Easy Vegan Creamy Spaghetti
Indulge in the ultimate comfort food with this Easy Vegan Creamy Spaghetti—an irresistibly rich and flavorful dish that's both simple and wholesome. Perfectly al dente spaghetti is enveloped in a velvety, dairy-free sauce made from creamy almond milk, nutritional yeast for a cheesy depth, and a hint of fresh lemon juice for brightness. A quick cornstarch slurry thickens the sauce to perfection in minutes, making this recipe a fuss-free weeknight dinner solution. The sautéed garlic adds an aromatic base, while a sprinkle of fresh parsley (optional) provides a pop of color and freshness. Ready in just 30 minutes, this plant-based pasta is ideal for busy nights, yet impressive enough to serve to guests. Whether you're vegan or simply craving a lighter yet luscious spaghetti dish, this easy recipe will become a new staple in your kitchen!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 4 pieces garlic cloves
- 2 cups unsweetened almond milk
- 4 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil, then cook the spaghetti according to the package instructions until al dente. Once cooked, drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 2-3 minutes until fragrant, being careful not to burn them.
In a small bowl, mix the cornstarch and water to form a slurry. Set aside.
In the skillet, reduce the heat to low and add the almond milk, nutritional yeast, lemon juice, salt, and black pepper. Stir well to combine.
Gradually whisk the cornstarch slurry into the almond milk mixture. Keep stirring until the sauce begins to thicken, about 3-4 minutes.
Taste the sauce and adjust seasoning if necessary. If it's too thick, add a splash more almond milk to reach your desired consistency.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce.
Remove from heat and serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 4.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 915 mg | 70% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
