Description
Try this easy creamy garlic pasta recipe made with non-dairy milk and fresh herbs for a comforting, dairy-free dinner.
Ingredients
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½ tbsp olive oil
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4 cloves garlic, minced
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1 shallot, finely chopped
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2 cups low-sodium vegetable broth (adjust salt accordingly)
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1½ cups plain, unsweetened non-dairy milk (e.g., almond, oat, or soy)
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1 tsp salt, plus more to taste
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8 oz dry fettuccine
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Black pepper, dried oregano, and red pepper flakes, to taste
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Chopped fresh basil or parsley, for serving
Instructions
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Heat olive oil:
In a large skillet or saucepan over medium heat, warm the olive oil until shimmering. -
Sauté garlic and shallots:
Add minced garlic and finely chopped shallot to the oil. Cook gently for 2-3 minutes until fragrant and softened but not browned. -
Add liquids and seasoning:
Pour in the vegetable broth and non-dairy milk. Stir in the salt, black pepper, dried oregano, and red pepper flakes. -
Bring to a simmer:
Increase heat and bring the mixture to a gentle simmer. -
Cook the pasta:
Add the dry fettuccine directly to the simmering liquid. Reduce heat to medium-low and cook uncovered, stirring frequently, for about 12-15 minutes, or until the pasta is tender and the liquid has thickened to a creamy sauce. Add more broth or water if needed to prevent sticking. -
Adjust seasoning:
Taste and add additional salt, pepper, or red pepper flakes as preferred. -
Serve:
Dish the creamy garlic pasta onto plates and sprinkle with chopped fresh basil or parsley.
Notes
Use a non-dairy milk with a neutral flavor like unsweetened almond or oat milk for best results.
Low-sodium broth allows you to control saltiness; if using regular broth, reduce added salt.
Stir frequently to prevent pasta from sticking or drying out.
For extra creaminess, you can stir in a tablespoon of vegan butter or nutritional yeast before serving.
Keywords: Creamy Garlic Pasta