Pasta and White Sauce
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5 from 3 votes

Pasta and Vegetables with White Sauce

Use any vegetables you like instead of the broccoli and cauliflower. You can make this a Ridiculously Easy recipe by using frozen vegetables (see notes below).
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Vegan
Servings: 8
Calories: 374kcal
Author: Susan Voisin


  • 1 pound whole wheat rotini pasta or gluten-free pasta
  • 1 1/2 cup cooked chickpeas or 1 can, rinsed and drained
  • 1 head broccoli about 1 pound, cut into small florets and stems reserved for another use
  • 1 head cauliflower about 1 pound, cut into florets
  • 2 cups plain unsweetened soy milk or other non-dairy milk
  • 6 cloves garlic peeled and pressed
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes or to taste
  • generous grating of black pepper
  • 5 tablespoons nutritional yeast
  • 2 teaspoons cornstarch or potato starch
  • 1 1/2 teaspoons salt or salt-free seasoning or to taste


  • Bring a large pot of water to a boil, and cook the pasta according to instructions on package. About a minute before it's done, add the chickpeas and cook briefly to heat them through. When the pasta is al dente, scoop out and set aside a cup of the cooking water. Then drain the pasta well and return to the pot or a large serving bowl.
  • While the pasta is cooking, steam the vegetables until just tender. Add them to the pasta.
  • While the pasta and the vegetables are cooking, make the sauce: combine in a medium saucepan the soy milk, garlic, herbs, and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes or until pasta is done. Add 1/2 cup of the pasta cooking water and the nutritional yeast. Stir the starch into 1/4 cup of cool water and add it to the sauce, stirring well. Increase heat and cook until the sauce boils and thickens slightly. Check seasonings and add salt to taste.
  • Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of the reserved pasta water. Sprinkle with extra red pepper flakes if desired and serve immediately.


The pasta absorbs the sauce as it sits, so keep the reserved pasta water to add moisture when reheating leftovers.
To make this a Ridiculously Easy recipe, use two 12-16 ounce packages of frozen vegetables. I like to use combinations such as California blend or Italian blend. The easiest way to do this is to use extra water when cooking the pasta and add the vegetables to the pasta water about 4 minutes before the pasta is due to be ready (according to package directions). After the water returns to a boil, cook the pasta and vegetables about 4 more minutes or until pasta is al dente, adding the chickpeas near the end. Drain well and proceed with Step 3.
Make a zestier version by stirring in some kalamata olives, sun-dried tomatoes, toasted pine nuts, or roasted red peppers when you add the sauce.
For a creamier recipe, blend the soy milk with a handful of raw cashews.


Serving: 1serving | Calories: 374kcal | Carbohydrates: 71.5g | Protein: 20g | Fat: 4.3g | Sodium: 115.5mg | Fiber: 16g | Sugar: 8.2g