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    Home » Mains

    Creamy Vegan Garlic Pasta (Instant Pot/One Pot)

    February 24, 2021 / By Verna / 10 Comments

    Post may contain affiliate links. Read here.
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    This vegan garlic pasta is super creamy, fast, simple, dairy free and delicious. A weeknight favourite no one will believe is vegan! This easy pasta recipe is table ready in about 15 minutes! Instant pot or stove top.

    vegan garlic pasta in a white bowl with a fork

    Ok if your looking for one pot quick and easy vegan pasta recipes your in the right place! My creamy garlic pasta dish will blow you away -so GOOD, healthy and incredibly simple to throw together. Perfect family meal any night of the week!

    ....Loaded with garlic...mmm

    sauce poured over noodles
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    Pasta drenched in creamy garlic sauce… yes please!!! 

    Reminds me of my vegan fettuccine Alfredo and that’s a good thing!!👍

    Best of all it requires only a few everyday ingredients your likely to have on hand! YAY! Make it in your instant pot or one pot on the stove- your choice!

    I first made this pasta in January and it was love at first bite!❤️ I ate more than I should've but I could not stop, lol!

    garlic pasta being served from instant pot

    Ingredients needed:

    • Pasta: rotini or penne, I much prefer rotini for this recipe. Use gluten free if needed
    • Vegan butter: adds silky buttery richness to noodles
    • Garlic: uh yah and lots of it!!
    • Cashews: makes the perfect dairy free cream sauce blended with water and vinegar. Have not tested recipe with, soy, almond, coconut or oat milk
    • Vegetable broth: I used vegetarian no chicken better than bouillon soup base. Total flavour bomb!
    • Spices: granulated onion, salt and pepper
    • Nutritional yeast: added a subtle cheesy flavour 

    overhead view of bowl of creamy garlic pasta

    How to make the best creamy vegan garlic pasta:

    This recipe is so EASY!

    1. To the instant pot add: vegan butter, garlic and a pinch of salt and pepper. Press sauté and cook for 3 minutes until garlic is just starting to brown.
    2. Add in the water, bouillon, nutritional yeast, onion powder and salt. Give it a mix to incorporate bouillon. Stir in the pasta.
    3. Cover with lid and set to 'sealing' position. Push pressure button and set to high pressure for 6 minutes (+ - buttons)
    4. When times up do a quick release (turn valve too venting). Stir in cashew cheese sauce. Let sit for 1-2 minutes to thicken, cover it if you like. Stir and serve!
    5. Cashew cheese sauce (make while noodles are cooking): to Nutra bullet add cashews, water and vinegar. Blend until smooth. 

    Enjoy with a sprinkle of vegan parmesan, pinch of red pepper flakes, squeeze of lemon juice if you like or slurp it straight up with salt and fresh cracked black pepper (that’s me👍) Stovetop instructions and full recipe ingredients in recipe card below.

    step by step photos how to make creamy vegan garlic pasta

    overhead view creamy garlic pasta ready in instant pot

    What to serve with creamy garlic pasta?

    • Fresh or roasted tomatoes 
    • Grilled asparagus
    • Oven roasted or fried mushrooms
    • oven roasted vegetables 
    • green peas
    • Green salad
    • Bread: like garlic, focaccia or easy no knead bread

    You’ll love this garlic pasta, it’s: 

    • Vegan
    • super creamy
    • loaded with garlic!
    • so GOOD!
    • lovely for lunch or dinner with veggies
    • Healthy
    • simple to prepare
    • great instant pot recipe
    • Super satisfying
    • dairy free
    • Savoury
    • Comforting

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

    Want more vegan pasta recipes? Check these out!

    • Vegan Alfredo Sauce!
    • Best Vegan Baked Ziti Ever!
    • Instant Pot Vegan Mac And Cheese
    • Vegan Mushroom Stroganoff
    • Vegan Bolognese Sauce
    • Sweet & Spicy Garlic Noodles
    • Jalapeño Cheddar Vegan Mac and Cheese 
    • Baked Vegan Mac and Cheese
    • Vegan Hamburger Helper 
    • Spinach and Mushroom Pasta (Tomato Sauce)
    Print
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    vegan garlic pasta in a white bowl with a fork

    Creamy Vegan Garlic Pasta (Instant Pot/One Pot)


    ★★★★★

    5 from 3 reviews

    • Author: Verna
    • Total Time: 16 minutes
    • Yield: 4 Servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    This vegan garlic pasta is super creamy, fast, simple, dairy free and delicious. A weeknight favourite no one will believe is vegan! This easy pasta recipe is table ready in about 15 minutes! Instant pot or stove top.


    Ingredients

    Scale
    • 6-8 cloves garlic, chopped
    • 2 tablespoons vegan butter
    • 3 cups water
    • 1 tablespoon vegetarian better than bouillon no chicken soup base
    • 3 tablespoons nutritional yeast
    • 1/2 teaspoon granulated onion (powder)
    • 1/2 teaspoon salt
    • 300 grams (3 and 1/2 cups) rotini pasta or penne, use gluten free if needed

    Cashew cream:

    • 1/2 cup raw cashews
    • 1/2 cup water
    • 1 tablespoon white vinegar

    For serving (optional):

    • vegan parmesan
    • squeeze of lemon juice
    • pinch of crushed red pepper flakes
    • chopped fresh parsley

    Instructions

    Instant Pot:

    1. To the instant pot add: vegan butter, garlic and a pinch of salt and pepper. Press sauté and cook for 3 minutes until garlic is just starting to brown.
    2. Add in the water, bouillon, nutritional yeast, onion powder and salt. Give it a mix to incorporate bouillon. Stir in the pasta.
    3. Cover with lid and set to 'sealing' position. Push pressure button and set to high pressure for 6 minutes (+ - buttons)
    4. When times up do a quick release (turn valve too venting). Stir in cream sauce. Let sit for 1-2 minutes to thicken, cover it if you like. Stir and serve!
    5. Cashew cream sauce (make while noodles are cooking): to Nutra bullet add cashews, water and vinegar. Blend until smooth.

    Enjoy with a sprinkle of vegan parmesan, pinch of red pepper flakes, squeeze of lemon juice if you like or slurp it straight up with salt and freshly cracked black pepper (that's how I like it👍) For step by step photos and tasty ideas for sides to serve along side pasta see above post

    Stovetop:

    1. To medium size pot (not small -not large!): add vegan butter, garlic and a pinch of salt and pepper. Sauté for 2-3 minutes over medium heat until garlic is just starting to brown.
    2. Add in the water, bouillon, nutritional yeast, onion powder and salt. Give it a mix to incorporate bouillon. Stir in the pasta
    3. Bring to a boil over high heat. Cover reduce to a good simmer and cook for 9-10 minutes or until noodles are tender, stirring occasionally.
    4. Remove from heat. Stir in cream sauce. Let sit for 1-2 minutes to thicken, cover it if you like. Stir and serve!
    5. Cashew cream sauce (make while noodles are cooking): to Nutra bullet add cashews, water and vinegar. Blend until smooth.

    Enjoy with a sprinkle of vegan parmesan, pinch of red pepper flakes, squeeze of lemon juice if you like or slurp it straight up with salt and freshly cracked black pepper (that's how I like it👍) For step by step photos and tasty ideas for sides to serve along side pasta see above post

    Notes

    • The stovetop version works best in a medium pot.
    • To store and freeze: will keep covered in fridge for up to 3 days but best served freshly made. Not suitable for freezing
    • Prep Time: 10 Minutes
    • Cook Time: 6 Minutes
    • Category: Mains, Instant Pot
    • Method: Instant Pot or Stovetop
    • Cuisine: American, Canadian, Italian

    Keywords: vegan creamy garlic pasta, garlic pasta, creamy vegan garlic pasta,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Jo

      June 13, 2022 at 7:53 am

      Hi Verna
      Can the cashew nut cream be made in advance and can it be frozen, so all you need to do is make the pasta when needed?

      Thank you

      Reply
      • Verna

        June 13, 2022 at 8:15 am

        Hi Jo, yes you can freeze cashew cream up to 4 to 6 months. Defrost in fridge prior to use. Enjoy the pasta!

        Reply
    2. Mary

      March 09, 2022 at 8:24 pm

      Very much enjoyed this pasta I stirred in leftover fried mushrooms and peas. Will make again. I recommend this recipe

      ★★★★★

      Reply
      • Verna

        March 10, 2022 at 8:26 am

        Awesome thank you!

        Reply
    3. Jennifer E

      April 24, 2021 at 10:26 am

      Could I use coconut milk instead of cashew cream?

      Reply
      • Verna

        April 24, 2021 at 12:09 pm

        Hi Jennifer I have not made this recipe with coconut milk. I imagine it would alter flavour and consistency. If you try it let me know how it goes for you!

        Reply
    4. Rita

      February 28, 2021 at 10:23 am

      We really enjoyed this easy comfort pasta recipe!

      ★★★★★

      Reply
      • Verna

        February 28, 2021 at 10:53 am

        Glad you liked it Rita!

        Reply
    5. Betty

      February 27, 2021 at 8:08 am

      Made these noodles yesterday absolute delicious! Love easy recipes for my instant pot, thank you   

      ★★★★★

      Reply
      • Verna

        February 27, 2021 at 11:43 am

        Thanks Betty glad you enjoyed them!

        Reply

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