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
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
Nutrition
*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!
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Simone says
I felt those instructions were not clear at all. How much pepper? How much red flakes? Like for a beginner with vegan recipes it would be nice if things had specific instructions on how things are to look and how much is to go in the dish. Especially someone who is a beginner cook as I am.
Shannon @ Yup, it's Vegan says
Everyone has different taste for heat so I almost always instruct to season to taste with those ingredients. If you aren’t sure just leave it out or use a very small amount. Hope this helps.
Leah says
Love this recipe, its so easy to modify and add in additional veggies. We get whatever is fresh at the farmers market and sauté them with the garlic and shallot. It’s always tasty and easy!
Chloe says
So delicious! I made it with white onion and oat milk and it turned out great; I just turned the heat up at the end to thicken the last of the sauce up. The result was so much creamier than I was expecting! Will definitely make this again, and I love that I don’t have to pull out the food processor for the sauce.
Sheila says
I started this recipe as a skeptic; didn’t think it would be good but positive reviews, easy, one pot…had to try. Its absolutely delicious! I used spaghetti as I prefer it; used half milk half oat cream (for cooking so not low fat!), and some red pepper flakes and lots of black pepper.
I think for many reasons this recipe will be a regular for me; can mix up richness depending on vegan milk vs cream; and as I was eating it with a plain side salad thought I could stuff it with veggies; in my head broccolini, mushrooms peas and a little miso.
This will definitely be going on my regular rotation list for quick dinners and packable lunches.
Was absolutely delicious as written *I did use half oat cream/half milk* with a side salad and spaghetti as that is all I had in the house.
Thanks so much!
Mary says
I had leftover penne pasta and needed a sauce to go with it and this was perfect. I used unsweetened almond milk so it was a little bit runny but next time I’ll add a thickener. I did add tahini and nutritional yeast. Delicious! The lemon juice was a nice add.
Amanda says
First time making this and it was delicious! Definitely adding it to my recipe book!
Claire Liu says
Super yummy, my entire family loved it. But be warned, taste the veggie stock before you add! Mine had a unique flavor which showed up pretty vividly in the final product. I didn’t mind it, but it was definently noticable.
Tyler Nydahl says
Will be trying the recipe this weekend. My body decided it hates me and I cannot ingest any dairy. I am glad I found this!
Emma says
Made this with unsweetened oat milk, added some vegan part and lemon and it was delicious!! Super easy and tasty, definitely will make again!
Alaina says
OH MY GOD! This turned out sooooo good! I’Ve been allergic to dairy for some time and miss all the creamy pasta’s. I tried a few recipes that turned out meh but this is the best! I used oat milk and since I didn’t have shallots, a purple onion. I also added some peas which tasted super great. I did add a little to much salt but over all, it was delicious! Definitely saving this recipe!
Cyra says
the recipe’s great but Fettucine is literally made from egg, so is there a special brand or kind you used to make it vegan orrr?
Shannon @ Yup, it's Vegan says
I’ve answered this question many times in the comments before, in the United States virtually 100% of dried pasta (which the recipe calls for) is egg-free
Sue says
Very good. Used a wheat linguine, added edamame and steamed asparagus with fresh basil at the end, and oh red pepper plate! Thickened well will make again!
Sara says
This was really good!! I was worried it wouldn’t thicken but it eventually did! I used vegetable stock and non dairy milk and added mushrooms and nutritional yeast. I also added about 1-2 tablespoons of butter to help it thicken I’m not sure if that did anything though haha. I would definitely make it again!
Rebecca says
This is awesome! i used the miso and nutritional yeast, and added broccoli, peas, and red bell pepper at the end. I also used Banza Linguini. Finally a good saucy pasta dish without a blender!
Charlie says
I’m in awe that this is vegan! So delicious!
Katelin says
This is good!!! I followed the recipe with the alteration of using a block chao provolone cheese slices, frozen peas and adding nutritional yeast. 10/10 would recommend
Jacquelyn Sheehan says
This dish is AMAZING! I could not stop eating this pasta! Yumx10!
Chloe says
Absolutely delicious!! Have made this numerous times for my family and we all LOVE IT!!
Natalie says
This has become one of our favorite recipes. We aren’t vegan so I add shrimp to it and I love it because it’s dairy free. I actually use coconut milk and add Follow Your Heart shredded cheeses. Thank you so much!
Louise says
This is just gorgeous, Shannon!
Can I use this recipe in a Vegan Pasta round-up list for our blog? I will of course link back to your site with a backlink, use 1 photo and explain why my husband and I love it.
Is that alright?
Kindest,
Louise
Shannon @ Yup, it's Vegan says
Oh yes, go ahead!
Hannah says
This was so good. We all went back for seconds. Even my picky toddler ate it up. I made it with gluten free pasta and it turned out great.
M D says
Simply WOW! I did make it with chicken stock because I didn’t have veggie stock but omg! SO good!
Syl says
WOWthis was beautiful. I add asparagus and plenty of chilli both fresh and flake. Used Asda 85p unsweetened soy.
I will def be making this again it’s so quick and simple. Easy tea after a long day
Dominique says
Incredible. So. So. Yum.
Added roasted mushroom and tomato, and basil to finish it off.
Could not recommend this recipe more!
Simone - IHTBvegan says
A family favourite. I love it with spaghetti and add some nutritional yeast. Sometimes needs a little extra milk or water depending on the pasta. Thanks for the recipe!
Linnea says
Making this for the second time as we speak.
Too good to not make again 👏
Jenn Kim says
Great idea!!! Will try this one since a recipe I tried from a woman on YouTube was toooo creamy making my stomach feel so heavy
Sandra says
This was not only the easiest recipe but sooo delicious! I ate mine as is, added shrimp for my guys. We were all very happy. 🤤
Amanda says
I’ve made this multiple times now, each time with a different milk/broth combo and I have loved it every time. This time, I did full fat Oatly with the Imagine no-chicken broth and added some Follow Your Heart vegan parmesan and it truly was like what I remember alfredo sauce being like. My husband went nuts for it. Making it with the almond milk and vegetable broth combo is tasty too and so simple for a busy night. Thanks! 🙂
Vegan4_8years says
Really nice recipe! I made with whole wheat bowties. I used better than bouillon broth and definitely will have to use less mix next time to lower the salt! And unsweet almond milk. I threw some peas in and my family chowed down.
2 thumbs up from 3 year old, 9 month old, and husband 🙂
Kelly Martinez says
This was so tasty!! I didn’t add shallots because I had none. Mine didn’t thicken at all. The liquid just slowly disappeared. So I took a little less than half a cup almond milk mixed with a teaspoon of corn starch and mixed it in. Yum!!!