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One pot creamy garlic pasta served in a bowl, garnished with parsley.

One Pot Creamy Garlic Pasta

A comforting and easy one pot meal featuring creamy garlic pasta that is perfect for beginners and pantry-friendly.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 0.5 tbsp olive oil for sautéing aromatics and adding depth
  • 4 cloves garlic, minced the flavor star; use more if you love garlic
  • 1 medium shallot, finely chopped mild onion flavor; can be swapped
  • 2 cups low-sodium vegetable broth liquid base and savory flavor
  • 1.5 cups plain, unsweetened non-dairy milk for creaminess without dairy
  • 1 tsp salt plus more to taste; reduce if using a salty broth
  • 8 oz dry fettuccine the pasta that hugs the sauce; long noodles work best here
  • Black pepper to taste, for warmth and balance
  • Dried oregano and red pepper flakes to taste, for savory and a little kick
  • Chopped fresh basil or parsley for finishing brightness
Optional add-ons
  • Grated vegan Parmesan or nutritional yeast for cheesy richness
  • Steamed or sautéed mushrooms, peas, spinach, or broccoli add veggies for texture and color
  • Toasted pine nuts or walnuts for crunch
  • Lemon zest or a squeeze of lemon juice brightens the sauce
  • A drizzle of extra virgin olive oil or a pad of vegan butter finish for silkiness
Substitutions and shortcuts
  • Shallot substitute: Use 1 small yellow or sweet onion, finely chopped. It’s slightly stronger, so cook a touch longer to soften flavors.
  • Non-dairy milk options: Unsweetened soy milk, oat milk, or almond milk all work. Use thicker options (soy or oat) for a richer sauce. Avoid flavored or sweetened varieties.
  • Broth: Low-sodium vegetable broth keeps salt control easy. If you only have regular broth, reduce the added salt.
  • Pasta shape: If you don’t have fettuccine, use other long pasta like linguine or regular spaghetti. Short pasta can work, but noting times and submersion will change.
  • Shortcut: Pre-mince garlic or use a garlic press to save time. Pre-chopped shallots/onions from the store work in a hurry.

Method
 

Preparation
  1. Measure out the broth and non-dairy milk so they’re ready to pour.
  2. Mince the garlic and finely chop the shallot. Having ingredients prepped prevents burning and keeps the flow calm.
  3. Choose a large, wide skillet or shallow pan with a lid if possible.
Cooking
  1. Place your skillet over medium heat and add olive oil.
  2. Let the oil warm for 20–30 seconds. You want it hot enough to shimmer but not smoking.
  3. Add minced garlic and chopped shallot to the skillet with a pinch of salt.
  4. Stir and cook for about 2 minutes until garlic softens and shallot becomes translucent.
  5. Pour in vegetable broth and non-dairy milk, then stir gently to combine.
  6. Lay the dry fettuccine on top of the liquid and gently prod it under the liquid.
  7. Turn the heat up until the liquid boils, then reduce to low-medium heat to simmer gently.
  8. Every 2–3 minutes, gently stir and separate strands to prevent clumping.
  9. Cook until the sauce thickens onto the pasta, usually 18–22 minutes.
  10. Once the pasta is cooked to desired texture, season with black pepper, oregano, and red pepper flakes.
  11. Stir in optional add-ins, if using, to warm through.
Serving
  1. Transfer to warmed bowls or plates and sprinkle with chopped fresh basil or parsley.
  2. Add final touches like lemon zest, toasted nuts, or a drizzle of oil if desired.
  3. Serve immediately for best creaminess.

Notes

Use a wide skillet for even cooking, monitor heat carefully, and adjust liquid as needed for the best results.