Vegan Creamy Garlic Pasta

5 from 6 votes

Creamy garlic pasta is savory comfort at its best! This vegan garlic pasta recipe is a one-pot wonder in under 25 minutes. Quick, easy, and oh-so delicious!

Prep Time10

Cook Time15

Course: Entrees

Cuisine: Italian

Diet: Diabetic, Vegan, Vegetarian

Servings:

Calories: 294kcal

Author: Kathy Carmichael

Ingredients

Garlic Cream Sauce

¾ cup oat milk, or plant milk of choice unsweetened, unflavored
2 Tablespoons oat flour or flour of choice
½ cup nutrtional yeast
½ teaspoon sea salt
½ teaspoon fresh ground pepper
2 teaspoons poultry seasoning
1 shallot, minced
6-8 cloves garlic, minced I used 8
¼ cup dry white wine I used Chardonnay

Pasta Ingredients

8 ounces whole-grain spaghetti or any type, shape or size of pasta
16 ounces baby portobella mushrooms, sliced
4 cups organic vegetable broth
3 cups baby kale
¼ cup parsley, chopped
4 sprigs of thyme

Instructions

In a medium skillet over medium heat, saute the minced garlic and shallots until the shallots are translucent.
When the shallot mixture begins to stick to the bottom of the pan, add the dry white wine and deglaze the pan by stirring the wine into the mixture.
Cook down until the wine is gone.
In a large blender cup, combine oat milk, oat flour, nutritional yeast, salt, pepper, poultry seasoning and shallot and garlic mixture.
Blend until smooth; set aside.
In the same skillet, saute the mushrooms. If the mushrooms stick to the bottom, add a small amount of water or vegetable broth to loosen the stuck pieces.
Add the 4 cups of vegetable broth and increase the heat to high and bring to a boil.
Now add the spaghetti noodles and stir into the boiling mixture. Reduce the heat to medium and continue to boil, stirring the noodles into the boiling broth.
Cook uncovered for 12 minutes, stirring occasionally.
If the noodles appear far above the top of the pan, add a little more broth to cover the noodles. However, add only a little broth.
After 12 minutes, add the blended garlic cream mixture. Stir into the noodles and heat through. The sauce will thicken when heated. Stir for a few minutes.
Add the baby kale. It will wilt when combined with the hot noodle mixture.
Garnish with parsley and thyme.
Serve with a salad and crusty sourdough bread.

Notes

Cook gluten-free pasta separately for the best results. Reduce the vegetable broth by 3 cups, add the cooked, drained pasta to the mushrooms, and add the cream sauce. Then, allow the sauce to thicken.
For one-pot pasta dishes, stir the pasta into the broth, covering it. If the vegetable broth is beneath the pasta, add a bit of vegetable broth that the recipe calls for to cover it. DO NOT add too much; just enough to cover the pasta.
If you don't have flour, cornstarch will replace the flour.
The white wine cooks off into the shallots and garlic; however, substitute lemon juice or vinegar if you don't want to use wine.
To replace nutritional yeast, start with about ½ or ⅓ of what the recipe calls for and increase to taste. If nutritional yeast is a large portion of the recipe, consider also adjusting the liquids in the dish.
Allow the cream sauce to heat for the sauce to thicken.
If you add additional vegetables after sauteing the mushrooms, be aware that you will need enough vegetable broth to cover the pasta once it is added. The volume of additional vegetables will impact the amount of vegetable broth added and the fluid content in those vegetables.
For an added cheesy taste, add some vegan parmesan cheese.

Nutrition