One Pot Creamy Garlic Pasta (Vegan)
The easiest, creamiest pasta you'll ever make; all in one pot! Ready in 25 minutes with no draining, no fuss, and minimal cleanup. A vegan comfort food dream.
Ingredients
- 1/2 tbsp olive oil
- 4 cloves garlic minced
- 1 large shallot finely chopped
- 2 cups low sodium vegetable broth
- 1 1/2 cups plain unsweetened non dairy milk (oat or soy milk recommended)
- 1 tsp salt plus more to taste
- 8 oz dry fettuccine or pasta of choice
- Black pepper to taste
- 1/4 tsp dried oregano optional
- Pinch of red pepper flakes optional
- Chopped fresh parsley or basil for garnish
Instructions
- In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic and shallot with a pinch of salt. Sauté for 2-3 minutes until softened and fragrant (do not brown).
- Pour in the vegetable broth and non dairy milk. Add the 1 tsp of salt and stir. Place the dry fettuccine into the pot, gently pressing it down to submerge as much as possible.
- Increase heat to bring the liquid to a boil. Once boiling, immediately reduce heat to maintain a gentle simmer.
- Cook for 15-20 minutes, stirring every 3-4 minutes to prevent sticking and to submerge the pasta as it softens. Cook until the pasta is al dente and the sauce has thickened to a creamy consistency. If the liquid reduces too quickly, add a splash more non dairy milk.
- Remove from heat. Season generously with black pepper, oregano, and red pepper flakes (if using). Taste and add more salt if needed.
- Garnish with fresh herbs and serve immediately.
Notes
- Pasta Choice: Long noodles like fettuccine or linguine work best. For shorter pasta, you may need slightly more liquid.
- Creaminess Tip: The starch from the pasta thickens the sauce. Don't drain it!
- Flavor Boost: For extra umami, stir in 1-2 tbsp nutritional yeast or 1/2 tbsp white miso paste at the end of cooking.
- Leftovers: Reheat in a skillet with a splash of broth or milk to refresh the creamy texture.