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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.

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
  • 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

Find it online: https://islawhite.com/creamy-veggie-pasta-recipe/