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    Home » Recipes » Pasta

    Creamy Vegetable Pasta (Vegan!)

    Feb 8, 2021 by Kaitlin

    Jump to Recipe

    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.)

    Overhead view of creamy vegetable pasta in a white bowl with serving fork

    This cozy Creamy Vegetable Pasta recipe is so simple but elegant! It's warm, comforting, and only takes 30 minutes to assemble.

    Tender pasta & fresh veggies are tossed in a light, alfredo-style white sauce. It tastes rich and savory, but is actually made with healthy ingredients... and no butter, olive oil, or heavy cream!

    Plus it's easy to customize with your own favorite vegetables or whatever is in season. Play around as you see fit!

    Tomatoes, penne, broccoli, mushrooms, garlic, flour, lemon, and spice ingredients laid out on a metal tray

    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, or about three cups florets.
    • Mushrooms: Most often I use cremini, but use own favorite. Or try a combination of varieties like shiitake mushrooms, Portobello, white button, etc.
    • Roma tomato: Or you can substitute with beefsteak 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.
    • 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
    Creamy vegetable pasta with broccoli, mushroom, and tomato cooking in a large skillet with wooden stirring spoon

    Customizing

    Vegetables: Add other veggies such as spinach, kale, bell pepper, peas, asparagus, zucchini, summer squash, onion, green onion, etc.

    Fresh herbs: Stir in fresh parsley, fresh basil, oregano, or dill.

    Extra richness: Add a tablespoon of vegan butter to the pan for richness if desired.

    Serving

    Topping: Sprinkle your bowl with Vegan Parmesan Cheese, a squeeze of fresh lemon juice, chives, fresh herbs, or salt & black pepper to taste.

    Pairing: Serve this dish with a side salad, whole grain bread, Crispy Baked Tofu, or your favorite vegan sausage if desired.

    Close-up view of vegan creamy vegetable pasta in a white bowl with broccoli, mushroom, and tomato

    For more inspiration, also browse all easy vegan dinner recipes.

    Overhead view of creamy vegetable pasta in a white bowl with serving fork

    Creamy Vegetable Pasta (Vegan!)

    A cozy, creamy pasta tossed in a light, alfredo-style white sauce! An ultra-comforting meal that's easy to customize with your favorite veggies.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free Option, Oil-Free, Vegan
    Servings: 4

    Ingredients

    • 8 oz. pasta (gluten-free if desired)
    • 3 cups fresh broccoli florets
    • 6 oz. mushrooms
    • 2-3 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 (gluten-free if desired)
    • 2 Tbsp. fresh lemon juice
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. white miso
    • 2 tsp. onion powder
    • 1 tsp. garlic powder

    For serving (optional but recommended):

    • Fresh herbs (basil, parsley, chives, dill, etc.)
    • Vegan Parmesan Cheese
    Prevent your screen from going dark

    Instructions

    • Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
    • Prepare vegetables: Clean and slice mushrooms, cut broccoli into small florets, and chop tomatoes. Mince garlic.
    • 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.) Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.
    • 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 and tomatoes to the pan. Stir and sauté for 2 minutes.
    • Then reduce heat and add sauce. Lightly simmer for about 2-3 minutes, stirring often, until sauce thickens. Turn off heat.
    • Add pasta (cooked and drained) and toss to combine. Salt & pepper to taste. Garnish with vegan parmesan and fresh herbs of choice.

    Notes

    *Milk: I use homemade cashew milk, but soy would work for a nut-free option. Just be sure the milk is plain & unsweetened.
    Vegetables: Change it up with spinach, kale, bell pepper, peas, asparagus, zucchini, summer squash, etc.
    For gluten-free: Use GF pasta and flour. (I use Bob's Red Mill all-purpose GF flour.)
    For nut-free: Ensure your milk & flour are nut-free, and omit the vegan cashew parmesan.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Creamy Vegetable Pasta (Vegan!)
    Amount per Serving
    Calories
    343
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    691
    mg
    20
    %
    Carbohydrates
     
    63
    g
    21
    %
    Fiber
     
    6
    g
    25
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    1141
    IU
    23
    %
    Vitamin C
     
    77
    mg
    93
    %
    Calcium
     
    221
    mg
    22
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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

    • Mexican Mac & Cheese
    • Sun-Dried Tomato Mushroom Pasta
    • Vegetable Orzo Soup
    • Mushroom Chili

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

    More Vegan Noodle & Pasta Recipes

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      Mexican Macaroni Salad (Oil-Free!)

    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.

      Reply
      • Kaitlin

        March 31, 2021 at 9:21 am

        Awesome to hear, Ashton! Thanks for sharing!

        Reply

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    Hello, I'm Kaitlin!
    I live in Montana and share vegan recipes that are easy and healthy. About Me →

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