Creamy Vegetable Pasta (Vegan!)
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Creamy Vegetable Pasta (Vegan!)
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A cozy, creamy pasta tossed in a light, alfredo-style white sauce! An ultra-comforting meal that's easy to customize with your favorite veggies.
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Ingredients
- 8 oz. pasta (gluten-free if desired)
- 3 cups broccoli fresh florets
- 6 oz. mushrooms
- 2-3 Roma tomato
- 3 cloves garlic
For the creamy white sauce:
- 2 cups plant-based milk plain, unsweetened, dairy-free
- 1/4 cup nutritional yeast
- 1/4 cup all-purpose flour (gluten-free if desired)
- 2 Tbsp. lemon juice fresh
- 1 Tbsp. Dijon mustard
- 1 Tbsp. white miso
- 2 tsp. onion powder
- 1 tsp. garlic powder
For serving (optional but recommended):
- fresh herbs basil, parsley, chives, dill, etc
- vegan parmesan cheese
Instructions
- Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
- Prepare vegetables: Clean and slice mushrooms, cut broccoli into small florets, and chop tomatoes. Mince garlic.
- 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.) Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.
- Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.
- Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.
- Add minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.
- Then reduce heat and add sauce. Lightly simmer for about 2-3 minutes, stirring often, until sauce thickens. Turn off heat.
- Add pasta (cooked and drained) and toss to combine. Salt & pepper to taste. Garnish with vegan parmesan and fresh herbs of choice.
Notes
- *Milk: I use homemade cashew milk, but soy would work for a nut-free option. Just be sure the milk is plain & unsweetened.
- Vegetables: Change it up with spinach, kale, bell pepper, peas, asparagus, zucchini, summer squash, etc.
- 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.
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
63g
(21%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Potassium
691mg
(15%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
1141IU
(23%)
Vitamin C
77mg
(86%)
Calcium
221mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 63g | 21% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 691mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 77mg | 86% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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