One Pot Creamy Vegan Pasta with Air Fryer Veggies

One Pot Creamy Vegan Pasta with Air Fryer Veggies

This dairy-free, plant based pasta dish will have you falling in love with vegetables and...

This dairy-free, plant based pasta dish will have you falling in love with vegetables and vegan food! The cream sauce is coconut milk based, but thanks to tons of flavor from nutritional yeast, dried Italian herbs, broth, and garlic, all you taste is a cheesy, creamy pasta (without the cream or cheese!) The air fryer simplifies the process for a one pot pasta dish you need to make.

One Pot Creamy Vegan Pasta with Air Fryer Veggies

If you’re wondering if you should get an air fryer, let this recipe inspire you to do so: YES! I am a big fan of simply roasting my vegetables, but between the oven preheating and lining a baking sheet and the long roasting times, I’ve switched over to the air fryer.

One Pot Creamy Vegan Pasta with Air Fryer Veggies If

 

The air fryer isn’t just for making your favorite fried foods crispy without the oil/heaving frying. The air fryer works wonders on simply preparing vegetables – and if you do it right, you can get a little crispness on the vegetables that’s gorgeous.

Here, everything but the vegetables is made in one pot, so the cleanup is easy – just an air fryer, spoon, and a pot! You can switch up the vegetables here depending on the season, you can use chicken sausage or another protein if you’re not vegetarian, and you can add some basil to amp up the flavors.

One Pot Creamy Vegan Pasta with Air Fryer Veggies

 

This is quickly becoming my favorite way to eat veggies this winter, and I hope it inspires you too.

One Pot Creamy Vegan Pasta with Air Fryer Veggies

Servings 6 people

Ingredients

  • 18 ounces cauliflower florets chop them small
  • 3 cups sliced carrots sliced into ¼-inch thick rounds
  • 18 ounces Brussels sprouts sliced in half or in thirds
  • 1 tablespoon extra virgin olive oil plus more to drizzle
  • 1 teaspoon garlic powder
  • salt and pepper
  • 1/3 cup diced red onion
  • 2 garlic cloves minced
  • 1 13.5 ounce can lite coconut milk
  • 4 cups vegetable broth low-sodium
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 8 ounces farfalle pasta
  • 1 tablespoon lemon juice
  • freshly cracked black pepper to taste
  • red pepper flakes to garnish

Instructions

  • Preheat the air fryer to 400 degrees (if using an oven, preheat oven to 425 degrees.) While air fryer preheats, in a large bowl, add the cauliflower, carrots and brussels sprouts and drizzle generously with olive oil. Season with garlic powder, salt and pepper and toss to coat. Once air fryer is preheated, add the vegetables to the tray and cook for 15 minutes, tossing every 5 minutes until fork tender.
  • Once vegetables are air frying, place a deep, wide skillet over medium-high heat and add the olive oil.Once oil heats, add the onions and garlic and cook until onions soften, about 3minutes. Add the coconut milk, broth, Italian seasoning, nutritional yeast, salt and stir together to combine.
  • Add the pasta and bring to a boil. Once boiling, reduce heat to medium and cook the pasta until al dente, about 8 minutes (or per the package instructions.)Once cooked to your preference, remove the pan from heat and stir in the air fried veggies, lemon juice, and season with additional salt and pepper, if needed.
  • Let sit for a few minutes so the sauce can thicken. Serve, garnished with red pepper flakes.

with love, Ali

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