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Creamy Garlic Pasta in 15 Minutes (Vegan & Easy)

This quick and easy vegan Garlic Pasta recipe is a creamy take on the classic Italian Aglio e Olio made with Spaghetti and roasted garlic sauce in just 15 minutes! Perfect for a quick meatless weeknight lunch or dinner meal!

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	392 kcal	Sugar	4 g
Carbs	66 g	Cholesterol	–
Protein	16 g	Sodium	51 mg
Fat	7 g	Fiber	4 g
Sugar	4 g
Cholesterol	–
Sodium	51 mg
Fiber	4 g

Prep Time: 5 min Cook Time: 10 min Total Time: 15 min

https://biancazapatka.com/en/creamy-garlic-pasta/

*Note: Feel free to check out the recipe video + tips + step-by-step pictures above!
Cook the pasta in a large pot of salted water until 'al dente' according to package directions. Then drain and optionally toss with a little olive oil to keep them from sticking. (While the pasta is cooking, make the sauce).
Heat the oil in a large frying pan and sauté the onion for 2-3 minutes until translucent. Then add the garlic and sauté for a further minute. Sprinkle with flour and stir to coat.
Add the plant milk, vegetable broth powder, and nutritional yeast flakes and stir using a whisk to prevent lumps from forming. Bring to a boil, stirring, and simmer for a short while until the sauce thickens. Season to taste with salt and pepper and optionally blend the sauce in a blender (or with an immersion stick blender) until smooth and creamy. Then return to the pan. Add the pasta and toss until coated.
Serve in pasta bowls and garnish with chili flakes, vegan parmesan, fresh parsley and basil if desired. Drizzle with a squeeze of lemon juice and enjoy!

Ingredients

10.6 oz pasta (e.g. spaghetti, macaroni, penne, fettuccine, optional gluten-free pasta)

1 tbsp olive oil

1 large onion (diced)

4 large garlic cloves (or 8 small ones, chopped)

2 tbsp flour (all-purpose, spelt or gluten-free flour)

2 cups unsweetened plant milk (e.g. soy, almond, cashew or oat milk)

½ tbsp vegetable broth powder

2-3 tbsp nutritional yeast flakes

salt and pepper (to taste)

chili flakes

vegan parmesan

basil and parsley

squeeze of lemon juice

Instructions

Step 1

*Note: Feel free to check out the recipe video + tips + step-by-step pictures above!

Step 2

Cook the pasta in a large pot of salted water until 'al dente' according to package directions. Then drain and optionally toss with a little olive oil to keep them from sticking. (While the pasta is cooking, make the sauce).

Step 3

Heat the oil in a large frying pan and sauté the onion for 2-3 minutes until translucent. Then add the garlic and sauté for a further minute. Sprinkle with flour and stir to coat.

Step 4

Add the plant milk, vegetable broth powder, and nutritional yeast flakes and stir using a whisk to prevent lumps from forming. Bring to a boil, stirring, and simmer for a short while until the sauce thickens. Season to taste with salt and pepper and optionally blend the sauce in a blender (or with an immersion stick blender) until smooth and creamy. Then return to the pan. Add the pasta and toss until coated.

Step 5

Serve in pasta bowls and garnish with chili flakes, vegan parmesan, fresh parsley and basil if desired. Drizzle with a squeeze of lemon juice and enjoy!