Vegan White Sauce Pasta

Your next go-to weeknight dinner will undoubtedly be this quick and nutritious vegan white sauce pasta with vegetables! This kid-friendly meal is unbelievably plant-based and so delicious. It is also highly customisable, low in calories, and done in 30 minutes.

Ingredients

For the pasta

8 ounces (about 2 cups) of your favorite vegan pasta (e.g., spaghetti, fettuccine, or penne)
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups mixed vegetables (e.g., broccoli florets, bell peppers, and peas)
Salt and pepper to taste

For the white sauce

2 tablespoons vegan butter or margarine
2 tablespoons all-purpose flour
2 cups unsweetened almond milk (or any other unsweetened plant-based milk)
1/2 cup nutritional yeast (for a cheesy flavor, optional)
Salt and pepper to taste
1/4 teaspoon ground nutmeg (optional)

Instructions

Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent, about 2-3 minutes.
Add the mixed vegetables to the skillet and sauté for another 5-7 minutes, or until they are tender but still crisp. Season with salt and pepper to taste.
In a separate saucepan, melt the vegan butter over medium heat. Stir in the all-purpose flour to make a roux. Cook the roux for about 2 minutes, stirring constantly until it turns a light golden color.
Gradually whisk in the almond milk, making sure to eliminate any lumps. Bring the mixture to a gentle simmer and cook, stirring continuously, until the sauce thickens, about 5-7 minutes.
Stir in the nutritional yeast (if using) for a cheesy flavor. Season the sauce with salt, pepper, and ground nutmeg, if desired.
Combine the cooked pasta with the sautéed vegetables and pour the white sauce over the pasta and veggies. Stir well to coat everything evenly.
Heat the mixture gently for a few minutes until it’s all heated through.