Creamy Vegan One Pot Pasta Recipes

CREAMY DAIRY-FREE ONE POT PASTA RECIPE BY TASTY

Steps:

• In a large pot over medium heat, add the olive oil and onion and cook for 3-5 minutes until semi-translucent.
• Add the garlic and tomato paste and cook for 3 more minutes, stirring occasionally.
• Add the tomatoes and cook for 3-5 more minutes, until the skins begin to wrinkle and tomatoes begin to release liquid.
• Season with salt and pepper, than add the vegetable broth, non-dairy milk, and pasta and stir until combined.
• Bring to a boil, then cover, reduce heat, and let simmer for 10 minutes or until most liquid is absorbed.
• Add the spinach and stir until wilted.
• Add the nutritional yeast and stir until combined.
• Remove from heat and serve immediately.
• Enjoy!

CREAMY VEGAN ONE POT PASTA

Steps:

• Prepare the cream sauce. In a high speed blender, blend 1 cup of broth, the soaked cashews and tomato paste, until smooth and creamy. Set aside.
• Warm olive oil in a dutch oven or large sauce pan over medium heat. Sauté the diced onion until starting to soften, then add the minced garlic and continue to sauté another minute until fragrant.
• Add 3 cups of broth, the penne, roasted red peppers, nutritional yeast, sea salt, oregano and red pepper flakes and stir until ingredients are evenly distributed. Cover and bring to a strong simmer, then turn heat down to medium-low. Continue to simmer covered, stirring occasionally, for about 15 minutes (up to 20 if you like a softer texture). You want the pasta to be mostly cooked before adding the cream sauce.
• Once the pasta has almost cooked to your desired texture, uncover and add the cream sauce. Stir until the noodles are evenly coated, then stir in the spinach. Cover again for a few minutes to let the spinach wilt, warm the cream sauce and finish cooking the noodles. Stir in a splash more broth as needed if the sauce is getting too dry for your liking.
• Season with additional salt, to taste. Serve immediately with fresh basil garnish. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

ONE-POT CREAMY TOMATO PASTA

Steps:

• In a blender, puree drained cashews and next 7 ingredients until smooth; mix in crushed red pepper flakes if desired. Set aside., In a Dutch oven or large skillet, heat oil over medium heat. Add onion; cook and stir until browned, 4-5 minutes. Stir in garlic; cook 1 minute longer. Add asparagus, Broccolini and carrots; cook until tender, 10-12 minutes. Remove from pan; set aside. , In same pan, add tomato mixture and cook for 2 minutes. Add water, sun-dried tomatoes and pasta. Bring to a boil; reduce heat and simmer until pasta is al dente, 10-12 minutes, adding additional water as necessary, stirring occasionally. Stir in cooked vegetables and toss to coat. Serve immediately.