Description
This creamy vegan pasta is full of fresh, vibrant summer veggies! Made with a simple vegan roux and almond milk, this creamy sauce is light and delicious. This veggie-packed pasta is perfect for an easy lunch or a quick weeknight dinner.
Ingredients
Scale
Pasta and Veggies
- 12oz pasta of choice (gluten-free, if necessary)
- 1 medium zucchini or yellow squash, chopped (I used half of each)
- 2 small bell peppers, sliced into strips
- 1/2 white onion, sliced into strips
- 10 grape tomatoes, halved
- 1/2 teaspoon salt
Creamy Sauce
- 4 tablespoons vegan butter
- 4 tablespoons all-purpose flour (sub gluten-free flour, if necessary)
- 2 cup almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons nutritional yeast
- 2 tablespoon lemon juice
- 1/2 teaspoon salt
For serving (optional)
- Black pepper
- Fresh basil
Instructions
- Prepare the pasta. Cook pasta al dente according to package instructions. Drain and set aside.
- Sauté the vegetables. Add a little oil to a large pan over medium heat. Cook the zucchini, bell peppers, onion, and salt for 8 minutes, stirring occasionally. Add in the tomatoes and cook an additional 4 minutes, until everything is tender.
- Make the sauce. Melt the vegan butter in a small pot over medium heat. Add in the flour, whisking until you have a smooth paste. Then add in the almond milk and whisk until there are no clumps. Once smooth, whisk in the rest of the ingredients for the sauce and let simmer for about 5 minutes until the sauce is thick.
- Mix it all together. Mix your pasta, veggies, and sauce together and serve with cracked black pepper and fresh chopped basil.
Nutrition
- Serving Size: 1 serving
- Calories: 424.6 kcal
- Sugar: 5.6 g
- Sodium: 637.2 mg
- Fat: 11.5 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 65.3 g
- Fiber: 5.7 g
- Protein: 14.9 g
- Cholesterol: 0 mg
Keywords: vegan alfredo sauce, vegan pasta, sauces with almond milk