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Creamy veggie pasta on a green plate with a fork sticking in it.
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Creamy Veggie Pasta

Quick and easy veggie packed pasta in a vegan creamy sauce.
Course Main Course
Cuisine American
Keyword creamy vegan pasta, creamy veggie pasta
Diet Gluten-Free Option, Nut-Free, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 199kcal
Author Monica Davis

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
US - Metric

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 of oil over the lowest heat setting while you wash and chop 6-8 cups of vegetables into bite-sized pieces.
  • Toss in the chopped vegetables (except for the cherry tomatoes and spinach) and sprinkle them with 1 teaspoon of salt and a teaspoon of Italian herbs. Then, turn the heat up to medium.
  • Sauté the veggies for about 6-8 minutes, until they turn darker and start to become tender. Then, add the cherry tomatoes and spinach, and cook for another minute or two, until the spinach has wilted.
  • Add 1/2 cup of pasta water, 1 1/2 cups of vegan sour cream, and 1 tablespoon of nutritional yeast (optional), stirring 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 the drained cooked pasta, and toss well until combined.
  • Add salt and pepper to taste, and optionally add a dash of red pepper flakes for a hint of spice, if desired. 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.
    • It's delicious with a squeeze of fresh lemon juice mixed in at the end of cooking.

Nutrition

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