This easy, creamy veggie pasta whips up in less than 20 minutes for a satisfying vegetable-packed meal that’s pure creamy comfort food. Toss in whatever veggies you have for a simple dinner that the family will love.

A plate full of vegan creamy veggie pasta with a fork on the side.

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❤️ Why make this recipe

We love creamy pasta dishes in my house, like coconut alfredo, silken tofu pasta, or even tahini pasta and this creamy veggie pasta is no exception. I love that you can add whatever veggies you have on hand and change it up based on your mood. The creamy dairy-free sauce is super easy to make and it turns boring old pasta into something special.

🧾 Ingredients and substitutions

  • Vegetables – you can use any vegetables that you have that sound good to you. I usually use zucchini, broccoli, bell peppers, mushrooms, spinach, and cherry tomatoes. You can also use asparagus, cauliflower, carrots, and more.
  • Light Olive Oil – or any neutral flavored oil to saute the veggies in. To make it oil-free, you can saute the veggies in some vegetable broth instead of oil.
  • Garlic – for flavor. Fresh minced garlic is best, but garlic powder will also work. If you don’t like garlic, you can use a small onion or shallot instead.
  • Sour Cream – you can use store-bought vegan sour cream or easily make your own vegan sour cream from silken tofu. If you can’t find vegan sour cream, you can also use cashew cream, a can of coconut milk, or coconut cream instead.
  • Pasta water or Vegetable Broth – to thin out the cream sauce.
  • Nutritional Yeast – (optional) for a little cheesy flavor. This is a yellow flaky powder that is sold in health food stores and large grocery stores. It adds an umami or cheesy flavor to recipes without the use of dairy.
  • Salt and Pepper – for flavor. Fresh ground black pepper gives the best flavor. Red pepper flakes also give the sauce a hint of spice.
  • Pasta – any type or shape of pasta that you would like. See my list of vegan pasta brands if you are not sure what to buy.
A close up of creamy vegetable pasta on a green plate.

🥄 How to make creamy veggie pasta

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Boil a 16 oz package of pasta in salted water according to package directions.

Step 2 – In a large frying pan or wok, warm the minced garlic in 3 tablespoons oil at the lowest heat setting while you are washing and chopping 6-8 cups of veggies into bite-sized pieces.

Step 3 – Toss in the chopped veggies (except for the cherry tomatoes and spinach) and sprinkle them with 1 teaspoon of salt and a teaspoon of Italian herbs, then turn up the heat to medium.

Step 4 – Sauté the veggies for about 6-8 minutes until they turn darker and start to become tender, then add cherry tomatoes and spinach and cook for another minute or two until the spinach wilts.

Step 5 – Add 1/2 cup of pasta water and 1 1/2 cups of vegan sour cream, plus 1 tablespoon of nutritional yeast (optional) and stir well. Slowly add in an additional 1/2 cup of pasta water until the desired consistency is achieved.

Step 6 – Let it come to a slow boil, then turn off the heat, add drained cooked pasta, and toss well until combined.

Step 7 – Add salt and pepper to taste, add a dash of red pepper flakes for a little spice if desired, and serve hot.

Add some vegan protien and make it a heartier meal if desired by tossing in some fried tofu, shredded vegan chicken, or some vegan Italian sausages.

👩🏻‍🍳 Pro Tips

  • Serve the pasta immediately, it’s the creamiest when hot.
  • The cream sauce may seem too watery at first, but after it cooks and starts to cool a little, it thickens up.
  • If you use my homemade vegan sour cream, cashew cream, or coconut cream you will need a little less pasta water.
  • It’s delicious with a squeeze of fresh lemon juice mixed in at the end of cooking.

❓ How to make this creamy pasta gluten-free

This creamy vegan pasta sauce is naturally gluten-free, so all you have to do is use the gluten-free pasta of your choice. Tip – When using gluten-free pasta, slightly undercook the pasta so that it doesn’t get too soft, and then rinse the pasta well after cooking.

A top view of a plate of creamy vegan vegetable pasta on a green plate.

🥡 Storage and reheating

Refrigerate: Leftover creamy veggie pasta keeps well in the fridge for 3- 5 days in sealed containers. I like to use 16 oz. glass containers for individual lunches.

Freeze: Place your leftovers in an air-tight container in the freezer for up to 3 months. Allow it to thaw overnight in the fridge before reheating.

Reheating: Reheat your vegetable pasta in the microwave for about 3 minutes, stopping to stir it halfway through. You can also toss it back into a frying pan with a tablespoon or two of water, cover it, and reheat it until warm.

A plate full of creamy veggie pasta with a fork sticking into it.

🌟 More easy pasta recipes

We love quick and easy vegan pasta recipes in my house! Here are a few of our favorites.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Creamy vegetable pasta recipe

Creamy veggie pasta on a green plate with a fork sticking in it.
Diet
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5 from 1 rating

Creamy Veggie Pasta

Quick and easy veggie packed pasta in a vegan creamy sauce.

Ingredients

  • 1 (16 oz.) package pasta, any shape
  • 3 tablespoons light olive oil, or neutral-flavored oil
  • 3 cloves garlic, minced (use more or less to your taste)
  • 2 cups zucchini
  • 2 cups broccoli
  • 1 cup mushrooms, (An 8 oz container washed and sliced)
  • 1 cup bell peppers
  • 1 cup cherry tomatoes
  • 3 cups baby spinach
  • 1 teaspoon salt
  • 1 teaspoon Italian herbs
  • 1 1/2 cup vegan sour cream
  • 1 tablespoon nutritional yeast, (optional)
  • 1 cup pasta water, or veggie broth
  • 1/4 teaspoon pepper, or red pepper flakes

Instructions
 

  • Boil a 16 oz package of pasta in salted water according to package directions.
  • In a large frying pan or wok, warm the minced garlic in 3 tablespoons oil at the lowest heat setting while you are washing and chopping 6-8 cups of veggies into bite-sized pieces.
  • Toss in the chopped veggies (except for the cherry tomatoes and spinach) and sprinkle them with 1 teaspoon of salt and a teaspoon of Italian herbs, then turn up the heat to medium.
  • Sauté the veggies for about 6-8 minutes until they turn darker and start to become tender, then add cherry tomatoes and spinach and cook for another minute or two until the spinach wilts.
  • Add 1/2 cup of pasta water and 1 1/2 cups of vegan sour cream, plus 1 tablespoon of nutritional yeast (optional) and stir well. Slowly add in an additional 1/2 cup of pasta water until the desired consistency is achieved.
  • Let it come to a slow boil, then turn off the heat, add drained cooked pasta, and toss well until combined.
  • Add salt and pepper to taste, add a dash of red pepper flakes for a little spice if desired, and serve hot.

Notes

  • Serve the pasta immediately, it’s the creamiest when hot.
  • The cream sauce may seem too watery at first, but after it cooks and starts to cool a little, it thickens up.
  • If you use my homemade vegan sour cream, cashew cream, or coconut cream you will need a little less pasta water.
  • It’s delicious with a squeeze of fresh lemon juice mixed in at the end of cooking.
Serving: 1cup, Calories: 199kcal, Carbohydrates: 19g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Sodium: 526mg, Potassium: 359mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1933IU, Vitamin C: 57mg, Calcium: 38mg, Iron: 1mg
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