10-Ingredient Creamy Vegan Pantry Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
375 kcal
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Cuisine
American, Italian-American Fussion
10-Ingredient Creamy Vegan Pantry Pasta
Description
10-Ingredient Creamy Vegan Pantry Pasta combines sautéed onions and garlic with a broth-based slurry of tamari and flour, creating a thickened foundation for the sauce. Coconut milk and tahini add creaminess and a subtle richness, while nutritional yeast contributes a mild cheesy flavor without dairy. Smoked paprika and mustard add layers of warmth and brightness. The sauce simmers gently until thick and smooth, coating the pasta thoroughly.
The pasta cooks separately to al dente before being combined with the sauce, ensuring the grains maintain firmness. Red pepper flakes can be included for a subtle spicy note. The flavors meld into a savory, slightly smoky, and creamy dish that does not rely on traditional dairy but still provides a satisfying mouthfeel and depth.
This recipe adapts well to dietary needs by allowing substitution of flour and plant milk types, making it accessible for gluten-free and varied vegan diets. The ingredients are commonly available in many kitchens, making this dish practical for a wholesome vegan meal prepared from pantry staples.
Ingredients
- 1 generous tablespoon olive oil extra virgin
- 1 yellow onion diced, medium
- 3 garlic minced, cloves
- 1/2 teaspoon red pepper flakes (optional, for mild heat)
- 3/4 cup vegetable broth or water, (180 mL
- 1 tablespoon tamari or soy sauce, reduced-sodium
- 2 tablespoons all-purpose flour
- 3/4 cup coconut milk canned lite coconut milk or unsweetened oat milk, ideally creamy full-fat version
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt plus more to taste
- black pepper freshly cracked, to taste
- 1/4 teaspoon Dijon mustard
- 6 ounces pasta linguine, fettuccine, or any pasta of choice including gluten-free; 170g
- flat-leaf parsley or vegan parmesan cheese, optional garnish; chopped
Instructions
- Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.
- 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. Add the garlic and red pepper flakes (if using), and stir to combine for 1 minute, until fragrant.
- 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.
- 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. 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.
- Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. 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.
Notes
- Substitute gluten-free all-purpose flour or cornstarch to make the sauce gluten-free.
- Use creamy plant-based milk such as oat milk or canned lite coconut milk for best texture; dilute full-fat coconut milk if too thick.
- If doubling the recipe, extend simmering time to about 10 minutes to allow the sauce to thicken properly.
- Simmer the sauce until it reaches desired creaminess, which may require a few extra minutes depending on the milk used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 780mg | 33% |
| Potassium | 293mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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