One-Pot Creamy Garlic Pasta

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Are you craving a creamy, garlicky pasta dish but don’t want to dirty a bunch of pots and pans? One-pot creamy garlic pasta is your answer! This easy vegan recipe lets you cook your pasta and sauce together in just one pan, saving time and dishes. You’ll love how the fettuccine soaks up all the flavors as it cooks, creating a rich and satisfying meal.

With simple ingredients like olive oil, garlic, shallots, and non-dairy milk, you can whip up this comforting pasta in about 30 minutes. It’s perfect for busy weeknights when you want something tasty without the fuss. Give it a try – your taste buds will thank you!

Exact Ingredients List

Here’s what you’ll need to make this creamy garlic pasta:

• 1/2 tbsp olive oil
• 4 cloves garlic, minced
• 1 shallot, finely chopped
• 2 cups low-sodium vegetable broth
• 1 1/2 cups plain, unsweetened non-dairy milk
• 1 tsp salt (use less if your broth is salty)
• 8 oz dry fettuccine

For seasoning and garnish:

• Black pepper to taste
• Dried oregano to taste
• Red pepper flakes to taste
• Chopped fresh basil or parsley for serving

You can adjust the seasonings to your liking. The recipe is flexible, so feel free to add more garlic if you’re a garlic lover!

Remember to choose a non-dairy milk that’s unsweetened and plain. This helps keep the flavor neutral and lets the garlic shine.

Instructions

Heat olive oil in a large skillet over medium heat. Pick a wide skillet that can fit the fettuccine if possible.

Add garlic and shallot with a pinch of salt. Cook for 2 minutes until softened, stirring often. Don’t let them brown.

Pour in vegetable broth, non-dairy milk, and salt. Stir to combine. Add the dry pasta, gently pushing it under the liquid.

Bring to a boil, then lower to a simmer. Stir now and then to prevent sticking. Cook about 20 minutes until the sauce thickens and coats the pasta.

If the liquid cooks off too fast, turn down the heat and add more non-dairy milk. Taste and adjust seasoning as needed.

Serve right away topped with fresh herbs if you like. You can store leftovers in the fridge for 3-5 days. Just let them cool first before putting them away.

Possible Substitutes List & Recipe Variations

You can easily change up this one-pot pasta dish to suit your tastes. Here are some ideas:

Pasta: Try penne, rotini, or bow-tie pasta instead of fettuccine. Just adjust the cooking time as needed.

Non-dairy milk: Swap almond milk for soy, oat, or cashew milk. Each will give a slightly different flavor.

Veggies: Add some color and nutrients with these options:

• Spinach or kale (stir in at the end)
• Sliced mushrooms (cook with the garlic)
• Diced tomatoes (add with the broth)

Protein boost: Mix in some:

• Cooked white beans
• Vegan chicken pieces
• Tofu cubes

Herbs and spices: Play around with these flavors:

• Italian seasoning
• Smoked paprika
• Fresh thyme

Toppings: Sprinkle on some:

• Vegan Parmesan
• Toasted pine nuts
• Red pepper flakes

For a richer sauce, try adding a splash of white wine or a dollop of vegan cream cheese. You can also make it gluten-free by using your favorite gluten-free pasta.

Tips, Tricks & Storing

Use high-quality ingredients for the best taste. Fresh garlic and a good non-dairy milk make a big difference.

Don’t overcook the pasta. Keep an eye on it and test it regularly. You want it al dente, with a slight bite.

Stir the pasta often to prevent sticking. This also helps the sauce coat evenly.

If the sauce is too thick, add a splash of non-dairy milk or pasta water to thin it out.

For extra creaminess, try adding a dollop of vegan cream cheese or cashew cream.

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta may absorb more sauce as it sits.

To reheat, add a little non-dairy milk and warm gently on the stove, stirring often. You can also microwave in short bursts, stirring between each.

For meal prep, cook the pasta slightly less than al dente. It will finish cooking when you reheat it.

Try different pasta shapes for variety. Penne, rotini, or fusilli work well and hold the sauce nicely.

Experiment with add-ins like peas, spinach, or sun-dried tomatoes for extra flavor and nutrition.