Garlic Cream Sauce with Pasta (Gluten & Dairy-Free)

GFGluten Free

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This 6-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it’s also Low-Fat, Dairy-Free, and Gluten-Free.

Sometimes, ya just gotta keep things simple. But, friends, that doesn’t mean they can’t still be delicious.

close up photo of garlic sauce cream pasta

Enter: this 6-ingredient Garlic Cream Sauce Pasta that’s going to blow. your. mind. It’s made from wholesome ingredientssimple methods, and comes together in 20 minutes or less! Perfect for an easy weeknight dinner, but tasty enough to be great for a fancy date night too.

ingredients for garlic sauce pasta on white tray

All you have to do is simmer some cloves of Garlic together with some:

  • Non-Dairy Milk (for creaminess),
  • Nutritional Yeast (for cheesiness), and
  • Gluten-Free Flour (for thickness)

Once the sauce thickens, stir in some Lemon Juice for a little bit of bite, top with Fresh Basil if you have some on hand, and voila! A hearty, tasty dinner in a matter of minutes. You can easily whip the sauce up while your Spaghetti is cooking in a separate pot and then throw it in afterward.

Simple methods, simple ingredients, and big flavor. That’s pretty much what From My Bowl is all about!

side angle view of garlic sauce pasta in white bowl

If you make this recipe — which I hope you do, because it’s SO TASTY — and share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

A Few Final Thoughts:

  • You can use any spaghetti noodles you’d like for this recipe, but I particularly love these ones made from Chickpeas!
  • On that note…this recipe will totally work with other noodle shapes too. If you want to get extra fancy 😉 
  • If you’re looking for more Dairy-Free Pasta recipes, you’ll also love this Pasta with Romesco and Roasted Cauliflower, as well as this Pea Pesto Pasta!

white bowl of garlic sauce pasta with lemon on the side

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Garlic Cream Sauce with Pasta

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4.9 from 25 reviews

This 5-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it’s also Low-Fat, Dairy-Free, and Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 8 oz Gluten-Free Spaghetti Noodles of Choice
  • 57 cloves Garlic, minced
  • 1 ½ cups Unsweetened Non-Dairy Milk*
  • 1 tbsp Nutritional Yeast
  • 1 ½ tbsp Brown Rice Flour*
  • 3/4 tsp Salt
  • Black Pepper, to taste
  • Pinch of Red Chili Flakes (Optional)
  • Juice of 1/2 a Lemon
  • Fresh Basil, to top (Optional)

Instructions

  1. First, begin to prepare your Spaghetti in a separate pot, according to package instructions. Once they have finished cooking you can drain them, but do not rinse them.
  2. In the meantime, work on the Garlic Cream Sauce. Add the minced garlic to a large pan with a slight rim and sauté in Water or Oil for 5 minutes over Medium heat, until translucent.
  3. Carefully pour the Non-Dairy milk into the pan and add in the Nutritional Yeast, Flour, Salt, Pepper, and a pinch of Red Chili Flakes if you are using them. Quickly mix the mixture together until everything is well incorporated.
  4. Bring the mixture to a boil over high heat, then reduce the heat to Medium and Simmer for 5-7 minutes, or until the sauce thickens. Make sure to frequently stir the sauce so nothing sticks to the bottom of the pan!
  5. Once the Sauce has thickened, stir in the Lemon Juice. Then, add the cooked Noodles to the pan and use tongs to gently mix everything together until well-coated.
  6. Top with Fresh Basil or serve as desired.

Notes

  • I used an Unsweetened Almond & Cashew Milk Blend for this recipe, but you can use anything you’d like. I think Cashew Milk, Soy Milk, and Coconut Milk would work best here!
  • Brown Rice Flour can be substituted with a Gluten-Free All-Purpose Blend, Cornstarch, or All-Purpose Flour if you are not GF.

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This 6-Ingredient Garlic Cream Sauce and Pasta is a match made in heaven! Perfect for a simple and cozy dinner, it's also Low-Fat, Dairy-Free, and Gluten-Free. #garlicpasta #vegan #dairyfree #plantbased #glutenfree #dairyfreepasta #healthypastarecipes #easypasta #budgetfriendly via frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Delicious recipe! I used tapioca flour instead of brown rice flour and it came out awesome. I needed a quick sauce for my chick pea shells and 1.5x the recipe was perfect for an 8 ox box. Thank you!!






  2. I’ve made this recipe as is and really enjoyed but I’ve also been using it as a base for other recipes like Cajun pasta and for thanksgiving I used this as a base for a vegan and gluten free Mac and cheese and it was crazy delicious. Instead of garlic I used diced shallot and added some onion and garlic powder salt and pepper to the brown rice flour and nutritional yeast. Then added vegan cheese to bechamel and baked at 400 for a little bit just to insure a melty end product. Loved it. Thanks for the inspo!






      1. This is a good recipe. It was really good before adding the lemon juice. I’ll try again and adjust that. I used cassava and tapioca flours instead of brown rice flour, and it came out nice and creamy; very thick, too.
        I added some vegetable broth before reheating and it was still good. Thanks for sharing!






    1. Brown Rice Flour can be substituted with a Gluten-Free All-Purpose Blend, Cornstarch, or All-Purpose Flour if you are not GF.

  3. So glad I found this recipe today. It was just what I was looking for. I made it as written and it’s absolutely delicious. Looking forward to having this again. My husband asked about trying this sauce on potatoes. Thanks!






  4. Thanks. this was incredibly yummy. I added a bit of harissa as well. I didn’t have any fresh basil but I had some pesto I stirred in and that did the trick.

  5. This was really, really good. I’ve been dairy free for almost a year. It’s been pretty tough / rough transition. I’ve avoided some foods since all the versions I have tried are just terrible. This will be a great addition to our meals!! Thank you for sharing!