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Creamy Veggie Pasta

Creamy Veggie Pasta is a hearty yet refreshing dish with vibrant vegetables and a luscious vegan sour cream sauce, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 16 oz package pasta Choose any shape like fusilli or penne.
  • 1 1/2 cups vegan sour cream This creamy base gives the dish its luscious texture.
  • 1 cup pasta water (or veggie broth) Helps to thin the sauce while retaining flavor.
  • 3 tablespoons light olive oil Enhances the dish's flavors without overpowering.
  • 3 cloves garlic (minced) Adds robust depth and aroma.
Vegetables
  • 2 cups zucchini Adds a refreshing crunch.
  • 2 cups broccoli Provides a satisfying bite and nutrients.
  • 1 cup mushrooms Offers a hearty element when sliced.
  • 1 cup bell peppers Adds sweetness and color.
  • 1 cup cherry tomatoes Juicy and bursting with flavor.
  • 3 cups baby spinach Wilts beautifully in the creamy mix.
Seasoning
  • 1 teaspoon salt Essential for enhancing the overall flavors.
  • 1 teaspoon Italian herbs Blend of basil, oregano, and thyme for aroma.
  • 1/4 teaspoon pepper (or red pepper flakes) Optional for a spicy kick.
  • 1 tablespoon nutritional yeast (optional) Adds a cheesy flavor without dairy.

Method
 

Cooking the Pasta
  1. Begin by boiling a 16-oz package of pasta in salted water according to package directions until al dente.
Preparing the Vegetables
  1. In a large frying pan or wok, warm the minced garlic in 3 tablespoons of oil over the lowest heat to infuse flavor.
  2. Wash and chop your vegetables into bite-sized pieces, then toss into the frying pan (excluding cherry tomatoes and spinach).
  3. Sprinkle with 1 teaspoon of salt and 1 teaspoon of Italian herbs.
  4. Increase heat to medium and sauté for 6-8 minutes until tender but crisp.
Final Assembly
  1. Add cherry tomatoes and spinach, cooking for another minute until spinach has wilted.
  2. Pour in 1/2 cup of reserved pasta water and 1 1/2 cups of vegan sour cream; stir well.
  3. Gradually add another 1/2 cup of pasta water until the desired creamy consistency is achieved.
  4. Let the mixture come to a slow boil, then turn off the heat and mix in the drained pasta.
  5. Taste and adjust seasoning with salt and pepper; serve hot.

Notes

Consider adding a squeeze of fresh lemon juice for a zesty finish, or incorporate other seasonal vegetables. Store leftovers in an airtight container for up to three days.