Creamy Veggie Pasta Recipe

Introduction

This creamy veggie pasta is a delightful plant-based dish loaded with fresh vegetables and coated in a rich, vegan sour cream sauce. It’s perfect for a comforting weeknight dinner that feels indulgent yet nutritious.

Ingredients

• 1 (16 oz.) package pasta, any shape
• 3 tablespoons light olive oil, or neutral-flavored oil
• 3 cloves garlic, minced (use more or less to your taste)
• 2 cups zucchini, chopped
• 2 cups broccoli, chopped
• 1 cup mushrooms, washed and 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 veggie broth
• 1/4 teaspoon pepper, or red pepper flakes

Instructions

1. Step 1: Boil the pasta in salted water according to package directions until al dente. Drain, reserving 1 cup of pasta water.
2. Step 2: In a large frying pan or wok, warm the minced garlic in 3 tablespoons of oil over the lowest heat setting.
3. Step 3: While warming the garlic, wash and chop zucchini, broccoli, mushrooms, and bell peppers into bite-sized pieces.
4. Step 4: Add the chopped vegetables (except cherry tomatoes and spinach) to the pan. Sprinkle with 1 teaspoon salt and 1 teaspoon Italian herbs, then increase heat to medium.
5. Step 5: Sauté the veggies for 6–8 minutes until they darken and soften.
6. Step 6: Add cherry tomatoes and spinach. Cook for another 1–2 minutes until the spinach wilts.
7. Step 7: Stir in 1/2 cup pasta water, vegan sour cream, and nutritional yeast if using. Slowly add more pasta water as needed to reach your desired sauce consistency.
8. Step 8: Bring the mixture to a slow boil, then turn off the heat.
9. Step 9: Add the drained pasta to the pan and toss well to combine everything evenly.
10. Step 10: Adjust seasoning with salt, pepper, and optional red pepper flakes. Serve hot.

Tips & Variations

• Try swapping vegan sour cream with cashew cream or coconut yogurt for different creamy textures and flavors.
• Add fresh herbs like basil or parsley at the end for extra freshness.
• Use gluten-free pasta to accommodate dietary needs without sacrificing taste.
• For added protein, toss in cooked chickpeas or tofu cubes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or plant-based milk to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried Italian herbs?

Yes, fresh herbs like oregano, thyme, and basil can be used. Add them towards the end of cooking to preserve their flavor.

Is this recipe suitable for vegans?

Absolutely. This recipe uses vegan sour cream and nutritional yeast instead of dairy, making it entirely plant-based.

Creamy Veggie Pasta Recipe

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★★★★★

4.8 from 82 reviews

This Creamy Veggie Pasta is a delightful and hearty vegan dish packed with a colorful medley of fresh vegetables and tossed in a smooth, dairy-free creamy sauce. Perfectly cooked pasta combined with sautéed zucchini, broccoli, mushrooms, bell peppers, cherry tomatoes, and spinach creates a balanced meal full of texture and flavor. The sauce, made from vegan sour cream and nutritional yeast, adds a rich, cheesy undertone without any dairy, making it ideal for vegan or lactose-intolerant eaters. Easy and quick to prepare, this recipe is great for a nutritious weeknight dinner.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

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
• 3 cloves garlic, minced

Other Ingredients

• 3 tablespoons light olive oil or neutral-flavored oil
• 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 pepper or red pepper flakes

Instructions

1. Cook the Pasta: Boil the 16-ounce package of pasta in salted water according to the package directions until al dente. Drain and reserve 1 cup of pasta water before draining.
2. Prepare and Warm Garlic: In a large frying pan or wok, warm 3 tablespoons of olive oil over the lowest heat setting. Add the minced garlic and gently warm it without browning to infuse the oil with flavor.
3. Cook 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 vegetables for 6-8 minutes until they become darker and start to soften.
4. Add Remaining Veggies: Stir in the cherry tomatoes and baby spinach. Cook for another 1-2 minutes, until the spinach is wilted and the tomatoes slightly softened.
5. Make the Creamy Sauce: Pour in 1/2 cup of the reserved pasta water, add 1 1/2 cups of vegan sour cream, and 1 tablespoon of nutritional yeast if using. Stir well to combine. Gradually add up to an additional 1/2 cup of pasta water, stirring until you reach the desired creamy consistency.
6. Combine Pasta and Sauce: Bring the mixture to a gentle simmer, then turn off the heat. Add the drained pasta to the pan and toss thoroughly to coat the noodles evenly with the creamy vegetable sauce.
7. Season and Serve: Season with additional salt and pepper to taste. If desired, add a dash of red pepper flakes for a hint of spice. Serve immediately while hot and creamy.

Notes

• Use any type or shape of pasta you prefer—penne, fusilli, or spaghetti work well.
• Adjust garlic quantity to taste; omit or reduce if sensitive to garlic.
• For extra protein, consider adding cooked chickpeas or tofu.
• Nutritional yeast is optional but enhances the cheesy, umami flavor.
• If vegan sour cream is unavailable, substitute with a cashew cream or coconut cream.
• Reserve pasta water to achieve a silky sauce consistency without thinning with plain water.
• To make it gluten free, use gluten-free pasta.

Keywords: vegan pasta recipe, creamy vegan pasta, veggie pasta, healthy pasta dish, vegan sour cream pasta