Creamy Garlic Veggie Pasta
For a comforting, super easy weeknight meal, try this Creamy Garlic Veggie Pasta. This recipe requires no vegan cheese! Add in tomatoes, zucchini, spinach, and any other veggies your heart desires. The trick to making a creamy vegan sauce? Oat milk.
Creamy Garlic Veggie Pasta
1 package Simply Nature soybean spaghetti from Aldi (or any kind of regular pasta works fine!)
1 tablespoon olive oil
2 medium zucchini
1 cup cherry tomatoes, sliced in half
2 cups spinach
1 1/2 teaspoons lemon pepper (divided)
2 tablespoons vegan butter
4 cloves garlic, minced
1/2 yellow onion
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups oat milk
2 tablespoons cornstarch
2 teaspoons nutritional yeast
Cook your favorite pasta in a pot according to the package directions. Drain the pasta and reserve ½ cup of pasta water for later.
In a skillet over medium heat, sauté the olive oil, zucchini, and cherry tomatoes. Sauté until the tomatoes have burst and the zucchini has browned. Add the spinach on top to wilt and 1/2 teaspoon of lemon pepper. Stir and set aside.
In a large skillet over medium-high heat, add the vegan butter, garlic, yellow onion, salt, and pepper. Sauté until the onion has turned translucent and starts to brown.
Whisk together the oat milk and cornstarch. Add the mixture to the skillet, turn the heat up to high and bring the sauce to a boil. Whisk vigorously for 5-6 minutes while sauce boils and thickens.
Once it has thickened considerably (this shouldn’t take too long), turn the heat to low and add in the remaining teaspoon of lemon pepper and nutritional yeast. Whisk thoroughly. Add in the pasta, sautéd veggies, and a splash or two of the leftover pasta water. Stir well to combine.
Serve with bread or a salad, and top with more nutritional yeast if desired. Enjoy!
