This vegan garlic pasta recipe has a creamy sauce that takes only 10 mins to cook! It’s a quick & tasty vegan dinner idea!
I made this vegan garlic pasta using minimal ingredients that you can easily find in the grocery store (or that you already have in stock!)
Recipe for Vegan Garlic Pasta
The sauce is creamy, garlicky, savoury, and deliciously addictive. Trust me, you’ll want to make this weekly it’s so good! Let this be your new weeknight “go-to” recipe for those days when you need some comfort food but you don’t want to spend over 15 mins in the kitchen.
If you are a garlic lover like myself, you absolutely must try this Vegan Creamy Garlic Pasta.
If you’re looking to make this vegan garlic pasta gluten-free, use gluten-free pasta of choice and gluten-free flour!
Ingredients for Garlic Pasta (Vegan)
- Garlic
- Pasta of choice (use gluten-free if desired)
- Olive oil
- Flour (use gluten-free if desired)
- Coconut milk or unsweetened soy milk
- Nutritional yeast
- Italian seasoning
- Salt
- Garlic powder
- Parsley (dried or fresh, optional)
- Chickpeas (optional)
How To Make Vegan Creamy Garlic Pasta
Start by cooking your pasta, al dente, according to package instructions. Then, heat oil on a large non-stick pan on medium-high heat.
Add minced garlic and sauté for a couple of minutes. Mix in flour then slowly pour in the coconut milk or 1.5 cups of unsweetened soy milk while stirring. Stir until well-combined. Mix in nutritional yeast, Italian seasoning, salt, garlic powder, and if you’d like dried parsley. Let it come to a soft boil, stirring frequently, then turn it down to a low simmer.
Once pasta is cooked, drain and add into the creamy garlic sauce, along with the chickpeas if you wish. Toss until well-coated. Let the pasta cook in the pasta sauce for 1-2 minutes longer as the sauce thickens and add salt and pepper to taste. Top with some more parsley as needed and serve.
Vegan Garlic Pasta
Ingredients
- 4 servings pasta of choice (use gluten-free if desired)
- 3 tbsp garlic minced
- 1 tbsp olive oil
- 1 tbsp flour (use gluten-free if desired)
- 1 can coconut milk full fat or 1.5 cups of unsweetened soy milk
- 2 tbsp nutritional yeast
- 1/2 tbsp italian seasoning
- 1 tsp parsley dried, add more for garnish
- 1 tsp salt
- 1 tsp garlic powder
- 1 can chickpeas optional, drained and rinsed
Instructions
- Cook pasta in pot, al dente, according to package instructions.
- At the same time, heat 1 tbsp oil on a large non-stick pan on medium-high heat. Add 3 tbsp minced garlic and sauté for a couple of minutes.
- Mix in 1 tbsp flour then slowly pour in the can of coconut milk or 1.5 cups of unsweetened soy milk while stirring. Stir until well-combined.
- Mix in 2 tbsp nutritional yeast, 1/2 tbsp Italian seasoning, 1 tsp parsley, 1 tsp salt and 1 tsp garlic powder. Let it come to a soft boil, stirring frequently, then turn it down to a low simmer.
- Once pasta is cooked, drain and add into the sauce, along with the can of washed chickpeas if you wish. Toss until well-coated.
- Let the pasta cook for 1-2 minutes longer with the sauce to thicken and add salt and pepper to taste.
- Top with some more parsley as needed and serve.
Nutrition
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