Creamy Garlic Pasta | Vegan Dinner Ideas
If you are a lover of creamy pastas, like Alfredo, then get strapped in because this dish is about to take your taste-buds on a ride! All you need is a large pan, a large pot, and about 20 minutes to cook up this dish that will leave any pasta lover satisfied. I packed this dish full of veggies and hand some leftover spaghetti squash that I mixed in, but the spaghetti squash is not needed. The below recipe is about 4 servings. Let's get cooking!
Ingredients: 1 Yellow or Green Zucchini
6 Brussels Sprouts
8 Stalks of Asparagus
1/2 Head of Broccoli
1/4 Cup Frozen Peas
2 Tbs Minced Garlic
Whole Wheat Fettuccine Noodles
2 Cups Vegetable Broth
2 Cups Unsweetened Non-Dairy Milk of Choice
1/4 Cup Vegan Butter
1/4 Cup Nutritional Yeast
1/4 Cup Whole Wheat Flour
Fresh Lemon Juice
Garlic Salt
Pepper
Red Pepper Flakes
Italian Seasoning
Oregano
Olive Oil
Prep your veggies. Heat olive oil over medium-heat in large pan and saute veggies until they begin to soften and brown slightly. Season with the above seasonings, 1 Tbs garlic, and lemon juice.
While veggies are cooking, melt your vegan butter in a large pot. Whisk in flour and let simmer for a minute or two. Add in your vegetable broth and non-dairy milk. Bring to a boil.
Once mixture is boiling, add in pasta noodles. I broke mine in half and pressed them down into the liquid. Cover and bring to a boil. Reduce to medium heat and cook until noodles are soft, about 8-10 minutes.
Once noodles are cooked, add in nutritional yeast, 1 Tbs minced garlic, and a squeeze of lemon juice. The sauce should begin to thicken by this point.
Mix your veggies in with the pasta. Serve topped with Vegan Parmesan and a sprinkle of oregano. Enjoy!