Creamy Veggie Pasta

4.95 from 18 votes

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.

Cook Time20

Total Time20

Course: Main Course

Cuisine: All, Italian

Servings:

Calories: 527kcal

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