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!)
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.
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?).
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.
One Pot Creamy Garlic Pasta
- 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
- 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).
*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:
Or check out my whole gallery of 32 vegan one pot meals!
Jon Black says
Very good recipe. I added red and green peppers, and sliced onions and mushrooms. All the kids loved it too! Thank you very much!
Very good! Have made this many times now with different pastas I have had on hand, delicious sauce!
I made this today and it was delicious! I added kale, sundried tomatoes, and mushrooms. Perfecto!🤤
Lisa W says
Very good! I added mushrooms and spinach.
Is this freezer friendly
Shannon @ Yup, it's Vegan says
In my opinion it does not freeze super well. However the recipe can be cut in half to make less.
Will it taste as good if you use Almond Milk or Coconut Milk instead of Soy Milk?
Shannon @ Yup, it's Vegan says
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
I’ve used canned coconut milk everytime I made it and turns out soooo good, I highly recommend it!
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.
Elizabeth Johnson says
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.
Sarah Kersey says
I loved this! Made exactly as the recipe directed and my kids loved it! I have dairy allergic kids and a vegetarian!
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.
I’m the same I’m dairy and gluten free, I add chicken and bacon to mine!