One Pan Creamy Vegan Garlic Pasta

Let's face it, one of the few things more comforting than a good plate of pasta for dinner is knowing you don't have a ton of dishes to do when you're finished! This absolutely delicious creamy garlic pasta meal is exactly what you're looking for, then! This thing is my go-to "I really don't want to cook, but I still want to feel satiated" meal for basically any time of year. I usually like to throw in some Gardein Meatless Meatballs for a little extra savory and a whole lot more protein - however, even without them, this dish still packs a solid 17 grams of protein. It keeps well, reheats well, and can easily be scaled up or down to meet your household's needs.

Makes 3 servings.

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Ingredients

• 0.5 tbsp olive oil

• 4 cloves garlic, minced

• 1 shallot, minced

• 2 cups unsweetened soy milk

• 2 cups low-sodium vegetable broth

• 8 oz flat pasta (like linguine or fettuccini - smaller pasta will also work, you'll just need to adjust the cooking time. Round pasta is fine, but the sauce may stick to it less)

• 2 - 3 tbsp fresh herbs (I used basil this time, but rosemary, thyme, and cilantro are also great choices)

• Salt to taste

• Pepper, dried oregano, and red pepper flakes to taste

• Meatless meatballs (optional)

Instructions

1. Heat the oil in a pan over medium heat. This works best if you have a pan that's large enough to completely submerge the pasta when it comes time to add it, but if you don't have one, that's fine. You'll just want to pay attention during the cooking process so that you can push the noodles under when the submerged portions begin to soften.

2. Add the shallots and garlic to the pan and sprinkle with a bit of salt and pepper. Cook the aromatics, stirring frequently until the garlic is softened and the shallot becomes slightly translucent, about two minutes.

3. Add in the vegetable broth, soy milk, and a little extra salt. Give it a quick stir to make sure everything is mixed together.

4. Drop in the pasta. As mentioned above, it's best if you can get all of the pasta submerged right off the bat, but if you can't don't worry too much about it. Jut stick around for a while while the pasta starts to soften, and push the straggler bits into the sauce when it's time. Some types of pasta, such as linguine and fettuccine have a tendency to stick to each other, so be sure to work on keeping them separated. I just pull them apart with the spoon that I'm using to do the rest of the cooking.

5. Once all the pasta is submerged, bring the pan to a boil, then reduce to a simmer. Stir periodically, continuing to make sure that the little bits aren't trying to make friends with each other. If using frozen meatballs, this is usually the best time to add them, but you may need to adjust based on package directions. Non-frozen varieties should be added a bit later on in the cooking process. Of note, using meatballs does make the stirring and simmering process a bit more complicated, as they take up space in the pan, but it's by no means a game-ender. Let the pan sit and simmer until the pasta is cooked to your liking and the sauce has thickened to your desired consistency - typically around 20 minutes. If the sauce begins to look too thick, you can add some more liquid. Milk will make it creamier, broth will make the flavor less intense.

6. During the simmering process, taste occasionally and adjust the seasoning as you see fit.

7. When it's just done, turn off the heat and mix in any fresh or dried herbs that you've decided to use, including dried oregano and pepper flakes.

8. Serve while warm, and enjoy!

9. If you're boxing up leftovers, make sure you let this cool completely otherwise the sauce may end up getting gummy and weird.