Creamy Veggie Pasta

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! It’s wholesome, filling, and comes together surprisingly fast. Perfect for those nights when you want something satisfying but still nourishing.

Course Main Course

Cuisine Italian-Inspired

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 320kcal

Author Rachel

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

Leftovers: Best enjoyed immediately after cooking, but you can refrigerate in an air-tight
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.

Nutrition