory, but is made with healthy ingredients (and no butter, olive oil, or heavy cream).

    The simple white sauce is made right in the blender and has a light, slightly cheesy flavor.

    Close-up view of uncooked gluten-free fusilli pasta ingredient

    Ingredients for Pasta

    For the pasta and vegetable portion you will combine in a large skillet:

    • Pasta of choice: I like fusilli gluten-free pasta made with brown rice and quinoa. But you could also use other pastas like penne pasta, cavatappi, spaghetti, etc.
    • Fresh broccoli florets: You will need about one small or medium head broccoli, or about three cups florets.
    • Mushrooms: I use cremini, but pick your own favorite or a combination. Shiitake mushrooms, portobello, white button, etc.
    • Red bell pepper
    • Garlic cloves

    Ingredients for Creamy Sauce

    For the creamy vegan pasta sauce you will blend in a blender:

    • Plant milk: I use homemade cashew milk, but any variety should work such as soy milk, almond milk, coconut milk, or oat milk. Just be sure your dairy-free milk is plain and unsweetened.
    • Nutritional yeast: This gives the sauce a rich, cheesy flavor.
    • All-purpose flour: I use Bob's Red Mill gluten-free flour.
    • Onion powder
    • Garlic powder
    • Dijon mustard
    • White miso: This adds a salty, umami taste.
    Creamy garlic pasta in a skillet

    Customizing

    Vegetables: Change up this dish with other veggies such as spinach, kale, tomato, peas, asparagus, zucchini, summer squash, etc.

    Fresh herbs: Add garnish to your bowl and stir in fresh parsley, fresh basil, oregano, or dill.

    Extra richness: You can also add vegan butter to the creamy pasta sauce for richness, but I find this isn't necessary.

    Serving

    On the side: Serve this dish with a side salad, whole grain bread, or your favorite vegan sausage if desired.

    Toppings: You can also top your bowl with vegan parmesan cheese, a squeeze of fresh lemon juice, or salt to taste.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep for about 2-3 days. Simply reheat in the microwave when ready to enjoy.

    Vegan creamy garlic pasta with broccoli on a plate

    For more inspiration, also browse all vegan main dish recipes or mushroom recipes.

    Creamy garlic pasta in a skillet

    Vegan Creamy Garlic Pasta with Vegetables

    A creamy pasta that is made with healthy ingredients (and no butter or cream!) but tastes so rich + savory. Quick and easy to prepare.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 4

    Ingredients

    • 8 oz. pasta (fusilli, penne, spaghetti, etc.)
    • 3 cups broccoli florets (1 small/medium head)
    • 6 oz. mushrooms (I use cremini)
    • 1 red bell pepper
    • 3-4 cloves garlic

    For the creamy white sauce:

    • 2 1/2 cups plant milk* (plain & unsweetened)
    • 1/4 cup nutritional yeast
    • 1/4 cup all-purpose flour (I use gluten-free)
    • 2 tsp. onion powder
    • 1 tsp. garlic powder
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. white miso

    Instructions

    • Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
    • Meanwhile, prepare vegetables: Cut broccoli into small florets, slice mushrooms, and chop bell pepper. Mince garlic.
    • In a large pan over medium-high heat, sauté mushrooms and bell pepper for 3-4 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
    • Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.
    • Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.
    • Add minced garlic to the pan, stir, and sauté for 2 minutes.
    • Reduce heat and add sauce. Lightly simmer for about 3 minutes, stirring often, or until sauce thickens. Turn off heat.
    • Add pasta and toss to combine. Salt/pepper to taste before serving and garnish with fresh herbs if desired.

    Notes

    *Milk: I use homemade cashew milk, but soy or oat would work well for a nut-free option. Just be sure the milk is plain & unsweetened.
    Herbs: For added flavor, add fresh herbs before serving: basil, parsley, dill, etc.
    Vegetables: Change it up with your own favorites such as spinach/kale, tomato, peas, asparagus, zucchini, summer squash, etc.
    For gluten-free: Use GF pasta and flour. (I use Bob's Red Mill all-purpose GF flour.)

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Vegan Creamy Garlic Pasta with Vegetables
    Amount per Serving
    Calories
    315
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    511
    mg
    15
    %
    Carbohydrates
     
    60
    g
    20
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    1363
    IU
    27
    %
    Vitamin C
     
    101
    mg
    122
    %
    Calcium
     
    241
    mg
    24
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Creamy Garlic Vegetable Pasta recipe, also check out:

    • Vegan Lentil Goulash
    • Mushroom Chili
    • Sun-Dried Tomato Mushroom Pasta
    • Mexican Quinoa Stuffed Peppers

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Noodle & Pasta Recipes

    • Mushroom Pesto Pasta
    • Shiitake Garlic Noodles
    • Spring Roll Bowl with Peanut Sauce
    • Easy Vegan Lasagna with Chickpea Ricotta

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Rob

      December 07, 2022 at 7:02 pm

      5 stars
      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!

      Reply
      • Kaitlin

        December 08, 2022 at 2:44 pm

        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!

        Reply
    2. Ashton

      March 27, 2021 at 6:43 am

      5 stars
      Super simple and as creamy as traditional Alfredo. Made ahead for lunches for the week. I recommend leaving out of fridge in the morning until lunch for a quick reheat that won’t break gluten free noodles (if using).

      Reply
      • Kaitlin McGinn

        March 31, 2021 at 9:21 am

        Great tips - thank you for sharing, Ashton!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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