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5.0 from 771 votes

10-Ingredient Creamy Vegan Pantry Pasta

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 3
Calories: 375 kcal
Course: Lunch , Dinner
Cuisine: American , Italian-American Fussion

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

Instructions

    Cup of Yum
  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. Add the garlic and red pepper flakes (if using), and stir to combine for 1 minute, until fragrant.
  3. 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.
  4. 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.
  5. 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

  • * If you’re gluten-free, you can substitute with (a) 2 tablespoons gluten-free all-purpose flour or (b) 1 tablespoon cornstarch.
  • ** I use oat milk because I usually have it on hand, but any creamy plant-based milk will work. If all you have is canned full-fat coconut milk, be sure to stir well and water it down a bit.
  • *** *If your milk is not as creamy, you might need to simmer a few extra minutes. If you double the recipe, simmer for 10 minutes. 
  • *If your milk is not as creamy, you might need to simmer a few extra minutes. If you double the recipe, simmer for 10 minutes. 

Nutrition Information

Calories 375kcal (19%) Carbohydrates 55g (18%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 780mg (33%) Potassium 293mg (8%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 175IU (4%) Vitamin C 4mg (4%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 375

% 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.