This creamy vegan garlic pasta with butterbeans and radicchio will blow your mind. It is creamy and decadent yet dairy free. This is one of the tastiest pasta recipes you will ever try. The flavor combination of sautéed radicchio with the roasted garlic and creamy tomato sauce is delightful. This dish has everything: sweet bell peppers, umami sauce, creamy butter beans, pungent roasted garlic and silky coconut milk.
The Best Creamy Vegan Garlic Pasta
There's something comforting about a steaming bowl of pasta, isn't there? But often, this indulgence comes at the cost of heavy dairy-laden and carb-loaded pasta dishes that leave us with a pang of guilt. Well, not anymore!
This creamy garlic pasta is your passport to pure, unadulterated pasta pleasure without dairy dilemma and carb overload. Still not enough for you? It comes together in under 15 minutes, making it a lifesaver on those busy weeknights when you crave vegan meals for dinner.
All it takes is to boil the pasta, blend the sauce, sauté the aromatics, and toss everything together. The rich, velvety magic of coconut milk and the irresistible allure of garlic will leave you wondering why you have ever settled for anything less.
The Creamy Garlic and Tomato Sauce
The base of the sauce is roasted garlic. Combined with the caramelized tomato paste and coconut milk it makes a delectable sauce that is both sweet and savory. It's ultra creamy without heavy cream and oozing with the garlic flavors. Smoked paprika brings a smoky depth to the recipe that is lick the plate delicious. The sauce is one of the things that makes this the best vegan creamy garlic pasta. It's easy and quick to prepare, and with just a few ingredients, you can create a truly inspiring dish.
Creamy Vegan Garlic Pasta Ingredients
Let's break down the key ingredients required to make Creamy Vegan Garlic Pasta.
Penne Pasta – A classic choice for this garlic pasta recipe. This tube-shaped pasta with ridges holds onto creamy sauce very well.
Butter Beans – Also known as lima beans, butter beans are prized for their ability to soak up the flavors of the ingredients they are cooked with. Additionally, they are packed with plant-based protein and nutrients, making them an ideal choice for vegans.
Unsweetened Coconut Milk – Serves as the dairy-free, creamy base for the sauce.
Tomato Paste – Adds depth and umami to the sauce. It also balances the richness of coconut milk and garlic, enhancing the overall flavor.
Garlic – The star ingredient in this creamy vegan pasta, infusing it with robust, aromatic flavor. It's essential for creating that irresistible garlicky essence.
Radicchio – It's a chicory with a bitter and crisp texture. It adds a distinct texture to the dish, providing pleasant bitterness and a vibrant color.
Smoked Paprika – Contributes a smoky, earthy flavor to the sauce, enhancing its complexity. It's a key seasoning that adds depth to the overall taste.
Salt – Enhances the flavors of all ingredients, bringing out their full potential.
Baby Bell Peppers – These colorful bell peppers offer a sweet and crunchy element to the pasta, balancing the creamy and savory components of the dish.
Baby Spinach – Baby spinach brings freshness and a vibrant green color to the recipe. It wilts into the sauce, providing a nutritious and visually appealing addition.
Olive Oil – Olive oil is used to sauté garlic and vegetables. It adds richness and smoothness to the sauce.
Black Pepper – Adds heat and complements garlic flavor. You can adjust the amount to suit your taste.
Red Pepper Flakes – Provide a spicy kick to the dish. Use as much or as little as you like, depending on your heat tolerance.
How To Make Easy Creamy Vegan Garlic Pasta
Cook the Pasta
Cook the penne pasta according to the package instructions. Once cooked, drain the pasta and set aside.
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add the minced garlic and roast it until it becomes golden and fragrant, which should take about 3 minutes.
Now, add the chopped bell peppers and radicchio to the skillet. Season them with a pinch of salt and pepper (if desired) and cook for 2-3 minutes until they soften.
Caramelize the Tomato Paste
Push the cooked vegetables to the side of the skillet and add tomato paste. Let it caramelize for 2-3 minutes, intensifying its flavor.
Create the Creamy Sauce
After caramelizing the tomato paste, add the unsweetened coconut milk, smoked paprika, and butter beans. Stir well and bring the mixture to a boil, stirring frequently. Once it's boiling, reduce the heat to a simmer.
Wilt the Spinach
Add the baby spinach to the skillet and let it wilt. Then, add the cooked pasta and stir everything together until the sauce coats the pasta evenly. Taste for salt and adjust according to your preferences.
Garnish and Serve Creamy Vegan Garlic Pasta
Before serving, top your Creamy Vegan Garlic Pasta with crushed red pepper flakes and black pepper. This easy vegan pasta is now ready to delight your taste buds.
Recipe Tips for Creamy Vegan Garlic Pasta
Sauté the garlic Gently: When sautéing the garlic, don't brown it too quickly. Garlic can turn bitter if overcooked. Aim for a golden and fragrant state, which usually takes 2-3 minutes.
Al Dente Pasta: When cooking pasta, follow the package instructions to cook al dente. After cooking, toss the noodles with a splash of olive oil to prevent sticking.
Experiment with Pasta Varieties: While penne is the classic choice, feel free to experiment with other pasta shapes like fettuccine, spaghetti, or gluten-free options.
Add Extra Vegetables: Feel free to enhance the dish with additional vegetables like sautéed mushrooms, cherry tomatoes, or zucchini.
Store leftover Creamy Vegan Garlic Pasta in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop with a splash of coconut milk to restore its creaminess.
More Delicious Vegan Pasta Recipes
Creamy Vegan Garlic Pasta
- 1- pound penne 1 15-oz can butter beans drained
- 15 oz butterbeans drained and rinsed
- 15 oz unsweetened coconut milk
- 3 tbsp tomato paste
- 5 cloves garlic minced
- 1 ea radicchio chopped
- ½ tsp smoked paprika
- ½ tsp salt
- 4 ea baby bell peppers seeded and chopped
- 2 cups baby spinach
- 1 tsp olive oil
- 1 ea black pepper to your preferences
- 1 ea red pepper flakes to your preferences
- Cook pasta according to the package, drain and reserve
- Meanwhile, in a large skillet, heat the oil on medium, then add garlic and roast until slightly golden and fragrant about 3 minutes.
- Add bell peppers and radicchio and season with a pinch of salt and pepper if using and cook for 2-3 minutes
- Push to the side and add tomato paste to caramelize for 2-3 minutes then add the coconut milk, smoked paprika and butter beans and bring to a boil stirring often then lower to a simmer.
- Last add in the spinach to wilt, then the cooked pasta and stir well until all is coated and distributed. Taste for salt and adjust to your preferences. Top with crushed red and black pepper.