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Creamy Veggie Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A delicious and creamy vegetable pasta that combines fresh produce with a flavorful vegan sauce, perfect for a quick and satisfying meal.

Ingredients

Pasta

  • 16 oz pasta (any shape)
  • 3 tablespoons light olive oil (or neutral-flavored oil)
  • 3 cloves garlic (minced (use more or less to taste))
  • 2 cups zucchini
  • 2 cups broccoli
  • 1 cup mushrooms (washed and sliced)
  • 1 cup bell peppers
  • 1 cup cherry tomatoes
  • 3 cups baby spinach
  • 1 teaspoon salt
  • 1 teaspoon Italian herbs
  • 1.5 cups vegan sour cream
  • 1 tablespoon nutritional yeast (optional)
  • 1.5 cups pasta water (or veggie broth)
  • 0.25 teaspoon pepper (or red pepper flakes)

Instructions 

  • Cook pasta in salted water according to package instructions.
  • Warm garlic in oil over low heat; chop vegetables into bite-sized pieces.
  • Sauté vegetables (except cherry tomatoes and spinach) with salt and herbs for 6-8 minutes, then add cherry tomatoes and spinach, cooking until wilted.
  • Mix in pasta water, vegan sour cream, and nutritional yeast; stir until smooth. Add more pasta water to reach desired consistency.
  • Combine cooked pasta with sauce, toss well, season with salt, pepper, and red pepper flakes if desired. Serve hot.

Notes

For extra flavor, sprinkle with fresh herbs or nutritional yeast before serving.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Vegetables