Vegan Creamy Garlic Pasta with Vegetables

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.)

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.

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.

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.

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

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 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

US CustomaryMetric

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

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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.

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:

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

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