If you love to enjoy a nice plate of pasta, who can blame you? I love to sink my teeth through a big spoon of creamy pasta.
But when you’re going vegan, it can sometimes feel like your options are quite limited. And there’s only so many times you can tolerate pasta in canned tomatoes or passata.
But, I’m here to tell you that actually, your options aren’t as limited as you may think. I have been scouring the internet to find the best vegan pasta recipes out there, and now I’m going to share my favorite ones with y’all.
Get those taste buds ready because here we go!
I thought we’d kick things off with something nice and simple – a delightful vegan pasta salad.
This has decidedly more flavor than a standard salad, thanks to ingredients like soy sauce, fresh shredded ginger, and lime juice. There’s also a nice crunch factor, and color, thanks to the grated carrot.
And it uses whole wheat pasta rather than white, making it healthier than your usual pasta salad. What’s more, each of the 4 servings comes in at just 379 calories.
Normally, the traditional Italian fettuccine alfredo dish is made with the likes of butter and cheese, so it’s kinda tricky to come up with a vegan version. However, this recipe has it nailed!
It requires only a handful of ingredients, most of which you may already have in your pantry. There’s olive oil, garlic cloves, vegetable broth, fettuccine pasta, plant-based milk, a shallot, and seasonings to taste and fresh herbs for garnish.
It’s nut-free, can be made in just one pot, and it’s just 362 calories per serving!
If you’ve previously been a meat eater, you’ve probably tried and possibly even enjoyed a beef lasagna. Well, this recipe has a very similar texture and combination of flavors, but is 100% vegan.
For the filling, you‘ve got red lentils in a rich vegan marinara sauce, with layers of lasagna noodles. Then there’s a “ricotta” layer on top, made with raw cashew nuts, firm tofu, nutritional yeast, lemon juice and herbs.
If you wish you can also make some vegan mozzarella to spoon over the top for the last 20 minutes of baking.
For those of you who don’t already know primavera pasta is an Italian dish made with vibrant seasonal spring time vegetables.
This vegan version features such ingredients as healthy zucchini, yellow squash, shallot, bell pepper, shallots, broccoli, frozen peas, cherry tomatoes, carrot, and of course, your preferred pasta shapes.
You can season it with some lemon juice for freshness, alongside sea salt and black pepper. The recipe yields 3 to 4 servings, and is ready to eat in less than half an hour.
Now, this is a pasta dish with a difference! It has a wonderful sauce made with tahini. And for those of you who don’t already know, tahini is the result of blending sesame seeds together, and has a warm, earthy, nutty taste.
The tahini in this recipe also features lemon juice for balance. And the dish also has plenty of garlic, some broccoli, some shallots, a touch of maple syrup, and some fresh basil leaves.
The recipe yields 4 servings and is ready to eat in just half an hour.
If you previously ate cheese, it may be an ingredient you’ve come to miss since becoming vegan. However, this vegan pasta recipe has an amazing cheese-like sauce.
The sauce is made from vegan butter, flour, plant-based milk, vegan cheese (e.g. vegan cheddar and/or mozzarella), and some dijon mustard to really bring out the cheesy flavor, and of course salt and pepper to taste.
And you can use any tube shaped pasta, such as rigatoni, penne or macaroni. The recipe yields 4 servings.
If you like some heat in your vegan pasta dish, then this is the recipe for you – it’s warming and delicious.
It features canned tomatoes, green chili, chili flakes to taste, roasted red peppers, minced garlic cloves, red onion, olives, any pasta shapes, a dash of balsamic vinegar and sugar, and to serve a handful of peppery rocket, and some shredded vegan cheese.
The recipe makes enough to serve two people and is ready in just 45 minutes.
Mac and cheese tends to be the comfort dish that many new vegans tend to miss. But with this vegan pasta recipe, you get to have your mac and cheese and eat it!
It’s made with cashews, carrots, potatoes, nutritional yeast, minced garlic cloves, dijon mustard, macaroni, Panko breadcrumbs for a crunchy topping, and more.
You will need to do some prep the night before because the cashew nuts have to soak overnight. But it’s 100 percent worth it.
I love this convenient and comforting dish. You make the whole thing in just one pan, which saves on the washing up.
The pasta gets smothered in a wonderfully creamy marinara sauce, made with passata, and healthy veggies including onion, and mushrooms, vegetable broth, a little tahini, and some Italian seasoning and salt and pepper.
You can also stir in some extra veggies such as frozen peas, butter beans, spinach leaves (fresh or frozen), and a garnish of vegan Parmesan cheese.
I just love all the contrasting flavors in this dish!
You’ve got the likes of lemon juice, garlic cloves, fresh basil leaves and roasted cashews in the creamy vegan sauce.
And this is served over a medley of whole wheat pasta, broccoli florets, onion, bell peppers, sun-dried tomatoes, and arugula.
The recipe yields 4 servings and is ready in less than half an hour.
I don’t know about you, but I love chopped leeks in a pasta dish, it really seems to lift it. It’s great for a midday lunch.
This is a super simple recipe and it requires very few ingredients, just oil, minced onion, water, chopped leeks, vegan butter, water, dry pasta such as fettuccine or spaghetti, and seasonings of sea salt and ground black pepper.
The recipe serves two people at just 328 calories each and can be ready to eat in just over half an hour.
This recipe features red-colored fusilli pasta, also referred to as red lentil pasta, and it’s smothered in the most amazing tomato and roasted red pepper sauce.
The sauce is made with cashew nuts for protein, minced garlic, roasted red pepper, sundried tomatoes, and fresh basil leaves.
I love to serve it with a handful of peppery rocket leaves. You can also throw in some healthy veggies if you wish.
The recipe serves two people and can be ready in less than 20 minutes.
This is one of my favorite vegan pasta dishes, and this is thanks to both the ingredients and the way it’s cooked…
There’s roasted cauliflower, and slow-cooked caramelized onions in a sauce made with the likes of sherry vinegar, juicy raisins, and pine nuts for a comforting contrast of flavor and texture.
And to make it really healthy you can use whole wheat pasta rather than white.
The recipe serves two people and can be ready in just 40 minutes.
This is such a beautiful dish to serve to guests at a dinner party.
It features huge pasta shells, filled with comforting, savory homemade vegan ricotta spread and pumpkin, smothered in the most delicious garlic enhanced bechamel sauce. It’s cheesy, creamy, and chewy to boot.
The recipe makes 8 servings in total, which makes it perfect for a large dinner party. It takes a while to make but I can confirm it’s well worth the wait!
And now to go out with a bang! This vegan version of a traditional spaghetti and meatballs ticks all the boxes…
The meatballs are made with tasty porcini mushrooms, onion, garlic, sweet smoked paprika, black beans, rolled oats, miso rice, breadcrumbs and seasoning. They’re so morish!
You can serve them with either pasta or polenta, and there’s a spicy tomato sauce, made with canned tomatoes, onion, crushed garlic cloves, chili flakes, soft brown sugar, and fresh basil leaves. Yum!
I bet your mouth is watering after scrolling through so many tasty vegan pasta recipes! I hope that you can pick out a few that you decide to try out. Bon appetit!