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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
CourseMain Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings4

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):

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)

Calories: 343 kcal | Carbohydrates: 63 g | Protein: 15 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 691 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 1141 IU | Vitamin C: 77 mg | Calcium: 221 mg | Iron: 3 mg