• Payton Pinsky

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

Vegan Parmesan

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Mix your veggies in with the pasta. Serve topped with Vegan Parmesan and a sprinkle of oregano. Enjoy!

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