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easy creamy vegan pasta
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4.12 from 35 votes

Easy Creamy Vegan Pasta

The most satisfyingly quick and easy creamy vegan pasta recipe you'll ever come across! No artificial store-bought vegan cream. No cashews.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: easy creamy vegan pasta
Servings: 3
Calories: 417kcal
Author: Richard Makin

Equipment

  • Saucepan
  • Frying pan
  • Blender
  • Slotted Spoon/Spider
  • Spatula

Ingredients

  • 400 g cannellini beans (pre-cooked, from a 400g tin - do not drain!)
  • 200 ml water
  • 3 tbsp nutritional yeast
  • 4 tbsp olive oil (light, not extra virgin)
  • 400 g pasta (I used rigatoni)
  • 1 onion (finely chopped)
  • 3 cloves garlic (peeled and crushed)
  • 200 ml white wine (make sure it's a vegan variety)
  • 2 tbsp white miso paste
  • flaky salt and pepper for seasoning

Instructions

  • Place the whole tin of cannellini beans (including their soaking water) into a high-speed blender. Add the water, nutritional yeast and 2 tbsp of the olive oil. Blend until completely smooth. Set aside.
  • Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Once cooked, turn off the heat and use a slotted spoon to remove the pasta and plunge into a large bowl of cold water to stop it cooking. Reserve the pasta water.
  • Place a large frying pan over medium heat and add the remaining 2 tbsp olive oil. Bring to temperature. Add the onion and fry until softened (around 2 minutes) stirring often with a spatula. Add the garlic and fry for a minute more. Before the garlic can brown, add the wine and bring it to a simmer. Allow to simmer for around 3-5 minutes or until nicely reduced.
  • Add the miso paste and use the spatula to break it up and mix in thoroughly. Once mixed, pour the creamy cannellini bean mixture into the frying pan and bring to a simmer. Season with salt and a liberal amount of ground black pepper.
  • Allow the mixture to reduce gently for a further 5 minutes, stirring constantly. Once the mixture is thick, take 110ml of the pasta water and add to the sauce. Mix well and allow to simmer for a further few minutes until glossy and creamy.
  • Drain the pasta and add it to the sauce in the frying pan. While still on the heat, stir to coat well before serving. Top with more black pepper, your favourite vegan cheese or some fresh, finely chopped parsley.

Nutrition

Calories: 417kcal | Carbohydrates: 40g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Sodium: 1417mg | Potassium: 728mg | Fiber: 12g | Sugar: 9g | Vitamin A: 577IU | Vitamin C: 13mg | Calcium: 124mg | Iron: 5mg