Easy Creamy Vegan Pasta (Delicious + Versatile!)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
4
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Calories
1106 kcal
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Course
Main Course
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Cuisine
American
Easy Creamy Vegan Pasta (Delicious + Versatile!)
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This Creamy Vegan Pasta is satisfying, delicious, and incredibly easy to make! The creamy, rich coconut sauce perfectly coats the pasta, while the roasted chickpeas provide a pleasant crunch. The garlic and spinach add a layer of freshness, making every bite absolutely delicious!
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Ingredients
- 8 ounces penne pasta or other pasta of your choice
- 1 can (15.5 oz) chickpeas drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 cups fresh spinach
- salt to taste
- red pepper flakes to taste (for garnish)
- fresh parsley chopped (for garnish, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the drained and rinsed chickpeas with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for about 20-25 minutes until they are crispy and golden brown. Set aside.
- While chickpeas are roasting, cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Sprinkle the flour over the onion and garlic, and stir well to combine. Cook for another minute to cook out the raw flour taste.
- Gradually whisk in the coconut milk and vegetable broth, making sure there are no lumps. Bring the mixture to a simmer and cook for about 5 minutes until it starts to thicken.
- Add the cooked pasta to the skillet along with the roasted chickpeas. Stir to coat the pasta and chickpeas evenly with the creamy sauce. Cook for an additional 2-3 minutes to heat everything through.
- Stir in the fresh spinach and cook for another minute until the spinach wilts.
- Season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley if desired.
- Serve the vegan creamy pasta with roasted chickpeas while hot.
Notes
- Go Gluten-Free: If you're gluten-intolerant, simply switch the regular pasta with a gluten-free pasta of your choice.
- Cooking spinach. Spinach cooks very quickly, so add it towards the end of your cooking time to prevent it from becoming too wilted or losing its vibrant green color.
- Make it Cheesy: For cheese lovers, try adding a generous sprinkle of nutritional yeast or vegan parmesan cheese to the pasta sauce. It is a great dairy-free alternative that adds a cheesy flavor to your creamy vegan pasta.
- Storage. Allow your cooked pasta to cool completely before storing. Transfer your pasta into airtight containers and store it in the refrigerator. It should last for around three to five days.
- Reheating. To reheat your creamy vegan pasta, place it in a pot or pan over medium-low heat. Stir it occasionally to prevent it from sticking to the bottom. You can add a splash of coconut milk or vegetable broth to maintain the creamy consistency if needed. Heat until it’s warmed all the way through.
- Freezing. I don’t recommend freezing this creamy pasta because the sauce will separate when frozen and thawed, altering the texture of your dish
Nutrition Information
Show Details
Calories
1106kcal
(55%)
Carbohydrates
200g
(67%)
Protein
35g
(70%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Sodium
1008mg
(42%)
Potassium
1059mg
(30%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
6130IU
(123%)
Vitamin C
28mg
(31%)
Calcium
152mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1106 kcal
% Daily Value*
| Calories | 1106kcal | 55% |
| Carbohydrates | 200g | 67% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 1008mg | 42% |
| Potassium | 1059mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 6130IU | 123% |
| Vitamin C | 28mg | 31% |
| Calcium | 152mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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