Quick Creamy Vegan Garlic Pasta (Gluten Free)

Quick Creamy Vegan Garlic Pasta (Gluten Free)

Ingredients

(Metric & Imperial Measurements)

For the Pasta:

  • 340 g (12 oz) gluten-free pasta (e.g., brown rice or quinoa penne)
  • 1 tsp (6 g) sea salt (for pasta water)

Creamy Garlic Sauce:

  • 150 g (1 cup) raw cashews (soaked in hot water for 10 mins)
  • 240 ml (1 cup) unsweetened almond milk (or oat milk for nut-free)
  • 5 garlic cloves, minced
  • 45 g (⅓ cup) nutritional yeast (for “cheesy” flavor)
  • 15 ml (1 tbsp) lemon juice
  • 5 g (1 tsp) onion powder
  • ¼ tsp black pepper
  • ½ tsp salt

Optional Add-Ins:

  • 100 g (1 cup) baby spinach
  • 75 g (½ cup) sun-dried tomatoes, chopped
  • Red pepper flakes (for heat)

Garnish:

  • Fresh basil or parsley
  • Vegan “Parmesan” (see FAQ)

Instructions

1. Cook the Pasta:

Boil gluten-free pasta in salted water until al dente (check package timing, usually 8-10 mins). Reserve 120 ml (½ cup) pasta water, then drain.

2. Blend the Sauce:

Drain soaked cashews. Blend with almond milk, garlic, nutritional yeast, lemon juice, onion powder, pepper, and salt until silky-smooth (2-3 mins).

3. Sauté & Simmer:

In a large skillet, warm 1 tbsp olive oil over medium heat. Pour in the sauce, stirring 2-3 mins until thickened. Add spinach/sun-dried tomatoes (if using).

4. Combine & Serve:

Toss pasta with sauce. Use reserved pasta water to thin if needed. Garnish with basil and vegan “Parmesan.”

Extra Tips

  • Nut-Free Sauce: Swap cashews for 150g (1 cup) cooked white beans or 60g (¼ cup) sunflower seeds.
  • Protein Boost: Add 1 can rinsed chickpeas or crispy tofu.
  • Low-Fat Option: Use cauliflower purée instead of cashews.
  • Extra Creamy: Stir in 2 tbsp vegan cream cheese before serving.

FAQ's

Q: Can I make this recipe nut-free?

Absolutely! Use sunflower seeds or white beans for the sauce, and oat milk.

Q: How to store leftovers?

Refrigerate in an airtight container for 3 days. Reheat with a splash of plant milk to restore creaminess.

Q: Is nutritional yeast essential?

Yes—it adds a cheesy umami flavor. Find it in health stores or online.

Q: What’s the best gluten-free pasta for this dish?

Brown rice or quinoa pasta holds shape well. Avoid corn-based pasta (can turn mushy).

Q: How to make vegan “Parmesan”?

Pulse 50g cashews, 2 tbsp nutritional yeast, ¼ tsp garlic powder, and salt in a blender until crumbly.

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