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    Home » Recipes » Vegan Side Dishes

    Vegan Ranch Pasta (Oil-Free)

    Updated Jul 28, 2021 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    Healthy comfort food alert! This creamy vegan ranch pasta is tangy, herbaceous, and made from whole-food ingredients. With gluten-free penne, sweet corn, broccoli, and any other seasonal veggies you'd like to add. It's pantry-friendly and tastes amazing hot or cold! 

    Dairy-free, vegan, gluten-free, and oil-free.

    close up side shot showing the creaminess of the vegan ranch sauce

    This unassuming looking dish is actually one of my favorite things I've eaten recently. Think of it like a creamy, dreamy blank slate that's ready for any veggies, beans, and/or vegan meats you want to throw at it. 

    The flavor of the sauce gets even better overnight, so it makes a great addition to weekly meal prep. Basically, everything about this dish is exactly what I've been craving recently!

    overhead shot of pasta in a large white bowl

    What we loved about it

    This creamy ranch pasta VERY pantry-friendly. Since we're all still trying to limit our grocery trips, I love that the recipe relies on dried herbs, cashews, and frozen veggies. In fact, every single ingredient either has a long shelf life or can be replaced by a version that does.

    It's oil-free and pretty darn nutritious but still satisfies a comfort food craving like nobody's business!

    Serve it hot or cold. I prefer it warm, sort of like a ranch-flavored alfredo (yum!), but you can also treat it like pasta salad. Add fresh summer veggies like tomatoes, zucchini, and cucumber, and carry it to your next potluck!

    Prep is ridiculously easy. All you need are a large pot, a blender, and a colander.

    3 photo collage showing cooking of pasta and sauce

    How to Prepare

    Here's a quick summary to show you exactly how simple it is:

    1. First, cook the pasta in salted water. With a few minutes left on the timer, add the frozen corn and broccoli. Drain in a colander.
    2. Blend the sauce ingredients (not including the herbs).
    3. Pour the sauce into the empty pot, and stir in the herbs. Cook the sauce until thickened, about 3 minutes.
    4. Return the pasta, corn, and broccoli to the pot, and stir to coat with sauce. 
    5. Taste and adjust salt and acidity, and dig in!
    ranch pasta in a white bowl

    Variations and Additions

    In addition to corn and broccoli, try this Vegan Ranch Pasta with:

    peas
    spinach
    kale
    carrot
    zucchini
    chickpeas
    vegan chicken strips
    cubed tofu
    and vegan bacon crumbles!

    For a pop of cheesy flavor, try it with homemade vegan parmesan sprinkled on top. 

    close up of ranch pasta with corn and broccoli sprinkled with dill

    You might also like:

    Nut-Free Vegan Ranch Dressing
    Classic Vegan Pasta Salad
    Creamy Lemon Pasta
    Vegan Pasta Frittata
    Pasta Salad With Parsley-Dill Pesto
    Vegan Pimento Macaroni Salad

    overhead of creamy vegan ranch pasta with herbs, broccoli, and sweet corn

    Vegan Ranch Pasta (Oil-Free)

    Author: Lori Rasmussen, My Quiet Kitchen
    This creamy vegan ranch pasta is tangy, herbaceous, and very pantry-friendly. With gluten-free penne, sweet corn, broccoli, and any other seasonal veggies you'd like to add. Think of it like a ranch-flavored blank slate. Can be served warm or cold, though warm is extra comforting!
    Servings: 8 servings
    4.67 from 6 votes
    Print Recipe Pin Recipe
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins

    Equipment

    • high-speed blender
    • pasta/soup pot

    Ingredients 

    • 16 ounces gluten-free penne or pasta of choice - I like Trader Joe's brown rice penne.
    • 1 ½ cups corn, frozen is fine
    • 3 cups small broccoli florets, fresh or frozen
    • 1 ¼ cups vegetable broth
    • 1 ¼ cups unsweetened, plain non-dairy milk - I used soy milk.
    • 1 cup raw cashews - See Notes.
    • ¼ cup lemon juice
    • 1 to 2 tablespoons rice vinegar, divided
    • 1 clove garlic or ¼ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 2 tablespoons mellow white or chickpea miso
    • 2 tablespoons nutritional yeast, optional
    • ⅛ teaspoon mustard powder, optional
    • 4 teaspoons dried parsley
    • 4 teaspoons dried chives
    • ¼ teaspoon dried dill
    • salt, to taste

    Optional garnish:

    • Vegan Parm
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    Instructions
     

    • Bring a large pot of salted water to a boil. Cook pasta according to package directions. With about 4 minutes left on the timer, add about half of the frozen corn. Stir and increase the heat slightly so the water quickly returns to a simmer, then add the rest of the corn. Add the broccoli. Adjust heat as needed to maintain a simmer. Once veggies are hot and pasta is al dente, drain in a colander.
    • In a blender combine the broth, milk, cashews, lemon juice, 1 Tbsp of rice vinegar, garlic, onion powder, miso, nutritional yeast, and mustard powder. Blend until completely smooth.
    • While the pasta drains in a colander, pour the sauce into the pot, and add the parsley, chives, and dill. Stirring frequently, cook over medium heat until just bubbling and thickened, 3 to 4 minutes. Remove from heat.
    • Pour the pasta and veggies back into the pot, and stir to coat with sauce. Taste and adjust salt, herbs, and acidity as desired. I like to drizzle in a bit more rice vinegar and add a generous pinch of salt. Serve immediately or allow to cool before refrigerating.

    Notes

    To soak the cashews

    If not using a high-speed blender, it's helpful to soak the cashews first. Either soak in cold water overnight or quick-soak in hot water for 1 to 2 hours. Drain well, then proceed with the recipe.

    Storage

    Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
    Freezing not recommended.

    Estimated Nutrition (per serving)

    Calories: 350kcalCarbohydrates: 60gProtein: 10gFat: 8gCholesterol: 0mgSodium: 290mgFiber: 5gSugar: 3gVitamin A: 560IUVitamin C: 21mgCalcium: 28mgIron: 2.8mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

    More Vegan Side Dishes

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    • 30-Minute Pasta Fresca
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      Recipe Rating




    1. Liana Lacatus

      August 29, 2020 at 10:43 am

      This recipe was absolutely delicious and easy to make. I followed everything as in the recipe, the same quantities too. It ended up being our favorite 'cheese-like' sauce that we tried until now.
      The idea to bring the sauce to a boil, is genius. It ended up having the same thickness and texture as the sauces with a roux-base, except that this version is significantly healthier than the roux!
      At first I was afraid to use 1/4 cup of lemon juice. I thought it was going to taste too sour, but it ended up being the right amount. There is something about broccoli and lemon juice, they go so well together!
      Give it a try, no need to tweak it, enjoy simplicity.

      Reply
      • Lori

        August 29, 2020 at 11:26 am

        What lovely feedback, Liana! Thank you so much. I'm happy you enjoyed it. 😀

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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