Vegan Creamy Pasta with Broccoli and Kale
Here is an under-30-minute creamy vegan pasta recipe that is honestly one of the best vegan pasta recipes you’ll try. This pasta sauce is dreamy, full of rich, creamy flavor and the goodness of kale and broccoli.
With a few simple ingredients, whip up this delicious pasta dish as a main meal. Perfect for weeknight dinners.
If you love vegan pasta recipes, you need to try this vegan sausage pasta and this artichoke and spinach combo. They’re not to be missed!
Why you’ll love this creamy vegan pasta
- Delicious creaminess: Whether you use full-fat coconut milk or a vegan heavy cream alternative, the creamy sauce coats the pasta perfectly, making each bite indulgent and satisfying.
- Nutritious and wholesome ingredients: Loaded with nutrient-dense ingredients. Kale, broccoli florets, frozen peas, and kale leaves offer essential vitamins, minerals, and fiber. White beans contribute plant-based protein.
- Make it your own: An excellent base for experimentation with just a handful of ingredients. You can tailor the dish to suit your taste preferences by adjusting the seasonings, adding more vegetables, or incorporating other herbs and spices.
- Leftover friendly: Use up any leftover veggies in your fridge.
- Easy vegan pasta recipe: Can be whipped up in no time, making it a perfect option for weeknight dinners or when you’re short on time. It’s simple – even if it’s your first time making creamy vegan pasta. Go for gluten-free pasta if you’d prefer.
- Your whole family will love it: Its creamy texture, well-balanced flavors, and colorful presentation make it appealing to a wide range of tastes. It’s a great recipe to make in bulk for a large gathering.
Ingredients and substitutions
- Full-fat coconut milk or heavy cream: Coconut milk will give a distinct coconut flavor. The heavy cream alternatives can mimic the richness of dairy cream.
- Olive oil: Use a good quality brand for the best results.
- Broccoli florets: These add a lovely texture and vibrant color to the dish.
- Frozen peas: A convenient addition and provide a burst of sweetness. They can be added directly to the dish without thawing.
- Kale leaves: Kale adds a nutritious element to the pasta and brings an earthy flavor. Remove the tough stems and tear the leaves into smaller pieces before incorporating them into the recipe.
- White beans: White beans, such as cannellini beans or great northern beans, are a great source of plant-based protein and add a creamy texture to the pasta.
- Parsley: Chop fresh parsley finely and sprinkle it as a garnish just before serving.
- Pasta: Pick your favorite pasta for this dish. Any pasta shape will do. Why not serve this as a vegan fettuccine Alfredo?
- Onion powder: Onion powder is a convenient way to infuse a subtle onion flavor throughout the dish.
- Dried thyme and oregano: Dried herbs are the secret ingredient in this sauce. They pack in intense flavor.
Pro tips and tricks
- Add vegetable stock or seasonings: If you want to intensify the flavors in your creamy pasta, consider using vegetable stock or bouillon cubes. Dissolve a cube in water and use it to cook the pasta or add it to the sauce for an extra boost of savory taste.
- Cook the pasta until al dente: Overcooking the pasta can result in a mushy texture.
- Reserve pasta water: Before draining the cooked pasta, remember to reserve a cup of starchy pasta water. The pasta water can be used to thin out the sauce if it becomes too thick or help bind the sauce and pasta together.
- Blend or puree the sauce: For an ultra-creamy texture, consider blending or pureeing the sauce before tossing it with the pasta. This step helps to homogenize the flavors and ensures a smooth and velvety consistency.
- Balance the sauce: If your pasta sauce tastes a little too rich for your liking, squeeze in some lemon juice right at the end. This will brighten and lighten up the sauce. Adding a little white wine at the beginning of the sauce-making process will offer balance too.
- Cook the pasta: In a large pot of water to avoid sticking.
Variations and add-ins
- Creamy vegan mushroom pasta: Sautéed mushrooms add a savory and meaty flavor to the dish. Choose your favorite variety, such as cremini, shiitake, or portobello, and slice them before cooking.
- Sun-dried tomatoes: These bring a pop of tangy sweetness and a chewy texture to the pasta. A little tomato paste is a great way to switch this sauce to creamy vegan tomato pasta.
- Roasted red bell peppers: You can use jarred roasted red peppers or roast them yourself.
- Spinach: Stir in a handful of baby spinach leaves towards the end of cooking, allowing them to wilt into the creamy sauce.
- Vegan cheese: Many options are available, such as shredded vegan mozzarella, nutritional yeast, or cashew-based cheese. Stir in the vegan cheese of your choice while the sauce is simmering to melt it and create a luscious cheesy flavor. Try nutritional yeast for a quick vegan cheese flavor.
- Fresh herbs: Fresh basil, cilantro, or dill can complement the flavors and provide a vibrant touch. Chop the herbs finely and sprinkle them as a garnish just before serving. Fresh parsley is great, too!
- Vegan protein: If you want to boost the protein content of your pasta, consider adding vegan protein sources like tofu, tempeh, or seitan.
- Lemon zest: The zest adds a citrusy aroma and tangy flavor that cuts through the creaminess.
- Crushed red pepper flakes: If you prefer a spicy kick, sprinkle some crushed red pepper flakes into the sauce or as a garnish. An extra crack of black pepper will work well, too.
- Nuts: Add in a few toasted or raw cashews for a lovely nutty flavor. Cashew cream is another way to nutty up your sauce. Pine nuts are another favorite – toast them lightly.
Make ahead and storage instructions
Make-ahead instructions
To save on time, cook the pasta in advance and keep it aside until you’re ready to make the sauce. Keep the cooked pasta in the fridge until you’re ready to go!
Storage instructions
Store any leftover creamy vegan pasta in an airtight container in the fridge. Make sure the container is sealed tightly to prevent air exposure. It will keep for up to 3 days.
For freezer storage, transfer the creamy vegan pasta to a freezer-safe container or freezer bag.
Ensure the pasta is stored in a single layer or in small portions for easier thawing and reheating. Label the container or bag with the date and contents. Place the container or bag in the freezer. The pasta can be stored in the freezer for up to 1 month.
Thawing and reheating instructions
If frozen, move the container of leftover vegan pasta from the freezer to the refrigerator. Allow it to thaw overnight or for approximately 12 hours. Once fully thawed, you can eat it cold or proceed to reheat it.
Reheating
Transfer your portion of creamy vegan pasta to a microwave-safe dish or a saucepan.
If using a microwave, cover the dish with a microwave-safe lid or microwave-safe plastic wrap.
Heat the pasta on medium power, stirring occasionally until heated through. Microwaving in 1-minute intervals works well.
If using a saucepan, heat the pasta over medium-low heat, stirring frequently until warmed thoroughly. Once heated, remove it from the heat source and let it cool slightly before serving.
FAQs
How can I make my vegan creamy pasta sauce thicker?
One way is the simmer the sauce over a longer period and low heat. Take care with cream; do not cook it on high heat, or it may split.
Another way is to thicken it with cornstarch or arrowroot powder. Alternatively, combine one teaspoon of vegan butter with a teaspoon of flour – mix in a little water and then stir this into the sauce. Allow it to cook for a few minutes. You could also stir in a little vegan cream cheese or blended silken tofu.
How can I make my creamy sauce thinner?
A good idea is to add some reserved pasta water, almond milk, soy milk, oat milk, or coconut cream. Any non-dairy milk will work for a lighter result.
INGREDIENTS
- 2 cups of pasta of choice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 cup full fat coconut milk or heavy cream
- 1 cup small broccoli florets
- ¾ cup frozen peas
- 6 medium kale leaves, de-stemmed and thinly sliced
- ½ cup white beans
- ¼ cup parsley, chopped
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and pepper, to taste
METHOD
- Cook the pasta according to package directions and set it aside
- While the pasta is cooking, heat the olive oil on medium heat in a large pan and sauté the garlic for about 30 seconds, stirring constantly so the garlic does not burn.
- Next, add the spices, coconut milk, broccoli, frozen peas, and beans to the pan.
- Bring the mixture to a boil, reduce the heat to medium and allow it to cook for about 5 minutes more.
- Mix in the kale and parsley until well combined and cook for another 3 minutes.
- Lastly, stir in the cooked pasta and season generously with salt and pepper to taste.
- Remove from the heat and serve topped with grated vegan parmesan cheese, red pepper flakes.
Vegan Creamy Broccoli and Kale Pasta
Ingredients
- 2 cups of pasta of choice
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 cup full fat coconut milk or heavy cream
- 1 cup small broccoli florets
- 3/4 cup frozen peas
- 6 medium kale leaves de-stemmed and thinly sliced
- 1/2 cup white beans
- 1/4 cup parsley chopped
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions and set it aside
- While the pasta is cooking, heat the olive oil on medium heat in a large pan and sauté the garlic for about 30 seconds, stirring constantly so the garlic does not burn.
- Next, add the spices, coconut milk, broccoli, frozen peas, and beans to the pan.
- Bring the mixture to a boil, reduce the heat to medium and allow it to cook for about 5 minutes more.
- Mix in the kale and parsley until well combined and cook for another 3 minutes.
- Lastly, stir in the cooked pasta and season generously with salt and pepper to taste.
- Remove from the heat and serve topped with grated vegan parmesan cheese, red pepper flakes.
