The best vegan pasta
This 6 ingredient vegan pasta will blow your mind. It is so flavorful and creamy and can be made in about 15 minutes. The creamy vegan sauce is both dairy and gluten free. Roasted garlic, tomato paste and unsweetened light coconut milk make the most delicious decadent sauce that clings to the pasta. Any time I am at a loss of what to make for dinner, this is the recipe I choose because it is quick, easy and always a crowd pleaser. This recipe is perfect for a beginner cook or beginner vegan. It is super simple yet tastes amazing. It is both adult and kid-approved.
What makes it so creamy?
The sauce in this 6 ingredient pasta is so creamy that you will be shocked there is no dairy. We use the creamiest of all plant milks in this easy recipe, coconut milk. Coconut milk is smooth and silky and perfect for creamy sauces like this. I promise if you use light, unsweetened coconut milk it will not taste like coconut at all. The combined flavors of garlic and tomato are the dominant ones with a slight undertone of cream. When we add nutritional yeast it gets a slightly "cheesy" hint. You are going to love this sauce.
Ingredients for 6 ingredient vegan pasta
The ingredients list is short and sweet even though the recipe is full of flavor. This is pantry ingredient cooking at it's finest. I added fresh baby spinach in at the end to wilt and served mine with some oven roasted cubed eggplant and sautéed mushrooms. Serve yours with your favorite vegetables or add them into the sauce and toss.
- olive oil
- garlic
- tomato paste
- salt and pepper
- nutritional yeast
- baby spinach
- Unsweetened Light Coconut Milk
- crushed red pepper (optional)
- pasta of choice (preferably with lines)
- Hemp seed for garnish (optional)
How to make 6 ingredient vegan pasta
This is the simplest and fastest vegan pasta recipe you will ever make. It may very well be the tastiest also. I can't tell you how much I love this sauce it is so luscious.
- First a large pot of water on to boil to cook the pasta on the back burner.
- In a deep sauté pan over medium heat, add olive oil and garlic and cook until the garlic is fragrant and golden, stirring often for about 3-4 minutes. Add crushed red pepper if desired and cook for 30 seconds.
- Next add the tomato paste and caramelize for 2-3 minutes
- Add coconut milk and bring to a boil, then reduce heat to medium low until the pasta is cooked. Season the sauce with salt, pepper and nutritional yeast.
- Once the pasta is cooked, drain it and add it to the sauce. Add baby spinach and toss with sauce and pasta until all is wilted and well combined. Taste and adjust salt and pepper to your liking.
- Serve with salad or veggies of choice, top with some more nutritional yeast, pepper and crushed pepper. Enjoy within 3-4 days for best quality.
Other Easy Vegan Pasta Dinner Recipes
6 Ingredient Vegan Pasta
Ingredients
- 2 tbsp olive oil
- 5 cloves garlic chopped
- 3 tsp tomato paste
- 1 salt and pepper to taste
- 3 tbsp nutritional yeast for sauce and garnish
- 2 cups baby spinach
- 15 oz Unsweetened Light Coconut Milk canned
- ½ tsp crushed red pepper optional
- 16 oz pasta of choice preferably with lines
- 3 tbsp Hemp seed for garnish optional
Instructions
- First a large pot of water on to boil to cook the pasta on the back burner.
- In a deep sauté pan over medium heat, add olive oil and garlic and cook until the garlic is fragrant and golden, stirring often for about 3-4 minutes. Add crushed red pepper if desired and cook for 30 seconds.
- Next add the tomato paste and caramelize for 2-3 minutes
- Add coconut milk and bring to a boil, then reduce heat to medium low until the pasta is cooked. Season the sauce with salt, pepper and nutritional yeast.
- Once the pasta is cooked, drain it and add it to the sauce. Add baby spinach and toss with sauce and pasta until all is wilted and well combined. Taste and adjust salt and pepper to your liking.
- Serve with salad or veggies of choice, top with some more nutritional yeast, pepper and crushed pepper. Enjoy within 3-4 days for best quality.
Hasan Jaffer
This looks so creamy and comforting for a 6-ingredient recipe! I love how quick it is too. Quick question — if someone isn’t a big fan of coconut milk flavor, do you think unsweetened cashew cream or oat cream would work just as well in this sauce?
Sara Tercero
Hello Hasan, yes you can certainly sub in another plant cream. I just love the mouthfeel of coconut, it's so silky and the flavor is barely detectable. I think cashew would be better than oat!