The craving for pot pie comes up more often that you would think, and although I have a great vegetable pot pie recipe on my site, sometimes I just don’t want to put in all of the work.
“The Cream Sauce” makes a great base for this super easy pot pie pasta. Just add some seasonings, some frozen veggies, and some pasta and you’re there. I’ve also topped this dish with some seasoned bread crumbs to help sell the pot pie experience.
Check out the video below to see what else you can to do with “The Cream Sauce”, and scroll down to see the full recipe for “Creamy Vegan Pot Pie Pasta”.
Craving pot pie, but don’t want to put in all the work? Then this quick and creamy pot pie pasta is for you. This dish uses all the flavors and textures of a pot pie, but take a fraction of the time and effort to make.
- 1 cup panko bread crumbs (or your favorite crumbs)
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- salt and pepper to taste
- 1 batch of “The Cream Sauce” (recipe below)
- 1 teaspoon dried tarragon
- 1 teaspoon TJ’s 21 Seasoning Salute, or Bragg’s Organic Sprinkle
- ¾ cup frozen mixed vegetables (carrots, peas, corn…)
- ¼ cup diced onions
- ½ cup cubed vegan “chicken” (I used Beyond)*
- black pepper and salt to taste
- 1 pound fettuccine noodles, cooked according to package directions
Add the bread crumb ingredients to pan on medium-high heat. Stir or toss the crumbs continuously until they start to brown. Remove from heat.
Pour “The Cream Sauce” base into a large pan, along with the seasonings, onions, vegetables, and vegan chicken. Cook on medium until everything is heated through. Stir the sauce continuously to avoid any burning on the bottom of the pan.
Add your cooked fettuccine directly from its cooking water into the sauce. Toss to combine. Add pasta water it the sauce it too thick.
To serve, portion out the pasta, and top with a generous sprinkling of seasoned bread crumbs.
Beyond Grilled Chicken Strips work really well in this dish. If you didn’t want to use a vegan meat product, you could add sauteed mushrooms instead. Saute about 5 or 6 ounces of sliced mushrooms in the pan before adding the sauce, and then proceed with the directions.
This is the basic cream sauce recipe that I use as the start of so many amazing pasta dishes and bakes. This sauce is somewhere in between an Alfredo sauce and a cream of chicken soup base. With this recipe, you’ll have enough sauce for 1 pound of dry pasta.
- 1 cup raw cashews, soaked
- 1 ½ cups water or plant-based milk
- 2 teaspoons No Chicken flavored Better Than Bouillon*
- 2 tablespoons nutritional yeast
- ½ lemon, juiced, or 2 to 3 tablespoons lemon juice
- 1 clove garlic
- 1 tablespoon Bragg’s Liquid Aminos, tamari, or low-sodium soy sauce
Quick soak the cashews by covering them with boiling water, and allowing them sit for about 10 minutes. Drain and rinse.
Combine all ingredients in a HIGH SPEED blender, and blend until creamy. The sauce will be on the thinner sauce, but it will thicken as you cook it.
Pour the sauce into a large pan, and turn to a medium heat. It’s best to start the sauce out in a cool pan to avoid scorching. Stir the sauce continuously as it cooks to avoid and burning on the bottom of the pan.
When the sauce has warmed through, and thickened to the desired consistency, add your pasta to the sauce directly from its cooking liquid. If the sauce is too thick after adding the pasta, add a tablespoon or two of the pasta water to thin it out.
*I love the flavor that the “No Chicken” Better Than Bouillon gives this sauce. It can be omitted, but you will need to adjust the salt accordingly. I like the depth of flavor that the bouillon gives. It doesn’t really read as “chicken” so much as “savory”. You could also use one Edward and Son’s “Not-Chick’n” bouillon cube if that’s all you can find.