Creamy Vegan Pasta

"This is wonderfully cozy comfort food. Use your favorite vegan soft cheese - try @philadelphia_uki @violife_foods @boursinuk - and you're good to go. Enjoy x JGS"
-- @JohnGS

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Linguini tossed with cherry tomatoes and brussels sprouts in a super creamy sauce, thanks to vegan cream cheese. The best part is that you can add any vegetables you have on hand to this dish, making it a fantastic way to use up any leftover vegetables in your fridge.

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  • Recipe Card
Prep time 20mins
Cook time 35mins
Serves or Makes: 4

Recipe Card



  • 1 16 oz package vegan linguini
  • 1 pint cherry tomatoes, roughly choppped
  • 8 green onions, thinly sliced
  • 1 teaspoon chili flakes
  • 1 8 oz package vegan cream cheese, at room temperature

Brussels Sprouts


  • 2 tablespoons olive oil
  • 1 lb brussels sprouts, finely sliced
  • 1 tablespoon smoked paprika
  • 2 teaspoons vegan soy sauce
  • Salt and freshly ground pepper
  • Freshly chopped basil, for garnish

To make the pasta:


  • Step 1

    Place linguine into a large pan. Add cherry tomatoes, spring onions, garlic, chili flakes and a good pinch of salt and pepper. Rip in cheese and then pour over 1 liter of water. Bring to a boil over a high heat. Cover pan, and reduce heat to low and cook for 15 minutes. Give everything a mix with a fork and then cover and cook for 6-8 minutes or until the sauce is clinging to the cooked pasta.

To make the brussels sprouts:

  • Step 1

    Meanwhile, heat the oil in a non-stick frying pan over high heat. Add the sprouts and a pinch of salt. Leave for 2 minutes to get a really good char and then stir-fry for 1-2 minutes until just tender. Add smoked paprika and 3 tablespoons of water. Mix well.

  • Step 2

    Add sprouts to pasta and add soy sauce. Mix well and serve immediately with plenty of basil scattered over top.