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 46 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.

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).

PS: If you want even more pantry pastas, check out this 10-ingredient Red Lentil Bolognese or this Italian White Bean Pasta Stew!

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.

Intolerant or allergic to soy? Try substituting the tamari or soy sauce with Bragg liquid aminos.

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 46 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
  • 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, toasted pine nuts or Cashew Parmesan

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, 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 used 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. Or add more broth/water.

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69 comments on 10-Ingredient Creamy Vegan Pantry Pasta

  1. Mia

    I make this so much now! It’s so easy and delicious. I add a 1/2 tsp of crushed red pepper flakes for a little spice!

  2. Heidi

    Very good, it feels like a low-key version of your mushroom stroganoff, and it was simple to make for lunch. I will probably omit the thyme next time, because the herby flavor wasn’t my favorite, but the texture and the subtler umami flavors were spot on.

  3. Sinah

    Wow wow wow!! A lovely recipe that’s simple and quickly prepared, with just the right spices and sooooo creamy *-* Thank you for this amazing recipe! <3

  4. Diana

    I made this pasta for my non-vegan family and they absolutely loved it! I recommend sprinkling some nutritional yeast on top for some added cheesiness :)

  5. Kora

    I love a lot of recipes that you create but this was not quite our taste. I am not sure why, the flavours came out really strong and did not work well together for us.

  6. Maddie

    Mad this for the fam they loved it said it tasted like”heaven” and was “da bomb” so great!

  7. Stacey

    Was okay, much too salty though. My husband said it reminded him of hamburger helper which I thought was a fair comparison. Probably wouldn’t make it again, but it was okay, especially if you like hamburger helper type of flavour.

  8. Iralyn

    So easy, simple and delicious! Saved me on a low-grocery, parenting solo night! And my toddler loved it! I love that it’s a great base recipe and can be customized. I added sun-dried tomatoes for my daughter and spinach, sun-dried tomatoes, vegan parm, hot sauce and red pepper flakes for myself. Will definitely make again and I look forward to trying more vegetable combinations and possibly mushrooms as well!!

  9. Nix

    Needed a last minute simple meal for the family and this was a savory and tasty meal! Thank you!

  10. Georgie smith

    Thank you for this recipe! It’s a favourite in our household :)

  11. Emily

    I added green peas to this to up the protein a bit and add some color. My 9 year old and 5 year old demolished it and asked for seconds!

  12. David Schreiner

    Love it. Love love love it. We’ve made this recipe half a dozen times and it’s a whole family pleaser. (Although I do add the mushrooms from your stroganoff recipe). 🙏🏻

  13. Tracey

    I made this with broccoli and spinach, I didn’t have any onion so I used onion powder. I also used almond butter instead of tahini. It turned out really creamy and tastes great. Even my son who’s not vegan said it was really good. I really enjoyed this recipe and will definitely be making it again. Thank you for sharing,

  14. Itzel

    This saved my diet and my fat a** ! Thank you so muchh😂 Very delicious and I’m happy I didn’t have to break my diet ☺️

  15. Lindsay

    This is my second Rainbowplantlife recipe today and I don’t think I’ll ever bother looking at anyone else’s recipes again! Another triumph 🏆 I mixed in some cooked veggies and topped with toasted pine nuts – delish 😋

  16. Amanda Diaz

    This was absolutely delicious! It was so creamy and smooth. I added spinach and leftover sun-dried tomatoes I had in the fridge and it was tasty. As a new vegan, I would say this is definitely a top favorite recipe and will be making regularly.

  17. Shannon

    Absolutely delicious and so easy to make

  18. Bianka

    This recipe is fantastic! It is so tasty on its own yet customizable. I added some sautéed mushrooms and diced tomatoes this time around, yummy!
    Definitely a staple for us!

  19. Sravya

    I actually did have these ingredients in my pantry and just made myself such a tasty dinner after work! It was so decadent… can’t wait to eat my leftovers!

  20. Shuvya

    This recipe is so so easy to make yet so delicious and flavor packed. Makes for a simple yet delicious 15 minute meal!

  21. Kim

    Oh. My. Gosh. I JUST made this dish and it is amazing and so quick and easy. NISHA…thank you!! I’ve recently become much more plant-based due to recent health issues. I have also had to go gluten, dairy, and for now, egg-free, so many of these cooking ingredients are rather new to me. I have made 3 or 4 of your dishes now and I am in heaven. Even my red meat and dairy loving husband is blown away by the deliciousness of your recipes. I cannot thank you enough for all you do. I will be picking up your book from the library where it’s waiting for me but I’m already certain I will end up purchasing a copy of my own. Again, thank you. Not only are you an amazing cook but you are adorable and a delight to watch. I love your YouTube channel as much as your recipes! : )

  22. Cathy

    This recipe was delicious. I added a few sun dried tomatoes over plant based protein pasta. Thanks so much!

  23. candice

    delicious and so easy to make! A family favorite!

  24. Melissa

    A new back-pocket recipe favorite, for nights when you just need to get something on the table. Delicious!

  25. Brianne

    Quick, easy and delicious! Love that this pasta takes full advantage of pantry staples. Excited to make this again!

  26. Kim

    Holy moly this was easy and super delicious! I wish I had a bigger stomach so I could eat more. Added some cooked mushrooms to the leftovers and it was divine.

  27. Devan

    Made this using the gluten free substitutions and it was very delicious. My husband who usually doesn’t like my vegan gluten free food enjoyed it. I topped it with a ton of lemon juice and red pepper flakes.

  28. Sta90

    Not gonna lie, I was skeptical of how good this would taste based on how simple the recipe is..but ITS SO GOOD!! It can be easily adapted to include veggies as the other comments indicate (I added frozen broccoli). And I whipped it up in 15 mins and used lemon juice in place of mustard. I will definitely be adding this to the rotation. :)

  29. Stephanie

    Delicious! Made the pasta last night and we literally licked the pot :) I doubled the portions and it worked great.

  30. Mary Hodges

    Thanks for a delicious recipe! I added mushrooms to it, and swapped out the milk for plain yogurt made from coconut milk. The noodles were all coated so nicely and packed with flavor, I will start making this every week – YUM!!!

  31. K

    Hi Nisha! Lately, I’ve gotten into watching vegan cooking videos, and you and some other YouTubers have inspired me to transition towards a more plant-based diet! I think this will be the first recipe of yours I try, so excited :) It won’t be 100% vegan as nutritional yeast is not available in my area, but hopefully I can at least try my hand at making oat milk!

  32. H

    This was fantastic! Loved the smoky flavor from the paprika. I squeezed a bunch of lemon on in the end for extra acidity.

  33. Abigail

    This was so good! I couldn’t make it totally vegan due to missing ingredients but I’m excited to be able to make it again in the future "the right way." Goes really well with veggie/vegan meatballs if you have them! :)

  34. Sarah

    Which pasta do you normally buy? I bought something made of rice and corn and hated it!

    1. riya

      its supposed to be semolina/wheat pasta big brands like barilla have it

  35. L H

    Can’t wait to try this! I would love to see a video tutorial on your hair routine if you ever wanted to post it! :) It’s beautiful!

  36. Sarah

    Wow I am making this now and it’s so good! I have extra of everything, can you make this sauce and freeze it?

  37. Kendall

    I drizzled siracha over mine and it was a great addition to it!

    1. Kendall

      *sriracha

  38. Shell

    Wow!!! This turned out to be so delicious! It tastes just like the rigatoni sauce that I used to get from our local pizza place before I went vegan. I had been searching for a replacement to get that same taste and THIS is the one! I am overjoyed!! I also love that I had all these recipes on-hand in my vegan pantry :) So so so happy I found your YouTube channel! Thank you so much for all your hard work and dedication in sharing these amazing wonderful recipes with us. You are incredible!

    1. Shell

      *all these ingredients

    2. Nisha Vora

      Hi Shell, so happy you loved this recipe so much. And how neat that it tastes like the sauce from your local pizzeria and you can now enjoy a new version of it. I am so happy you love my Youtube channel too! I appreciate your kind words and support very much :)

  39. Shaylise

    I’ve made this 4 times now. This is so quick, easy, and soo so delicious! 5 stars!

    1. Nisha Vora

      Hi Shaylise, that’s so awesome to hear :) So glad you love it so much and it’s part of your rotation now!

  40. Mona

    This was really delicious! I added some mushrooms and spinach for some veggies. I also used almond paste instead of tahini and regular paprika instead of smoked. This was one of the best pastas I’ve ever made! Really delicious

    1. Nisha Vora

      Hi Mona, thank you for your feedback! So happy you loved it and think it’s one of the best pastas you’ve made :). And mushrooms sound AMAZING in this.

  41. Lisa

    I made this tonight (omitting the Dijon mustard) and it was delicious. It hit the spot!

    1. Nisha Vora

      Hi Lisa, thank you for sharing :) Glad it hit the spot!

  42. Nikki

    Hi Nisha! What is the exact noodles you used for this recipe?? They look like the perfect texture for this creamy sauce! thanks :)

    1. Nisha Vora

      Hi Nikki, I used linguine here :)

  43. Dan

    Thanks for the recipe. Just made it for lunch. Didn’t have smoked paprika (wish I did) so used regular, and only had soy milk so I cooked the sauce a bit longer. Sprinkled more nooch on my serving. Next time I’m adding non-meat crumbles.

  44. Sitara

    Such a tasty and easy recipe to make!! Full of flavour, thank you :)

    1. Nisha Vora

      Thank you Sitara! So glad you liked it!

  45. David Martin

    Made this today and the whole family lived it! So easy and I only had to by 2 or three of the ingredients. Thanks!

    1. Nisha Vora

      Hi David, that’s great to hear that the whole family loved it :) Thank you for stopping by!

  46. Saloni Shah

    I don’t have Yeast. Is that okay?

    1. Nisha Vora

      Hi Saloni, if you don’t have nutritional yeast, that’s fine! It won’t have a subtle cheesy flavor but will still be good :)

  47. Elyse

    We had no plans for dinner tonight and we’re looking for something easy, with ingredients already on hand. This was the perfect option. So full-flavored and a perfect pair with roasted brussels and a glass of wine. Thank you for yet another delicious dinner Nisha!

    1. Nisha Vora

      Hi Elyse, so happy you had all the ingredients on hand – this is definitely a pasta for the current times haha. I’m glad you loved it and with a glass of wine, even better :)

  48. Lynn Dcruz

    Just tried this and it’s bursting with flavours and the best part is it’s sooooo quick and easy ! Nisha has the best hacks 🔥 perfection !

    1. Nisha Vora

      YAY, happy to hear that, Lynn. Thank you for stopping by and for the lovely words :)

  49. Gaby

    One of my very favorite dishes! It’s so easy and the ingredients are so simple. The ending result is just an explosion of flavor in your mouth! I’ve made this a few times now and will continue to do so!

    1. Nisha Vora

      Hi Gaby, so nice to hear that this is one of your favorite dishes. I also love the simplicity of this recipe and how flavorful it is :) Glad it’s going into your regular rotation!

  50. SANA

    is there a replacement for tahini? or can it be skipped?

    1. Nisha Vora

      Hi Sana, you can try a tablespoon of unsweetened creamy almond butter or cashew butter, or just omit it. The tahini adds an extra creaminess to the sauce, but it’s still tasty without it.

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