One Pot Creamy Garlic Pasta

Vegan one pot creamy garlic pasta to meet all of your fettuccine alfredo needs with none of the extra dishes.

Recipe by Yup, it's Vegan on February 23, 2016

Prep time: PT5M

Cook time: PT30M

Total time: PT35M

Rating

4.87 stars (140 reviews)

Keywords

one pot creamy pasta, vegan creamy garlic pasta, vegan fettuccine alfredo

Ingredients

1/2 tbsp olive oil
4 cloves garlic (minced)
1 shallot (finely chopped)
2 cups low-sodium vegetable broth ((see notes))
1 and 1/2 cups plain, unsweetened non-dairy milk ((see notes))
1 tsp salt (plus more to taste (reduce if using a salty broth - mine is low-sodium))
8 oz dry fettuccine
black pepper, dried oregano and red pepper flakes (to taste)
chopped fresh basil or parsley (for serving)

Cuisine

nut-free
vegan
vegetarian

Steps

Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).

Nutitrion

Serving Size: 1 third recipe
Calories: 362 kcal
Carbohydrates: 62 g
Protein: 14 g
Fat: 6 g
Saturated Fat: 1 g
Sodium: 659 mg
Sugar: 6 g
Unsaturated Fat: 4 g

Reviews

Maia on 2023-01-19 (5 stars):
Very good! Have made this many times now with different pastas I have had on hand, delicious sauce!
Candace on 2022-09-27 (5 stars):
I made this today and it was delicious! I added kale, sundried tomatoes, and mushrooms. Perfecto!🤤
Lisa W on 2022-09-06 (5 stars):
Very good! I added mushrooms and spinach.
Marcus on 2022-08-08 (5 stars):
Will it taste as good if you use Almond Milk or Coconut Milk instead of Soy Milk?
Shelly on 2022-08-01 (5 stars):
I made this for my family's dinner today, so I doubled the recipe. I added sautéed mushrooms and spinach on top along with vegan parmesan. Perfection! Thank you for such a good and easy recipe.
Elizabeth Johnson on 2022-05-24 (5 stars):
Getting diagnosed with a digestive disorder and having received my first prescription I thought it was an ordeal I could start to put behind me. With new dietary restrictions creeping up on a daily basis, navigating communal eating, and ignoring your mom's concerned looks as you tighten your belt again there's some things a drug can't fix. Thankfully food is medicine too and this recipe is a dose I enjoyed. It's one of the first dishes I've actually enjoyed in months and the first time I've felt full in a while. I missed the cream of true dairy pastas so I was pleasantly that this recipe holds it's ground so well. For an ingredients list so simple the texture as well as reserved spices helped to give it complexity. This is also one of the first times I've actually had all the ingredients on hand, a true miracle! Despite having started as a last minute dinner idea this meal has found it's way into the family recipe book. Extra bonus: it reheats well and my coworkers complimented the smell of the break room.
Sarah Kersey on 2022-04-25 (5 stars):
I loved this! Made exactly as the recipe directed and my kids loved it! I have dairy allergic kids and a vegetarian!
Andrea on 2022-03-05 (5 stars):
Non-vegan but daughter is dairy free. Made the pasta as per the recipe, and tossed it with sautéed mushrooms, tomato, prosciutto, shrimp and fresh basil and parm (for everyone but my daughter). So. Freaking. Delicious.
Alaina on 2022-01-21 (5 stars):
OH MY GOD! This turned out sooooo good! I'Ve been allergic to dairy for some time and miss all the creamy pasta's. I tried a few recipes that turned out meh but this is the best! I used oat milk and since I didn't have shallots, a purple onion. I also added some peas which tasted super great. I did add a little to much salt but over all, it was delicious! Definitely saving this recipe!
Leah on 2021-08-26 (5 stars):
Love this recipe, its so easy to modify and add in additional veggies. We get whatever is fresh at the farmers market and sauté them with the garlic and shallot. It's always tasty and easy!