If you’ve been craving a cozy, creamy pasta that’s loaded with veggies and flavor — without any dairy or oil — this one’s going to be your new favorite! This creamy veggie pasta is wholesome, filling, and comes together surprisingly fast. Perfect for those nights when you want something satisfying but still nourishing.
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Why You’ll Love It
- Comfort food made healthy – It’s rich, creamy, and totally comforting — yet made with plant-based ingredients you can feel good about.
- Packed with veggies – Between the peas, edamame, spinach, and tomatoes, you’re getting plenty of color, texture, and nutrition.
- Simple & budget-friendly – Nothing fancy here — just everyday ingredients that make a quick, delicious meal.
- Great for meal prep – It reheats beautifully, so you can enjoy leftovers for lunch or dinner throughout the week.
Ingredient Notes
Here’s what makes this dish so good:
- Whole wheat pasta – Adds fiber and a nice nutty flavor. You can use any pasta you like — penne, fusilli, or even gluten-free.
- Non-dairy milk – Unsweetened almond, soy, or oat milk all work great. It’s the base of your creamy sauce!
- Onion & garlic powder – Quick way to add flavor without chopping or sautéing.
- Cornstarch – Helps thicken the sauce into that luscious, creamy texture.
- Peas & edamame – Protein and sweetness in one — plus that pop of green looks gorgeous.
- Cherry tomatoes – Add freshness and balance out the creaminess.
- Spinach – Packs in some greens without overpowering the flavor.
- Nutritional yeast (optional) – Adds a cheesy, umami flavor if you’re into that vibe.
- Lemon juice – Brightens everything up right at the end.
How to Make It
Here’s the easy-to-follow step-by-step process. Start by cooking your pasta according to the package instructions, then drain and rinse under cold water so it doesn’t overcook.
Step 1: Make the creamy sauce – In a large skillet, combine non-dairy milk, onion powder, garlic powder, cornstarch, salt, and pepper. Bring to a gentle boil while whisking until it starts to thicken.
Step 2: Add the veggies – Toss in the peas, edamame, tomatoes, and spinach. Stir until everything’s hot and the spinach has wilted.
Step 3: Mix it all together – Add the pasta, nutritional yeast (if using), and lemon juice. Give it a good stir so everything’s coated in that silky sauce.
Step 4: Serve & enjoy! – Divide into bowls and dig in while it’s still warm and creamy.
Done and done and done!
Serving Suggestions
- Sprinkle with extra nutritional yeast or vegan parmesan for a cheesy finish.
- Add a side salad or roasted veggies for a complete meal.
- Want more heat? A pinch of chili flakes or black pepper on top does the trick.
- For a fancier twist, top with fresh basil or a squeeze of extra lemon juice before serving.
How to Store
- Fridge – Keep leftovers in an airtight container for up to 4 days.
- Reheat – Add a splash of non-dairy milk before reheating to loosen the sauce — it thickens up a bit in the fridge.
- Freezer – You can freeze it, but the sauce is creamiest when fresh. If you do freeze it, thaw in the fridge overnight and reheat gently on the stove.
FAQs
Absolutely! Just adjust the cooking time a bit — fresh peas or edamame will cook faster.
Yes! Just use your favorite gluten-free pasta. The sauce is naturally gluten-free.
Not at all — it just adds a nice cheesy flavor. Skip it if you don’t have any or prefer a simpler taste.
Definitely! Toss in some tofu, chickpeas, or even tempeh for an extra protein boost.
More Pasta Recipe Ideas
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Creamy Veggie Pasta
Ingredients
- 16 oz whole wheat pasta
- 3 cups unsweetened non-dairy milk
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 3 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1.5 cups frozen peas
- 1.5 cups frozen edamame
- 1.5 cup cherry tomatoes halved
- 4 cups spinach chopped lightly packed
- ¼ cup nutritional yeast optional
- 2 tablespoons lemon juice
Instructions
- Bring a large pot of water to a boil and cook pasta per the directions on the package. When finished cooking, strain and run under cold water immediately to prevent from overcooking.
- Meanwhile, in a large skillet over medium heat add milk, onion powder, garlic powder, cornstarch, salt and pepper. Bring to a boil, whisking occasionally.
- Reduce heat and let simmer for 15 minutes, stirring occasionally until the sauce becomes thicker.
- Add peas, edamame, cherry tomatoes, and spinach. When the sauce is simmering again and the spinach has wilted, add the cooked pasta, nutritional yeast if using, and lemon juice. Stir until everything well-coated. Divide into bowls and enjoy!
Notes
container up to 3-4 days. Reheat in a skillet with a splash of milk. More Protein: Add extra edamame. Likes it Spicy: Add red pepper flakes.
