This easy vegan one pot creamy garlic parmesan pasta needs less than 30 minutes to make and can be completely top 8 allergen free.
Delicious, filling, warm pasta. There’s something so comforting about it. This vegan one pot creamy garlic parmesan pasta is everything that is perfect about pasta.
When first going vegan, you may wonder how to not go over your budget or how you can reduce the cost of your grocery bill. When you add a lot of processed versions of non-traditional food, the price can add up quickly.
However, if you stick to meals that were traditionally inexpensive, like pasta, then you can continue to keep your bill low also.
This meal costs around $5 total and it’s enough to feed an entire family or it can be halved to have a smaller portion for 2.
This easy vegan dinner idea is also great for meal prepping and to feed both vegan and non-vegans alike. Seriously, who doesn’t like pasta!
We’ll give tips in the post for additions to make it go even further and as always, we’ll give tips on making it allergen friendly!
Frequently Asked Questions
Can I make this vegan creamy garlic Parmesan pasta Top 8 Allergen Free?
The ingredients that we need to look at here are the pasta, vegan butter, coconut milk, and vegan parmesan.
To start, you want to use a gluten free pasta. There are so many choices available now, so just use the one that you like the best.
For the vegan butter, ensure that it is soy free. We prefer earth balance soy free when it comes to this. It comes in a red tub.
Then, we have coconut milk. While it makes the dish creamier, you can swap it with other dairy free milks. We’d suggest oat milk for this because it’s creamier.
And then we have the vegan parmesan cheese. We are use Violife in this recipe, which does contain coconut oil, but no other allergens. If you have a coconut allergen, you can use Follow Your Heart parmesan.
We also have a vegan parmesan on our site that you can make with sunflower seeds; however, it doesn’t melt well which is why we recommend using one of the store bought brands.
What can I substitute for canned coconut milk?
Canned coconut milk is thick and makes the pasta sauce extra creamy; however if you don’t have that on hand, you can still make this pasta recipe.
If you don’t have canned coconut milk, you can use any dairy free milk. We would suggest oat or soy milk because they tend to be creamier.
What can I substitute for vegan parmesan cheese?
If you don’t have any store bought vegan parmesan on hand, you can make our homemade vegan parmesan on our site that you can make with sunflower seeds.
We would recommend sprinkling this on top once the dish is already plated as it doesn’t melt well.
Alternatively, you could use another vegan cheese that melts; however it will change the texture and flavor of the dish.
Can I replace the vegan butter with another oil?
Yes you could. Coconut oil would be the best replacement and then another like olive or avocado oil. It will not have the same creaminess though.
How can I make this oil free?
You can just add more vegetable stock in the beginning. It will drastically change the taste and not be as rich, but if you are used to being oil free then you will likely not mind.
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DOES IT MATTER WHAT TYPE OF PASTA THAT I USE?
We are using fettuccine in the photos and we’ve also made with linguine; however, you don’t only have to use either in this recipe.
It does do well with tubular shaped pasta, like penne, and even ones like rotini or shells that can pick up and hold onto all the sauce. Whatever you have on hand will work perfectly.
Can I add anything else to the dish besides the pasta and sauce?
Absolutely. Here’s some ideas:
- vegan chicken strips
- crispy chickpeas
- crispy tofu pieces
- sautéed mushrooms
- broccoli
- asparagus
For the mushrooms, broccoli and asparagus, you could add in once your noodles start to soften.
For the remaining, you can either cook those in the skillet first and then set aside and add back in at the end or cook in another skillet while making the pasta.
Can I prep this vegan pasta ahead of time?
Yes! We’d recommend letting this cool completely and then storing in an air tight container for up to 5 days. If you meal prep you can split this up into individual containers.
You may want to or feel like you need a splash or two of dairy free milk when reheating.
Can this be frozen?
We don’t recommend freezing this dish.
What size skillet should I use for this vegan pasta dish?
You want a large skillet, approximately 12 inches; however, you don’t want it so large that the sauce is too spread out.
The larger the skillet the more quickly the liquid will reduce. So you want it large enough that it will evenly cook the pasta, but not so large you cook down your sauce too fast.
You could also use a large pot or dutch oven, but try to keep the size the same.
WHAT SIDES TO SERVE WITH THIS VEGAN CREAMY PASTA DISH?
There are endless possibilities but a side salad and some bread are great starting points.
Here’s some bread ideas:
- Vegan Italian Cheesy Bread Rolls (photo shown above)
- Vegan Garlic Bread
- Easy Vegan Dinner Rolls
What other vegan pasta ideas could I make?
Who doesn’t love pasta? Especially in colder months, it can be a total comfort food. Here’s some more delicious vegan pasta dishes:
- Vegan Mac and Cheese Pasta
- Vegan Pumpkin Pasta with Sundried Tomatoes and Spinach
- The Best Vegan Lasagna
- Vegan Alfredo
- Vegan Cheesy Hamburger Helper Skillet
- The Best Vegan Mac and Cheese
- Spinach and Walnut Pesto Pasta
- Vegan Carbonara
- Vegan Creamy Broccoli and Chickpea Pasta
And if you are looking for some cold pasta ideas, try out:
🥳 Get the Full Recipe
Vegan One Pot Creamy Garlic Parmesan Pasta
Ingredients
- ¼ cup vegan butter
- 1 bulb garlic (10-12 cloves), minced
- 4 cups vegetable broth
- 16 oz can canned coconut milk (can sub for any carton dairy free milk but canned makes creamier)
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper, more to taste
- 1 lb uncooked fettuccine noodles (use GF if needed, can sub with other pasta noodles)
- ½ cup vegan parmesan cheese
- chopped fresh parsley, to taste
Instructions
- Melt vegan butter in a large skillet or pot over medium high heat.
- When butter begins to sizzle, add minced garlic and saute, stirring frequently for about 2 minutes. Do not burn!
- Stir in vegetable broth, coconut milk salt and pepper. Combine well.
- Add in the uncooked pasta and stir together.
- Bring to a boil; reduce heat and simmer, stirring often, until pasta is cooked through. It will take roughly 20 – 22 minutes.
- Once done stir in cheese and parsley.
- Add a splash more milk if sauce is too thick for you.
- Adjust salt and pepper to taste.
- Remove from heat and serve.
Notes
Video
Nutrition
Did you make and love this recipe?
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My Lord was this gooooooood!! Thank you so much for sharing. My whole family of 6 were all very pleased with this dish (that’s certainly not an easy feat!) This is a must try crowd pleaser and one that I definitely will have in my back pocket!
The whole family!? We know how hard that is!
i meal prepped this and could not stop eating it from the pan as i was putting it into the containers lol! i did use some vegan chicken broth instead of veg broth, but i think that was the only recipe deviation i made. soooo yummy i will for SURE be making this again!
I don’t blame you for eating it from the pan, can’t say I haven’t done it!
Absolutely delicious and so easy! I used vegan chicken broth, country crock plant cream instead of coconut milk, a whole block of Violife Parmesan and omitted the salt and pepper. Will definitely be making this recipe again!
So glad to hear!
Swapped a few things as I can’t use vegetable based butters, but still turned out amazing. My only issue was it made a LOT. I could have cut this in 1/4 and still had more than enough for just myself.
Glad you enjoyed it. Most of our recipes are made for families of 4 or 4 servings. Hope that helps in the future!
Hi. I don’t cook! It’s not my jam but this recipe looked delicious and easy. I made a boo boo and cooked the pasta first (eye roll). My finished meal doesn’t look like the photo, it looks like soup. I’m sure it’s “cook error” – and I use cook loosely.
There’s a lot of liquid in this recipe because when you cook the pasta, it soaks it up and then you’re left with a creamy sauce so that’s 100% what happened. I hope you continue to try new recipes
Super easy to make and delicious. I was surprised that there was no coconut taste which was good. After cooking for 22 minutes it was still soup but cooked it longer until liquid was absorbed. Added mushrooms, broccoli, dried parsley and a dash of crushed paper flakes. Awesome recipe. Will make it again. I have oxalate issues and was happy to find a creamy pasta recipe without cashews. Great job. Thanks Bernard. Cheers
so happy you enjoyed it!
i made this and it was fabulous! Cooked it for probably 35 min vs 20 for pasta to absorb the liquid. Added red pepper flakes with the garlic to give it more zip.
Perfect. Give it another try!
Glad you enjoyed!
I made this with gluten free pasta and it was delicious! Super creamy and it took exactly 20 minutes.
yay! Glad the GF pasta worked well for you. Do you mind sharing what brand you used ? We’ve heard mixed results