Creamy Vegan Pantry Pasta

Why Make This Recipe

If you’re looking for a quick, comforting meal that is both delicious and vegan, this creamy pasta dish is perfect for you. With just 10 ingredients, it’s easy to whip up using what you have in your pantry. Plus, it’s satisfying and boasts a rich, creamy sauce that you won’t believe is dairy-free!

How to Make 10-Ingredient Creamy Vegan Pantry Pasta

Ingredients

• 1 generous tablespoon of extra virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional, for mild heat)
• 3/4 cup (180 mL) vegetable broth or water
• 1 tablespoon reduced-sodium tamari (or soy sauce)
• 2 tablespoons all-purpose flour*
• 3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk (ideally a creamy full-fat version)
• 1 tablespoon tahini
• 1 tablespoon nutritional yeast
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt + more to taste
• Freshly cracked black pepper to taste
• 1/4 teaspoon Dijon mustard
• 6 ounces (170g) linguine, fettuccine, or any pasta of choice (including gluten-free)
• Optional garnishes: chopped flat-leaf parsley (or vegan parmesan cheese)

Directions

1. Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.
2. Meanwhile, heat a deep sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for 5-6 minutes, stirring occasionally, until browned around the edges.
3. Add the garlic and red pepper flakes (if using), and stir to combine for 1 minute, until fragrant.
4. While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.
5. Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately.
6. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring to a simmer and cook for 5 minutes, or until the sauce is thickened and very creamy, whisking occasionally.
7. Stir in the Dijon mustard and taste for seasonings, adding more salt as needed.
8. Turn on the pan with the sauce to low heat and add the hot cooked pasta. Use tongs to toss the pasta until it’s well coated in the sauce and it’s all heated through. Garnish with parsley and/or vegan parm, if using.

How to Serve 10-Ingredient Creamy Vegan Pantry Pasta

Serve this pasta hot, garnished with chopped parsley or vegan parmesan cheese. It pairs well with a light salad or some sautéed vegetables for a complete meal. Enjoy it with friends or family for a cozy dinner!

How to Store 10-Ingredient Creamy Vegan Pantry Pasta

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat the pasta on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.

Tips to Make 10-Ingredient Creamy Vegan Pantry Pasta

• Make sure to whisk the broth and flour well to avoid lumps before adding it to the pan.
• For a spicier dish, increase the amount of red pepper flakes to your taste.
• Feel free to experiment with different types of pasta or plant-based milks to suit your preferences.

Variation

You can add vegetables like spinach, cherry tomatoes, or bell peppers to the sauce for extra flavor and nutrients. Grilled or roasted vegetables make a tasty addition as well!

FAQs

Can I use gluten-free pasta?
Yes, you can use gluten-free pasta instead of regular pasta in this recipe.

Can I use a different type of milk?
Yes, any unsweetened plant-based milk will work, but full-fat versions are recommended for a creamier sauce.

How spicy is this dish?
The red pepper flakes are optional. If you leave them out, the pasta will be mild. Adjust the amount based on your heat preference!

10-Ingredient Creamy Vegan Pantry Pasta

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• Author: ikramnihad
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A quick and comforting vegan pasta dish with a rich, creamy sauce made from pantry staples.

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Ingredients

Scale 1x2x3x

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup vegetable broth or water
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 tablespoons all-purpose flour
• 3/4 cup canned lite coconut milk or unsweetened oat milk
• 1 tablespoon tahini
• 1 tablespoon nutritional yeast
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt (plus more to taste)
• Freshly cracked black pepper to taste
• 1/4 teaspoon Dijon mustard
• 6 ounces linguine, fettuccine, or any pasta of choice
• Optional: chopped flat-leaf parsley or vegan parmesan cheese

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Instructions

1. Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.
2. Heat a deep sauté pan over medium-high heat and add the olive oil. Once shimmering, add the onions and season with salt. Cook for 5-6 minutes until browned.
3. Add the garlic and red pepper flakes (if using). Stir for 1 minute until fragrant.
4. In a bowl, whisk together vegetable broth (or water), tamari, and flour until dissolved.
5. Pour the mixture into the onion-garlic pan and whisk to combine until thickened.
6. Reduce heat to medium-low, add coconut milk, tahini, nutritional yeast, paprika, salt, and black pepper. Simmer for 5 minutes, whisking occasionally.
7. Stir in Dijon mustard and adjust seasoning.
8. Add the cooked pasta to the sauce and toss to coat evenly. Garnish if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low with a splash of water if the sauce thickens too much.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 0mg

Keywords: vegan pasta, creamy pasta, quick meal, comfort food