creamy vegan pasta

This Creamy Garlic Mushroom Pasta is done in just 30 minutes, making it the perfect weeknight pasta dinner!

Vegan Creamy Garlic Mushroom Pasta

lb box of spaghetti (linguine, pappardelle,

coconut oil

red onion (88 grams)

garlic (minced)

lb cremini, baby Bella

parsley

sea salt

black pepper

(383 grams full fat coconut milk)

Cook pasta according to package directions to al dente. Reserve ¼ cup of the pasta water.

In a pan over medium high heat, heat the coconut oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add in the garlic and reduce to medium heat.

The garlic should sizzle when it hits the pan. Sauté the garlic for about 1 minute.

Add the mushrooms, parsley, sea salt and black pepper, stirring together. Cook, stirring, for about 3-5 minutes on one side without moving the mushrooms; this will allow it to caramelize a bit and produce a beautiful golden colour, then turn the mushrooms over and let brown on the other side for another 3-5 minutes.

Add in the reserved pasta water. Add in the cooked pasta, and stir/twirl everything together to combine. Add in the coconut milk, stir again and reduce heat to low. Let the coconut milk simmer for 5 minutes.

Remove from heat, top with vegan parmesan and chopped parsley, and serve and enjoy!

Creamy Garlic Mushroom Pasta

This vegan mushroom sauce and pasta recipe are a quick (takes just 20 minutes!) and simple comforting weeknight meal. With a deliciously creamy vegan mushroom gravy pasta sauce, you can create a more-ish, creamy vegan pasta recipe again and again. This vegan mushroom sauce is also a wonderful addition to creamy mashed potatoes, on top of toast, and basically any carb.

Creamy Mushroom Sauce Pasta

pasta

chestnut mushrooms

oat milk

yeast

tBsp corn starch

tBsp plant-based butter

onion

clove powder

nutmeg powder

salt and pepper (to taste

garlic powder

thyme (optional)

Begin by finely dicing the onions and slicing the mushrooms. 

Add the onion and butter to a large pot/pan and lightly stir-fry till golden. You can use olive oil if you prefer - however, this will affect the flavour of the final dish. 

Add the mushrooms and stir well, to combine. Leave them to cook for 2-3 minutes until the mushrooms begin to soften and brown.

Add the spices and incorporate them well then leave to cook for a further 2-3 minutes, stirring occasionally. 

Add the oat milk, nutritional yeast and cornstarch. Stir well and leave the vegan mushroom pasta sauce to simmer for another 5 minutes. During this time, the sauce will darken and begin to thicken. If you prefer it to be slightly runnier then just add a bit more milk. If you find it too runny then add slightly more cornstarch. *

In the meantime, bring some lightly salted water to a boil. Add the pasta to the salted water and cook for 4-5 minutes (or follow package instructions). 

Drain the pasta. You are ready to assemble: First place the pasta. Then, pour over the mushroom sauce. Sprinkle with pepper and fresh thyme.

Enjoy your vegan mushroom pasta hot. Optionally you could add some vegan 'parmesan cheese' by combining cashew nuts, nutritional yeast, garlic powder and salt in a blender till a rough powder consistency.

https://content.jwplatform.com/videos/D9JWrYW4.mp4

This vegan mushroom sauce and pasta recipe is a quick and simple comforting weeknight meal. And, if you&#39;re not in the mood for pasta then this creamy vegan mushroom gravy sauce is just as delectable when spooned liberally over baked potatoes, mashed potatoes and even on crostini/ toast.

Super Creamy Vegan Mushroom Sauce Pasta

The best creamy vegan pasta with veggies! Made with 10 ingredients and ready in 30 minutes. It will be your new go-to plant-based meal for an easy and comforting weeknight dinner. And it packs 17 grams of plant-based protein, fiber, and healthy fats for a well-balanced meal the whole family can get behind.

Creamy Vegan Pasta with Veggies

penne pasta

olive oil

broccoli florets ((250 grams))

red bell pepper, julienne ((150 grams/1 large))

mushrooms ((100 grams/about 5-6 mushrooms))

can quartered artichokes, drained

cherry tomatoes, halved ((150 grams))

salt and pepper,

cheese, bread

pasta sauce

raw cashews, soaked* ((I like to use whole cashews))

Soak cashews. Add cashews to a bowl with water and soak overnight, or for at least 4 hours. If you forget (which I do a lot), you can just add them to a bowl, cover them with water, and microwave them for 1-2 minutes until soft. Soaking them in water allows them to soften up and makes for easy blending.

Cook pasta according to the instructions. When draining, reserve 2 tablespoons (or more depending on your preference) of pasta water.

Make the sauce. Add the pasta sauce and cashews* (make sure to drain them) to a high-powered blender and blend until smooth and creamy.

Make the veggies. When the water is almost boiling for the pasta, you&#39;ll start making the veggies. Add oil to a large nonstick skillet over medium and let it get hot, about 30 seconds. Add broccoli and salt and pepper and cook for 4-5 minutes, stirring occasionally. Then add peppers and cook for 3-4 minutes, stirring occasionally. Finally, add mushrooms and cook for another 3-4 minutes, stirring occasionally.

Assemble. Drain pasta, saving 2 tablespoons of the pasta water. Add artichokes, cooked pasta, 2 tablespoons of pasta water, and the cashew sauce to the pan. Mix well to combine and let warm through, about 1-2 minutes. If needed, add more pasta water to thin out the sauce. Add cherry tomatoes and carefully mix to combine.

Serve and enjoy! Top with basil and enjoy!

This One-Pot Pasta Primavera is a quick &amp; easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Gluten-Free &amp; Oil-Free.

Vegan One-Pot Pasta Primavera

coconut milk

(475 ml) water

Italian seasoning blend

nutritional yeast

(225 g) regular or gluten-free pasta*

carrot,

zucchini,

yellow squash, sliced

shallot, diced (or sub ~1/4 cup red onion)

(85 g) broccoli, cut into small florets

(100 g) frozen peas, thawed

(190 g) cherry tomatoes, cut in half

lemon juice

Black pepper,

Optional toppings: vegan parmesan*, fresh parsley, fresh basil, red pepper flakes

Make the Broth

Heat a large pot or sauté pan with tall sides to high heat. Add the coconut milk, water, Italian seasoning, nutritional yeast, and salt; mix until well-combined.

Pasta Time

Toss in the pasta, carrot, zucchini, squash, bell pepper, and shallot. Mix well and bring this mixture to a boil over high heat; once the liquid reaches a rolling boil, reduce the heat to medium and cook the pasta for an additional 5 to 8 minutes, stirring occasionally. The pasta should be almost al dente before you proceed to the next step; cooking times will vary based on the shape and brand you use.

More Veggies! 

Add the broccoli, peas, and tomatoes to the pot/pan and continue to cook the pasta for an additional 3 to 5 minutes, stirring occasionally. Turn the heat off once the pasta is cooked to your liking, then stir in the lemon juice and add salt and pepper, to taste.

Sit &amp; Serve: 

let the pasta sit for 3 to 5 minutes before serving, to allow the sauce to thicken. Top as desired and serve warm; leftovers will keep in the fridge for up to 3 days.

Thanks again for another amazing recipe! I loved this one pot pasta. It was delicious and will definitely be making it more often. I also love how organized and detailed the blog is. The instructions are easy to follow and the blog's organization makes it easy to find exactly what you are looking for.

Delicious!! Made this many times and now its a staple in my rotation, its great leftover. Its also pretty flexible , so I use whatever veggies I have on hand and it always works out (my favorite version is as written though!) Also do not skip the red pepper flakes!

So incredibly delicious and fresh! 10/10!!! 
I wasn’t expecting such a simple recipe to be so packed with flavor. I followed the recipe but added a splash of vegetable broth because my zucchini and squash were pretty big and took up lots of room in the pot. 

The lemon juice is what really ties it together!

I’m definitely adding this to my rotation, and I love how it just uses one pot!

I have been making your recipes for my 72 year old dad to show him how good vegan food is and this is one of our absolute favorites! Thank you for the wonderful recipes :)

This recipe was simple but delicious!!!  I’m vegan but my non-vegan family members loved it also. I love the one-pot aspect of this recipe. I have been looking for a pasta primavera recipe and I finally found this one and it is the best. Thank you!!

Love the recipe! I had to make it 4 times as much for 15 people. Loved that it is all one pot

I made this for dinner last night &amp; it was so delicious!

I had to use a pot because I didn’t have a large enough pan with tall enough sides to prepare this dish in. I noticed that made cooking this a little more challenging. I was curious what pot you were using here? 

Thank you for this lovely recipe!! :)

https://content.jwplatform.com/videos/NgNsE64H.mp4

This One-Pot Pasta Primavera is a quick & easy take on the traditional dish—hearty, creamy, veggie-packed, and all in just one pot! Vegan, Gluten-Free & Oil-Free.

This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It's the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!

Tomato Basil Cream Pasta

2–3 large, ripe tomatoes*

raw cashews

tomato paste

water

garlic, minced (optional)

whole wheat pasta (or gluten-free pasta)

salt

basil leaves, chopped

Put a large pot of salted water on to boil. Core the tomatoes and roughly chop. Add the tomatoes to your blender or food processor — seeds, skin and all. Add the cashews, tomato paste, and water and blend until very smooth.

Add the olive oil to a large sauté pan and warm over medium-high heat. Add the garlic and sauté until golden, being careful not to burn. Once the water is boiling, add the pasta.

Pour the sauce from the blender into the sauté pan and bring to a simmer. Add the salt and let it cook for 4 to 5 minutes, stirring occasionally. Let the sauce simmer until pasta is finished cooking.

Once the pasta is cooked, reserve 1 cup of pasta water and drain. Add the pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat and use reserved pasta water to thin the sauce to your desired consistency.

Serve immediately, garnishing with more pepper and basil.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574532425/mbxyzaggin9pmioid4kb.mp4

This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It’s the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!

This creamy spaghetti carbonara is completely vegan and made with really simple ingredients. The sauce is dairy-free and nut-free as well! Since traditional carbonara usually has some pancetta, I paired this Spaghetti Carbonara with some thick slices of vegan ham that I chopped into small pieces along with some sliced shiitake mushrooms.

Creamy Vegan Spaghetti Carbonara

butter

g shiitake mushrooms (thinly sliced)

300 g silken tofu

tsp black salt (or regular salt (see notes))

soy milk (or oat milk)

dry spaghetti

Salt (for cooking)

garlic (crushed and minced)

pepper

Salt (if needed)

Vegan Parmesan (for topping)

In a blender, add in the tofu, salt, soy milk, lemon juice, and nutritional yeast. Blend until smooth.

Heat a large pan over medium high heat, add in the butter. Once melted, cook down the ham and sliced shiitake mushrooms. Leave these to pan-fry for 4-5 minutes untouched on each side or until lightly brown. Once nice and lightly browned throughout, remove the mushrooms and bacon from the pan. Set aside.

Meanwhile, heat your pot of water for the paste. Cook the spaghetti until al dente in salted water.

While the pasta is cooking, heat the same pan over medium heat. Add in the began butter Sauté the garlic and onions until cooked. Pour in the carbonara sauce then heat over medium until it comes to a boil. Once it boils, lower the heat.

Add in the cooked al dente spaghetti into the sauce. Mix to coat the spaghetti into the sauce well.

Add back in the mushrooms and vegan ham. Leave to cook for another 2-3 minutes. Add freshly ground pepper. Season the pasta with salt to taste, if needed.

Serve with vegan parmesan and some chopped parsley. Enjoy while hot!

This was delicious and easy to make for a weeknight dinner. I did use veggie spam but I think next time I would leave it out and just use more mushrooms. Will definitely make this again. Thanks

https://www.youtube.com/watch?v=amOAsbO_u8Y

Full recipe here 👉🏼 https://thefoodietakesflight.com/creamy-vegan-carbonara-with-bacon

This creamy carbonara is completely vegan and made with really simple ingredients. The sauce is dairy-free and nut-free as well! Since traditional carbonara usually has some pancetta, I paired this Spaghetti Carbonara with some thick slices of vegan ham that I chopped into small pieces along with some sliced shiitake mushrooms.

———————————————

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SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
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This family favorite pasta with peppers is creamy, meaty, and quick and easy. It tastes like indulgent comfort food, but it&#39;s ready in just 30 minutes, making it perfect for a weeknight dinner.Inspired by this Creamy Sausage and Peppers Pasta by Salt &amp; Lavender.

Creamy Vegan "Beef" Pasta with Peppers

raw, unsalted cashews

olive oil (divided)

beef

bell peppers (any color, seeded and diced)

oregano

paprika

salt (or

black pepper (or

poultry seasoning

Add the cashews to a bowl and cover with hot water. Set aside to soak.

Cook the pasta in well-salted water according to package directions for al dente. SAVE 2 cups of the pasta cooking water before draining.

Meanwhile, heat 1 tablespoon oil over medium-high heat in a large skillet. Add the vegan ground beef and cook, breaking it up with a wooden spoon, until crumbled and browned, about 5 to 6 minutes. Transfer to a bowl and set aside.

In the same skillet, add the remaining 1 tablespoon of oil over medium heat. Sauté the onions, garlic, and peppers until soft, about 4 to 5 minutes. Add the oregano, paprika, salt, pepper, and poultry seasoning and sauté until fragrant, about 1 minute.

When the peppers are almost done, drain and rinse the soaked cashews. Add them to a high-speed blender with 1 cup of fresh water. Blend until smooth and creamy.

Add the cashew cream and nutritional yeast to the skillet with the peppers. Stir well to combine.

Add the cooked vegan ground beef back to the skillet. Stir to combine. Add some of the pasta cooking water until the desired consistency is reached. If it&#39;s too thin, continue to cook on medium heat until thickened.

Taste and adjust seasonings to your liking. Serve immediately.

This 30-minute Vegan Lemon Pasta is easy enough for weeknights and elegant enough for special occasions. With sautéed garlic and fresh lemon juice and zest, you&#039;ll love this versatile pasta dish. Serve with a side salad and your favorite steamed or roasted veggie for a healthy and comforting meal. Easily made gluten-free and oil-free.See Notes for tips on making this dish without a high speed blender.

Creamy Vegan Lemon Pasta

garlic, minced

Tablespoon olive oil,

lemons

raw cashews (See Notes.)

Tablespoons arrowroot starch

fine sea salt

pasta of choice

cashews (as mentioned in post)

Homemade Vegan Parm

Parmesan

basil

Cook

Heat a pot of salted water for cooking the pasta. Cook according to package directions, then drain in a colander.

Saute

Heat a small saute pan over medium-low heat. Add oil or water/broth, and saute the garlic for 2 to 3 minutes, stirring frequently. Reduce heat if necessary so that it doesn&#39;t brown. Transfer the garlic to a blender.

Blend

Zest one of the lemons, and add the zest to the blender along with the water, cashews, arrowroot, and salt. Blend until completely smooth.

Juice

Cut and squeeze the lemon(s) to get ⅓ cup fresh lemon juice. Set aside.

Pour the blended sauce into the pasta pot. Whisking, cook over medium heat until thickened, about 5 minutes. Remove from heat, and whisk in the lemon juice. Add the pasta, and stir to combine.

Serve

Taste for seasoning. Serve with fresh parsley or basil, vegan Parm, and black pepper, if desired.

This is a go to recipe for an easy, elegant meal.

Made this recipe for the first time tonight and we loved it! To cut down on cost and fat, instead of all cashews, I used 50% chickpeas, 25% sunflower seeds and 25% cashews. Still very creamy and rich! I will definitely make it again and again.

Absolutely loved this dish! I had an old standby vegan lemon pasta but this topped it. I stirred in some chopped fresh spinach just before serving. This is a keeper.

Creamy vegan tomato pasta made without dairy and it’s nut-free, so no cashews. It’s quick and easy to make, you can have it ready in under 30 minutes, so it makes a great vegan dinner recipe to make on busy weeknights. It’s very customizable and can also be made gluten-free.

Creamy Vegan Tomato Pasta (without Cashews)

(15 grams) pressed garlic

(180 milliliters) unsweetened vegan heavy cream

(8 grams) nutritional yeast

Italian seasoning

Parmesan cheese and fresh parsley

Prepare pasta.

Boil pasta until it&#39;s al dente using the directions on the package. Drain and set aside.

Cook garlic.

Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 2 minutes, don&#39;t let it burn.

Make sauce.

Add the tomato paste and the crushed tomatoes to the skillet, and stir until all ingredients have combined. Add the vegan heavy cream and stir the sauce once again.

Add seasonings.

Add the nutritional yeast, Italian seasoning, ½ teaspoon of salt and the pepper. Stir.

Simmer sauce.

Turn the heat down to low and let the sauce simmer for 5 minutes, don&#39;t let it boil.

Adjust salt.

Turn the heat off, remove the skillet from the heat, and carefully taste the sauce. Adjust the salt, if needed.

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