Vegan Creamy Garlic Pasta
Summer officially started yesterday afternoon here in Georgia, which means it’s time for this momma to start finding some quick and easy meals to keep the kids happy. Pasta dishes are among our favorite meals and I just love experimenting with new pasta sauces. I typically create them in the food processor, but wanted to make something even simpler and a pasta dish that could be made all in one pan… right on the stove top! For dinner yesterday we enjoyed this delicious vegan creamy garlic sauce. This was so simple to make, requires only a few ingredients and isn’t time consuming. This is always my go-to meal when we are strapped for time and I need to whip up a quick meal for hungry and/or grumpy kids.
First step is to cook your pasta, I used a little under 8oz of elbow macaroni, this really depends on how creamy you want your pasta. While the pasta is boiling, heat the olive oil in a large skillet over medium heat. Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning. Add the vegetable broth, nondairy milk, I used plain almond milk for this recipe.
Bring the sauce to a boil, then reduce to a simmer. Stir occasionally and cook for about 20 minutes, or until the sauce has thickened and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk. Add flour to the sauce, 1TBSP at a time, to achieve a thicker sauce. Once your sauce is ready, start adding the pasta in large spoonfuls. Add as little or as much as you like! Season the dish with your favorite herbs, I prefer Italian seasoning and garlic sea salt. I always sprinkle some nutritional yeast into my sauce to give it a cheesier flavor. I am also obsessed with fresh diced tomatoes on my pasta dish… so good! This dish pairs perfectly with a baked sweet potato stuffed with black beans, corn and Daiya mozzarella cheese!
- ½ tablespoon olive oil
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 2 cups vegetable broth or vegetable stock
- 1 and ½ cups plain, unsweetened nondairy milk (I used almond milk), plus more as needed
- 8 ounces pasta
- Garlic sea salt, pepper, dried oregano, Italian seasoning, to taste
- (optional) chopped tomatoes
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
- Add the vegetable broth, nondairy milk, and salt, and stir.
- Bring sauce to a boil, then reduce to a simmer. Stir occasionally. Cook for about 20 minutes, or until the sauce has thickened and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk. Add flower to the sauce, 1TBSP at a time to achieve a thicker sauce.
- Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
- For a slightly 'cheesier' taste, try adding white or yellow miso paste, and/or nutritional yeast.
