Creamy Vegan Pasta

This creamy vegan pasta is coated in a luscious sauce that's entirely dairy-free! It's a tangy blend of white beans, lemon juice & nutritional yeast.

Vegan Pasta

This creamy vegan pasta is my favorite recipe to make when I’m craving comfort food but don’t have hours to spend in the kitchen. From start to finish, it takes just over 20 minutes to make, so it’s the perfect weeknight meal. All you need to do is boil the pasta, blend up the sauce, sauté onion and broccoli, and toss it all together. Then, you can sit down to devour warm bowls of noodles and veggies coated with this super creamy vegan pasta sauce. While this sauce looks like a rich cream or cheese sauce, it’s actually a tangy, luscious blend of white beans, lemon juice, and nutritional yeast. So this recipe is not only quick & comforting, but it’s also healthy!

Vegan Pasta Recipe Ingredients

Vegan Pasta Recipe Ingredients

Of course, this creamy vegan pasta sauce is totally dairy-free, but it’s also different than many vegan pasta sauces I make. Often, I turn to raw cashews or coconut milk in these recipes, but this time, I went in a different direction. Here’s what I used:

  • White beans are the secret ingredient that make this sauce thick, smooth, and creamy! They also add a good amount of plant-based protein. Use canned beans, or cook your own.
  • Lemon juice brightens it up.
  • Olive oil adds richness.
  • Nutritional yeast fills this vegan pasta with yummy cheese-like flavor.
  • Onion powder & garlic amp up the savory, umami flavors in this recipe.
  • Vegetable broth (and pasta cooking water, if you like) loosens the sauce as needed.
  • Pasta. I used small shell pasta, but use what you have on hand. Orecchiette, bow ties, or rigatoni would all be great. Read the label on your pasta to make sure it’s vegan – most dried pastas are.
  • Broccoli and chopped up broccoli stems. This recipe is a great way to use up the whole vegetable. If your broccoli still has leaves attached, toss those in too!
  • And pine nuts add a delicious crunch!

One note about this recipe – it’s not mac and cheese. I know it looks cheesy, but this sauce isn’t meant to recreate cheese (head over here if that’s what you’re looking for). Instead, it’s a tangy, comforting garlic pasta that’s delicious in its own way.

Creamy Vegan Pasta Recipe

Easy Vegan Pasta Recipe Variations

This vegan pasta is a great recipe to play with! The creamy, luscious vegan pasta sauce is a fantastic starting point for different combinations of vegetables, noodles, seasonings, and more. Here are a few ideas for changing it up:

  1. Switch the vegetables. Sautéed broccoli and onion are my go-to veggies here, but roasted broccoli, roasted cauliflower or Brussels sprouts would also be delicious. In the summer, stir in roasted tomatoes. In the spring, add market-fresh asparagus.
  2. Skip the actual pasta. Instead of regular pasta, serve this sauce over spaghetti squash or zucchini noodles.
  3. Spice it up. I love adding a few pinches of red pepper flakes to my bowl. Pickled jalapeños would be another fun, punchy addition.
  4. Get creative with flavor add-ins. Amp up this creamy vegan pasta with chopped sun-dried tomatoes, dollops of vegan pesto, or fresh basil leaves.

Vegan Pasta

If you love this vegan pasta recipe…

Head over here to find more of my favorite plant-based recipes, or try one of these delicious pasta dishes next!

4.9 from 71 reviews

Creamy Vegan Pasta

Prep time
Cook time
Total time
This creamy vegan pasta is the perfect weeknight meal! Coated in a tangy, luscious white bean sauce, it's comforting, healthy, and easy to make.
Recipe type: Main Dish
Serves: 4
  • 2½ cups small shell pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
  • ¼ cup toasted pine nuts
  • lemon wedges, for serving
For the creamy vegan pasta sauce:
  • 1½ cups cooked white beans, drained and rinsed
  • ¼ cup vegetable broth, more as needed
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup nutritional yeast*
  • 1 garlic clove, minced
  • ¼ teaspoon onion powder
  • ½ teaspoon sea salt
  • freshly ground black pepper, to taste
  1. Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
  2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
  4. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
  5. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
  6. Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.



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Rate this recipe (after making it):  

  1. Oh now I really want to organize my pantry, too. It very quickly gets out of control! Lol. Love this dinner idea. Can’t wait to try the sauce!

  2. I bet this recipe tastes as good as it looks!!

    • Melissa Ferrell

      Looks delicious!! Can the sauce be prepared ahead of time and stored?

  3. Lexi from

    This looks absolutely PERFECT 🙂 Must-make!

  4. Maria

    Love this hearty meal!

  5. J. Willis

    This makes me happy. I have a severe tree but allergy and it’s hard to find “cheese” sauces that aren’t made with nuts. I can’t wait to try this.

    • Ali

      This is delicious! I gave it a shot and love it! The only issue I had was making the sauce creamy enough.. I tried adding more broth like suggested but it didnt quite work. Regardless, the flavor is still top tier!

      • P

        Once my pasta is cooked, al dente, I add it to the pan (of whatever I’ve sautéed), then I add a dollop of organic Earth Balance and a 1/2-1 cup of pasta water from the pot. I did that with this with this lovely recipe and it came out thick and creamy. I also followed the suggestion to add more lemon juice, salt and pepper which really kicked up the flavor.


    This looks fabulous!!!

  7. javascript obfuscator

    Great recipe! Love this hearty meal!

  8. Adriana

    We just had this pasta, I was so sure I had broccoli in the fridge but I didn’t so I used two medium zucchinis just sautéed in the olive oil with the onion. It was very good, I really liked the sauce, even my picky teen ate and liked it 👍🏼

  9. Heather CHristo

    I love how simple and delicious this looks!

  10. Veronica Hudson

    I love pasta!!! In fact pasta is my whole life. So this dish is definitely gonna be on my must do list. thanks for sharing this recipe. Please do share more pasta recipes. And add Eggs On Cloud recipe too

  11. Ann

    Hello. Can you explain the use of nutritional yeast in your dish?
    I am not familiar with its usages in cooking. Thanks

    • Sara

      Nutritional yeast gives the sauce that cheesy flavor, even though it’s not cheese at all. It’s a common addition to vegan sauces, it’s incredible on popcorn, and great on potatoes and probably a lot more things that I’ve never used it for. It’s a staple in my kitchen! Get it cheapest at Trader Joe’s.

      Making this recipe right now. I haven’t added all the parts together yet, but so far it’s very tasty!

  12. Anne Hatton

    Couldn’t resist this. I added a few little items I found hiding away in the fridge that were begging to be included – green pepper, spring onions, cottage cheese. Sprinkled some grated cheese on top too. Delicious, thank you for the inspiration.

  13. Leanne

    Is there anything that would work in place of pine nuts?

    • Jeanine Donofrio

      I think some crushed up toasted walnuts (since they’re also a soft nut) would be great! You can also skip them if you like, they’re not essential to the recipe.

  14. Roxane

    Has anybody tried this cold? Want to take to a potluck lunch but need to make the night before as no time that morning. Usually I know the answer because I have had a chance to cook stuff ahead and because I love left overs always eat them cold the next day.

  15. Jessica

    Loved the taste and texture of the sauce. I subbed Parmesan cheese for nutritional yeast and found it still had nice light taste. I also subbed in some zucchini noodles to lighten it up. I would make this again.

  16. Ashley

    Hi! This recipe looks delicious 🙂 Do you have any suggestions on a substitute for bean ingredients…possibly cashews? Would love to make this in a way that avoids a bean (& almond) allergies.
    Thanks so much!!

  17. Melissa Ferrell

    Looks delicious! Can the sauce be prepared beforehand and stored? Thank you!

    • Jeanine Donofrio

      yes – the sauce will last about 5 days in the fridge. I’d wait to cook the pasta until you’re ready to eat!

      • Melissa Ferrell

        Wonderful, thank you!

  18. Ali Harmer

    I made this tonight and both hubby and I LOVED it. I used gluten free quinoa noodles and a good pecorino instead of nutritional yeast, and honestly I think this could sub in for Mac and Cheese for us! It is lemony, creamy, filling, warming and delicious! The perfect antidote to this gloomy day. My one note is that I didn’t like the garlic blended into the sauce and found it too garlic-y as a result. Next time, I will add the garlic in with the onions and broccolini to cook a bit. Thank you for this awesome riff on a cheesy fav!

  19. Jeannine

    Made this last weekend and LOVED it! Thank you.
    The beany sauce certainly is flexible for other adaptions too.

  20. Lianne

    Just made this for dinner and it was awesome! Such a healthy alternative to heavy cream as pasta sauce 👌🏻

    • Jeanine Donofrio

      I’m so glad you loved it! Thank you for coming back to let me know!

  21. Claire

    I made this last night and loved it! Most of the time when we have pasta I find I’m hungry half an hour later, but this dish was filling and satisfying–I’ll be putting it in my regular rotation. I added a handful of cashews and a little extra nutritional yeast to the sauce. I also threw in some spinach once the broccoli was done cooking, and added some vegan parmesan and crushed red at the end. I also left out the pine nuts. So good, thanks for sharing!

    • Jeanine Donofrio

      Hi Claire, I’m so glad you enjoyed it!

  22. Emily

    Really, really enjoyed this meal! It came together super quick, filled us up, and tasted yummy! Thanks for a successful dinner! Also, we doubled the garlic in the sauce because that’s just how we roll and it was perfect- not too garlicky at all!

  23. christine

    Wow!I thought it would taste straight up like beans but with all the spices, it had so much flavor. It really is creamy and delicious. Enjoyed this. It’s healthy but doesn’t taste like it. I will definitely make it just because it’s so easy.

  24. Michelle

    So delicious! I am not a fan of creamy sauces..partially because of texture, partially because of nutrition…my husband on the other hand loves them and can’t get enough of them. What a great compromise. The nutritional yeast gives a great texture and flavor. I will definitely put this recipe in our rotation.

    • Jeanine Donofrio

      Hi Michelle, I’m so glad this one was a great compromise! I’m excited to hear that it’s made it to the rotation 🙂

  25. MacG

    So this recipe is so good it blew my mind. I am vegan and the ONE thing I crave is cheese. And this did it. LOVE IT.

  26. Kaitlin

    Made this recipe and it was great! I brought leftovers to work the following day and they were still delightful. The only annoying thing was the dishes afterward because I wanted to dig right in not rinse and wash, hahahaha.

  27. Siobhan from

    I made the sauce tonight and it was so delicious! I served it with Banza pasta and roasted veggies that I had on hand but definitely will try the full recipe next time 🙂

  28. Lindsay

    I make this recipe a couple times a month and LOVE that it’s vegan yet I still get protein from the beans along with my carbs and veggies! On a whim, I tried it over brown rice instead of pasta tonight and found it even more yummy and hearty. Highly recommend!

  29. Linda

    Havent tried but excited to try white bean sauce. Was excited to see vegan recipe.

    • Jeanine Donofrio

      Hi Linda, I hope you enjoy the recipe!

  30. Jeff

    Awesome easy to follow recipe that taste amazing!

  31. NC

    I love how easy and adaptable this is! This is one of those recipes that can be adjusted to fit whatever is in the fridge.
    I threw some fresh basil into the blender with the sauce. I wanted to double the recipe, but didn’t have more white beans, so half ended up being tofu and coconut milk. I also just had broccoli crowns so added a few leaves of spinach into the broccoli mix.
    Thank you so much!

  32. Kathryn from

    I made this for dinner tonight! I didn’t have pine nuts or onions, but it was still delicious! The sauce has white cheddar vibes, and I love that it’s made with beans! I’m on a strict budget so this was a very tasty and cheap dinner. It was also incredibly filling!

    • Jeanine Donofrio

      Hi Kathryn, I’m so glad you loved it!

  33. Robyn

    LOVE this recipe. I added fresh spinach for more greens. I didn’t have nutritional yeast, so I replaced with parmesan. It was so good! I will definitely make this again.

    • Jeanine Donofrio

      Hi Robyn, I’m so glad you loved it!

  34. Jeanine Donofrio

    I’m so glad you loved it!

  35. Karissa

    I made this tonight and loved it! Loved the bean and nutritional yeast sauce! Thanks to coronavirus and what’s in my pantry I made some substitutions here and there (for instance, I didn’t have any lemons so instead used some lemon pepper seasoning on the broccoli and a splash of white wine vinegar in the sauce). I also took one of your variation suggestions and roasted the broccoli. Actually, I appreciate that this recipe uses mostly pantry ingredients and is versatile enough for easy substitutions.

    • Jeanine Donofrio

      Hi Karissa, I’m so glad it was so flexible!

  36. Petra

    Made this pasta last night & it was awesome! Love the creamy sauce with the lemon. Even better as leftovers. I will make this again & again.

  37. Dana

    Easy and delicious!! Will make on the reg for sure.

  38. Tracy Turner

    Loved this Creamy Vegan Pasta sauce! It is now a staple at our house for a comforting, delicious, weeknight meal. My two-year-old can’t get enough.

    We have been eating plant-based as a family for almost 6 months and it has been so fun exploring new ways of cooking and some really exciting new foods.

    Thank you for the fantastic recipe!

    • Jeanine Donofrio

      Hi Tracy, I’m so glad you all loved it!

  39. Jessica Mazzara

    Curious if anyone used canned beans? It’s what I have on hand.

    • Jeanine Donofrio

      Hi Jessica, I use canned beans – totally fine!

  40. Carmen V

    Really good! I was skeptical at first, but once I tried the sauce i was pleasantly surprised!!! Would definitely make again!!

    • Jeanine Donofrio

      Hi Carmen, i’m so glad you loved it!

  41. Chloe

    This was great! I live with roommates and we always make dinner altogether so this reside was absolutely perfect!

    • Jeanine Donofrio

      I’m so glad you all loved it!

  42. lbauer

    how many calories per batch? As well as per serving? It looks super delicious and I would love to try and make it for my family.

    • Jeanine Donofrio

      apologies, I don’t calculate nutrition facts.

  43. Devyn

    Just curious about what the asterisk next to “1/4 cup nutritional yeast” means?

    • Jeanine Donofrio

      It’s optional in the recipe. Thanks for pointing that out!

  44. Susan

    Could miso replace nutritional yeast? Any other substitute for NY? Not a fan of NY. Thx so much.

    • Jeanine Donofrio

      Hi Susan, you could skip it altogether if you wanted to. I think miso would be great, I would start with 1 tablespoon miso and decrease the salt amount since miso is salty. I hope that helps!

  45. Vanessa Newport

    This recipe is SO good!! I toasted the pine nuts and it was perfection!

    • Jeanine Donofrio

      Hi Vanessa, I’m so glad you loved it!

  46. Ariel

    I just made this for dinner and its amazing!! My parents like it 🙂

  47. Rachel

    Are the white beans in this cannellini beans or navy beans?

    • Jeanine Donofrio

      You can use either!

  48. Rosalie

    Just made this and it was super yummy! I subbed the olive oil for a Smokey garlic infused olive oil which really gave it some nice flavor. Will definitely make again!

    • Jeanine Donofrio

      I’m so glad you loved it!

  49. Annie

    I don’t know what really happened. When I tasted the sauce prior to adding it to the veg/pasta components it was fine. Once added, the tartness was overpowering. Also, our cannelloni beans left a thin, “deskinned-like, plastic-y shard” through the sauce which I am assuming is from the ninja not being able to handle the beans? I will try again with some alterations as I can still see this working…eventually.

    • Jeanine Donofrio

      Hi Annie, I’d try blending it more, and/or stirring in some starchy pasta water after you mix the sauce with the pasta. It should help loosen it up and become more creamy.

  50. Tess

    Just made this and it was absolutely fantastic!

    I know this is a cliche of vegan blogs, but I swear its true – I made it for my meat loving husband and he LOVED it.

    Small changes: Instead of broccoli and onion I used beetroot leaves and stems from my garden and some fresh tomatoes. I didn’t have pine nuts so I roasted and ground some almonds to sprinkle on top.

    • Jeanine Donofrio

      Hi Tess, I’m so glad you both loved it!

  51. Janice

    Made this tonight and it was sooo good! I roasted my broccoli but otherwise made the recipe as is. Really tangy and delicious!

    • Jeanine Donofrio

      I’m so glad you loved it!

  52. Leah

    Our family loved this recipe, yummy! Thank you 😋

  53. Austin H. McLemore

    This takes about 45 min for a beginner. The finished product looked great and tasted even better.

  54. Shannon

    I made this tonight for my vegan husband and me (I eat whatever). We both absolutely loved this! Thank you!I just found your site and I have enjoyed everything I’ve made using your recipes.

  55. grandioso

    can i make this with black eyed beans?

    • Jeanine Donofrio

      I haven’t tried so I’m not sure.

  56. Kristin

    This is a great recipe. I added artichoke hearts and diced tomatoes. My whole family loved it! Thank you!!

  57. Ruth

    REAL WINNER! Just made this for Sunday dinner. Added a dash of cayenne cause we like the stuff. Could cut back on pasta and make with more veggies like sliced carrots., cauliflower too. Could also serve over Rice of choice as well.

  58. Lana

    I have made around 10 of your recipes. This was the first one I made and my favorite. That is saying a lot, because all of the recipes I have made so far are delicious. Your Shokshuka recipe is on deck for tomorrow.

    Thank you for having such a wonderful vegetarian blog! ❤️

  59. Anni

    cups are really annoying, i would like it a lot if you could add different measurements, at least grams, it would make it a lot easier to follow this recipe

  60. You just got my lunch for tomorrow. No need to scratch my head any longer. Thanks

  61. Linda

    Visually it’s a beautiful dish but the flavour profile was something I wasn’t used to. While it wasn’t my favourite, it did grow on me after a few bites. Thanks for sharing the recipe.

  62. Danielle from

    Absolutely delicious, I didn’t use pine nuts but follow the recipe to a T with everything else and it came out delicious, I was actually surprised how good it came out and I’ve made it 5 times since, it’s become a favorite

    • Jeanine Donofrio

      I’m so happy to hear it’s a favorite!

  63. Maria

    I’m so excited to make this tonight! Do you know if the sauce freezes well? I live alone and would love to store leftovers in the freezer!

  64. Leanna

    Could chickpeas be used in place of the white beans?

    • Jeanine Donofrio

      yep, they can!

  65. Andréanne R

    I love this recipe! It’s quick and tastes amazing!
    I didn’t have the ingredients to double the sauce today and added 200 ml soya cream -it still tasted great.

  66. Martyna Szyller

    Wow. I wasn’t sure if I’d like this but it tastes amazing! Added some fresh chillis. Thank you!!

  67. Megan Hosch

    Made this with rice pasta elbows, added beet greens from my garden and felt that the sauce needed a touch of sweetness. Added 1 tablespoon of honey. This recipe was fantastic.

  68. Carolyn

    This is quite delicious! I made it for the second time last night and we liked it even better the second time.

    • Jeanine Donofrio

      I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.