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Home » Dinner » One Pot Creamy Garlic Pasta

One Pot Creamy Garlic Pasta

February 23, 2016 By Shannon @ Yup, it's Vegan 257 Comments

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One Pot Vegan Fettuccine Alfredo

This one pot creamy garlic pasta is probably the closest recipe I’ll share to a vegan fettuccine alfredo*. Also, sorry in advance for a couple more pictures than usual today. (Now with a recipe video!)

Close-up of creamy vegan fettuccine noodles in the pan, sprinkled with slivered basil, red pepper flakes, and ground black pepper.

The classic fettuccine alfredo recipe is made with fresh cooked pasta tossed in butter and cheese. The butter and cheese melt together to form a sauce. But nowadays in my neck of the woods, as American takes on dishes are wont to do, our version has managed to evolve to also have the additions of heavy cream, garlic, and more. Regardless, my vegan version has none of those things; but I’d say it’s closer to the bastardized American dish than the authentic original.

The one pot creamy garlic pasta recipe I have here is what I personally find to be an ideal preparation for a creamy vegan pasta dish. Because of the one pan method that cooks together the pasta and the sauce all in one pot, the sauce coats the pasta exceptionally well. Fettuccine is especially suited to coming out to a lovely al dente texture in the final product. Thankfully, if you prefer your pasta cooked differently it’s also easy to adjust.

Overhead view of one pot vegan fettuccine alfredo in a stainless steel pan, on a striped blue and white napkin.

As I was taking these photos, I was wondering to myself, is it about time for me to finally buy a tripod? Holding the camera in one hand, trying to look through the viewfinder and snap the photo, while maneuvering tongs with my other hand, was a pretty ridiculous exercise in balance. I would say that I was sad nobody was around to help me, but uh… I didn’t have to share this one pot creamy garlic pasta with anyone. Miraculously, the photos came out okay too.

When it comes to nondairy milk, my preferences have changed over the years. The only store-bought nondairy milk I buy nowadays is soy milk, and that’s simply for the reason that I can’t find any other products in my neck of the woods made without processed ingredients or sweeteners. I sometimes make almond milk and oat milk at home. My local grocer sells a soy milk that’s made with only soybeans and water, and in my mind the fact that I tried differently-produced soy milks in the past was why I thought I didn’t enjoy the flavor. Soy milk is also very creamy and thick which makes it a great choice for uses like this, but I understand that it’s not everybody’s cup of tea (milk?).

A serving of creamy vegan fettuccine being removed from the pot with a pair of tongs, with a white background.

So while I recommend using an all-natural soymilk in this recipe (<- link is for informational purposes – I buy that brand but not in a 12-pack!), if you already know you dislike soy milk, then obviously don’t use it. Other choices with a higher water content may affect the cooking time and amount of liquid needed, but luckily with this recipe it’s fairly easy to adjust as you go. If you choose something other than soy, I recommend starting with just 1 cup of it and adding more as needed from there. And let me know how it goes!

This one pot creamy garlic pasta recipe is great with spinach or kale added, or served alongside other veggies and sides of choice, and can easily accommodate the addition of your favorite “cheezy” ingredients too, so make it your own, but know that I also love it in its basic form printed here.

Vegan fettuccine alfredo being stirred in the pan using tongs; the sauce is visibly creamy with flecks of basil.

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4.87 from 140 votes

One Pot Creamy Garlic Pasta

Vegan one pot creamy garlic pasta to meet all of your fettuccine alfredo needs with none of the extra dishes.
Course Italian
Cuisine nut-free, vegan, vegetarian
Keyword one pot creamy pasta, vegan creamy garlic pasta, vegan fettuccine alfredo
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 servings
Calories 362kcal
Author Yup, it's Vegan

Ingredients

  • 1/2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 shallot finely chopped
  • 2 cups low-sodium vegetable broth (see notes)
  • 1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
  • 1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
  • 8 oz dry fettuccine
  • black pepper, dried oregano and red pepper flakes to taste
  • chopped fresh basil or parsley for serving

Instructions

  • Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
  • 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. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
  • Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta 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.
  • 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).

Video

Notes

For a slightly 'cheesier' taste, try adding white or yellow miso paste, and/or nutritional yeast.
This recipe will taste bland if not properly seasoned, so be sure to taste it throughout cooking and add salt and other seasoning as needed.
You can finish the dish with a squeeze of lemon juice if you like, but I recommend only adding it to individual portions just before eating. The lemon juice will start to curdle the soy milk if left to sit, and may also have the same effect if other nondairy milks are used.
This recipe is as good as your nondairy milk and vegetable broth. If you do not like the taste of them on their own you will not like how this recipe tastes.
The cooking time will need to be adjusted for differently-shaped or thinner pasta. The simmer in step 4 should be fairly gentle otherwise too much liquid may cook off - though that's luckily an easy fix; but note that the cooking time will increase because the extra nondairy milk will cause the temperature of the overall cooking mixture to temporarily decrease.

Nutrition

Serving: 1third recipe | Calories: 362kcal | Carbohydrates: 62g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 659mg | Potassium: 256mg | Fiber: 4g | Sugar: 6g | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 3.4mg

*Never say never, of course. Recipe adapted and veganized from Damn Delicious.

If you loved the ease of this dish then you’ll love these other recipes too:

One Pot Tandoori Quinoa

One Pot Tandoori Quinoa | Yup, it's Vegan

 

One Pot Taco Spaghetti

 

Or check out my whole gallery of 32 vegan one pot meals!

30 Vegan One Pot Recipes

Filed Under: Dinner, Popular Tagged With: italian-inspired, nut-free, one pot, pasta, refined sugar-free, sweetener-free

« Rejected Recipes of 2015
Vegan Cake Batter Blondies »

Comments

  1. Jon Black says

    December 18, 2022 at 18:16

    Very good recipe. I added red and green peppers, and sliced onions and mushrooms. All the kids loved it too! Thank you very much!

    Reply
    • Maia says

      January 19, 2023 at 00:57

      5 stars
      Very good! Have made this many times now with different pastas I have had on hand, delicious sauce!

      Reply
  2. Candace says

    September 27, 2022 at 22:47

    5 stars
    I made this today and it was delicious! I added kale, sundried tomatoes, and mushrooms. Perfecto!🤤

    Reply
  3. Lisa W says

    September 6, 2022 at 19:28

    5 stars
    Very good! I added mushrooms and spinach.

    Reply
  4. Lindsay says

    August 23, 2022 at 16:34

    Is this freezer friendly

    Reply
    • Shannon @ Yup, it's Vegan says

      September 22, 2022 at 08:32

      In my opinion it does not freeze super well. However the recipe can be cut in half to make less.

      Reply
  5. Marcus says

    August 8, 2022 at 19:37

    5 stars
    Will it taste as good if you use Almond Milk or Coconut Milk instead of Soy Milk?

    Reply
    • Shannon @ Yup, it's Vegan says

      September 22, 2022 at 08:34

      Plain almond milk might work okay depending on the brand, but the natural flavoring in almond milk can sometimes be off putting in savory recipes. I definitely don’t recommend coconut. I would try plain unsweetened Ripple if you need a soy-free alternative

      Reply
      • Kristy says

        October 22, 2022 at 16:57

        I’ve used canned coconut milk everytime I made it and turns out soooo good, I highly recommend it!

  6. Shelly says

    August 1, 2022 at 17:47

    5 stars
    I made this for my family’s dinner today, so I doubled the recipe. I added sautéed mushrooms and spinach on top along with vegan parmesan. Perfection! Thank you for such a good and easy recipe.

    Reply
  7. Elizabeth Johnson says

    May 24, 2022 at 21:14

    5 stars
    Getting diagnosed with a digestive disorder and having received my first prescription I thought it was an ordeal I could start to put behind me. With new dietary restrictions creeping up on a daily basis, navigating communal eating, and ignoring your mom’s concerned looks as you tighten your belt again there’s some things a drug can’t fix. Thankfully food is medicine too and this recipe is a dose I enjoyed. It’s one of the first dishes I’ve actually enjoyed in months and the first time I’ve felt full in a while. I missed the cream of true dairy pastas so I was pleasantly that this recipe holds it’s ground so well. For an ingredients list so simple the texture as well as reserved spices helped to give it complexity. This is also one of the first times I’ve actually had all the ingredients on hand, a true miracle! Despite having started as a last minute dinner idea this meal has found it’s way into the family recipe book. Extra bonus: it reheats well and my coworkers complimented the smell of the break room.

    Reply
  8. Sarah Kersey says

    April 25, 2022 at 13:18

    5 stars
    I loved this! Made exactly as the recipe directed and my kids loved it! I have dairy allergic kids and a vegetarian!

    Reply
  9. Andrea says

    March 5, 2022 at 19:40

    5 stars
    Non-vegan but daughter is dairy free. Made the pasta as per the recipe, and tossed it with sautéed mushrooms, tomato, prosciutto, shrimp and fresh basil and parm (for everyone but my daughter). So. Freaking. Delicious.

    Reply
    • Katie says

      March 22, 2022 at 14:42

      I’m the same I’m dairy and gluten free, I add chicken and bacon to mine!

      Reply
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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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