Creamy Garlic Pasta Shells Recipe (Vegan, Gluten Free)

This creamy garlic pasta shells recipe is vegan and gluten free, thanks to healthy roasted vegetables and garlic cooked 4 different ways in this dish!
Now THIS is a garlic lover’s pasta. There are 4 types of garlic in this sauce: roasted garlic, raw garlic, garlic powder, and garlic salt. You get delicious garlicky flavor in each bite, vampire’s beware!

These Creamy Garlic Pasta Shells Are:

  • Rich
  • Luxurious
  • Saucy
  • Velvety
  • Loaded with garlic, 4 different ways
  • Actually (and secretly) so healthy
  • Vegan, gluten free, dairy free, and 100% pure magic

OK, What’s In These Creamy Garlic Pasta Shells?

  • Shell Pasta, or conchiglie if ya fancy. As someone who is part Italian (and someone who is obsessed with pasta) I pride myself on knowing the Italian names of most pasta shapes… but I gotta admit, I had to google this one. I used a medium shell pasta for this recipe, which works so well with the sauce. Save your larger shells to stuff with ricotta, and save your smaller shells for soup – a nice medium shell is just right.
  • Zucchini: this is the true “secret sauce” ingredient in the secret sauce. I roast zucchini, and blend it with unsweetened almond milk to make a thick, creamy, flavorful sauce. Its pure planty magic. Roasting the zucchini brings out a natural sweetness and gives the sauce an amazing depth of flavor.
  • Onion: Along with the zucchini above, gets roasted and blended in the sauce.
  • All The Garlic: done 4 ways here. I roast some garlic with the zucchini and onion, then blend it into the sauce. I also throw a couple cloves of raw garlic in the blender with the roasted cloves. Then also add garlic powder and garlic salt for flavor.
  • Olive Oil: For a velvety richness in the sauce, helps the veggies carmalize in the oven
  • Almond Milk: Plain, unsweetened works perfectly. You can also substitute any soy/nut/plant milk of your choice. Or regular milk if you aren’t vegan or dairy free.
  • Nutritional Yeast: I add some for a ‘cheesy’ flavor, but you can omit this ingredient if you don’t have any on hand.

How Do I Make These Creamy Garlic Pasta Shells?

1. Cook shells according to package instructions, drain and set aside in the pot that the noodles cooked in.
2. Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. Add 12 cloves of the garlic (saving 3 for later), the onion, and zucchini to the sheet pan. Top with the olive oil, garlic powder, and garlic salt. Toss well to combine, making sure the vegetables are coated in the spices and oil. Place baking sheet in the oven and bake for 40 minutes, flipping the vegetables halfway through baking.
3. When vegetables are finished roasting, add them to a high speed blender with the remaining 3 cloves of raw garlic, soy milk, and the nutritional yeast. Blend until a thick and creamy sauce forms.
4. Pour sauce over the shell pasta in the pot, and heat on low heat until warmed through. Serve and enjoy!

Other Healthy Pasta Recipes We Love!

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Creamy Garlic Pasta Shells Recipe (vegan, Gluten Free)

This creamy garlic pasta shells recipe is vegan and gluten free, thanks to healthy roasted vegetables and garlic cooked 4 different ways in this dish!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Pasta
Cuisine American, Italian
Servings 8 servings

Ingredients
  

  • 1 lb shell pasta gluten free
  • 15 cloves garlic divided
  • 1 large onion sliced
  • 2 lbs zucchini peeled and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1/2 teaspoon garlic salt or regular salt
  • 2 cups unsweetened almond milk or unsweetened soy/nut/rice milk of choice
  • 1/2 cup nutritional yeast

Instructions
 

  • Cook shells according to package instructions, drain and set aside in the pot that the noodles cooked in.
  • Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.  Add 12 cloves of the garlic (saving 3 for later), the onion, and zucchini to the sheet pan. Top with the olive oil, garlic powder, and garlic salt.  Toss well to combine, making sure the vegetables are coated in the spices and oil.  Place baking sheet in the oven and bake for 40 minutes, flipping the vegetables halfway through baking.
  • When vegetables are finished roasting, add them to a high speed blender with the remaining 3 cloves of raw garlic, soy milk, and the nutritional yeast.  Blend until a thick and creamy sauce forms.
  • Pour sauce over the shell pasta in the pot,  and heat on low heat until warmed through.  Serve and enjoy!
Keyword Creamy Garlic Pasta Sauce, Creamy Garlic Pasta Shells, Creamy Garlic Shells, Roasted Vegetable Pasta Sauce, Vegan Creamy Shells Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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