Quick and easy creamy vegan garlic pasta that you can have ready to serve and devour in under 30-minutes. This simple vegan pasta recipe is easy to make, dairy-free, egg-free and gluten-free if you use gluten-free pasta. You can even prepare the sauce ahead of time and refrigerate it until you’re ready to serve it. Serve on its own or with veggies.
Prepare pasta using directions on package. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onions and cook for about 2 minutes. Add the garlic and continue to cook for another 2 minutes, until the onions begins to brown.
Remove skillet from the heat and add onion and garlic mixture, tofu, broth, nutritional yeast, lemon juice, Italian seasoning, salt, black pepper to a blender. Blend until mixture is smooth.
Pour mixture back into the same skillet and set heat to low. Whisk in parsley flakes. Heat until the sauce is warm and slightly thickened. Remove from heat.
Add cooked pasta to the skillet and gently toss using tongs until all noodles are coated with the sauce. Serve immediately.
Please read through all info and tips above before making this recipe.
This recipe makes 2 meal-sized servings or 4 smaller lunch-sized servings.
The amount of garlic you use will depend on how strong you want the garlic flavour to be. Use 6 if you want it to be less strong, 8 for a strong garlic flavour.
To make this recipe without added oil, use water or broth to sauté the onions and garlic.
Use a regular blender, high-speed blender, or even a stick blender to blend the sauce.
This recipe is best when served immediately after preparing but if you have leftovers, cool completely, place in an airtight container and refrigerate for up to 2 days. Reheat in a skillet over medium heat and add a splash of broth to loosen up the sauce as it thickens up when refrigerated.
To save time, the sauce can be pre-made and stored in the refrigerator for up to 3 days. When ready to use, prepare pasta, add the sauce to a skillet over medium heat to warm up and add prepared pasta to the sauce and toss to coat.
The sauce cannot be frozen. Silken tofu does not freeze well, so the texture of your sauce will no longer be smooth and creamy when thawed.
Nutrition info is based on 1 of 4 servings of the recipe prepared as written, using gluten-free fettuccine a low sodium vegetable broth, and with no garnishes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.