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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 10 minutes
Cook 15 minutes
Total 25 minutes
5 from 236 votes

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.

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

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.

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 rate and review the recipe below :)

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking.

10-Ingredient Creamy Vegan Pantry Pasta

5 from 236 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 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Lunch
Cuisine: Italian-Inspired, New American
Diet Vegan
Serving size: 3


  • 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


  • 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.


* 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.
*** *If your milk is not as creamy, you might need to simmer a few extra minutes. If you double the recipe, simmer for 10 minutes. 

Calories: 375kcal | Carbohydrates: 55g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 780mg | Potassium: 293mg | Fiber: 4g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg

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Tag @rainbowplantlife and hashtag it #rainbowplantlife

4.95 from 236 votes (95 ratings without comment)

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319 comments on 10-Ingredient Creamy Vegan Pantry Pasta

  1. Natalie Marie

    5 stars
    so tasty!!!!

    1. Hannah @ Rainbow Plant Life

      Hi Natalie, we’re so happy you enjoyed this pasta recipe! Thanks for taking the time to leave a review :)

  2. Rita D

    5 stars
    One word describes this meal, DELICIOUS!

    1. Kaitlin @ Rainbow Plant Life

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

  3. Jalyn

    5 stars
    This dish comes together so quickly and is super flavorful! This will definitely be added to the rotation.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Jalyn!

  4. Sam B

    5 stars
    Wow, I just made this tonight as part of the 30 day challenge, and I was very impressed with the results. I used oat milk instead of coconut, the salted pasta water instead of broth and added a little more tahini to compensate for the reduction in fat. I also added some mushrooms and broccoli. I love how easy it was and how quickly it came together. This might just be my new favourite pasta sauce.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Sam!

  5. Jesss

    5 stars
    We made this with plain soy milk and it was really creamy and flavourful. It’s easy and tasty and we’ll make it again on a night when we need a quick meal!

    1. Kaitlin @ Rainbow Plant Life

      Jesss, So glad to hear you loved this recipe!

  6. Meiji

    5 stars
    a really easy menu when you are crunched for time or just feeling a little lazy. I dehydrated my shrooms & used the soaking liquid for the broth, blended some oats with water & used everything so no need for flour and stir fried some broccoli & bell pepper with the mushroom.  The result is a creamy pasta with layers of flavor and a hint of smokiness. Such a winner!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Meiji!

  7. Carolyn Moorman

    5 stars
    I made this last night as part of the Veganuary contest. It was SO good! Very easy to make. I subbed pasta for what was in my pantry. Easy to make. Tastes great! I had some for lunch today. Even better!

    1. Kaitlin @ Rainbow Plant Life

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

  8. Joan

    5 stars
    Quick, easy and delicious pasta dish.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy you think so, Joan!

  9. Steph

    780 mg sodium is kind of much for me. I wonder where you could cut down and not lose too much flavor? low sodium broth? maybe half the salt? I love tamari and would not want to lose that flavor but blood pressure is a concern. I love me some salt… dangit.

    1. Kaitlin @ Rainbow Plant Life

      Hi Steph, you could use water instead of veggie broth and use low sodium soy sauce. We hope you can make the recipe!

    2. Avril Eastwood

      5 stars
      You could make your own stock and leave out the salt. I have a jar of herbs and condiments already made up in the pantry. I can send you the recipe if you like.
      Can’t wait to make this Kaitlin. Really been in need of some quick easy recipes instead of reaching for the freezer chips 🌻h

      1. Kaitlin @ Rainbow Plant Life

        That’s right, Avril! We hope you love the pasta :)

  10. Simran

    5 stars
    OMG! So good and creamy! Definitely recommend! I shared this with my grandma, mom, and brother. They absolutely loved it and we have plenty of leftovers! Thanks Nisha!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Simran!

  11. Claire

    5 stars
    Really enjoyed this recipe! I added some miso and a can of white beans to the dish, I think sun dried tomatoes could also be a great additional ingredient . Will be making again!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Claire!

  12. Rin

    5 stars
    I made this for my father who’s recently become interested in veganism! Super simple and adaptable recipe, I’ll definitely be adding it to my rotation. We added some mushrooms along with the onions and steamed broccoli at the end – the mushroom flavor in the sauce was divine!

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Rin! We hope he loved it! Thanks for sharing that with us :)

  13. Antonia

    5 stars
    This is a stellar sauce. I added in delicata squash, which lapped it up and was so good. My husband is celiac and I used chickpea flour / besan – I find it works really well in these sorts of situations. I also added it to the onion mix before the broth, making a bit of a roux.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Antonia! We’re so happy to hear you two are fans of the pasta!

  14. Alisa Rueckert

    5 stars
    This was soo good! Even my Husband liked it and he normally doesn’t like when I try new recipes ha ha!

    1. Kaitlin @ Rainbow Plant Life

      Wonderful, Alisa! Thanks for giving the recipe a shot, we’re so happy your husband enjoyed the pasta!

  15. Mikayla

    5 stars
    This dish was a quick, awesome vegan go-to recipe. I added mushrooms and did not have vegetable stock or nutritional yeast, but it still ended up tasting good. I would recommend going very light on the red peppers.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Mikayla!

  16. Rosie

    5 stars
    Oh my, oh my!!!! This is a wonderful recipe. So flavorful and so easy to make, which is always a plus point. The whole family loved it and no one missed the non vegan Mac and cheese! I sautéed some chopped mushrooms which I added at the end! I am thinking about bringing this to potlucks as well. My husband asked me to take the serving bowl away from him before he finished the whole thing! Thanks Nisha. You never disappoint.

    1. Support @ Rainbow Plant Life

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

  17. Nicole

    5 stars
    This has been part of my regular meal rotation for months now. It’s just the thing when you need a hearty, creamy pasta fix, and is so quick and simple to throw together.

    1. Support @ Rainbow Plant Life

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

  18. Naomi

    5 stars
    I knew this had thyme in it from the video and cooking it previously but I can’t find it mentioned in the recipe apart from where it says ‘add garlic and thyme (if using)’ so maybe it’s been missed by accident from the ingredients list? Will refer to the video to find out how much I need to use :) made this many times and it’s so tasty!!

    1. Support @ Rainbow Plant Life

      From Nisha: “Sorry about that! The recipe originally had dried thyme, but upon further testing, I thought it added a floral flavor that felt off. I replaced the thyme with red pepper flakes for a subtle kick, as I think the flavors work better. But if you want to add the thyme back in, it was 1/2 teaspoon dried thyme.”

  19. Jo

    5 stars
    Delicious! I added the Thyme, some fresh spinach and mushrooms that needed to be eaten.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Jo!

  20. Paulina

    5 stars
    Very good!!!! Super tasty. Really great base to add other veggies or even vegan ground substitute.
    Only thing I did differently was instead of mixing the vegetable broth with the flour in a separate bowl, I just sprinkle the flour right in the pan with the cooked onions and garlic and cook out the flour a bit, then add the vegetable broth and soy/tamari. Less dishes and still thickens the sauce, and still delicious.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Paulina! Glad the recipe was a hit!

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