Creamy Vegetable Spelt Pasta

This recipe uses a delicious creamy Vegan sauce which is super tasty and easy to make which makes it ideal for a mid-week meal and it is best served with your choice of pasta and vegetables for a very satisfying healthy dish.

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It is extremely rare for me to eat pasta let alone create a pasta based recipe because pasta isn’t something I particularly crave or want to eat anymore, which is probably definitely due to the fact that as a child, well I say child, but up to the age of about 15 years old, all I ate was pasta based dishes and cheese pizza, so for me to have pasta or pizza nowadays is very rare, which you could probably agree that as a Vegetarian eating out can be tricky as restaurants seem to think that cheese pasta or pizza is all we eat. 

Unlike many creamy pasta recipes this is far healthier and it contains no cheese or dairy therefore keeping it Vegan friendly which in my eyes is definitely winning. So by keeping away dairy and using silken tofu and nutritional yeast instead, we are boosting protein and calcium in take as well as saving calories and lowering fat so yes we are definitely winning with this no-guilt mid-week recipe.

On the rare occasion when I do fancy a quick, easy and tasty pasta dish, this recipe is always my go-to and I always pair it with some fresh vegetables including mangetout and courgette but you could pair it with whatever you have on hand, and I always use spelt pasta because it is whole-grain and high in both fibre and protein but if you haven’t got this to hand then use regular whole-wheat pasta as it is cheaper or alternatively if you’re going for gluten-free then use something like brown-rice pasta or buckwheat, both are likely to be found in your local health food store. 

This recipe is so easy to make and requires just a few steps. First of all start by preparing your vegetables by chopping them into bite-sized pieces, prepare the pasta by placing in a pan of boiling water and then add the vegetables, whilst this is cooking you can make the sauce by placing all the ingredients in a food processor and blending until smooth and the desired consistency is reached. Combine all the ingredients together once cooked and divide amongst four pasta bowls or store in an air-tight container in the fridge for up to 3 days and re-heat as necessary.

Creamy Vegetable and Spelt Pasta
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Main
Serves: Serves 4
  • 1 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 340g silken tofu
  • 4 tbsp nutritional yeast
  • 1 tsp lemon juice
  • ½ tsp fine sea salt
  • Water as necessary
  • 200g spelt pasta
  • Chopped vegetables such as mangetout and courgette
  1. Start by boiling a large pan of water, once boiled lower the heat to a medium simmer and add the pasta for 5 minutes,then add the vegetables for 5 minutes or until tender.
  2. Meanwhile, make the sauce by combining all ingredients in a food processor and blend until smooth, adding water a tbsp. at a time until your desired consistency is reached.
  3. Once pasta and vegetables are cooked, drain the water away, then add the sauce to the pan and combine well. Serve warm in pasta bowls.



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