This creamy vegan pasta is a delicious and comforting dish with a rich, garlicky sauce made with vegetable broth and dairy-free milk. Perfect for a quick and easy dinner, this pasta is flavourful and satisfying without dairy. Topped with fresh herbs, it’s a great meal for vegans and non-vegans alike.
Ingredients:
- 1/2 tbsp olive oil
- 4 cloves of garlic, chopped
- 1 shallot, finely chopped
- 2 cups low-sodium vegetable stock
- 1 and 1/2 cups plain, unsweetened non-dairy milk (such as almond, soy or oat milk)
- 1 teaspoon salt (adjust to taste, reduce if using a salty broth)
- 8 oz dried fettuccine
- Black pepper, dried oregano and red pepper flakes to taste
- Chopped fresh basil or parsley to serve
Method of cooking:
Bring a large pot of salted water to the boil. Cook the fettuccine according to the packet instructions until al dente. Reserve about 1 cup of the pasta water, drain and set aside.
In a large frying pan, heat the olive oil over a medium heat.
Add the chopped garlic and finely chopped shallot. Cook for 2-3 minutes, until the garlic and shallot are fragrant and softened.
Pour in the low-sodium vegetable stock and plain unsweetened dairy-free milk.
Add 1 teaspoon of salt (adjust to the saltiness of your stock) and bring to the boil.
Simmer for about 10-15 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
Add the cooked fettuccine to the frying pan with the sauce. Toss to coat the pasta evenly.
If the sauce is too thick, add a little of the reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved.
Season to taste with black pepper, dried oregano and red pepper flakes.
Serve immediately, topped with chopped fresh basil or parsley for a burst of fresh flavour.
