Garlicky Creamy Vegan Pasta | FoodByMaria

Vegan Meals

Vegan Creamy Garlicky Pasta

Prep

10 minutes

Cook

25 minutes

Yield

3-4

If there is one thing I know for sure, it’s that I friggin’ LOVE garlic, and there’s nothing more comforting than a big bowl of creamy, tasty pasta, especially in the wintertime. This super simple creamy vegan pasta recipe is full of flavour and is one of my favourites for cooking up for dinner.

If you’ve been following me for a while, you know I love a simple pasta recipe to whip up. Like my Grandma’s 25 Minute Pasta Sauce, or this super healthy Vegan Protein Vegetable Pasta. Pastas are so versatile, inexpensive to make, and fill you up, which is why I like them, and this recipe is no different.

The creamy vegan garlic sauce being poured onto the cooked spaghetti.

Fresh garlic waiting to be crushed for this delicious creamy vegan pasta recipe.

The cooked noodles in a strainer next to a pot of garlicky vegan sauce ready to be mixed together.

The superpowers of garlic in this Creamy Vegan Pasta

What makes this creamy vegan pasta recipe great is, of course, some of the superstar ingredients like garlic. Garlic is jam-packed with flavour, you don’t need me to tell you that, but it’s also really healthy for you as well. In fact, did you know that throughout history the main use of garlic wasn’t necessarily for cooking, but for its health and medicinal properties?

Scientists have proven that the health benefits of garlic come from the sulphur compounds formed when you chop up a garlic clove. Allicin, for example, is a compound briefly present in fresh garlic once it’s been chopped. These compounds enter the body from the digestive tract and travel around your insides where it’ll exert its biological effects.

Did you know that eating garlic can help detoxify heavy metals in your body?

Garlic also is full of nutrients with very little calories. It has:

  • 23% of your recommended daily allowance of Manganese
  • 17% of your recommended daily allowance of Vitamin B6
  • 15% of your recommended daily allowance of Vitamin C
  • 6% of your recommended daily allowance of Selenium

… and that’s not it. Garlic also contains many other nutrients too! Since it’s so nutrient-dense, this magical little bulb can help combat sickness and your common cold, lower your blood pressure, and the list goes on.

Mixing all the flavours together for this easy vegan pasta dish in a large serving bowl on the counter.

Maria of FoodByMaria taking a bite of some vegan Parmesan cheese as she garnishes her Garlicky Creamy Vegan Pasta.

Flavourful truffle oil

If you don’t love vegan truffle oil than I’m unsure if we can be friends. Seriously, this oil adds a lot to a recipe. Truffle oil adds a lot of punch with its flavour and aroma. Truffles aren’t that chocolatey goodness you’re thinking of, it’s a type of fungi. It’s famous for being used in dishes to add flavour, and also famous for having a higher-end price tag dependent on how a chef incorporates it into the dish. However, truffle oil itself isn’t actually made with real truffles. Yes, you heard me correctly. Most truffle oils you’ll buy in a store are made by mixing oil with one or more compounds like 2,4-dithiapentane that have been created in a laboratory.

Did you know truffle oil isn’t actually made with truffles?

Sounds weird, doesn’t it? However, it adds a lot to the flavour of the dish and I personally love using it throughout different recipes.

The cheesy flavour of nutritional yeast

Lastly, let’s talk about one other ingredient in this recipe that you know is one of my favs, nutritional yeast. I used Bob’s Red Mill for this recipe because I always have it on hand. What’s great about nutritional yeast is that it gives off this great cheesy flavour without needing the cheese. It is loaded with vitamin B12 too, so it’s healthy. I love sprinkling nutritional yeast on just about everything. It can even be good on snacks like popcorn, or you can throw it into salads, juice, cereal, and the list goes on.

Looking for more recipes? Here are 15 Vegan Pasta Recipes you’ll love.

I really hope you love this recipe as much as I do, and it brings comfort to your home along with the sweet garlicky aromas. If you are looking for other delicious pastas to make, check out my list below. 

Other vegan pasta recipes you’ll love: 

See the recipe card below for how to make this Garlicky Creamy Vegan Pasta Recipe. Enjoy!

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Garlicky Truffle Creamy Vegan Pasta

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Category: Main
  • Cuisine: Vegan

Description

This delicious and garlicky creamy vegan pasta will please all the garlic lovers out there. Loaded with flavour and so delicious.


Scale

Ingredients

1/2 a packet of spaghetti

2 tbsp. extra virgin olive oil

2 large white sweet onions, finely chopped

4 -5 cloves of garlic, finely chopped

juice of one lemon

1 1/2 cups of oat milk

1 tbsp. vegetable stock

season to taste

1 tsp. truffle oil

1 tsp. corn starch + 1/4 water mixture

2 tbsp Bob’s Red Mill nutritional yeast

Garnish: parsley, cilantro, olives, vegan parmesan cheese and chilli flakes


Instructions

Prepare your pasta by following the instructions on the packet.  Make sure your water is well salted to ensure the best results for this dish!

Into a large pot add your olive oil and heat on medium for 20 seconds before adding your onion and cooking till translucent and caramelized.   This may take up to ten minutes.  Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Transfer this mixture to a mortar and pestle and grind till a fragrant, delicious paste develops – see photo in blog for reference.

Transfer this mixture back into the pot.  Turn heat to medium and add the juice of 1 lemon or so to deglaze.  Scraping the base of the pot for optimum flavour.  Increase heat to high, add your oat milk and veg stock bring mixture to a boil. Once boiling, bring to a simmer, season to taste, add your truffle oil and corn starch mixture.

NOTE: add your corn starch and water into a small cup, stir well before adding to pasta sauce.

Cook down for around 5 minutes and stir often.  You should start to see a beautiful, creamy, rich sauce developing.

Give it a taste for seasoning before adding to your pasta and garnishing with olives, fresh herbs, chilli flakes, nutritional yeast and your favourite vegan parmesan.

Enjoy!


Keywords: Pasta, Vegan

 

Jess @choosingchia

Amazing recipe and gorgeous photos!

Maria Koutsogiannis

Thank you sweet girl <3

Bianca Zapatka

This looks so good, Maria! 😍
Love garlicky pasta ❤️
Lots of love,
Bianca

Maria Koutsogiannis

It’s the best! Thanks my love!

Jessie

This is probably the best pasta I’ve ever made. So simple, quick but DAMN! delicious.

Maria Koutsogiannis

YESSSS JESSIE!!! Thanks so much for the love! What an amazing compliment.

Laken Carleton

Wowwww!!! This recipe turned out absolutely amazing. Maybe best pasta I’ve ever made. So simple but the flavours are so bold. My partner had no idea it wasn’t real cream 😉 I didn’t have any truffle oil so I cooked some cremini mushrooms in with the onions and it turned out great. Beautiful pasta dish. Thanks Maria, will definitely become a staple in the kitchen.

Maria Koutsogiannis

YES!!! I love when we can trick the partners. THEY NEVER NEED TO KNOW!

Γ.

Τι υπέροχη συνταγή είναι αυτή; Πραγματικά έχω σοκαριστεί! Μαγειρεύω συχνά συνταγές που βγαίνουν υπέροχες δε γεύση, αλλά πρώτη φορά φτιάχνω κάτι που να μυρίζει τόσο ωραία! Από εμένα έχεις μόνο 5 δυστυχώς αστέρια διοτι δε με άφηνε να προσθέσω άλλα… Πώς τη σκέφτηκες αυτή τη συνταγή; Καταρχάς συγχαρητήρια για τις πολύ μικρές ποσότητες λαδιού που χρησιμοποιείς, τόσο κανονικού όσο και τρούφας (γιατι ας μην ξεχνάμε πρώτον πως παν μέτρον άριστον για το ελαιόλαδο, όπως και για όλα στη ζωή, και δεύτερον, το λαδι τρούφας είναι πανάκριβο! Ιδιαίτερα όταν αγοράζεις ποιότητας με πραγματική τρούφα μέσα όπως εγώ, το τελευταίο πράγμα που θες ειναι να σπαταλάς το μισό μπουκαλάκι για ένα πιάτο φαΐ. Δυστυχώς βλεπω συνταγές που είτε τηγανίζουν με λάδι τρουφας ειτε βάζουν 2+ κουταλιές της σούπας, χωρίς να αντιλαμβάνονται το νόημα του συγκεκριμένου υλικού και την ελάχιστη ποσότητα που πρέπει να βάζεις για να σου δίνει όλη την εκλεπτυσμένη γεύση του χωρίς υπερβολές). Έκανα πάντως μερικές παραλλαγές που μπορώ να πω βοήθησαν στο να βγει ενα πολυ όμορφο αποτέλεσμα. Καταρχάς, διελυσα το καραμελωμενο κρεμμύδι με το σκόρδο στο μουλτι αντι στο γουδί, ωστε να βγει μια 100% ομοιογενης κρέμα. Προσθεσα μανιταρια κομμένα σε φέτες στην κατσαρόλα ενω έβραζε το γάλα αμυγδάλου, και το λάδι τρούφας το πρόσθεσα στο τέλος, όχι στη σάλτσα, αλλά στο πιάτο πάνω από τα μακαρόνια την ώρα του σερβιρίσματος. Φοβήθηκα μήπως χάνονταν το άρωμα και η γεύση του αν το εβαζα πιο πριν – έτσι πάντως ηταν μια υψηλού επιπέδου πανδαισία γεύσεων, από μένα έχεις 🌟 🌟 🌟 🌟 🌟 και να ξέρεις πως κρίνω πολύ αυστηρά! Σε ευχαριστούμε πολύ για τη συνταγή, καλή συνέχεια σε ό,τι κανεις 💕

Maria Koutsogiannis

Thank you so much my love!

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