These creamy dishes are still plant-based. Creamy Vegan Sausage Pasta (Delicious Magazine) also contains spinach, a lovely way to get your green veggies into reluctant stomachs. Use good palm-oil-free vegan sausages like Moving Mountains.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (fresh dough, garlic, onion, leeks, chives, mushrooms, nuts, avocado, jackfruit).
Creamy Vegan Harissa Pasta (Pick up Limes) takes the Italian dish to North Africa, for an exotic take. Harissa is a very spicy paste from Tunisia and Morocco.
Vegan Carbonara (Crowded Kitchen) is made with mushroom bacon! The secret ingredient is black salt to give the eggy flavour and aroma (you can use Kosher salt) but it won’t be the same.
Creamy Beet Pasta (Crowded Kitchen) is a great way to encourage children to eat their vegetables. It’s a bit like macaroni cheese but with beetroots instead.
Creamy Vegan Pantry Pasta (Rainbow Plant Life) is made with just 10 ingredients, and is cheesy and smoky, a lovely supper to have on hand.
Creamy Vegan Roasted Pepper Pasta (Crowded Kitchen) is rich and filling, made with cashew cream and roasted carrots and peppers. You can make the sauce ahead of time.
Creamy Vegan Tomato Pasta (Tuulia) uses brown rice or corn pasta, and a lovely creamy sauce based on oat cream or/and soaked cashews.
