Dinner

Creamy Vegan Vegetable Pasta Recipe

Name: Creamy Vegan Vegetable Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 1 (16 oz.) package pasta, any shape; 2 cups zucchini, chopped; 2 cups broccoli, chopped; 1 cup mushrooms (8 oz container, washed and sliced); 1 cup bell peppers, chopped; 1 cup cherry tomatoes; 3 cups baby spinach; 3 tablespoons light olive oil or any neutral-flavored oil; 3 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon Italian herbs; 1 1/2 cups vegan sour cream; 1 tablespoon nutritional yeast (optional); 1 cup pasta water or vegetable broth, divided; 1/4 teaspoon black pepper or red pepper flakes

Byreem everly November 9, 2025November 9, 2025

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Introduction

This creamy veggie pasta is a quick, satisfying meal that’s packed with fresh vegetables and rich, dairy-free creaminess. Ready in under 20 minutes, it’s perfect for busy weeknights when you want comfort food without the fuss. Customize it with your favorite veggies for a wholesome dinner the whole family will enjoy.

A close-up of a plate filled with creamy pasta made of short spiral noodles, mixed with visible pieces of green broccoli florets, bright red tomato chunks, and green leafy vegetables. The pasta is coated in a light cream sauce, giving it a shiny texture. There are small bits of other vegetables like mushrooms scattered throughout. A silver fork is piercing the pasta in the middle, held by a woman's hand on a white marbled surface. The plate is white, holding the colorful mix of vegetables and pasta. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz.) package pasta, any shape
3 tablespoons light olive oil, or neutral-flavored oil
3 cloves garlic, minced (adjust to taste)
2 cups zucchini, chopped
2 cups broccoli, chopped
1 cup mushrooms, sliced
1 cup bell peppers, chopped
1 cup cherry tomatoes
3 cups baby spinach
1 teaspoon salt
1 teaspoon Italian herbs
1 1/2 cups vegan sour cream
1 tablespoon nutritional yeast (optional)
1 cup pasta water or vegetable broth
1/4 teaspoon black pepper or red pepper flakes

Instructions

Step 1: Boil the pasta in salted water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Step 2: While the pasta cooks, heat the oil in a large frying pan or wok over the lowest heat. Add minced garlic and warm gently as you prepare the vegetables by washing and chopping them into bite-sized pieces.
Step 3: Add the chopped zucchini, broccoli, mushrooms, and bell peppers to the pan. Sprinkle with salt and Italian herbs, then increase the heat to medium.
Step 4: Sauté the vegetables for 6–8 minutes until they darken and soften. Add the cherry tomatoes and spinach, cooking for another 1–2 minutes until the spinach wilts.
Step 5: Stir in 1/2 cup of reserved pasta water, vegan sour cream, and nutritional yeast if using. Gradually add more pasta water, up to 1/2 cup, until the sauce reaches your preferred consistency.
Step 6: Bring the sauce to a gentle boil, then turn off the heat. Add the drained pasta and toss well to combine with the creamy vegetable sauce.
Step 7: Season with black pepper or red pepper flakes to taste. Serve immediately while hot and creamy.

Tips & Variations

Use any combination of vegetables you have on hand, such as asparagus, cauliflower, or carrots, to make it your own.
For an oil-free version, sauté the vegetables in vegetable broth instead of oil.
Add a squeeze of fresh lemon juice at the end of cooking for bright, fresh flavor.
Include vegan protein by tossing in fried tofu, shredded vegan chicken, or vegan sausages for a heartier meal.
If using homemade vegan sour cream, cashew cream, or coconut cream, reduce the amount of pasta water slightly to keep the sauce creamy.
For gluten-free options, choose gluten-free pasta and slightly undercook it to avoid mushiness.

Storage

Store leftover creamy veggie pasta in an airtight container in the refrigerator for up to 3–5 days. For longer storage, freeze in a sealed container for up to 3 months and thaw overnight in the refrigerator before reheating. Reheat gently in the microwave, stirring halfway through, or warm in a pan with a splash of water until heated through.

How to Serve

A close-up of a white bowl filled with creamy pasta salad, showing several layers of twisted rotini pasta in light yellow, mixed with bright green broccoli florets, dark green spinach strips, small chunks of white chicken, thin slices of grayish mushrooms, and pieces of red bell pepper, all coated in a creamy, light sauce. A silver fork rests on the right edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of vegan sour cream?

Yes, you can substitute store-bought vegan sour cream with homemade versions made from silken tofu, cashew cream, or coconut cream. Just adjust the amount of pasta water accordingly to maintain the right sauce consistency.

How can I make this recipe gluten-free?

The sauce itself is naturally gluten-free. Simply use your favorite gluten-free pasta and be careful not to overcook it. Rinsing gluten-free pasta after boiling can also help prevent it from becoming too soft.