Ever wonder how to make a vegan pasta dish that’s as creamy and satisfying as a classic cream sauce? What if you could whip up a Creamy Vegan Pasta that’s so delicious it’s a weeknight staple, yet takes just 30 minutes and packs a healthy punch? This recipe’s your ticket to a plant-based dinner that’s perfect for busy evenings, family meals, or impressing friends. With a luscious white bean sauce, vibrant broccoli, and toasted pine nuts, it’s a comforting, nutrient-packed dish that’s as easy as it is flavorful. Grab your blender, and let’s make some vegan magic—your kitchen’s about to smell like a cozy bistro!
Why This Creamy Vegan Pasta Recipe Rocks (And Quick Stats)
This Creamy Vegan Pasta is a total game-changer: it combines a velvety white bean sauce with tender broccoli and al dente shell pasta for a meal that’s creamy, tangy, and healthy. It’s 100% vegan, quick to make, and perfect for weeknight dinners or meal prep. With no rating provided (but crafted by the trusted Jeanine Donofrio), it’s bound to be a crowd-pleaser that’s simple enough for beginners yet sophisticated enough for any occasion. Ready in just 30 minutes, it’s your go-to for a wholesome, delicious meal.
- Time: 10 minutes prep, 20 minutes cooking. Total? 30 minutes.
- Difficulty: Beginner-friendly. If you can blend and sauté, you’re set!
- Servings: 4 generous portions, perfect for small gatherings or leftovers.
- Why it shines: Creamy, healthy, and versatile—tangy, nutty, or customized to your taste!
Essential Ingredients: The Heart of Your Creamy Vegan Pasta
Let’s dive into the ingredients that make this Creamy Vegan Pasta so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
For the Creamy Vegan Pasta Sauce
- 1½ cups cooked white beans, drained and rinsed: Creates a creamy, protein-packed base. Sub: Cannellini, navy, or great northern beans; or 1½ cups silken tofu for a bean-free option.
- ¼ cup vegetable broth, more as needed: Thins the sauce and adds savory depth. Sub: Water or plant-based milk (unsweetened).
- 3 tablespoons fresh lemon juice: Bright, tangy zing. Sub: Apple cider vinegar or lime juice.
- 2 tablespoons extra-virgin olive oil: Smooths the sauce and adds richness. Sub: Avocado oil or melted vegan butter.
- ¼ cup nutritional yeast: Cheesy, nutty flavor essential for vegan “cheese.” Sub: No direct sub, but reduce to 2 tablespoons for less intensity.
- 1 garlic clove, minced: Subtle savory kick. Sub: ¼ teaspoon garlic powder.
- ¼ teaspoon onion powder: Enhances umami. Sub: ¼ cup sautéed onions or shallots.
- ½ teaspoon sea salt: Brings flavors together. Adjust to taste.
- Freshly ground black pepper: Adds balance.
For the Pasta
- 2½ cups small shell pasta: Perfect for holding the creamy sauce. Sub: Elbow macaroni, fusilli, or gluten-free pasta.
- 1 tablespoon extra-virgin olive oil: For sautéing veggies. Sub: Avocado oil or vegan butter.
- 1 small yellow onion, chopped: Sweet, aromatic base. Sub: Shallots or ½ large white onion.
- 5 cups broccoli florets, chopped stems, and leaves (keep stems separate): Nutritious, vibrant green addition. Sub: Cauliflower, asparagus, or spinach.
- ¼ cup toasted pine nuts: Nutty crunch for topping. Sub: Toasted walnuts, almonds, or sunflower seeds for nut-free.
- Lemon wedges, for serving: Fresh squeeze for extra brightness. Sub: Lime wedges.
- Sea salt, to taste: For pasta water and seasoning.
With about 12 ingredients, this dish is simple yet flavorful. White beans and nutritional yeast make it a vegan comfort food star.
(Word count: ~400. Let’s cook!)
Step-by-Step Instructions: Your Path to Vegan Pasta Perfection
Ready to make this Creamy Vegan Pasta? It’s a quick, one-skillet-plus-blender recipe that’s as fun to prepare as it is to eat. I’ll guide you with easy steps and pro tips to nail it, whether you’re cooking tonight or prepping for later. Let’s do it!
Step 1: Make the Vegan Sauce (5 Minutes)
- In a high-speed blender, combine 1½ cups cooked white beans, ¼ cup vegetable broth, 3 tablespoons lemon juice, 2 tablespoons olive oil, ¼ cup nutritional yeast, 1 minced garlic clove, ¼ teaspoon onion powder, ½ teaspoon sea salt, and several grinds of black pepper. Blend until smooth and creamy. Tip: Add more broth (1 tablespoon at a time) if too thick. Set aside.
Step 2: Cook the Pasta (8-10 Minutes)
- Bring a large pot of salted water to a boil. Add 2½ cups small shell pasta and cook according to package instructions until al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
- Drain and set aside. Reserve ½ cup pasta cooking water for later if needed.
Step 3: Cook the Veggies (10 Minutes)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 chopped small yellow onion and sauté for 5 minutes until soft and translucent.
- Stir in the chopped broccoli stems and cook for 3-5 minutes until tender. Add the broccoli florets and leaves with a splash of water or vegetable broth. Cover, turn off the heat, and let steam for 2-3 minutes until tender but still bright green. Tip: Keep broccoli vibrant—don’t oversteam!
Step 4: Combine and Finish (3 Minutes)
- Add the cooked pasta to the skillet with the broccoli. Stir in ¾ of the vegan sauce, adding more vegetable broth or reserved pasta water (up to ½ cup) if the sauce is too dry. Toss to coat evenly.
- Taste and adjust with more salt, pepper, or lemon juice as desired.
(Word count: ~750. Time to serve!)
Assembly and Serving: Making Your Creamy Vegan Pasta Shine
Your Creamy Vegan Pasta is ready to steal the show! Serving is simple—about 2 minutes—and makes every plate a creamy, green masterpiece. Here’s how to do it:
- Plate It Up: Divide the pasta among 4 bowls, ensuring each gets a good mix of broccoli and sauce. Aim for ~¾ cup cooked pasta per serving.
- Garnish with Flair: Spoon the remaining sauce over each portion and sprinkle with ¼ cup toasted pine nuts for crunch. Serve with lemon wedges for a fresh squeeze. Tip: A pinch of nutritional yeast or chili flakes adds extra flair.
- Serve with Sides: Pair with a simple green salad, garlic bread, or roasted veggies for a complete meal. Extra lemon wedges or hot sauce on the side add a fun kick.
- Presentation Hacks: Use wide, shallow bowls to show off the vibrant broccoli and creamy sauce. Serve family-style in a colorful dish for a cozy vibe. Swirl the sauce for a picture-perfect plate.
Pro tip: Let guests add their own pine nuts or lemon squeeze at the table for a fun, interactive meal.
(Word count: ~1,050. Storage tips next!)
Storage and Make-Ahead Tips: Keep It Fresh and Ready
This Creamy Vegan Pasta is best enjoyed fresh, but it can be prepped for quick meals. Here’s how to store it for max flavor and freshness, plus make-ahead hacks.
Storage Basics
- Room Temp: Cool completely, then keep covered for up to 2 hours before storing.
- Fridge: Store in an airtight container for up to 4-5 days. The sauce may thicken, so stir well before reheating.
- Freezer: Freeze the sauce separately for up to 2 months in an airtight container. Pasta is best cooked fresh to avoid mushiness.
Reheating Tricks
- Stovetop: Reheat in a skillet over medium heat for 3-5 minutes with a splash of vegetable broth, water, or plant-based milk to revive creaminess.
- Microwave: Heat in 1-minute bursts, stirring between, until warm (1-2 minutes). Add a drizzle of olive oil or broth to prevent drying.
- Tip: Refresh with a squeeze of lemon juice or a sprinkle of nutritional yeast after reheating to restore tanginess.
Make-Ahead Magic
- Sauce: Make the white bean sauce up to 3 days ahead; store in the fridge with a thin layer of olive oil on top to prevent drying. Reheat gently, adding broth if thickened.
- Pasta: Cook pasta al dente up to 1 day ahead; toss with olive oil and store in the fridge. Reheat in boiling water for 30 seconds before combining.
- Veggies: Sauté onion and broccoli up to 1 day ahead; store in the fridge and reheat gently before adding pasta and sauce.
- Tip: Prep components separately for meal prep, then combine fresh for best texture.
This dish’s fresh ingredients make it best enjoyed immediately, but smart prep keeps it quick. Health bonus: It’s packed with protein (about 12g per serving from beans), fiber (5g from broccoli), and vitamins A and C for a balanced meal (~350 calories per serving).
(Word count: ~1,350. Let’s get creative!)
Recipe Variations: Make It Your Own
This Creamy Vegan Pasta is a canvas for creativity. Here are five easy twists to keep things exciting—all take under 10 extra minutes and prepare the same way.
- Spicy Kick: Add ¼ teaspoon red pepper flakes or a small blended jalapeño to the sauce. Top with chili flakes. Health perk: Capsaicin boosts metabolism.
- Veggie Boost: Stir in ½ cup sautéed mushrooms, zucchini, or roasted red peppers with the broccoli. More nutrients and color. Health perk: Extra antioxidants.
- Herb Infusion: Blend 2 tablespoons fresh basil or parsley into the sauce. Garnish with extra herbs for freshness.
- Nutty Crunch: Swap pine nuts for toasted walnuts or almonds, or use sunflower seeds for nut-free. Adds texture and richness.
- Protein Power: Add ½ cup cooked chickpeas or lentils when tossing. Keeps you fuller longer!
These variations make every batch feel new. Mix and match to find your fave Creamy Vegan Pasta style!
(Word count: ~1,600. Wrapping it up!)
Let’s Dish It Up: Your Turn to Savor
You did it! From that first curious question to a creamy bowl of Creamy Vegan Pasta, you’ve got a recipe that’s plant-based, healthy, and oh-so-versatile. With its tangy white bean sauce, vibrant broccoli, and nutty pine nuts, it’s perfect for weeknight dinners, cozy lunches, or impressing friends. So grab your blender, scoop out that creamy goodness, and dig in. Share your favorite twists in the comments—I’m all ears! Happy cooking, friends!
(Word count: ~1,750. FAQs to finish!)
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Creamy Vegan Pasta
Description
Ever wonder how to make a vegan pasta dish that’s as creamy and satisfying as a classic cream sauce? What if you could whip up a Creamy Vegan Pasta that’s so delicious it’s a weeknight staple, yet takes just 30 minutes and packs a healthy punch? This recipe’s your ticket to a plant-based dinner that’s perfect for busy evenings, family meals, or impressing friends
Ingredients
Let’s dive into the ingredients that make this Creamy Vegan Pasta so irresistible. Each one brings flavor or texture, and I’ll share why they’re key, plus swaps for flexibility. Most are pantry staples or easy to find.
For the Creamy Vegan Pasta Sauce
- 1½ cups cooked white beans, drained and rinsed: Creates a creamy, protein-packed base. Sub: Cannellini, navy, or great northern beans; or 1½ cups silken tofu for a bean-free option.
- ¼ cup vegetable broth, more as needed: Thins the sauce and adds savory depth. Sub: Water or plant-based milk (unsweetened).
- 3 tablespoons fresh lemon juice: Bright, tangy zing. Sub: Apple cider vinegar or lime juice.
- 2 tablespoons extra-virgin olive oil: Smooths the sauce and adds richness. Sub: Avocado oil or melted vegan butter.
- ¼ cup nutritional yeast: Cheesy, nutty flavor essential for vegan “cheese.” Sub: No direct sub, but reduce to 2 tablespoons for less intensity.
- 1 garlic clove, minced: Subtle savory kick. Sub: ¼ teaspoon garlic powder.
- ¼ teaspoon onion powder: Enhances umami. Sub: ¼ cup sautéed onions or shallots.
- ½ teaspoon sea salt: Brings flavors together. Adjust to taste.
- Freshly ground black pepper: Adds balance.
For the Pasta
- 2½ cups small shell pasta: Perfect for holding the creamy sauce. Sub: Elbow macaroni, fusilli, or gluten-free pasta.
- 1 tablespoon extra-virgin olive oil: For sautéing veggies. Sub: Avocado oil or vegan butter.
- 1 small yellow onion, chopped: Sweet, aromatic base. Sub: Shallots or ½ large white onion.
- 5 cups broccoli florets, chopped stems, and leaves (keep stems separate): Nutritious, vibrant green addition. Sub: Cauliflower, asparagus, or spinach.
- ¼ cup toasted pine nuts: Nutty crunch for topping. Sub: Toasted walnuts, almonds, or sunflower seeds for nut-free.
- Lemon wedges, for serving: Fresh squeeze for extra brightness. Sub: Lime wedges.
- Sea salt, to taste: For pasta water and seasoning.
With about 12 ingredients, this dish is simple yet flavorful. White beans and nutritional yeast make it a vegan comfort food star.
(Word count: ~400. Let’s cook!)
Instructions
Step 1: Make the Vegan Sauce (5 Minutes)
- In a high-speed blender, combine 1½ cups cooked white beans, ¼ cup vegetable broth, 3 tablespoons lemon juice, 2 tablespoons olive oil, ¼ cup nutritional yeast, 1 minced garlic clove, ¼ teaspoon onion powder, ½ teaspoon sea salt, and several grinds of black pepper. Blend until smooth and creamy. Tip: Add more broth (1 tablespoon at a time) if too thick. Set aside.
Step 2: Cook the Pasta (8-10 Minutes)
- Bring a large pot of salted water to a boil. Add 2½ cups small shell pasta and cook according to package instructions until al dente (usually 6-8 minutes). Tip: Stir occasionally to prevent sticking.
- Drain and set aside. Reserve ½ cup pasta cooking water for later if needed.
Step 3: Cook the Veggies (10 Minutes)
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 chopped small yellow onion and sauté for 5 minutes until soft and translucent.
- Stir in the chopped broccoli stems and cook for 3-5 minutes until tender. Add the broccoli florets and leaves with a splash of water or vegetable broth. Cover, turn off the heat, and let steam for 2-3 minutes until tender but still bright green. Tip: Keep broccoli vibrant—don’t oversteam!
Step 4: Combine and Finish (3 Minutes)
- Add the cooked pasta to the skillet with the broccoli. Stir in ¾ of the vegan sauce, adding more vegetable broth or reserved pasta water (up to ½ cup) if the sauce is too dry. Toss to coat evenly.
- Taste and adjust with more salt, pepper, or lemon juice as desired.
(Word count: ~750. Time to serve!)
FAQs: Your Creamy Vegan Pasta Questions Answered
Got questions? I’ve got friendly answers to keep your vegan pasta game strong.
How long does it take to make Creamy Vegan Pasta?
Just 30 minutes! 10 minutes prep, 20 minutes cooking. Perfect for quick weeknight meals.
Is Creamy Vegan Pasta healthy? What are the benefits?
Yes! It’s got 12g protein (from beans), 5g fiber (from broccoli), and vitamins A and C. Vegan, gluten-free (with GF pasta), and balanced (~350 calories per serving).
Can I make it without beans?
Yes! Swap white beans for 1½ cups silken tofu or 1 cup blended cauliflower for a creamy, bean-free sauce.
How do I store leftovers to keep them fresh?
Fridge for 4-5 days in an airtight container. Freeze sauce (not pasta) for 2 months. Reheat with a splash of broth or plant-based milk.
Can I use other pasta or veggies?
Absolutely! Swap shell pasta for elbow macaroni, fusilli, or gluten-free pasta. Use cauliflower, asparagus, or spinach instead of broccoli.
Can I make it spicier?
Yes! Add ¼ teaspoon red pepper flakes or a small jalapeño to the sauce, or sprinkle chili flakes on top for extra heat.