Vegan One Pot Garlic Parmesan Pasta

5 from 4 votes

This creamy, very garlicky, cheesy pasta is made all in one pot!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Servings:

Calories: 308kcal

Author: Lauren Boehme

If you are making the mushrooms, preheat the oven to 425 degrees(F).
Put the mushrooms on a sheet pan, then drizzle with the olive oil, sprinkle with the salt and pepper. Then add the thyme sprigs and rosemary. Toss everything to combine. Then spread out evenly on the sheet pan.
Roast for 15 minutes, toss and then roast for another 8-10 or until the mushrooms are nice and brown.
While the mushrooms are roasting, make the pasta. Heat the olive oil on medium high in a large, deep non-stick skillet.
Add the garlic and shallot to the skillet. Sauté, reducing heat as needed until the shallot is translucent. About 2-3 minutes.
Now, add the sprigs of rosemary, and toss to combine.
Then pour in the vegetable broth and non-dairy milk and a few pinches of salt and pepper. Stir to combine.
Bring to a boil, reduce heat so the liquid is at a simmer( small bubbles).
Add the fettucine and stir into the liquid.
Simmer, stirring frequently, and making sure the the fettucine is as submerged in the liquid as much as possible, until the pasta is cooked. About 15-17 minutes.
The liquid will thicken into a sauce. Remove the rosemary sprigs. If the pasta is a little dry when cooked add a splash more non-dairy milk.
Then add the vegan Parmesan and stir to combine everything. Taste and adjust seasoning, adding more salt and pepper if needed, and I like to add a squeeze of lemon juice.
Serve with parsley and the roasted mushrooms on top.