Publised on 04/03/2024. Last Updated on 23/08/2024 by Richard
My delicious creamy veggie pasta recipe is a quick and easy week-night vegan dinner. Packed with greens and delicious herbs in a silky smooth sauce.
Pasta enthusiasts and veggie aficionados, this creamy veggie pasta is your dream 20 min vegan dinner! Brace yourself as your TWO fave things combine (pasta and veggies, as we've previously established) to form the ultimate lip-smacking slurp fest! Now that spring has sprung, what a delight to enjoy all those bright green veggies at peak season!
What's better than an easy dinner you can whip up in minutes that just so happens to be TOTALLY vegan and TOTALLY delicious?? I wrote this Creamy Veggie Pasta recipe for all those week nights when you just need some satisfyingly creamy carbs, with a healthy kick of fresh, spring veggies! But it also works great for spring-time special occasions, like a perfect Easter lunch, or dinner party with friends! It's like a less cheesy vegan alfredo sauce that's packed with fresh veggies. So without further ado, let's jump in!
Jump to:
🍝 Creamy Veggie Pasta Ingredients
Let's take a stroll through our Vegan Banh Mi ingredient aisle, shall we?
- Tender stem broccoli
- Asparagus tips
- Shelled edamame
- Tagliatelle (or any vegan pasta)
- Vegan butter (or vegetable oil)
- 1 onion (finely chopped)
- 2 cloves of garlic (finely mined)
- Vegetable stock
- Dry white wine (optional, but let’s be a little fancy)
- Vegan cream (or silken tofu blended until smooth)
- A small bunch of fresh mint (finely chopped)
- Vegan cheese for topping (because life is too short for bland pasta)
❓Which Veggies Should I Use?
In this Creamy Veggie Pasta I like to use tender stem broccoli, asparagus, and edamame. These vibrant veggies bring colour, crunch, and a nutrient-packed punch to our creamy pasta ensemble - edamame are packed with protein too. They are the VIPs of this pasta party, so treat them with the respect they deserve.
However! This vegan pasta recipe is super flexible, and works amazingly with any spring greens! Try with fresh garden peas, purple sprouting broccoli and green beans instead!
🔀 Ingredient Substitutions
Here are some handy swaps to accommodate your pantry quirks and taste preferences for this creamy veggie pasta recipe:
- Broccoli: Swap tender stem broccoli for regular broccoli or purple sprouting brocolli.
- Asparagus: Green beans can replace asparagus if you're not into asparagus peepee!
- Edamame: Peas are the perfect understudies for edamame, bringing their own pop of green to the vegan pasta party.
- Vegan Butter: If vegan butter is off the table, vegetable oil works great too.
- Dry White Wine: cooking for kids or people who don't drink? Skip the wine and replace with a little more vegetable stock!
- Vegan Cream: If you're avoiding store-bought vegan cream, try silken tofu instead! Just blend it until smooth and creamy and use like cream!
🫙 How to Make my Creamy Veggie Pasta
Here's how to make the best vegan pasta you've ever tasted! Just four easy steps! Scroll to the bottom of the page for the full recipe.
Boil & Blanche: Boil a pot of water. Drop in the broccoli, asparagus, and edamame for a quick 2-3 minute boil. Pull em out with a sieve and blanche in cold water to stop them cooking.
Start the Sauce: In a pan, let vegan butter melt. Toss in the onion and garlic; let them mingle for 2 minutes. Add veggie stock and wine then simmer until the liquid reduces. Pour in the vegan cream, lower the heat.
Add the Veggies: Add the veggies and mint to the creamy sauce and give a good stir. You're now ready to add your pasta too! Be sure to drain it well before adding.
Serve the Pasta: And that's it! Your vegan pasta masterpiece awaits! I like to top mine with plenty of black pepper and some vegan cheese!
🤷♀️ Some FAQs
A: Absolutely! The wine is 100% optional, so just swap it for extra veggie stock if you're cooking for little ones!
A: Not exactly! It's just my go-to for a cream replacement when I can't get my hands on vegan cream or when I'm trying to boost the protein and fibre of the dish. You'll love it - it's delicious!
A: Go wild! Add mushrooms, cherry tomatoes, or bell peppers. It’s your pasta kingdom; rule it like a veggie monarch.
And that's it! Your perfect creamy veggie pasta awaits! If you're hankering for more vegan pasta recipes, why not try my Tofu Bolognese, my Vegan Scallop Pasta or even my Vegan Meatballs!? I also love to serve pasta with my Vegan Bechamel Sauce, Especially in a delicious vegan lasagna!
Creamy Veggie Pasta
Equipment
- 1 large pot
- 1 Large Frying Pan
Ingredients
- 130 g tender stem broccoli
- 125 g asparagus tips
- 50 g shelled edamame
- 300 g tagliatelle or any vegan pasta
- 30 g vegan butter or 2 tablespoon vegetable oil
- 1 onion finely chopped
- 2 cloves garlic finely mined
- 100 ml vegetable stock
- 100 ml dry white wine (optional)
- 200 ml vegan cream or 200g silken tofu blended until smooth
- Small bunch fresh mint finely chopped
- Vegan cheese optional for topping
Instructions
- Bring a large pot of water to the boil.
- Add the tender stem broccoli, asparagus and edamame and boil for 2-3 minutes. Remove from the boiling water with a sieve and plunge into a bowl of cold water to stop from cooking.130 g tender stem broccoli, 125 g asparagus tips, 50 g shelled edamame
- Season the pot of boiling water with 1 teaspoon fine sea salt and add the pasta. Cook according to the instructions on the packet.300 g tagliatelle
- While the pasta cooks, make the sauce.
- Place a large frying pan over medium heat and add the vegan butter. Once melted, add the onion and garlic and fry for 2 minutes, being careful not to let the garlic brown too much.30 g vegan butter, 1 onion, 2 cloves garlic
- Add the vegetable stock and wine (if using) then bring to a simmer. Cook until almost all the liquid has evaporated (about 5-8 mins).100 ml dry white wine, 100 ml vegetable stock
- Add the vegan cream and reduce the heat to low. Stir through the cooked veggies, chopped mint and drained pasta then serve with a sprinkling of vegan cheese (optional).200 ml vegan cream, Small bunch fresh mint, Vegan cheese
Steven Kramer
He cook school night people. Wow this recipe sounds so delicious but here's the situation I would never make it never try it and the reason why is because in this country we do not measure our food and water and liquids and stuff and grams and millimeters we've been taught cups and quarts you people are just trying to push this one world order you know I know that sounds childish to say but it seems that way anyway.. and to be quite honest I don't regret you making money doing this and you do have some good recipes so don't take this wrong but I can find where to buy my own supplies not promote some overpriced megastore that that doesn't have to give good customer service because people will come shop there no thank you.. I sure wish you well but I have the right to this opinion and y'all can talk about me it's your next coffee break and make fun of me that's cool that's your opinion.
Shay
1. The author of this blog is not in America.
2. There are only 3 countries that do NOT use the metric system (America,
Liberia and Myanmar). Your request that they convert everything to the numerical measuring system you prefer is ridiculous.
3. I am an American. I prefer to measure and weigh my ingredients, especially when baking, as it insures accuracy.
4. In this country, we do use the metric system. In bakeries, in science, in medicine, in engineering, even in NASA. Please stop embarrassing us with your entitled ignorance.
george
Never mind, found it...
george
Where can I find the measurements?
Cara
What is vegan cream?
lio
We have alpro in aus