This Vegan Garlic Pasta is a creamy, flavor-packed dish that comes together in just 15 minutes, making it perfect for busy weeknights.
The sauce is rich and silky, made with simple pantry staples yet full of depth from garlic, nutritional yeast, and herbs.
It’s a satisfying, plant-based recipe loaded with protein from chickpeas, fiber from pasta, and healthy fats from olive oil and coconut milk, making it both nourishing and indulgent.
Vegan Garlic Pasta
Equipment
- 1 large pot (for pasta)
- 1 large non-stick pan (for sauce)
- 1 wooden spoon (for stirring)
- 1 strainer (for draining pasta and chickpeas)
Ingredients
- 12 oz 340 g pasta of choice (gluten-free if preferred)
- 3 tbsp garlic minced
- 1 tbsp olive oil
- 1 tbsp all-purpose flour or gluten-free flour
- 1 can 13.5 oz / 400 ml full-fat coconut milk or 1 ½ cups unsweetened soy milk
- 2 tbsp nutritional yeast
- ½ tbsp Italian seasoning
- 1 tsp dried parsley plus extra for garnish
- 1 tsp salt adjust to taste
- 1 tsp garlic powder
- 1 can 15 oz / 425 g chickpeas, drained and rinsed (optional)
Instructions
- Boil the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to season the pasta as it cooks—this step helps infuse flavor right from the start. Once the water is bubbling, add your pasta of choice and cook it according to the package directions until it reaches an al dente texture. Stir occasionally to prevent sticking. When the pasta is cooked, drain it using a strainer but reserve about ½ cup of the cooking water in case you want to loosen the sauce later. Set the pasta aside.
- Prepare the Garlic Base: While the pasta is cooking, place a large non-stick pan over medium heat and add the olive oil. Once the oil is warm, add the minced garlic. Sauté the garlic for 1–2 minutes until it becomes fragrant and slightly golden, but take care not to burn it, as burnt garlic turns bitter. This step builds the deep garlicky foundation of the sauce.
- Create the Sauce Roux: Sprinkle the flour into the pan with the garlic and stir continuously using a wooden spoon or whisk. The mixture will look slightly pasty—this is normal. Cooking the flour for about 1 minute removes its raw taste and helps create a roux, which will thicken the sauce later. Keep stirring to make sure the flour fully absorbs the oil and garlic flavor.
- Add the Creamy Liquid: Slowly pour in the coconut milk (or unsweetened soy milk, if preferred) while whisking constantly to prevent lumps. Start with a small amount first, stirring to smooth out the roux, then gradually add the rest. Continue stirring until the mixture turns into a smooth, creamy sauce. At this stage, you’ll notice the sauce starting to thicken slightly as it simmers.
- Season the Sauce: Once the liquid is fully incorporated, add nutritional yeast, Italian seasoning, dried parsley, salt, and garlic powder. Stir everything thoroughly so the flavors are evenly distributed. Allow the sauce to come to a gentle boil, then immediately reduce the heat to low and let it simmer for 3–4 minutes. Stir frequently to prevent sticking and to help the sauce develop a richer, deeper flavor.
- Combine Pasta and Sauce: Add the drained pasta directly into the pan with the sauce. Toss everything together until every piece of pasta is coated in the creamy garlic sauce. If the sauce feels too thick, add a splash of the reserved pasta water a little at a time until it reaches your preferred consistency. For a heartier version, stir in the chickpeas at this stage, letting them warm through and soak up the garlicky flavors.
- Allow Flavors to Blend: Let the pasta cook in the sauce for another 1–2 minutes over low heat. This brief simmering step helps the pasta absorb the sauce more deeply, ensuring each bite is rich and flavorful. Taste the dish at this point and adjust the seasoning if needed, adding a touch more salt or a crack of black pepper to balance the flavors.
- Garnish and Serve: Once the pasta is ready, remove the pan from the heat. Sprinkle additional dried or fresh parsley on top for a pop of color and freshness. Transfer the creamy vegan garlic pasta to serving bowls or plates and serve it immediately while hot and comforting. For added texture and protein, you may top with extra chickpeas, a drizzle of olive oil, or even toasted breadcrumbs for crunch.
Notes
- Use your favorite pasta shape—spaghetti, penne, or fusilli all work beautifully.
- Full-fat coconut milk creates a rich, velvety sauce, while soy milk gives a lighter finish.
- Chickpeas add plant-based protein and extra texture, but they’re optional.
- Nutritional yeast is key for a “cheesy” flavor—don’t skip it if you want depth.
- Save some pasta cooking water; it helps adjust sauce consistency.
- Fresh parsley makes the dish vibrant and adds a fresh, herbal note.
- The recipe can easily be made gluten-free with the right pasta and flour substitute.
- Double the sauce if you enjoy extra creaminess—it reheats well for leftovers.
Chef’s Secrets for Perfect Flavor
The secret to this recipe lies in balance.
Garlic should be fragrant but never burnt, as even slightly scorched garlic will overpower the sauce with bitterness.
Stirring the flour into the oil and garlic creates a roux, which ensures the sauce clings beautifully to the pasta.
Nutritional yeast gives a rich, umami depth, almost like parmesan in traditional pasta sauces, so it’s worth keeping in your pantry.
For an extra layer of flavor, you can toast the Italian seasoning in the oil before adding flour—this simple trick awakens the herbs and infuses the sauce with even more fragrance.
Serving Suggestions for Every Occasion
This pasta is versatile enough for both casual weeknight dinners and cozy dinner parties.
Serve it with a side of roasted vegetables such as broccoli, asparagus, or bell peppers to balance the richness of the sauce.
A crisp green salad with lemon vinaigrette also pairs beautifully, adding freshness to the meal.
For a heartier spread, serve alongside garlic bread or warm focaccia for dipping into the sauce.
If you want to elevate the dish further, top it with pan-seared mushrooms, sautéed spinach, or vegan parmesan shreds for extra indulgence.
Storage Tips to Keep Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Since the sauce may thicken as it cools, add a splash of plant milk or water when reheating to restore creaminess.
To reheat, warm it gently on the stovetop over low heat, stirring often, or use the microwave with short bursts to avoid drying it out.
This recipe is also meal-prep friendly—simply cook the sauce and pasta separately, then combine them right before serving for the best texture.
Avoid freezing, as coconut milk sauces can separate when thawed.
Frequently Asked Questions
1. Can I make this recipe oil-free?
Yes! You can sauté the garlic in a splash of vegetable broth instead of oil. The sauce will be slightly lighter but still flavorful and creamy.
2. What’s the best substitute for coconut milk?
Unsweetened soy milk or oat milk work well as lighter alternatives.
If you want a creamy texture without coconut flavor, cashew cream is also an excellent option.
3. How do I add more protein?
In addition to chickpeas, you can stir in lentils, edamame, or crumbled tofu. For extra richness, top with toasted pumpkin seeds or hemp hearts.
4. Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta and substitute all-purpose flour with rice flour or cornstarch to thicken the sauce.
The texture will remain smooth and creamy.
5. How can I adjust the flavor if it tastes bland?
If the sauce feels underwhelming, add a little more nutritional yeast for depth, a squeeze of lemon juice for brightness, or a pinch of chili flakes for heat.
Don’t forget to taste and adjust salt levels, as seasoning makes a big difference.
