This creamy vegetarian pasta is a tasty, balanced, and nourishing meal. The creamy finish comes from soy milk and parmesan cheese. And it has a pop of color, fiber, and protein from garbanzo beans, spinach, mushrooms, and shallots.
What You Need
Ingredients:
- 1 shallot, diced
- 1 tablespoon olive oil
- 3 cups of baby spinach
- 8 oz. of mushrooms, chopped
- 1 cup unsweetend soy milk or any milk
- 1/2 cup veggie broth
- 1/4 cup white wine
- 1 clove garlic, minced
- 1 15 oz. can garbanzo beans, drained and rinsed with water
- 1/2 cup parmesan cheese (dairy or veggie) or nutritional yeast
- 14-16 oz. of whole grain or high protein rotini, penne, or farfalle pasta (I prefer Barilla Protein Plus Rotini)
- optional: crushed red pepper
Tools:
- 1 saucepan
- 1 large skillet
- 1 large pot
- cutting board
- knife
- can opener
- colander
How to Make Creamy Vegetarian Pasta
Creamy vegetarian pasta is a simple dish with a short cooking time. Honestly, boiling the pasta water takes the longest.
Start with filling a large pot with water and turn on the heat to high till it comes to a boil. Then, reduce the heat, add the pasta, and cook according to the package instructions. Drain the pasta in a colander once it is cooked.
In the meantime, wash the mushrooms and shallot well. After washing, dice the shallot and chop the mushrooms. Next, open the can of garbanzo beans, drain the liquid in the can, and rinse them well under cold running water to reduce the sodium content by about 40%.
Next in a large skillet, add the olive oil and shallots. Cook the shallots for 2-3 minutes till they are soft and lightly golden.
Next, add the diced mushrooms. Cook mushrooms with the shallots for another 3-4 minutes.
Then, add the garbanzo beans. Last, add the spinach. Cook the spinach till wilted, about 2 minutes.
In a saucepan, add the milk, white wine, and veggie broth. Cook for 2-3 minutes or until it comes to a light boil. Turn off the heat and add the parmesan cheese or nutritional yeast. Stir well.
Add the sauce and cooked veggies to the drained pasta. As an option, top with crushed red pepper for a spicy kick! Serve the pasta and enjoy!
Creamy Vegetarian Pasta Variations
- I recommend a whole grain or bean-based pasta for this dish since either will increase the protein and fiber content. I prefer Barilla Protein Plus Rotini, however, there are so many other great options out there. Here are some others I recommend: Barilla Whole Grain, Carpe Diem, Banza, and Explore Cuisine.
- For the parmesan cheese, you can use a real dairy-based cheese, a veggie-based parmesan, or nutritional yeast. I prefer real dairy parmesan and my absolute favorite is Trader Joe’s shredded parmesan cheese, however, Trader Joe’s also make a Parmesan Cheese Alternative for vegans or people who are intolerant to dairy. Other parmesan cheese alternative brands you might want to try include: Violife, Nooch It, and Good Planet. For nutritional yeast, I recommend Bob’s Redmill, Braggs., or Now Foods.
- I used Silk unsweetened soy milk in this dish, however, you can use any milk you prefer.
- Also, keep in mind, any variety of colorful veggies will work in this dish. You may want to try red, yellow, or orange bell peppers, shredded carrots, diced zucchini or yellow squash, or chopped broccoli.
- A yellow, white, or red onion can easily be swapped for the shallot.
Creamy Vegetarian Pasta Storage & reheat tips
Store leftover pasta in an airtight container. It will last for 3-4 days in the refrigerator.
You can freeze the pasta in a Ziplock freezer bag. After frozen, it will be good for up to 6 months.
Looking for other pasta recipes?
Next, check out my Vegetarian Pasta Pesto.
Creamy Vegetarian Pasta
Equipment
- 1 large pot
- 1 skillet
- 1 sauce pan
- 1 knife
- 1 cutting board
- 1 colander
- 1 can opener
Ingredients
- 1 shallot diced
- 1 tbsp olive oil any oil can be used
- 3 cups fresh baby spinach pre-washed or washed well
- 8 oz mushrooms chopped
- 1 cup unsweetened soy milk any milk can be used
- 1/2 cup vegetable broth reduced salt preferred
- 1/4 cup dry white wine For example, Sauvignon Blanc
- 1 clove garlic minced
- 1 can garbanzo beans drained and rinsed well with water
- 1/2 cup Parmesan cheese dairy, non-dairy, or nutritional yeast can be used instead
- 14 ounces rotini whole grain pasta or any pasta
- crushed red pepper optional
Instructions
- Fill a large pot with water. Heat on high on the stovetop. Once it boils, add the pasta and cook according to the package instructions. After cooked, drain the water.
- wash mushrooms and shallot well with water. Chop mushrooms and dice shallot.
- In a large skillet, add the olive oil over medium heat.
- Add the shallots to the skillet and cook for 2-3 minutes until soft and lightly golden.
- Add the mushrooms and cook for about another 3 minutes until soft.
- Add the garbanzo beans.
- Add the spinach and cook for 1-2 minutes until wilted.
- In a small sauce pot, add the milk, wine, and vegetable broth. Heat over medium until it comes to a light boil. Turn off the heat and add the parmesan, parmesan alternative, or nutritional yeast.
- After sauce and veggies are cooked, combine them with the pasta. Serve in pasta dishes. Optional top with crushed red pepper.
