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One Pot Creamy Vegan Pasta with Air Fryer Veggies

5 from 1 vote
Servings 6 people


  • 18 ounces cauliflower florets chop them small
  • 3 cups sliced carrots sliced into ΒΌ-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


  • 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.