Creamy Plant-Based Garlic Pasta
- Media Credit: Pure & Plant-Based
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This pasta dish is incredibly delicious and super easy to make. The sauce can also be used as a decadent vegan Alfredo!
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Duration30 mins
Cook Time15 mins
Prep Time15 mins


  • 1 box whole wheat noodles
  • 1 onion
  • 4 large garlic cloves
  • 1 can coconut milk must be canned
  • 3 tbs nutritional yeast
  • 1/2 tsp salt + more to taste
  • 1 1/3 cup peas
  • 1 cup sun dried tomatoes
  • 1 handful spinach


  • Using a pasta pot, cook pasta while preparing the sauce.
  • Chop up onion and 3 garlic cloves. Add them to a saute pan or skillet on medium heat with enough water to make sure they don’t stick. Saute for 5 minutes or until the onions are soft.
  • Once the onion and garlic cloves are soft, add the can of coconut milk. Stir together and let simmer for 3 minutes. Add nutritional yeast and salt.
  • Chop a handful of spinach and add to the pan along with the peas.
  • Once you have a nice creamy sauce, remove from heat and add sun-dried tomatoes.
  • Drain pasta and add to a large bowl. Pour sauce on top and stir to combine.
  • Finely chop remaining garlic clove or use a garlic press. Stir into pasta.
This recipe was republished with permission from Pure & Plant-Based. Find the original recipe here
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