Creamy Garlic Pasta
Cuisine nut-free, vegan, vegetarian
Prep Time
5 minutes
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Cook Time
30 minutes
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Total Time
35 minutes
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Total Yield
3 servings
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Calories Per Serving
362 kcal
Ingredients
1/2 tbsp olive oil
4 cloves garlic minced
1 shallot finely chopped
2 cups low-sodium vegetable broth (see notes)
1 and 1/2 cups plain, unsweetened non-dairy milk (see notes)
1 tsp salt plus more to taste (reduce if using a salty broth - mine is low-sodium)
8 oz dry fettuccine
black pepper, dried oregano and red pepper flakes to taste
chopped fresh basil or parsley for serving
Instructions
Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine.
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Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
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Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
Bring to a boil, then reduce to a simmer.
Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
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Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
For a slightly 'cheesier' taste, try adding white or yellow miso paste, and/or nutritional yeast.
This recipe will taste bland if not properly seasoned, so be sure to taste it throughout cooking and add salt and other seasoning as needed.
Nutrition Facts
Creamy Garlic Pasta
Amount Per Serving (1 third recipe)
Calories 362 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 659mg 27%
Potassium 256mg 7%
Total Carbohydrates 62g 21%
Dietary Fiber 4g 16%
Sugars 6g
Protein 14g 28%
Vitamin C 4%
Calcium 1%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.