CREAMY VEGAN PASTA RECIPES ‣‣ 2 quick & easy dinner ideas

CREAMY VEGAN PASTA RECIPES ‣‣ 2 quick & easy dinner ideas


(mellow music) – Hi friends, welcome to my channel. If you’re new here, my name is Alyssa. Today, I have got two delicious gluten-free and vegan recipes for you that are probably my favorite
type of food which is pasta. I love pizza, and I love pasta, and one of my favorite things to do is make them a little bit healthier. So that’s what we’re gonna do today. I’ve got two delicious, vegan, creamy pastas for you,
and they are so good, and these are kind of
like my own healthy spin on a few classic dishes. So the first dish that we’re gonna make is a vegan mushroom stroganoff. Stroganoff is typically made
with beef and egg noodles, and we’re making it with mushrooms. We’re making a creamy vegan sauce that actually doesn’t use cashews. It uses another secret
ingredient which is so tasty. So that’s the first one,
and then the second one is going to be a vegan cacio e pepe pasta which is made with a
creamy, cashew-based sauce. Cacio e pepe actually
means cheese and pepper. So it’s a very simple,
classic Italian dish that comes from the Rome area,
and we are veganizing it. So it’s gonna be like
a creamy, peppery sauce over linguini noodles. It’s so good. So if you guys want
either of these recipes, they are both on the blog today. You can find the links down
in the description box below. If you are not already
part of our community, I would love for you to hit that red subscribe button before you go, and without further adieu,
let’s go ahead and dive into our vegan pasta recipes today. So like I said, we’re gonna start with the vegan mushroom stroganoff. We’re gonna start by adding
some olive oil into a large pan. Add in some shallots or some red onions, and you’re gonna just
give this a quick saute until the shallots have started to soften. It takes about a minute or so. Once they have started to soften, you can add in another
tablespoon of olive oil, and then you’ll add in your garlic and all of your chopped up mushrooms. Now, I am just using baby bella mushrooms or cremini mushrooms. You can really use any type of
mushrooms that you want here. And then again, we are going
to give this all a quick saute, and we’ll season it with salt and pepper, and basically, just saute the mushrooms until they have softened and
they are nice and golden brown and they’re starting to
release some of their juices. From there, you will add
in your quinoa flour, and we’re using quinoa flour here because we’re gonna add some stock in, and it’s gonna basically
help to thicken the sauce. If you don’t have quinoa flour, you could use another grain-based flour. Something like rice or just regular all-purpose flour will work. Once you’ve coated the
mushrooms in the flour, you can start to stream
in your vegetable broth, and you’re gonna continuously
stir as you stream it in so that you’re avoiding any of the clumps, and once you’ve got that combined, you can basically just add the
rest of the broth in batches until everything is nice
and combined and smooth. From there, you’ll just
bring it up to a simmer, and we’re gonna simmer this
for about eight minutes or so until it starts to thicken
up and reduce a little bit, and then you can just add
in the final ingredients which are nutritional
yeast and coconut yogurt. That is what’s gonna
make it nice and creamy. If you don’t have coconut yogurt, you can use another type
of either non-dairy yogurt, or Greek yogurt would work, and we will mix that all
together with our spatula. Make sure that the yogurt is
nice and smooth and combined and everything is totally creamy. Finish it off with some salt and pepper, and then we’ll actually just
remove the sauce from the heat, and you can just add your cooked pasta directly into the pan here. I love serving this for a rotini pasta because I feel like it’s kind
of similar to egg noodles. I use a red lentil rotini which will be linked down below for you, but you could use any type
of pasta that you want. Give it a quick stir so
everything is combined, and you are ready to serve it up. So this will serve between
four and six people. It is absolutely incredible, and if you do use a bean-based
pasta which I always do, you’re getting in your protein as well if you are on a plant-based diet. So it’s kind of like a double whammy. You’re eating pasta, and you’re getting a completely balanced
meal which is amazing. To finish this vegan
mushroom stroganoff off, I love to garnish it
with some fresh thyme. It just gives it a little bit
of a nice earthiness almost. Also, some pepper, and the
thick Parmesan which I use is just grated macadamia nuts which you’ll actually see
me do in the next recipe. So I hope you guys enjoy it. This definitely meal preps really well, and it tastes absolutely incredible. For our vegan cacio e pepe pasta, we’re gonna start with the sauce. You’ll add your soaked raw
cashews into a blender. Follow that with some whole peppercorns as well as nutritional
yeast, some miso paste, or you could swap that out with sea salt, lemon juice, and water, and you will just pop
your lid on your blender. Blend this baby up until
it is smooth and creamy. It will get nice and thick, and it will basically be a thick, peppery, vegan cream sauce. From there, we will cook our pasta. So I, again, am using
some chickpea pasta here, but you could use whatever
type of pasta you want. Cacio e pepe is traditionally served with a spaghetti or linguini-style pasta. So that’s what we’re doing here, and you’ll just cook your pasta until it is nice and al dente. Just look at the package instructions. It will tell you how
long it takes to cook. Then you will just want to reserve a little bit of the cooking liquid because it’s nice and starchy. It really helps to make
sauces creamy at the end. So reserve some pasta liquid. I usually reserve about
a quarter of a cup. You can remove the pasta from the heat, drain it, add it back into the pot, and then you’ll just top it with your vegan cacio e pepe sauce, stream in a little bit
of that pasta liquid. Again, it’s gonna help make
it really nice and creamy, and toss it all together
with some salad tongs. Once it is all combined, it’s
literally so good, you guys. You can just serve it up on your plates. Again, this is gonna serve
between four and six people depending on how much pasta you make, and I love finishing this
off with, like I said, my vegan quote on quote
Parmesan replacement which is just grated macadamia nuts. You can also do this with cashews. It doesn’t actually taste like Parmesan, but it gives you that illusion. And then we’ll also, of course, do a generous crack of pepper to give it that extra peppery kick. Finish it off with some fresh basil, and you are ready to go. This is a really decadent
and delicious pasta. Again, with the bean-based pasta, you’re getting in your protein, and you’re eating pasta,
and it is just fabulous. So I hope you guys give it a try. And there you have it, my friends. I hope enjoyed today’s recipe video. Definitely make sure to let me know which one that you’re gonna make first. I’m gonna pin a comment below
this video that asks you. I would love for you to
respond and say A or B or vegan mushroom stroganoff
or vegan cacio e pepe. (laughing softly) They’re both delicious, and I know you guys are gonna love them. Like I mentioned in the
beginning of the video, they are both up on the blog. So you can find those direct links in the description box below. I also always link with every
single video similar videos, playlists, and also specific
products that I use. So if you’re ever looking for the individual products that I’m using, you can always find those
in the description box, and if there’s ever something
that you’re looking for like maybe it’s a pot or a pan or whatever you see in the video and you want to know what
I’m using and where I got it, let me know in the comments,
and I will get a link for you. Otherwise, thank you
so much for being here. Thank you so much for watching. I say that every single video, but seriously, it means the world to me that you guys tune in and watch my videos. I so appreciate it, so
thank you very much. Otherwise, I hope you have
a fabulous rest of your day. Don’t forget to hit that red
subscribe button before you go. Give this video a thumbs
up if you enjoyed it, and I’ll see you in the next video. Bye. (mellow music)

37 thoughts on “CREAMY VEGAN PASTA RECIPES ‣‣ 2 quick & easy dinner ideas

  1. Omg!! I just made the vegan stroganoff….and it is so good!! I used to eat this alot when i used to eat beef…it's now that i don't it's nice to eat a vegan version of my favorite pasta dish.thank you simply quinoa…will be making these pasta dishes again!

  2. I rather use a glass blender over plastic, to avoid microplastics in my food. Doesn't matter if it's BPA free.

  3. Vegan is the future 🙂 Im a big meat eater but I try hard to step by step change to Vegan.
    For the love of animals, the love of our planet and the love of ourselves since industrial chickens as example is probably terrible for cancer and stuff like that. However when I know how our vegetables and fruits are fed by chemicals which we most eat raw, i think it’s pretty deadly too :((
    We have to presure our governments to stop those shits

  4. Just made the stroganoff, I only had the fettuccine noodles in my cabinet so that’s what I used. IT WAS DELICIOUS!!! I didn’t have yogurt but I used dairy free sour cream with a little bit of almond milk. Licked the bowl clean. Thank you for the recipe sis.

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