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
Serve this dish with a side salad, whole grain bread, or your favorite vegan sausage if desired.
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.
For more inspiration, browse all vegan main dish recipes or mushroom recipes.
Vegan Creamy Pasta with Garlic & Vegetables
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
Nutrition Per Serving (Estimate)
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Ashton
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).
Kaitlin McGinn
Great tips - thank you for sharing, Ashton!