Creamy Vegan Garlic Pasta Shells Recipe

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This creamy vegan garlic pasta shells recipe is a tasty and flavorful dinner – with roasted vegetables and garlic cooked a few different ways in this dish!  This bright and fresh pasta is a fantastic main course or side dish for dinner.

Serve with a side salad and some crusty sourdough bread.

Now THIS is a garlic lover’s pasta. There are 3 types of garlic in the sauce for these vegetarian garlic shells: roasted garlic, garlic powder, and garlic salt. You get delicious garlicky flavor in each bite, vampire’s beware! As you can likely tell from spending a few minutes on this site, we absolutely love garlic! 

I am always thinking of fun new ways to add garlic into our diets… and with good reason.

These Creamy Garlic Pasta Shells Are

• Rich
• Luxurious
• Saucy
• Velvety
• Loaded with garlic, 4 different ways
• Flavorful
• Vegan, gluten free, dairy free, and 100% pure magic

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

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Shell Pasta, or conchiglie if you’re fancy. 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.  A gluten free shell pasta is perfect for those avoiding wheat.
• 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. 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.
• Fresh Garlic
• Extra virgin olive oil
• Garlic Salt: for a little extra flavor than traditional salt.  I like to use this garlic salt in my savory Italian dishes for that extra kick.
• Almond Milk: Plain, unsweetened works perfectly. You can use any variety that you would drink.
• Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW!  Also great in soups and sauces of all kinds.

How To Make Garlic Pasta Shells Vegan

More Tasty & Fresh Pasta Recipes You’ll Love!

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Creamy Vegan Garlic Pasta Shells

By Kelly Jensen

This creamy garlic pasta shells recipe is bold and flavorful, thanks to a roasted vegetable & garlic sauce tossed with delicious cooked shell pasta.

4.50 from 4 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 8 servings

Calories 297 kcal

Ingredients

  

1x2x3x

• ▢ 1 lb shell pasta gluten free
• ▢ 6 cloves garlic
• ▢ 1 sweet onion sliced
• ▢ 2 lbs zucchini peeled and chopped
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1/2 teaspoon garlic salt or regular salt
• ▢ 2 cups plain unsweetened almond milk or unsweetened soy/nut/rice milk of choice
• ▢ 1/2 cup nutritional yeast

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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 the 6 cloves of the garlic, 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 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!

Nutrition

Calories: 297kcalCarbohydrates: 51gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 241mgPotassium: 532mgFiber: 4gSugar: 5gVitamin A: 228IUVitamin C: 23mgCalcium: 119mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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