Creamy Vegan Vegetable Pasta Recipe
This creamy veggie pasta is a quick and easy vegan dish that combines a variety of sautéed vegetables with a rich, dairy-free sour cream sauce. Perfectly cooked pasta is tossed in a luscious sauce made from vegan sour cream and nutritional yeast, offering a comforting meal packed with wholesome vegetables. Ready in just 20 minutes, this versatile recipe can be customized with whatever veggies you have on hand, making it a family-friendly favorite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Gluten Free
Ingredients
Scale
Pasta
- 1 (16 oz.) package pasta, any shape
Vegetables
- 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
Sauce and Seasoning
- 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
Instructions
- Cook Pasta: Boil the 16-ounce package of pasta in salted water according to the package directions until al dente. Drain, reserving some pasta water for later.
- Prepare Vegetables and Garlic: While the pasta cooks, in a large frying pan or wok, warm 3 tablespoons of light olive oil over the lowest heat setting. Add the minced garlic and gently infuse the oil as you wash and chop 6-8 cups of vegetables into bite-sized pieces.
- Sauté Vegetables: Add the chopped zucchini, broccoli, mushrooms, and bell peppers to the pan. Sprinkle with 1 teaspoon of salt and 1 teaspoon of Italian herbs. Increase the heat to medium and sauté the veggies for about 6-8 minutes until they darken in color and become tender.
- Add Remaining Veggies: Stir in the cherry tomatoes and baby spinach. Cook for another 1-2 minutes until the spinach wilts, blending all the vegetables together.
- Make the Cream Sauce: Pour in 1/2 cup of reserved pasta water and add 1 1/2 cups of vegan sour cream along with 1 tablespoon of nutritional yeast (if using). Stir well to combine, then gradually add the remaining 1/2 cup of pasta water until the sauce reaches your desired creamy consistency. Bring to a gentle boil.
- Combine Pasta and Sauce: Turn off the heat and add the drained cooked pasta to the pan. Toss gently until the pasta is thoroughly coated with the creamy vegetable sauce.
- Season and Serve: Adjust seasoning by adding black pepper or red pepper flakes to taste. Serve the creamy veggie pasta hot immediately for the best creamy texture.
Notes
- Serve the pasta immediately; it is at its creamiest when hot.
- The sauce may seem watery at first but thickens as it cools slightly.
- If using homemade vegan sour cream, cashew cream, or coconut cream, reduce the amount of pasta water needed accordingly.
- A squeeze of fresh lemon juice added at the end brightens up the flavors.
- To make gluten-free, simply substitute with gluten-free pasta and slightly undercook it to avoid mushiness.
- Leftovers keep well refrigerated for 3-5 days or frozen for up to 3 months; reheat gently.
Keywords: vegan creamy pasta, vegetable pasta recipe, dairy-free pasta, quick vegan dinner, gluten-free vegan pasta, healthy pasta recipe
Find it online: https://reemcook.com/creamy-vegan-vegetable-pasta-recipe/
