10-Ingredient Creamy Vegan Pantry Pasta

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This 10-Ingredient Creamy Vegan Pantry Pasta is made with just a handful of everyday pantry staples and it’ll quickly become part of your regular easy weeknight dinner rotation. It’s creamy, cheesy, and smoky and indulgent yet healthy, and guaranteed to be a crowd pleasing meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
4.9 from 83 votes

I am often in the mood for a creamy comforting pasta (and so is my boyfriend), 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!

Why you’re going to like this creamy 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 30 minutes to make, from start to finish, including all the prep time.

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.

10-Ingredient Creamy Vegan Pantry Pasta. Pasta food photography.

Substitutions for this recipe

In the event you don’t have all the exact ingredients on hand, here are some substitutions to try.

No onions? Shallots work wonderfully. So do leeks, though I imagine you’re more likely to have onions on hands than leeks.

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 recipe, but I’ve been using oat milk in this recipe since I have a lot on hand. Any creamy plant-based milk such as oat, coconut, cashew, or soy will work – just make sure it’s unsweetened.

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 smoked paprika? The smoked paprika gives this recipe the smoky taste. You can use regular paprika if you have it, it just wont’ taste smoky.

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.

creamy pantry pasta in a bowl

If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

10-Ingredient Creamy Vegan Pantry Pasta

4.9 from 83 votes
This 10-Ingredient Creamy Vegan Pantry Pasta is made with just a handful of everyday pantry staples and it’ll quickly become part of your regular easy weeknight dinner rotation. It’s creamy, cheesy, and smoky and indulgent yet healthy, and guaranteed to be a crowd pleasing meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Dinner, Lunch
Cuisine: Italian-Inspired, New American
Diet Vegan
Keyword: 10-ingredient, nut-free, pasta
Serving size: 3

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme (optional)
  • 3/4 cup (180 mL) vegetable broth or water
  • 1 tablespoon reduced-sodium tamari (gluten-free soy sauce) or soy sauce
  • 2 tablespoons all-purpose flour*
  • 3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk**
  • 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 or coarse-grain 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 medium 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 5-7 minutes, stirring occasionally, until browned around the edges. Add the garlic and thyme (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 5-10 minutes, or until the sauce is thickened and very creamy, whisking occasionally.
    1. NOTE: if you double the recipe, you’ll probably want to cook it closer to 10 minutes.
  • Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Add the hot cooked pasta directly into the sauce and toss to coat until all the pasta is coated.

Notes

* If you’re gluten-free, you can substitute with (a) 2 tablespoons gluten-free all-purpose flour or (b) 1 tablespoon cornstarch.
** I use oat milk because I usually have it on hand, but any creamy plant-based milk will work. If all you have is canned full-fat coconut milk, be sure to stir well and water it down a bit.

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115 comments on 10-Ingredient Creamy Vegan Pantry Pasta

  1. Sonja Ilic

    5 stars
    5/5 this was absolutely amazing, I used better than chicken bullion and added in tofu, yellow zucchini and some kale. I added in some sumac as well cuz I just love that spice haha. We topped ours with a homemade hemp parm. Would go great with some sautéed mushrooms like another comment said. Next time I will just have to make more!

    1. Sonja Ilic

      Oops forgot to mention I used cashew milk instead of the coconut and it was perfect.

    2. Support @ Rainbow Plant Life

      So tasty, Sonja! Thanks for sharing your experience!

  2. Emma Gerwig

    5 stars
    I have made this recipe a few times now and it is always insanely delicious. However, I make some changes, I never use coconut milk because I never seem to have the can, so I use soy milk and flavor it with a tbsp or two of coconut butter. And then I also sub the tahini for more coconut butter. I don’t always have paprika, so I skip that , but other than that, I make the recipe the same as it calls and it is so fricken good. I have made it with tahini but I think the coconut butter adds the best creaminess. Please try it .

    1. Support @ Rainbow Plant Life

      Interesting, thanks for sharing your substitutions Emma!

  3. tali

    5 stars
    I love all your recipes! Thank you! I just wanted to point out, as someone allergic to both nuts and soy-you mentioned above “BRAGGS LIQUID AMINOS.” This is made from soy…best to use alternative like coconut aminos!
    xo

    1. Support @ Rainbow Plant Life

      Thanks for noticing that, Tali! We’ll get that edited!

  4. Carolyn

    5 stars
    This was delicious and the whole family loved it!

    1. Support @ Rainbow Plant Life

      Yay, Carolyn! Thanks for your review!

  5. Shannon

    5 stars
    Another winner! So savory and yummy!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Shannon!

  6. Sarah

    5 stars
    Delicious and creamy and very fulfilling. Another wonderful recipe thank you!

    1. Support @ Rainbow Plant Life

      Awesome, Sarah. Thanks for your comment and for taking the time to review!

  7. Lavhana

    5 stars
    This has been my 2nd time making it and my boyfriend can’t get enough. I added sautéed mushrooms for some added protein and it works great with this creamy sauce. So happy to add another dish to my repertoire. Thanks Nisha!

    1. Support @ Rainbow Plant Life

      Good to hear you loved this pasta recipe, Lavhana! Thank you for taking the time to review!

  8. Ritika

    5 stars
    I made this last night and it was amazing! Nisha’s recipes always have so much depth of flavour and this dish is no different. My other half who normally only appreciates pasta with cheese ate this with me and even he said it was delicious! Such a flavourful and tasty recipe!

    1. Support @ Rainbow Plant Life

      Awesome, Ritika. Thanks for your comment and for taking the time to review!

  9. Cher

    5 stars
    Great recipe!

    1. Support @ Rainbow Plant Life

      Thanks, Cher!

  10. Courtney

    5 stars
    Another delicious recipe!!! I made this last night for the first time…I had leftover veggies in the fridge and added thin strips of red pepper, sliced baby bellas, cherry tomatoes, a couple of handfuls of baby spinach, crushed red pepper and additional italian spices. It was perfection! Thank you so much for your wonderful recipes!

    1. Support @ Rainbow Plant Life

      Delicious! Thanks for sharing your experience cooking the dish, Courtney!

  11. Bao-Tran

    5 stars
    This recipe is perfect for a beginner/low-budget/vegan-curious/college-student cook. Thanks a lot for the no frills recipe + helpful explanations!

    1. Support @ Rainbow Plant Life

      Bao-Tran, So glad to hear you loved this recipe!

  12. Katie

    5 stars
    I made this in a pinch for dinner and it was super filling and delicious! Such a unique and tasty flavor! So easy and left minimal dishes to clean up afterwards lol. I added some extra nooch because I love that stuff. I love your recipes—your blog is my go-to place for yummy vegan dishes😋

    1. Support @ Rainbow Plant Life

      Hi Katie! We are so glad you loved the pasta, thanks for the awesome review :)

  13. Dawn

    I love your recipes!

    1. Support @ Rainbow Plant Life

      Thank you, Dawn!

  14. Gaby Pozzi

    5 stars
    Super easy to make and so indulgent :) Highly recommend! I substituted unsweetened soy milk and it worked just great. I also added peas and spinach to the end for a more nutritional meal and it was great!

    1. Support @ Rainbow Plant Life

      Awesome, Gaby. Thanks for your comment and for taking the time to review!

  15. Nina

    5 stars
    Everybody liked it a lot, wonderful richness of taste! Doubled the recepie since we are 4 big eaters, and no leftovers.

    1. Nina

      Served it with a mix of fried mushrooms and zucchini on top

    2. Support @ Rainbow Plant Life

      Hi Nina, we are so happy you and your family loved this pasta!

  16. Meghan R

    5 stars
    This👏 was👏 so👏 good! Even with regular ol’ paprika, this recipe had so much flavour. My non-vegan husband LOVED it!

  17. Meagan

    5 stars
    pretty good recipe, my only changes i made were doubling the recipe for leftovers and omitting the extra salt added at the end, felt like the salt for the pasta water, soy sauce, and added to the onions was enough. has a very unique flavor like nothing i’ve really had before. my fiancé also loved it

  18. Sara M

    5 stars
    Yum, so creamy and flavorful! I was too lazy to plan and prep mch for dinner, so I made this for this first time, along with roast broccoli. It was perfect. I love the pantry recipes!

  19. Irish

    5 stars
    Yumm!!! My go to recipe!

  20. Carolyn McMickle

    5 stars
    I just made this lovely dish for my son-in-law’s birthday. I used peas and corn starch and coconut aminos for the soy sauce, everything else identical. It was sooo good! I’m 64yo and recently became vegan, and I love your recipes.

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