Creamy Greek Pasta
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This Creamy Greek Pasta is a vegan dream! Creamy non-dairy sauce made with vegan feta & parmesan, sun-dried tomatoes & garlic.
If you need comfort in a bowl, then look no further than this Creamy Greek Pasta! The sauce is made with vegan feta, parmesan and cream cheese. The combo makes a super decadent white sauce that you’ll want to eat with a spoon. Plus this comes together in less than 30 minutes. Way better than boxed mac & cheese, but just as easy.
Ingredients
This vegan pasta tastes like a million bucks, but only requires a few ingredients:
- pasta – I used cavatappi
- vegan butter
- shallot
- garlicÂ
- pepperÂ
- red pepper flakes
- sun-dried tomatoesÂ
- non-dairy cream – I used Ripple
- non-dairy milkÂ
- lemon juice
- vegan feta – I used Trader Joe’s
- vegan parmesan – I used Trader Joe’s
- vegan cream cheese – I used Kite Hill
- fresh parsleyÂ
How to Make Creamy Greek Pasta
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining – this is liquid gold for your sauce.
Place the empty pot back on the stove over medium heat. Melt the vegan butter. Add the shallot, garlic, pepper and red pepper flakes. Cook down for about a minute. Add the sun-dried tomatoes and cook for another minute.
Pour in the cream, milk, lemon juice, feta, parmesan & cream cheese. Whisk for a couple of minutes, or until smooth. Taste and adjust the sauce as needed. Add the pasta to the sauce and mix to combine. Add pasta water if needed.
How to Serve
Serve the pasta right away topped with fresh parsley – and more vegan feta, because, why not.
This pasta is so creamy, so delicious AND so freaking simple. Make this for your family or friends and I KNOW you will get rave reviews!
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Did you Make this Recipe?
If you made this Creamy Greek Pasta I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Creamy Greek Pasta
Ingredients
- 8 ounces pasta I used cavatappi
- 2 tablespoons vegan butter
- 1 shallot minced
- 2 cloves garlic minced
- pepper to taste
- red pepper flakes to taste, optional
- 2 tablespoons sun-dried tomatoes chopped
- 1/2 cup non-dairy cream unsweetened, I used Ripple
- 1/2 cup non-dairy milk unsweetened
- 1/2 lemon juiced, plus more to taste
- 5 ounces vegan feta crumbled
- 1/2 cup vegan parmesan
- 1/4 cup non-dairy cream cheese
- fresh parsley chopped
Equipment
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water before draining.
- Place the empty pot back on the stove over medium heat. Melt the vegan butter. Add the shallot, garlic, pepper and red pepper flakes. Cook down for about a minute. Add the sun-dried tomatoes and cook for another minute.
- Pour in the cream, milk, lemon juice, feta, parmesan & cream cheese. Whisk for a couple of minutes, or until smooth. Taste and adjust the sauce as needed. Add the pasta to the sauce and mix to combine. Continue to mix until the sauce has thickened and sticks to the pasta – adding pasta water if needed.
- Serve hot and top with fresh parsley and more vegan feta.
Can I just say I LOVE YOU!!!:) I have tried like 5 of your recipes recently and loved all of them! I made this tonight with homemade fettuccine and it was amaaaaaazing! If you ever come out with an actual hardcover book I will be the 1st in line to buy it! I can’t wait to try more of your recipes!