Creamy Garlic Pasta

In Dinner, Recipes by MurielLeave a Comment

This is one for the garlic lovers, for a weeknight where you need something easy and quick, but delicious and a little decadent.

If you want, you can stir in some baby spinach for extra greens. I used soy milk for the base, as I find it more creamy than other milks, but almond milk should work well too (I wouldn’t use oat milk because it might get a bit gelatinous when cooked).

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Creamy Garlic Pasta

A super simple and creamy sauce for pasta.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Global, Italian
Servings: 4 servings


  • 1 tbsp olive oil
  • 1 tsp flour
  • 6 cloves garlic divided
  • 2 cups vegetable stock
  • 2 cups soy milk or other plant milk
  • salt to taste
  • vegan parmesan to serve, optional
  • parsley garnish, optional


  • Heat the olive oil in a saucepan over medium heat.
  • Add the flour and stir until golden.
  • Mince three cloves of the garlic, add it to the suacepan, and cook, stirring, until fragrant.
  • Meanwhile, cook the pasta according to package directions, until al dente.
  • Slowly add the stock and milk to the garlic mix, whisking constantly to avoid lumps.
  • Cook while stirring for about 10 minutes, until the sauce has thickened a bit.
  • Once the pasta is cooked, drain the cooking water, pour the sauce into the pasta pot, and toss to coat.
  • Thinly slice the remaining three cloves of garlic, and stir into the pasta.
  • Serve with a sprinkling of vegan parmesan (or nutritional yeast) and a garnish of parsley (both optional).
  • Enjoy!

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