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5.0 from 9 votes

Creamy Vegetable Pasta (Vegan!)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 343 kcal
Course: Main Course
Cuisine: Vegan , gluten-free

Ingredients

  • 8 oz. pasta (gluten-free if desired)
  • 3 cups fresh broccoli florets
  • 6 oz. mushrooms
  • 2-3 roma tomatoes
  • 3 cloves garlic
For the creamy white sauce:
  • 2 cups dairy-free milk* (plain, unsweetened)
  • 1/4 cup nutritional yeast
  • 1/4 cup all-purpose flour (gluten-free if desired)
  • 2 Tbsp. fresh lemon juice
  • 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

    Cup of Yum
  1. Cook pasta according to package instructions, leaving al dente (slightly firm, not mushy). Drain when finished.
  2. Prepare vegetables: Clean and slice mushrooms, cut broccoli into small florets, and chop tomatoes. Mince garlic.
  3. 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.
  4. Add broccoli florets and sauté for 6-7 minutes or until broccoli is crisp-tender.
  5. Meanwhile, make the sauce: In a blender, add all sauce ingredients and blend to combine.
  6. Add minced garlic and tomatoes to the pan. Stir and sauté for 2 minutes.
  7. Then reduce heat and add sauce. Lightly simmer for about 2-3 minutes, stirring often, until sauce thickens. Turn off heat.
  8. 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

Calories 343kcal (17%) Carbohydrates 63g (21%) Protein 15g (30%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Potassium 691mg (20%) 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

% 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.