---
title: 10-Ingredient Creamy Vegan Pantry Pasta
servings: 3
course: main
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/vegan-pantry-pasta
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/uuh2ddqbY3EfpyvJre5BE/500
prep time: 25 minutes
diet: Vegan
nutrition:
  calories: 375 kcal
  fat: 12 g
  carbohydrates: 55 g
  sugar: 3 g
  protein: 11 g
  fiber: 4 g
  sodium: 780 mg
tags: [main, -ingredient, pantry, pasta, vegan, meal-prep]
---

Gather: @extra virgin olive oil{1%tbsp}, @medium yellow onion{1}(diced), @garlic cloves{3}(minced), @red pepper flakes{0.5%tsp}(optional, for mild heat), @vegetable broth or water{0.75%cup}, @reduced-sodium tamari or soy sauce{1%tbsp}, @all-purpose flour{2%tbsp}, @lite coconut milk or unsweetened oat milk ideally a creamy full-fat version; see Note{0.75%cup}, @tahini{1%tbsp}, @nutritional yeast{1%tbsp}, @smoked paprika{0.5%tsp}, @Kosher salt and freshly cracked black pepper, @Dijon mustard{0.25%tsp}, @linguine{6%oz}(fettuccine, or any pasta of choice including gluten free). For the optional garnishes: @Chopped flat-leaf parsley, @Vegan parmesan.

Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.

Meanwhile, heat a large, deep sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for ~{5-6%minutes}, stirring occasionally, until browned around the edges. Add the garlic and red pepper flakes (if using), and stir to combine for 1 minute, until fragrant.

While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.

Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 tsp kosher salt, and black pepper to taste. Bring to a simmer and cook for ~{5%minutes}, or until the sauce is thickened and very creamy, whisking occasionally.

Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Reduce the heat to low and add the hot cooked pasta. Use tongs to toss the pasta until it's well coated in the sauce and it's all heated through. Garnish with parsley and/or vegan parm, if using.

> If your milk is not as creamy, you might need to simmer for a few extra minutes. If you use 12 oz of pasta, simmer for 10 minutes.