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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.
Enter: this 6-ingredient Garlic Cream Sauce Pasta that’s going to blow. your. mind. It’s made from wholesome ingredients, simple 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.
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!
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!
Garlic Cream Sauce with Pasta
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.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Total Time: 20 minutes
- Yield: 2 Servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
- 8 oz Gluten-Free Spaghetti Noodles of Choice
- 5–7 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
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
Keywords: garlic sauce, garlic pasta, dairy free pasta, vegan garlic pasta, oil free pasta, healthy pasta recipe
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This recipe was the BEST vegan/gluten-free pasta we have ever had. I used Banza chickpea noodles and it worked great. I will be using this recipe often!
★★★★★
Absolutely delicious! It was so quick and easy to make and I was pleased to find I had all the ingredients on hand. Would definitely make it again!
★★★★★
I definitely loved how creamy it was, although I think my sauce could have used a bit more flour, or maybe a bit less milk. I did add more nooch and some garlic powder to suit our tastes. I used less salt and 1/2 t worked just fine. A keeper for sure. My family wants me to add some spinach next time, and I’m thinking a little lemon zest would be lovely, too.
★★★★
Customizing to your personal preferences is great! Let us know how you like it with your changes!
Can I use this recipe without the nutritional yeast? I don’t have any and it’s kind of hard to get out and get some right now.
I’d say in a pinch you could leave it out. You may be missing some of that cheesy aspect that it provides, but like you said; it’s not easy to get everything we need at the moment!
This was really awesome! I always wondered how I could get the creaminess of Alfredo sauce once I went DF but this definitely did the trick! Thank you so much!
★★★★★
So glad! Thanks so much!
I try A LOT of recipes and most are good/ok but I don’t make them again. Yours are so simple so I think they won’t be great but they consistently are! This and the stroganoff are family favorites. If I wan to convert someone I feed them your stroganoff! Thank you
★★★★★
Thank you so much! We aim to make things simple and delicious, glad to know we’re on the right track!
Just made this w/ soy milk and added mushrooms, absolutely delicious! I didn’t have any flour so I added a little extra nutritional yeast and it thickened up just fine. Thank you so much for this recipe! I’m not vegan but I’m trying to cook and eat some vegan meals whenever I can, and your videos and recipes are really helping me out. 🙂
★★★★★
So happy to hear you’re giving it a try! Let us know how you like some of the other recipes!
I used less flour and a soya cream and added some dairy free mozzerella and it was perfect and exactly what I wanted for dinner. I am not vegan but I choose to go dairy free as much as possible and this is delicious! Definitely going to make this again and again when I fancy a huge bowl of pasta.
★★★★★
Yum! That sounds delicious, Wallis!
I made this with coconut cream/milk tonight and it was Y U M!!!
★★★★★
Awesome! Coconut milk is divine. Thanks, Jolene!
This was amazing! I’ve had a hard time finding good dairy free recipes and this was exceptional!!
★★★★★
Happy to hear it, thank you!
Made this recipe in no time at all and was loved not only by myself but my non-vegan family as well! Thank you so much for sharing!
★★★★★
That makes us so happy to hear!
This was lovely, thank you! I added paprika, a little mild mustard, and a little onion powder to up the creamy-cheesy flavor, since the unsweetened soymilk I buy is pretty bland.
★★★★★
Yum!
Thank you SO much! I’m having stomach issues, and I really wanted something easy on my stomach and dairy-free.
You’re very welcome!
hi, just wondering if i can i make this in bulk and freeze?
Yes, you may need to whisk it a bit once it thaws, but it should be okay
My boyfriend and i LOVE this sauce, we added a tiny bit of fresh habanero instead of the peppers & added it to our Trader Joes Cauliflower Gnocchi. Nonetheless, great recipe – we will definitely be making it again : )
★★★★★
I made this for dinner tonight and I loved it! It was so simple but turned out so good. Honestly liked it better than all the cashew cream type pastas I’ve tried. Thanks for the recipe 🙂
★★★★★
Hey! This looks amazing! Can I make it with tapioca flour? Instead of brown rice/ or cornstarch?
★★★★★
Yes, I believe that would work!
Made this creamy pasta for lunch today & it was amazing!!!! Yes, the basil just made it pop! Being vegan for only a little over a month, your recipes have been great!! Thanks Caitlyn!
★★★★★
That’s awesome, Hope!
This is so simple and tasty! I paired it with a chickpea protein pasta and added some frozen veggies – even better! Thanks so much for sharing! Vegan power!
★★★★★
Yum! Love that you added in some extra veggies too!
This was surprisingly amazing! Honestly the best spaghetti I’ve had in a long time and SO EASY to make. Thanks Caitlin, we’ve kind of become obsessed with all your recipes!
★★★★★
Thanks for the positive feedback, Debra!