Name: Creamy Vegan Pasta
Prep time: 5 min
Cook time: 15 min
Ingredients: 8 ounces spaghetti; 1 tablespoon olive oil; 5 cloves garlic (minced); 1 1/2 cups vegetable broth; 1/2 cup raw cashew; 1/4 cup nutritional yeast flakes; 1 tablespoon lemon juice; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt (or to taste); parsley flakes (for garnish); vegan Parmesan (for topping)

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Is Pasta Vegan?

Most store-bought packaged pasta are vegan because typically egg isn’t used by commercial manufacturers, however, most fresh pasta is made with eggs.

Boxed pasta sold in stores is typically made with semolina, wheat flour, and water. Always remember to check the labels before you purchase to make sure.

For this creamy vegan pasta, I decided to go with the Barilla gluten-free spaghetti, because it is very sturdy when cooked and doesn’t get soft and mushy like some of the other vegan, gluten-free storebought kind of pasta I have used.

Is Barilla Pasta Vegan?

You would think I am doing a campaign for Barilla pasta, but I am not. The reason I mention them so much in the post is that they are firm when cooked and they don’t fall apart or stick together like some other brands that I have used in the past.

Barilla pasta is one of the most popular pasta brands found in the supermarket here in the USA, Most of Barilla pasta is vegan with the exception of ‘Protein Plus’ and ‘Tortellini’ pasta and a good thing to know is that all of the Barilla legume pasta is certified gluten-free.

Vegan Pasta Ingredients

Pasta
Garlic
Raw Cashew
Nutritional Yeast Flakes
Lemon Juice
Onion Powder
Garlic Powder
Salt
Parsley
Vegan Parmesan

How To Make Vegan Pasta?

To make this indulgent pasta recipe that is so simple yet amazing, you basically need to make a sauce that will be the star of the dish, saute garlic and toss them with the cooked pasta.

Cook the pasta according to package directions, drain and set aside.
Meanwhile, prepare the sauce, add vegetable broth, cashew, nutritional yeast flakes, lemon juice, onion powder, garlic powder, and salt to a high-speed blender, process until the sauce is smooth and creamy,
Pour sauce into a saucepan over medium-high stir constantly with a whisk until thick and creamy.
Heat oil in a large saucepan, add minced garlic and cook until fragrant about 1 minute, stir in spaghetti to coat. Add sauce and stir to coat pasta.
Divide into 4 bowls and sprinkle with vegan parmesan and garnish with chopped parsley.

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