Classic Vegan Ranch Pasta is a delicious and nutritious dish. This pasta recipe is easy to make and is great for picnics, potlucks, lunch, and supper. It is a high-carb(60 grams) and low-protein (10 grams) recipe. The pasta has different flavors including tangy, savory, and creamy. It is a gluten-free and oil-free recipe. By using vegan-friendly ingredients, you can cook this tasty pasta. You can make this pasta with any fresh vegetables or protein sources you like. This Vegan Ranch pasta is an ideal option whether you are vegetarian, vegan, or simply searching for a tasty and nutritious meal. Let’s try this pasta together with the cooking instructions(listed below).
Equipment:
- Saucepan
- Food Blender
- Plate
Ingredients:
- Pasta of your choice 16 ounces
- Frozen Corn 1 1/2 cups
- Broccoli florets 3 cups
- Vegetable broth 1 1/4 cups
- Unsweetened Non-dairy milk 1 1/4 cups
- Raw Cashews 1 cup
- Lemon Juice 1/4 cup
- Rice vinegar 1-2 tbsps
- Garlic clove 1, chopped
- Onion powder 1/2tsp
- Nutritional Yeast 2tbsps. it’s optional
- Dried Parsley 4tsps
- Mustard powder
- Dried Chives 4tsps
- Chickpea miso 2tbsps
- Dried Dill 1/4tsp
- Salt, add according to taste
Garnishing:
- Grated Vegan Parmesan Cheese
- Fresh cilantro
- Dried Oregano
Instructions:
- In a saucepan, add salt, and water. Boil over a medium heat.
- Add the pasta to a boiling water.
- Cook it for 5-10 minutes or according to the steps mentioned on the packet.
- Next, add half a cup of frozen corn after -the pasta is almost cooked.
- Cook it over a medium heat for 3-5 minutes.
- Next, add the remaining corn and broccoli.
- Simmer all these veggies with pasta until it’s smooth and chewable.
- When pasta and veggies are cooked, remove the extra water.
- Set aside the pasta and veggies.
- Next, Add vegetable broth, raw cashews, rice vinegar, lemon juice, garlic powder, miso, nutritional yeast, onion powder, mustard powder, and milk to a blender.
- Blend all ingredients until the mixture is thick and smooth.
- Add this sauce to a pot with chopped parsley, chives, and dill.
- Mix all ingredients, and cook it over medium heat for 5-6 minutes.
- After that, turn off the burner.
- Now, add cooked pasta and veggies to this pot. Mix it well with the sauce.
- Season it with salt, lemon juice, and herbs according to taste.
- The tasty vegan ranch pasta is ready.
- Shift it into a plate.
- Enjoy.
Tips:
- You can use frozen or fresh broccoli. Both are effective.
- Don’t overcook the pasta otherwise its texture will be hard.
- You can achieve a creamy texture using vegan sour cream, mayonnaise, and plant-based milk.
- If your pasta is too dry, you can add cream or milk to balance the consistency.
- You can adjust the quantity of spices, and herbs depending on your preference.
Notes:
- Dip the cashews in water for a night. It will soften the cashews and blend easily.
- To achieve the authentic ranch pasta flavor, you may add a mixture of mayonnaise, apple cider vinegar, and herbs such as dill, chives, and oregano.
Storage Information:
Refrigerate:
- Refrigerate the leftover ranch pasta for 4 to 5 days.
Freezer:
- You can’t freeze this pasta because broccoli will be soggy, and give a bad flavor.
FAQs:
What other alternatives can we add instead of broccoli?
- You can add different ingredients such as peas, kale, spinach, carrot chickpeas, vegan tofu, zucchini, cherry tomatoes, bell peppers, and bacon crumbles
How do we serve vegan pasta pasta?
- Serve the pasta with baked tofu, vegan Philly cheesesteaks, baked marinated tofu, roasted vegetables, lentil cheeseburger sliders, green salad, and breaded panko tofu.
What type of pasta would work best for this dish?
- You can add different types of pasta such as penne, farfalle, jumbo shells, elbow macaroni, or fusilli. You can also add gluten-free pasta depending on your choice.
Nutritional Facts Per Serving Amount:
Total Servings 8 persons
Total Calories 350 kcal
Carbohydrates 60 g
Protein 10 g
Dietary Fiber 5 g
Total Fat 8 g
Sugar 3 g
Iron 2.8 mg
Sodium 290 mg
