Vegan Pasta

Why Make This Recipe

Vegan Creamy Pasta is a delicious and satisfying meal that everyone can enjoy. It is rich and creamy, yet completely plant-based. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal. The ingredients are simple and easy to find, making it a great option for those new to cooking or anyone wanting to try vegan dishes.

How to Make Vegan Creamy Pasta

Ingredients:

• 1 pound (454 grams or 16 ounces) dry uncooked pasta (see note 1) (we used bucatini)
• 4 tablespoons vegan butter or 2-3 tablespoons vegetable broth (see note 2 for oil-free)
• 1 large shallot, very finely diced (or ½ medium yellow or sweet onion)
• 6-8 cloves garlic, peeled and minced (less or more to taste; we used 1 medium head)
• 1 ½ cups thick, creamy unsweetened non-dairy milk (see note 3 for suggestions)
• ¾ cup pasta water (taken from pasta, see step 2)
• ½ cup vegan Parmesan cheese, finely grated (we like Violife) (see note 5 for alternatives)
• 1 teaspoon agave or organic sugar, optional
• 3 tablespoons reduced sodium soy sauce (or gluten-free tamari for gluten-free), optional (see note 4)
• Sea salt, fresh cracked black pepper, and dried oregano to taste (we used ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano)
• ½ teaspoon or more red pepper flakes, optional, to taste
• ¼ cup fresh parsley, finely chopped, optional

Directions:

1. Start by making your pasta according to package directions.
2. Before you drain the cooked pasta, save about a cup of the pasta water. You can place a glass measuring cup or a bowl in the sink under your strainer to catch it. After saving the water, drain the pasta.
3. When the pasta is halfway cooked, begin making the sauce. Melt the vegan butter in a large nonstick skillet over medium-high heat. If you want an oil-free option, use 2-3 tablespoons of vegetable broth instead.
4. Add the shallots to the skillet and sauté for 1-2 minutes. Next, add the minced garlic and sauté for another minute until fragrant. If things start to stick, add a splash of extra broth.
5. Reduce the heat to medium. Stir in the thick non-dairy milk, bring it to a strong simmer, and let it cook for 3-5 minutes until slightly thickened.
6. Add in ¾ cup of the reserved pasta water, salt, pepper, oregano, red pepper flakes, and soy sauce (if using). Stir and let it simmer for another 2-3 minutes.
7. Remove from heat and let it sit for a minute. Stir in the vegan Parmesan until it melts, then toss with your pasta. Garnish with chopped parsley if desired. Enjoy!
8. Refrigerate leftovers in an airtight container for 3-4 days. Keep in mind that gluten-free pasta may not hold up well after a day or two.

How to Serve Vegan Creamy Pasta

Vegan Creamy Pasta is best served warm immediately after cooking. You can add extra toppings like more vegan Parmesan cheese, some cracked black pepper, or fresh herbs for added flavor. Pair it with a fresh salad or steamed vegetables to complete your meal.

How to Store Vegan Creamy Pasta

Store any leftover pasta in an airtight container in the refrigerator. It will stay fresh for 3-4 days. When you reheat, you may need to add a bit of water or non-dairy milk to loosen up the sauce for the best texture.

Tips to Make Vegan Creamy Pasta

• For an oil-free version, use vegetable broth to sauté instead of vegan butter.
• Taste as you go! Adjust the seasonings to your preference for a personalized flavor.
• If you want a spicier dish, add more red pepper flakes or a dash of hot sauce.

Variation

Feel free to add in any vegetables you love, such as spinach, cherry tomatoes, or mushrooms. Just sauté them along with the shallots and garlic for added nutrition and flavor.

FAQs

1. Can I make this recipe gluten-free?
Yes! Just use gluten-free pasta, and opt for gluten-free soy sauce or tamari.

2. What kind of non-dairy milk is best to use?
Thick, creamy non-dairy milks like cashew or oat milk work great. Avoid thinner milks like almond milk for this recipe.

3. How do I make this recipe more filling?
You can add protein-rich ingredients like chickpeas, lentils, or tofu to make it heartier and more filling. Just sauté them along with your shallots and garlic!

Vegan Creamy Pasta

---

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

Print Recipe

Pin Recipe

Description

A rich and creamy vegan pasta dish that’s perfect for any mealtime.

---

Ingredients

Scale 1x2x3x

• 1 pound (454 grams or 16 ounces) dry uncooked pasta (bucatini recommended)
• 4 tablespoons vegan butter (or 2–3 tablespoons vegetable broth for oil-free)
• 1 large shallot, very finely diced (or ½ medium yellow or sweet onion)
• 6–8 cloves garlic, peeled and minced
• 1 ½ cups thick, creamy unsweetened non-dairy milk
• ¾ cup reserved pasta water
• ½ cup vegan Parmesan cheese, finely grated
• 1 teaspoon agave or organic sugar (optional)
• 3 tablespoons reduced sodium soy sauce (or gluten-free tamari, optional)
• Sea salt, fresh cracked black pepper, and dried oregano to taste
• ½ teaspoon or more red pepper flakes (optional, to taste)
• ¼ cup fresh parsley, finely chopped (optional)

---

Instructions

1. Cook the pasta according to package directions.
2. Before draining, save about ¾ cup of the pasta water and then drain the pasta.
3. Melt the vegan butter in a large nonstick skillet over medium-high heat. For oil-free, use vegetable broth.
4. Add the shallots and sauté for 1-2 minutes, then add the minced garlic and sauté for another minute.
5. Reduce heat to medium and stir in the non-dairy milk, bringing it to a strong simmer. Cook for 3-5 minutes until slightly thickened.
6. Add the reserved pasta water, salt, pepper, oregano, red pepper flakes, and soy sauce (if using). Simmer for 2-3 minutes.
7. Remove from heat, stir in the vegan Parmesan until melted, and toss with the pasta. Garnish with parsley if desired.

Notes

Store leftovers in an airtight container for 3-4 days. Reheat with a splash of water or non-dairy milk to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegan pasta, creamy pasta, plant-based meal