Creamy Vegan Pasta

Sometimes you just need a simple, creamy vegan pasta dish—one that feels indulgent yet light, packed with rich flavours but balanced by fresh, peppery greens. This Vegan pasta recipe takes inspiration from classic Italian flavours while keeping it fully plant-based. The creamy sauce clings beautifully to al dente pasta, with briny olives adding depth, rocket providing a fresh bite, and vegan Parmesan lending that final, savoury touch. Whether you're in the mood for a cosy vegan dinner at home, cooking a vegan Valentines Recipe or looking for an impressive dish to serve guests, this is a recipe that proves vegan recipes and lacto vegetarian recipes can be just as luxurious as their traditional counterparts.

---

Recipe:

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

---

Ingredients:

For the pasta:

• 400g linguine or spaghetti

• 1 tbsp olive oil

• 2 cloves garlic, finely minced

• 250ml oat or soy cream (ensure unsweetened)

• 1 tbsp nutritional yeast

• 1 tsp lemon zest

• ½ tsp black pepper

• Salt, to taste

For the toppings:

• 100g mixed olives, sliced

• 40g rocket (arugula)

• 3 tbsp vegan Parmesan, grated

• ½ tsp chilli flakes (optional)

---

Method:

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.

   
   

2. In a large pan over medium heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant but not browned.

   
   

3. Lower the heat and pour in the oat or soy cream. Stir in the nutritional yeast, lemon zest, black pepper, and a pinch of salt. Let it simmer for 2-3 minutes to thicken slightly.

   
   

4. Add the drained pasta to the pan, tossing gently to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce until it reaches your desired consistency.

   
   

5. Remove from heat and stir in half of the grated vegan Parmesan.

   
   

6. Divide the pasta between plates and top with sliced olives, fresh rocket, the remaining vegan Parmesan, and a sprinkle of chilli flakes if using.

   
   

7. Serve immediately and enjoy the creamy, briny, and peppery flavours in every bite.

---

Additional Tips:

• If you want a more robust, cheesy flavour, add an extra tablespoon of nutritional yeast.

  
  

• Try adding toasted pine nuts for extra texture and nuttiness.

  
  

• For a protein boost, stir in some air-fried tofu cubes or chickpeas.

---

Allergy information / alternatives:

• Gluten-Free Option: Use gluten-free pasta.

  
  

• Soy-Free Option: Choose oat or cashew cream instead of soy.

  
  

• Nut-Free: Ensure your vegan Parmesan is nut-free or replace it with a mix of nutritional yeast and breadcrumbs for texture.

---

Nutritional Information (per serving):

• Calories: 420 kcal

• Protein: 12g

• Fat: 18g

• Carbohydrates: 55g

• Sugar: 3g

• Salt: 2.1g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.

Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.