This pasta dish is incredibly delicious and super easy to make. The sauce can also be used as a decadent vegan Alfredo!

If you don't want to spend long in the kitchen, try this creamy plant-based garlic pasta. It takes 20 minutes to serve up, and is both nut and oil-free!

Creamy Plant-Based Garlic Pasta

Creamy Plant-Based Garlic Pasta

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


    • 1 box whole wheat noodles
    • 1 onion
    • 4 large garlic cloves
    • 1 can coconut milk (must be canned)
    • 3 tbs nutritional yeast
    • 1/2 tsp salt + more to taste
    • 1 1/3 cup peas
    • 1 cup sun-dried tomatoes
    • 1 handful spinach


  1. Using a pasta pot, cook pasta while preparing the sauce.

  2. Chop up onion and 3 garlic cloves. Add them to a saute pan or skillet on medium heat with enough water to make sure they don't stick. Saute for 5 minutes or until the onions are soft.

  3. Once the onion and garlic cloves are soft, add the can of coconut milk. Stir together and let simmer for 3 minutes. Add nutritional yeast and salt.

  4. Chop a handful of spinach and add to the pan along with the peas.

  5. Once you have a nice creamy sauce, remove from heat and add sun-dried tomatoes.

  6. Drain pasta and add to a large bowl. Pour sauce on top and stir to combine.

  7. Finely chop remaining garlic clove or use a garlic press. Stir into pasta.

This recipe was republished with permission from Pure & Plant-Based. Find the original recipe here

Nutrition Information

  • Serving Size: 6

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