Creamy plant-based garlic pasta that is full of flavor. This pasta is incredibly delicious and super easy to make. It is also dairy-free, nut-free, oil-free and plant-based as it is made using canned coconut milk. The sauce can also be used as a decadent vegan Alfredo.
Perfect for pasta lovers, this creamy plant-based garlic pasta is absolutely mouthwatering while also being incredibly easy to make. In fact, it can be made using one pot, which means less dishes and less hassle. This creamy, garlicky sauce is made using canned coconut milk, making it dairy-free, nut-free, and oil-free while also being completely vegan.
The sauce is also very versatile and can be used as a vegan Alfredo. Simply just replace the spaghetti noodles with fettuccine. Sun dried tomatoes and peas go perfectly in this recipe, but they can easily be switched out with your favorite veggies. Broccoli, mushrooms, or roasted cauliflower would all be delicious add ins. By using whole wheat noodles, you are also making this dish much healthier. An easy, decadent recipe that is sure to hit the spot and become a dinner time favorite.
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Creamy Plant-Based Garlic Pasta / Vegan Alfredo
Creamy, garlicky pasta that is full of flavor. This pasta is incredibly delicious and super easy to make. It is also dairy-free, nut-free, oil-free and plant-based as it is made using canned coconut milk. The sauce can also be used as a decadent vegan Alfredo.
Ingredients
- 1 box whole wheat noodles
- 1 onion
- 4 large garlic cloves
- 1 can coconut milk (must be canned)
- 3 tbs nutritional yeast
- 1/2 tsp salt + more to taste
- 1 1/3 cup peas
- 1 cup sun-dried tomatoes
- 1 handful spinach
Instructions
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Using a pasta pot, cook pasta while preparing the sauce.
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Chop up onion and 3 garlic cloves. Add them to a saute pan or skillet on medium heat with enough water to make sure they don't stick. Saute for 5 minutes or until the onions are soft.
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Once the onion and garlic cloves are soft, add the can of coconut milk. Stir together and let simmer for 3 minutes. Add nutritional yeast and salt.
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Chop a handful of spinach and add to the pan along with the peas.
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Once you have a nice creamy sauce, remove from heat and add sun-dried tomatoes.
Note: If the sauce is too thin, add arrowroot powder to thicken it.
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Drain pasta and add to a large bowl. Pour sauce on top and stir to combine.
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Finely chop remaining garlic clove or use a garlic press. Stir into pasta.
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Just made the garlic creamy pasta for dinner, DELICIOUS!!!
Hi Kim,
So happy to hear you enjoyed it!!
– Alexis
Absolutely delicious! Will be making again and again.
Hi!
I am so glad you like it! Definitely one of my favorite go-to dinners.
-Alexis
Very good recipe. I’m a true meat eater but trying to eat more plant based for heart health. I don’t even typically like tomatoes but this somehow worked for me. I even had every intention of cooking some chicken to add for my picky 6 year old but decided against it after having a taste. To my surprise he liked it (not love…but ate it). 5 stars because I liked it and got extra veggies in the kiddo.
Hi Jami!
I am so glad to hear that you enjoyed it! This is definitely one of my favorite ways to make pasta.
– Alexis
Tryna eat healthy and wanted a different pasta dish never really been a big fan of Alfredo due to being lactose intolerant and so this rendition with coconut milk was really yummy! My son teen who is a die hard fan of Alfredo loved it as well so this was spot on. The mushrooms make you feel like your eating meat and with the addition of the many veggies I felt good after eating. Thanks for sharing this dish with us!
Hi Yolanda!
I’m so glad to hear you and your son enjoyed the recipe! Adding mushrooms is a great idea!! I always love adding loads of veggies too.
-Alexis