Creamy Vegetable Pasta (Vegan!)
This cozy, creamy pasta is tossed in a light, alfredo-style white sauce. It's an ultra-comforting meal that's easy to customize with your favorite veggies!
Servings: 4
Ingredients
- 8 oz. penne pasta (GF if desired)
- 3 cups fresh broccoli florets
- 8 oz. mushrooms
- 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 (GF if desired)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 1 Tbsp. white miso
- 2 tsp. onion powder
- 1 tsp. garlic powder
Instructions
- Cook pasta: Cook your pasta according to package instructions, leaving it al dente (slightly firm, not mushy). Drain when finished.
- Prepare vegetables: Cut the broccoli into small florets, clean and slice the mushrooms, and chop the tomatoes. Mince the garlic and set aside.
- Begin cooking: 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.) Then add the broccoli florets and sauté for 5-6 minutes or until the broccoli is crisp-tender.
- Make sauce: Meanwhile, add all the sauce ingredients to a blender and blend to combine.
- Continue cooking: When the broccoli is crisp-tender, add the minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.
- Add sauce: Then reduce heat and add the cream sauce. Lightly simmer for about 2-3 minutes, stirring often, until the sauce slightly thickens. Turn off heat.
- Add pasta: Finally, add the pasta (cooked and drained) and toss to combine. Salt and pepper to taste. Garnish with vegan parmesan and fresh herbs of choice if desired.
Notes
*Milk: I use homemade cashew milk, but soy would work for a nut-free option. Just be sure the milk is plain & unsweetened.
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.
Serving: Add fresh herbs (basil, parsley, chives, dill), Vegan Parmesan Cheese, or even a dollop of Walnut Pesto.
Yield: Recipe makes about 8 heaping cups pasta.
Nutrition Per Serving (Estimate)
Calories: 364 kcal | Carbohydrates: 65 g | Protein: 18 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 899 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 1270 IU | Vitamin C: 80 mg | Calcium: 235 mg | Iron: 3 mg
