Creamy vegan pasta

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Adjust Servings:
400 grams of Pasta of your choice
1 tablespoon of Extra virgin olive oil
1 Red bell pepper
250 grams of Mushrooms
1 Onion
4 cloves of Garlic
250 ml of Vegan cream
3 sprigs of Rosemary
2 sprigs of Sage
2 sprigs of Oregano
A pinch of Salt
A pinch of Pepper
1 Vegetable stock cube

Nutritional information


Creamy vegan pasta

  • 20 minutes
  • Serves 4
  • Easy




Creamy vegan pasta

A couple of days ago my boyfriend and I stayed at my mum’s house. Which is always a treat because my mother is the best cook in the world. Before I went vegan it was easier for her to put a meal together for me. But now she has to look for different stuff. She initially bought a pasta which had eggs in them, those sort of things. After checking her pantry she had another vegan pasta and she proceeded to make this delicious creamy vegan pasta!

The sauce

Where I live, there are a lot of vegan milk and cream alternatives available. I understand that this is not the case everywhere. There might be one or two plant milks but that’s it. If this is the case for you, you can always make the sauce by making a roux. You can use a vegan butter or oil. When you’ve made the roux, add a plant milk of your choice to it. Wait for it to thicken and then proceed to add the herbs and follow the rest of the recipe. This is a great (but not vegan) step-by-step recipe. They talk about using butter or bacon fat but you can just use vegan butter.

The vegetables

I used mushrooms and a red bell pepper as my vegetables but you can use any vegetables you want (or none). Some great suggestions are spinach, broccoli, cauliflower, kale, asparagus, roasted cherry tomatoes, or any other vegetable you like. You can even use vegan meat like vegan chicken pieces or vegan bacon made with rice paper!

The pasta

If you’re new to veganism and you think: “oh no, I can’t eat pasta anymore!”, there is some good news for you! Most dried pastas in the grocery store are vegan! But make sure you always check the packaging because there are always dried pastas that contain eggs. Oh, and don’t worry about the “may contain” because this is only for people with severe allergies. This simply means that somewhere in the factory where they made the pasta they also made something with milk or eggs.

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Mise en place

Boil a pot of water.
Peel and cut the onion and garlic.
Cut the red bell pepper and the mushrooms.


Cook the pasta according to package instructions.
Meanwhile, add the vegan cream to a saucepan and add in the rosemary, sage, oregano, salt, pepper, and the vegetable stock cube.
Heat this on a low heat but don't let it boil!


While the cream and the herbs are warming up. add a little olive oil/vegetable oil/water to a pan.
Sauté the onion and garlic until the onion is translucent. Then add in the bell pepper and the mushroom.
Sauté again until the pepper and mushrooms are cooked.


Drain your pasta and take the herbs out of the cream.
Put the pasta back into the pot but make sure you turn the heat OFF.
Add in the onion/pepper/ mushroom mixture and stir.
Add in the cream and stir again.


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