15-min Creamy Garlic Alfredo Veggie Pasta (Vegan & Nut-free)
Whip up a scrumptious, satisfying meal in just 15 minutes with this Creamy Garlic Alfredo Veggie Pasta! This vegan, gluten-free, and nut-free recipe is perfect for busy moms, with a luscious sauce and customizable veggies to please even the pickiest eaters. Made without any complicated ingredients or expensive vegan cheeses, this creamy vegetarian pasta is packed with plant-based protein and bursting with flavor. It will quickly become a family favorite that's easy to prepare!
Prep your veggies by roughly chopping the broccolini, slicing mushrooms and olives, and mincing garlic and onions. Drain and rinse canned chickpeas. In a small bowl, combine chickpeas, minced garlic, onions, 1 teaspoon paprika, 1 tablespoon Italian seasoning, and olive oil, stirring well.
In a small bowl, combine chickpeas, minced garlic, onions, paprika, Italian seasoning, and olive oil, stirring well.
Bring a large pot of salted water to boil for pasta. In a large skillet over medium heat, sauté chickpea mixture for about 5 minutes, stirring frequently.
Add veggies, oat milk, and salt to the skillet. Cover and cook for about 5 minutes, until veggies start to soften.
Stir in nutritional yeast, remaining paprika and Italian seasoning, soy sauce and maple syrup. Cook uncovered for 5 minutes.
In a separate bowl, create a slurry with tapioca flour and water, then slowly add it to the sauce. Reduce heat, add the lemon juice and simmer for another 5 minutes, allowing the sauce to thicken.
Cook gnocchi according to package instructions. Use a slotted spoon to transfer cooked gnocchi to the skillet with the Alfredo sauce. Mix well and remove from heat.