This One Pot Vegan Alfredo pasta recipe is a creamy, herby dinner recipe. With Fresh vegetables, herbs, and mushrooms, this plant-based alfredo cooks in one big pot.
This simple weeknight pasta recipe is ready in 30 minutes, and is a fantastic meal served with garlic bread and a side salad.
I have been loving one-pot pastas lately – and this one pot vegan alfredo pasta sauce recipe is such a simple weeknight meal! I could eat pasta all day / every day, I love how versatile it is. This is a great (and much healthier) take on traditional alfredo sauce- and can be make totally vegan.
This One Pot Vegan Pasta Recipe Is:
- Creamy
- Bright
- Fresh
- Simple
- A Great Pantry Dinner
- Loaded with Veggies
- Flavorful
- Vegan, Dairy Free, and can be made Gluten Free with GF Pasta
One Pot Vegan Alfredo Pasta For the Win!
This vegan alfredo noodles recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze.
The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
What’s In Vegan One Pot Pasta Recipe?
- Mushrooms, Garlic, and Parsley – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Spaghetti – I used this delicious spaghetti for my pasta, which is one of my favorite long-noodle shapes. This is a normal wheat spaghetti (the texture is absolutely perfect!) but if you are looking for a gluten free version, I like this one instead.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Milk – you can use any variety you like! The higher the fat content, the creamier the milk will be. I used unsweetened Almond Milk for my version of this recipe.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- 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 pasta sauces of all kinds.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Make One Pot Pasta Vegan for a Healthy Version
This vegan one pot pasta is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
Another awesome thing about this One Pot Vegan Alfredo is that the pasta makes its own sauce. The starch helps the sauce thicken without adding any additional flour or cornstarch. If the sauce is too thin, you can add more unsweetened milk. And if you prefer it thicker, you can add more nutritional yeast.
More Vegan Pasta Recipes You’ll Love
Hummus Pasta Sauce Recipe with Lemon (Vegan)
Lentil Bolognese Pasta Sauce Recipe (Vegan, Vegetarian)
Soba Noodle Salad with Miso Dressing Recipe (Vegan, Vegetarian)
Roasted Carrot Mac and Cheese Recipe (Vegan, Dairy Free)
Get the Same Ingredients For This Vegan One Pot Alfredo Sauce Pasta
As always, if you make this vegan one pot alfredo pasta sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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One Pot Vegan Alfredo
Ingredients
- 1 tablespoon olive oil
- 8 cloves garlic peeled and minced
- 1 lb mushrooms sliced
- 1 teaspoon Himalayan sea salt
- 1.5 cups plant-based milk unsweetened
- 3 cups No-Salt-Added Vegetable Stock
- 1 cup frozen peas
- 1 16 ounce box pasta gluten free if needed
- 1 cup fresh parsley
- 1/4 cup Nutritional yeast
- freshly ground Tellicherry Black Pepper
Instructions
- In a large pot heat the olive oil over low heat and sauté garlic for 4 minutes until fragrant. Add the mushrooms and salt, cover, and sauté on low for 7-8 minutes until mushrooms have wilted to half their size.
- Add the milk, vegetable stock, peas, and spaghetti to the pot and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until pasta has absorbed the liquid and has begun to thicken. Stir frequently during this step.
- Turn off heat. Add the parsley, nutritional yeast/parmesan cheese and ground black pepper. Stir to combine, taste and adjust salt/pepper levels if needed.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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This recipe satisfies my craving for pasta which is ever present. It leaves me satisfied and wanting more it is so good. This is a great alternative to my much loved red sauce