I am often in the mood for a creamy comforting pasta, and this 10-Ingredient Creamy Vegan Pantry Pasta is the easiest option that actually tastes amazing.
It’s made with just pantry ingredients, is quick and simple to make, and is packed with flavor. It’s also easy to customize, so you can round it out with your favorite vegetable or protein.
This recipe is straightforward, but if you want a few cooking tips (including the proper way to dice an onion and peel garlic) or want to see me cooking in action, I’ve included the video down below.
If you love the sound of a pantry-friendly pasta, you should also try my 10-Ingredient Lentil Bolognese and my Italian White Bean and Pasta Stew!
And for even more pasta-recipes, check out my round-up of 30 amazing vegan pasta recipes right here!
Watch: How to make Creamy Pantry Pasta!
Why you’ll love this vegan pantry pasta
10 main ingredients. Okay, not counting water, oil, salt and pepper. But yeah, just 10 main ingredients, woohoo!
Pantry staples. And all those ingredients are pantry staples (i.e., you might already have all the required ingredients in your pantry).
Budget-friendly. In addition to being a pantry meal, it’s budget-friendly!
Weeknight-friendly. It takes 20ish minutes to make, from start to finish.
Comfort food heaven. It’s creamy, cheesy, and smoky, and incredibly indulgent. It tastes like a slightly smoky version of fettuccine Alfredo! It was inspired by my Creamy Mushroom Stroganoff, which is one of my most popular recipes, so you know it’s good!
Easy to customize. Feel free to make this your own meal. Toss in frozen peas at the end, pair with a side of roasted broccoli, bulk up with some beans or tofu or your favorite protein source. I personally love it with roasted broccoli or charred zucchini and smoked tofu.
Substitutions for this recipe
Gluten-free? Use gluten-free soy sauce (aka tamari), use gluten-free flour or cornstarch, and use gluten-free pasta.
Plant milk. Canned lite coconut milk is the most pantry-friendly option, but I typically use oat milk because I always have it on hand. Any creamy plant-based milk such as oat, coconut, cashew, or soy will work—just make sure it’s a plain / unsweetened variety.
No tahini? The tahini adds extra richness and creaminess, so you can omit it, though at least one reader subbed almond butter with delicious results.
No Dijon or coarse-grain mustard? Add a splash of apple cider vinegar or lemon juice. The acidity at the end helps balance the creamy richness.
If you give this recipe a try, be sure to tag me on Instagram with your recreations and please rate and review the recipe below :)
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
10-Ingredient Creamy Vegan Pantry Pasta
Ingredients
- 1 generous tablespoon of extra virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for mild heat)
- 3/4 cup (180 mL) vegetable broth or water
- 1 tablespoon reduced-sodium tamari or soy sauce
- 2 tablespoons all-purpose flour*
- 3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk (ideally a creamy full-fat version)**
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt + more to taste
- Freshly cracked black pepper to taste
- 1/4 teaspoon Dijon mustard
- 6 ounces (170g) linguine, fettuccine, or any pasta of choice (including gluten-free)
- Optional garnishes: chopped flat-leaf parsley or vegan parmesan cheese
Instructions
- Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.
- Meanwhile, heat a deep sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for 5-6 minutes, stirring occasionally, until browned around the edges. Add the garlic and red pepper flakes (if using), and stir to combine for 1 minute, until fragrant.
- While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.
- Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring to a simmer and cook for 5 minutes***, or until the sauce is thickened and very creamy, whisking occasionally.
- Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Turn on the pan with the sauce to low heat and add the hot cooked pasta. Use tongs to toss the pasta until it's well coated in the sauce and it's all heated through. Garnish with parsley and/or vegan parm, if using.
Notes
yes i like the recipe im new to this vegan life but yes im bout to send my email please send me all the recipes
Hi Gregory, welcome to the site! You can sign up for our email list here. Cheers!
Easy to make and wonderfully flavoursome. I used wholewheat pasta so a bit bland (and brown 🙄) in colour. Added 150gm of baby broad beans. Problem solved 😄
We’re thrilled you loved the pasta, Steve! :)
This was surprisingly so good – I was suspicious, but it was so good.
Hi there, it’s great to hear you had success with the recipe. Thanks for the review!
Amazing my go to pasta dish
Hi Danielle, Thank you so much for such a fantastic review! Appreciate you taking the time!
This was fabulous. I added spinach and mushrooms. This was my first time using tahini in a recipe. It worked very well. The dish was delious.
Hi Crystal, Thank you so much for such a fantastic review! Appreciate you taking the time!
I made this yesterday for my family and they loved it! I sauteed mushrooms and mild red pepper with the onions, but otherwise changed nothing in this recipe. This is definitely going to be a regular dish at our house!
We’re over the moon to hear you and the family enjoyed the recipe, Laura. Thanks for your kind words!
This recipe was so simple to make. It is a pantry recipe, as I had all the ingredients ready. I did make a few modifications. I subbed bell pepper for the onions (Sadly, I can’t eat them) and added baked tofu for additional protein. I threw in some chopped baby bok choy at the end. The recipe was a bit too smoky for my taste, and I felt it was crying out for some acid. I added the juice of a lemon, which elevated the dish even further. Next time I will cut the paprika in half and add the juice of one lemon.
Hi Suzi, we appreciate the feedback! Glad you found the recipe both simple and delicious :)
Great, and even better it’s actually quick and easy (no ridiculous prep time). Also no modifications needed (again unusual). I added frozen green beans and peas because I’m a veg in dinner gal. I was happy with water swap (veg stock is too salty). Swap chilli flakes for frozen green chilli also works. Increase nutritional yeast and mustard (at least double) for (ham) cheese and mustard sandwich vibes is my favourite version! Thank you
Hi there, Thank you so much for such a fantastic review! Appreciate you taking the time!
Great, and even better it’s actually quick and easy (no ridiculous prep time). Also no modifications needed (again unusual). I added frozen green beans and peas because I’m a veg in dinner gal. I was happy with water swap (veg stock is too salty). Swap chilli flakes for frozen green chilli also works. Increase nutritional yeast and mustard (at least double) for (ham) and cheese/ mustard sandwich vibes is my favourite version! Thank you
Easy and delicious. Thanks. I added sliced mushrooms to the onion and simmered some broccoli florets and okras in the sauce also.
Thanks for sharing your experience with us, Netsanet. We’re happy you loved the pasta!