Easy Creamy Veggie Pasta
This creamy veggie pasta is a quick and easy gluten-free and dairy-free pasta for a busy weeknight. The nutritional yeast and coconut milk combo will always be my go-to pasta base because it’s so delicious but you can always sub these ingredients for parmesan cheese and cream if you don’t need it to be dairy-free! You can also top this one with some cooked chicken, chicken sausage, shrimp, or even chickpeas for protein. Give it a try this week!
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EASY CREAMY VEGGIE PASTA
EASY CREAMY VEGGIE PASTA
4
servings5
minutes20
minutesThis creamy veggie pasta is a quick and easy gluten-free and dairy-free pasta for a busy weeknight. The nutritional yeast and coconut milk combo will always be my go-to pasta base because it’s so delicious but you can always sub these ingredients for parmesan cheese and cream if you don’t need it to be dairy-free! You can also top this one with some cooked chicken, chicken sausage, shrimp, or even chickpeas for protein. Give it a try this week!
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Ingredients
2 tbsp olive oil
1 shallot, finely chopped
4 garlic cloves, minced
10 oz mushrooms, washed and sliced
1 1/2 cups cherry tomatoes, halved
1 tsp kosher salt
1/2 tsp ground black pepper
2 tsp dried oregano
1 tsp paprika
2 tbsp nutritional yeast
3-4 large handfuls of baby spinach (can sub for shredded kale)
12 oz gluten-free penne pasta, cooked and drained
1 cup full-fat coconut milk
1/2 cup fresh basil, chopped, additional for garnish
Directions
- Bring a pot of salted water to a boil, and cook the penne until al dente.
- Meanwhile, heat the oil over medium heat in a large skillet, then add the shallot and cook for about 5 minutes, stirring continuously, then add in the garlic and cook for another minute.
- Add the mushrooms and cook for five minutes, then add in the cherry tomatoes and cook for another 2-3 minutes.
- Mix in the salt, black pepper, oregano, and paprika and cook until aromatic, about 1 minute, then incorporate the nutritional yeast. Add the spinach and cooked pasta, mix, and cook until the spinach is fully wilted, about 1 minute.
- Add the coconut milk, stir, and reduce heat to medium low. Cook, stirring occasionally, for 7-10 minutes. Add the basil leaves, mix to combine, then remove from the heat and evenly divide among 4 plates or bowls to serve. Garnish with additional chopped basil.
Notes
- Storage: Refrigerate in a sealed container for up to 3 days.
- Reheating: Heat in a microwave safe dish for 2 to 4 minutes.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
This was an easy & delicious weeknight meal! A new comfort food favorite.
Easy and delicious!
Made this tonight and it was delicious!
Please add a step to instructions to cook pasta. I misread and added dry. Now have to go out to dinner.
Hi Shanna! The ingredient list for the recipe states cooked pasta, but it definitely doesn’t ruin your dish! Try adding 2 to 3 cups of veggie broth to cover the dry pasta and cover the pot to cook until al dente. I cook my pasta like this often 🙂
Ok I calmed down and covered it all in broth on low for 14 mins just like the one pot pastas and it turned out ok.
If I wanted to omit the coconut and add heavy cream, how much should I use? Hubby is not a fan of the coconut flavor
I’d start with subbing with about half of the amount of heavy cream, coconut milk is a bit thinner and contains less fat than heavy cream!
What would be a substitute for nutritional yeast? I don’t have any, could I just use flour?
you can swap it for parmesan cheese!