Creamy Vegan Garlic Pasta

This Creamy Vegan Garlic Pasta is rich, silky, and full of garlicky goodness. I love how the sauce coats each strand of pasta perfectly, giving me a comforting yet light meal that feels indulgent without being heavy.

Why You’ll Love This Recipe

I like this recipe because it uses simple pantry ingredients but delivers a restaurant-quality flavor. The silken tofu blends into a smooth, creamy sauce, while the garlic and nutritional yeast bring depth and richness. It’s quick to make, customizable, and perfect for both weeknights and special dinners.

Ingredients

340 g (12oz) fettuccine pasta
2 teaspoons olive oil (use water or broth for oil-free)
½ (50g) small yellow onion, diced
6-8 cloves (14-18g) pressed or finely minced garlic (see note below)
300 g soft / silken tofu (roughly 1 ¼ cup)
¾ cup (180ml) vegetable broth
3 tablespoons nutritional yeast
1 tablespoon fresh lemon juice
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dry parsley flakes

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
2. In a skillet, I heat olive oil (or water/broth for oil-free) and sauté the onion until translucent.
3. I add the garlic and cook for another minute, being careful not to burn it.
4. In a blender, I combine the sautéed onion and garlic with silken tofu, vegetable broth, nutritional yeast, lemon juice, Italian seasoning, salt, and pepper.
5. I blend until completely smooth and creamy.
6. I return the sauce to the skillet and gently warm it, stirring in parsley flakes.
7. I add the cooked pasta and toss until fully coated in the sauce.
8. I serve immediately, topped with extra parsley or black pepper if I want more flavor.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and 15 minutes to cook, so it’s ready in about 25 minutes.

Variations

Sometimes I add sautéed mushrooms, spinach, or broccoli for extra vegetables. For a spicy kick, I sprinkle in red pepper flakes. If I want a cheesy flavor boost, I increase the nutritional yeast or add a spoonful of miso paste.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pasta in a skillet over medium heat with a splash of vegetable broth to loosen the sauce. I don’t recommend freezing since the tofu-based sauce may separate.

FAQs

Can I use firm tofu instead of silken tofu?

I prefer silken tofu for creaminess, but firm tofu works if blended well with extra broth.

How do I keep the garlic from burning?

I cook it on low heat and add it after the onion softens to prevent bitterness.

Can I make this recipe gluten-free?

Yes, I simply use gluten-free pasta.

Can I prepare the sauce ahead of time?

Yes, I blend the sauce and refrigerate it for up to 2 days, then heat it before mixing with pasta.

Can I add protein to this dish?

Yes, I like adding chickpeas, lentils, or vegan chicken strips.

Do I need nutritional yeast?

I love the cheesy flavor it gives, but I can omit it or replace it with miso paste.

What pasta works best for this sauce?

I use fettuccine, but spaghetti, penne, or linguine also work well.

Can I make this oil-free?

Yes, I sauté the onion and garlic in water or vegetable broth instead of olive oil.

Why is my sauce too thick?

I add more vegetable broth until I reach the desired consistency.

Can I bake this pasta?

Yes, I transfer it to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes for a baked pasta variation.

Conclusion

I love how creamy, garlicky, and satisfying this Vegan Garlic Pasta is. With simple ingredients and a quick cooking time, it’s a dish I keep coming back to whenever I want comfort food that still feels wholesome and nourishing.

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