Imagine a one-pot creamy pasta that tastes like ranch dressing and is dairy-free and gluten-free. This vegan ranch pasta is just that! It's the best kind of healthy comfort food, a great way to use up any fresh veggies you have, and ready in 30 minutes! Enjoy it hot from the stove or chilled as ranch pasta salad.
This unassuming looking pasta 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 vegetables, beans, and/or plant-based proteins you want to toss in.
The flavor of the ranch sauce gets even better overnight, so it's great for meal prep. Basically, everything about this ranch pasta is exactly what I've been craving recently!
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Why You'll Love It
This cheesy and creamy ranch pasta is 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 with one that does.
It's oil-free and pretty darn nutritious, too, but it still satisfies a comfort food craving like a champ!
Serve ranch pasta hot or cold. I actually really like it warm - reminds me of a ranch-flavored Alfredo. You can also treat it like pasta salad and enjoy it cold. Add fresh summer veggies like tomatoes, zucchini, and cucumber, and carry it to your next potluck!
Plus, prep is ridiculously easy. All you need are a large pot, a blender, and a colander.
How to Make Vegan Ranch Pasta
- First, cook the pasta in salted water according to package directions. When there are 3 minutes left on the timer, add the frozen corn and broccoli. Drain in a colander.
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- Blend the sauce ingredients (not including the herbs). Pour the sauce into the empty pot, and stir in the herbs.
- Over medium heat, bring the sauce just to a simmer and cook until thickened, about 3 minutes.
- Return the pasta and veggies to the pot, and stir to coat with the ranch sauce. Taste Taste and adjust the salt and acidity, as desired.
Variations
In addition to (or instead of) corn and broccoli, ranch pasta also tastes great with:
- peas
- baby spinach or arugula
- diced carrot
- zucchini or yellow summer squash
- chickpeas or white beans
- seitan
- vegan chick'n strips
- tofu sausage
- vegan bacon bits!
For a pop of cheesy flavor, try it with homemade vegan parmesan or vegan feta cheese sprinkled on top.
You might also like:
- Vegan Ranch Dressing
- Dill Pickle Pasta Salad
- Classic Vegan Pasta Salad
- Creamy Lemon Pasta
- Pasta Salad With Parsley-Dill Pesto
- Vegan Pimento Macaroni Salad
I hope you love this easy ranch pasta recipe! If you give it a try, let us know in the comments below.
Recipe
Vegan Ranch Pasta
Equipment
Ingredients
- 16 ounces gluten-free penne or pasta of choice - I like Trader Joe's brown rice penne
- 1½ cups corn - frozen, canned or fresh
- 3 cups small broccoli florets - fresh or frozen
- 1¼ cups vegetable broth
- 1¼ 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, peeled - or ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons mellow white 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:
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.
- Pour the sauce into the empty pot, and add the parsley, chives, and dill. Stirring frequently, cook over medium heat until bubbling and thickened, 3 to 4 minutes. Remove from heat.
- Return the pasta and veggies to 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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Liana Lacatus says
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.
Lori says
What lovely feedback, Liana! Thank you so much. I'm happy you enjoyed it. 😀