Vegan One-Pot Creamy Garlic Pasta

Today’s recipe is super simple and ultra-comfort food. Pasta loaded with garlic in a creamy sauce makes for a delicious and satisfying meal, while being quick and easy to get on the table on a busy night. This recipe may not have real cream in it but it’s sure to please even the fussiest eaters – I bet they won’t even know the difference! Inspired by this recipe, this Vegan One-Pot Creamy Garlic Pasta is easy and quick to prepare.

Garlic is today’s featured veggie for the veggie recipe challenge. Garlic is a superfood! Eat this pungent bulb for lots of health benefits including decreased bad cholesterol and the risk of some cancers, as well as for its intense anti-bacterial, anti-viral and anti-fungal properties. Garlic is also an excellent source of many minerals including potassium, iron, calcium, magnesium and selenium. This recipe features quite a bit of garlic but don’t worry, cooking mellows out the flavor so it isn’t too strong. Cheers!

Vegan One Pot Creamy Garlic Pasta

 

Vegan One-Pot

Creamy Garlic Pasta

  • 1 Tbs olive oil
  • 8 cloves garlic, minced
  • 1-1/2 cups vegetable broth
  • 1 cup non-dairy milk, or more as needed
  • 2 Tbs Earth Balance
  • 8 oz uncooked pasta noodles, any variety (I used gluten-free)
  • 1/4 cup vegan Parmesan
  • 1 tsp cornstarch, or more as needed
  • 1/4 cup finely chopped parsley, plus extra for garnish
  • salt and pepper to taste

Garlic

In a large skillet, heat olive oil over medium high heat. Add garlic and cook until fragrant, stirring frequently, about 1-2 minutes.

Stir in broth, non-dairy milk, Earth balance and pasta noodles. Season with salt and pepper to taste.

Bring to a boil then reduce heat and simmer, stirring occasionally, until pasta is cooked through (depends on the variety – gluten-free noodles take less time but generally anywhere between 10-20 minutes). Stir in vegan Parmesan and parsley. If the mixture is too thick, add a bit more non-dairy milk to thin it. If it’s too thin, add a bit of cornstarch mixed with non-dairy milk, cooking a few extra minutes, to thicken it.

Serve garnished with additional parsley.

Garlic Pasta

One Pot Garlic Pasta

Gluten-Free Vegan One Pot Creamy Garlic Pasta

Oh so creamy and delicious, this pasta was perfect comfort food after a busy day, with none of the guilt from high-fat cream or animal products! Plus only one pot to clean, which is a winner in my book.

Gluten-Free Vegan Creamy Garlic Pasta

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 38 days of recipes, here they are:

Printable Version:

Vegan One-Pot Creamy Garlic Pasta
 
Author:
Serves: 4
Ingredients
  • 1 Tbs olive oil
  • 8 cloves garlic, minced
  • 1-1/2 cups vegetable broth
  • 1 cup non-dairy milk, or more as needed
  • 2 Tbs Earth Balance
  • 8 oz uncooked pasta noodles, any variety (I used gluten-free)
  • ¼ cup vegan Parmesan
  • 1 tsp cornstarch, or more as needed
  • ¼ cup finely chopped parsley, plus extra for garnish
  • salt and pepper to taste
Instructions
  1. In a large skillet, heat olive oil over medium high heat. Add garlic and cook until fragrant, stirring frequently, about 1-2 minutes.
  2. Stir in broth, non-dairy milk, Earth balance and pasta noodles. Season with salt and pepper to taste.
  3. Bring to a boil then reduce heat and simmer, stirring occasionally, until pasta is cooked through (depends on the variety - gluten-free noodles take less time but generally anywhere between 10-20 minutes). Stir in vegan Parmesan and parsley. If the mixture is too thick, add a bit more non-dairy milk to thin it. If it's too thin, add a bit of cornstarch mixed with non-dairy milk, cooking a few extra minutes, to thicken it.
  4. Serve garnished with additional parsley.

 

 

 

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