10-Ingredient Creamy Vegan Pantry Pasta Recipe

I often crave a rich, creamy pasta that’s comforting and simple to make. This 10-ingredient Creamy Vegan Pantry Pasta is one of my favorite go-to dinners: it relies on common pantry staples, comes together quickly, and delivers bold, satisfying flavor.

Made from mostly shelf-stable ingredients, this pasta is budget-friendly, easy to customize, and perfect for weeknights when you want something fast but cozy. It’s creamy, slightly smoky, and has the indulgent feel of a classic Alfredo without dairy. You can easily add vegetables or plant-based proteins to stretch it into a more substantial meal.

If you enjoy pantry-friendly pastas, other recipes you might recognize include 10-Ingredient Lentil Bolognese and Italian White Bean and Pasta Stew. There’s also a large collection of vegan pasta recipes worth exploring for more inspiration.

Watch: How to make Creamy Pantry Pasta

Video demonstration available on the original recipe page for a step-by-step visual. The written instructions below will guide you through the process so you can make this at home with minimal fuss.

Why you’ll love this vegan pantry pasta

• Fewer than 10 main ingredients. Not counting pantry basics like water, oil, salt, and pepper, the recipe keeps things very simple.
• Pantry staples. Most of the ingredients are items you likely already have: pasta, flour or starch, a plant milk, tahini or nut butter, nutritional yeast, and simple seasonings.
• Budget-friendly. It’s an economical meal that doesn’t compromise on flavor.
• Quick to make. The whole dish takes roughly 20–25 minutes from start to finish, making it ideal for busy evenings.
• Comforting and versatile. The sauce is creamy, savory, and slightly smoky—think of it as a smoky take on fettuccine Alfredo. It also adapts well to add-ins like peas, roasted vegetables, beans, or tofu.

Substitutions and tips

• Gluten-free: Use gluten-free pasta, gluten-free tamari (or tamari labeled gluten-free), and substitute the flour with a gluten-free all-purpose flour or use cornstarch instead (see notes).
• Plant milk: Canned lite coconut milk is pantry-friendly and rich, but oat milk is also an excellent choice if you prefer a neutral flavor. Any plain, unsweetened creamy plant milk (oat, cashew, soy, or diluted full-fat coconut) works well.
• Missing tahini: Tahini adds silkiness and depth, but you can omit it or substitute an equal amount of almond or peanut butter for a similar result.
• No Dijon: If you don’t have Dijon or coarse-grain mustard, a splash of apple cider vinegar or lemon juice added at the end will brighten and balance the sauce.
• Adjust thickness: If your chosen milk is thinner, simmer the sauce a few extra minutes to thicken. If doubling the recipe, cook a bit longer to reach the same creaminess.

Recipe: 10-Ingredient Creamy Vegan Pantry Pasta

Yield: 3 servings | Prep: 10 mins | Cook: 15 mins | Total: 25 mins

Ingredients

• 1 generous tablespoon extra virgin olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup (180 mL) vegetable broth or water
• 1 tablespoon reduced-sodium tamari or soy sauce
• 2 tablespoons all-purpose flour* (or gluten-free flour/cornstarch)
• 3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk
• 1 tablespoon tahini
• 1 tablespoon nutritional yeast
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly cracked black pepper, to taste
• 1/4 teaspoon Dijon mustard
• 6 ounces (170 g) linguine, fettuccine, or pasta of choice (including gluten-free)
• Optional garnishes: chopped flat-leaf parsley or vegan parmesan

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve a cup of pasta cooking water if you’d like to thin the sauce later.
2. While the pasta cooks, heat a deep skillet over medium-high heat and add the olive oil. When it shimmers, add the diced onion with a pinch of kosher salt. Cook 5–6 minutes, stirring occasionally, until the edges begin to brown.
3. Add the minced garlic and red pepper flakes (if using) and cook for about one minute, stirring, until fragrant.
4. In a measuring cup or bowl, whisk together the vegetable broth (or water), tamari (or soy sauce), and flour until smooth and lump-free.
5. Pour the broth–flour mixture into the skillet with the onions and garlic, whisking continuously so no flour clumps form. The mixture should thicken quickly.
6. Reduce heat to medium-low and stir in the plant milk, tahini, nutritional yeast, smoked paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring the sauce to a gentle simmer and cook 4–6 minutes, whisking occasionally, until very creamy and thickened. If your milk is thinner, simmer a few extra minutes.
7. Stir in the Dijon mustard and taste for seasoning, adding more salt or pepper if needed.
8. Lower the heat, add the drained, hot pasta to the pan, and use tongs to toss the pasta thoroughly in the sauce until evenly coated and heated through. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
9. Serve immediately, garnished with chopped parsley and vegan parmesan if desired.

Notes

• If you are gluten-free, substitute 2 tablespoons gluten-free all-purpose flour or 1 tablespoon cornstarch.
• I often use oat milk because it’s what I have on hand, but any plain, unsweetened, creamy plant milk will work. If using canned full-fat coconut milk, stir well and dilute slightly with water if it’s too thick.
• If you double the recipe, allow a few extra minutes of simmering so the sauce can thicken properly.

Nutrition (approx.)

Calories: 375 kcal | Carbohydrates: 55 g | Protein: 11 g | Fat: 12 g | Saturated Fat: 5 g | Fiber: 4 g | Sodium: 780 mg

This creamy vegan pantry pasta is designed to be flexible. Add frozen peas, roasted broccoli, charred zucchini, or smoked tofu to make it heartier. If you try the recipe, enjoy experimenting with your favorite pantry additions to make it your own.