Go Back
+ servings
Vegan creamy pasta with wooden spoon

Vegan Creamy Pasta with Garlic & Vegetables

A creamy pasta that is made with healthy ingredients (and no butter or cream!) but tastes so rich & savory. Plus quick and easy to prepare.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseMain Dish
CuisineGluten-Free Option, Oil-Free, Vegan
Servings4

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

*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.
For added flavor, add fresh herbs before serving: basil, parsley, dill, etc.
Change it up with your own favorite veggies: spinach/kale, tomato, peas, asparagus, zucchini, summer squash, etc.
For gluten-free, I use brown rice & quinoa fusilli pasta, and Bob's Red Mill all-purpose GF flour.

Nutrition Per Serving (Estimate)

Calories: 315 kcal | Carbohydrates: 60 g | Protein: 13 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 511 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 1363 IU | Vitamin C: 101 mg | Calcium: 241 mg | Iron: 2 mg