Enjoy every one of these easy vegan pasta recipes crafted to delight your taste buds with gluten-free, dairy-free, plant-based goodness. Ready in 30 minutes or less, these vegan pasta recipes feature nutritious, high-protein, and low-carb options that everyone can enjoy. Dive into a world of creamy vegan pasta sauces, vibrant vegetables, and wholesome grains that promise to make your weeknight dinners both effortless and extraordinary.
1. The Best Vegan Mac & Cheese
Elevate your Mac Monday with this delightful Vegan Mac & Cheese made creamy with cauliflower, cashews, nutritional yeast, and miso paste. Ready in less than 30 minutes, it’s packed with plant-based goodness that will please the whole family!
Ingredients:
- ½ head of cauliflower (3 cups)
- ¼ cup raw cashews
- ¼ yellow onion
- ¼ cup water or unsweetened plant milk
- ½ lemon (juiced)
- 1 tsp tamari or soy sauce
- ½ tsp Dijon mustard
- 4 tbsp nutritional yeast
- 2 tbsp white miso paste
- 1 tsp garlic powder
- ¼ tsp paprika
- ⅛ tsp turmeric
- ½ tsp salt and pepper
- 2 tbsp tapioca flour (optional)
- 4 servings pasta (cooked)
- 1 cup green peas
- 1 head broccoli (steamed)
Instructions:
- Boil cauliflower, cashews, and onion until the cauliflower is very soft (about 20 minutes).
- Blend with remaining ingredients (except pasta, peas, and broccoli) until smooth.
- Heat the sauce with pasta and peas, stirring to coat.
- Serve with steamed broccoli and a drizzle of sriracha for a kick.
2. Pink Creamy Vegan Pasta
My Pink Creamy Vegan Pasta is the ultimate romantic meal, designed to bring a touch of romance and color to your dinner table. Say I Love You with this deliciously creamy pasta and keep those bellies happy with dairy free and gluten free ingredients! This dish uses beets to achieve a stunning pink hue, making it not just delicious but also perfectly on theme for date night or even Valentine’s Day.
Ingredients:
- 1 lb gluten-free penne
- 1 large beet (peeled and quartered)
- 6 garlic cloves
- 1 cup vegan ricotta
- 3 tbsp nutritional yeast
- 1 small lemon (juiced)
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- ¼ cup fresh parsley (chopped)
Instructions:
- Roast beets and garlic at 425°F for 25-30 minutes.
- Cook pasta according to package instructions.
- Blend roasted beets, garlic, ricotta, nutritional yeast, lemon juice, and balsamic vinegar with pasta water until smooth.
- Toss with pasta and garnish with parsley.
3. Vegan Lentil Meatballs + Spaghetti
Meatless Monday Mission ImPASTAble accomplished! Indulge in this delightful Vegan Lentil Meatball Spaghetti ASAP and enjoy plant based balls made 100% from lentils and veggies. I promise you will please the whole family with this vegan spin on an Italian favorite. They’re loaded with protein and incredibly healthy, especially compared to traditional ground beef meatballs. Much LOWER in cholesterol and saturated fat, and much HIGHER in calcium, fiber, iron, potassium, magnesium, potassium, and folate. Nutrition stats aside, they’re also DELICIOUS.
Ingredients:
- Vegan gluten-free lentil meatballs:
- 3/4 cup green lentils
- 4 garlic cloves
- 1/2 yellow onion
- 8 oz mushrooms
- 1 tbsp flaxseed + 3 tbsp water
- 1 tbsp Italian seasoning
- 1 tbsp tomato paste
- 1 tbsp liquid aminos
- ½ cup parsley
- 1/4 cup coconut flour
- Pasta of choice
- Red sauce, arugula, and basil for serving
Instructions:
- Add lentils to a small saucepan with 3 C water and bring to a boil. Boil uncovered for 15 minutes. Drain and rinse with cool water.
- Sauté garlic, onion, and mushrooms until golden and fragrant.
- Add all ingredients including lentils and sautéed veggies to a food processor. Start by adding 1/4 C coconut flour. Pulse 8-10 times to combine. DO NOT puree. The mixture should still be fairly chunky with some lentils still in tact. If you puree too much you will end up with a mushy wet mess. Add a little more coconut flour if needed and use a fork to mix. Mixture should be sticky but not wet.
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Roll into balls and brown in a cast iron skillet over low heat for 3 minutes per side. Optional: Transfer to a baking sheet and place in a 350 degree oven for 10 minutes for the PERFECT texture.
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Serve atop pasta with red sauce, fresh arugula, and basil.
4. Creamy Vegan Red Pepper Harissa Pasta
Craving a little kick? Make yourself a bowl of this Creamy Vegan Red Pepper Harissa Pasta and enjoy a dish that is creamy, spicy, and flavorful! With plant based gluten free pasta, a bunch of veggies and bold harissa flavor, it’s sure to satisfy and bring the heat for lunch, dinner, or the week of meals ahead!
Ingredients:
- 1 ½ cups cauliflower
- 2 red bell peppers
- 2 tbsp harissa
- ½ cup water or plant milk
- ¼ cup nutritional yeast
- 2 tbsp tapioca flour
- 1 tbsp white miso paste
- 4 servings gluten-free pasta
- Fresh basil (chopped)
Instructions:
- Add cauliflower, onion, garlic, cashews, red peppers, and carrot to a pot of boiling water. Boil for 15-18 minutes until VERY tender. Cauliflower and carrot should be extremely soft.
- Halfway through boiling veggies, begin cooking pasta. When pasta is aldente drain and set aside, reserving 1/2 C of pasta water.
- Drain veggies/cashews and add to a blender with water and remaining ingredients except pasta and basil. Blend for 1-2 minutes until super smooth and creamy. Pour sauce into saucepan and cook over low heat to thicken and achieve a stretchier texture. Add pasta water as needed.
- Add cooked pasta to saucepan and toss to coat and heat through. Serve hot with fresh cracked pepper and a sprinkle of fresh basil.
5. Creamy Vegan Mushroom Stroganoff
This is the BEST vegan mushroom stroganoff you will ever try! It’s packed with umami, is super flavorful, and is so creamy you won’t believe it’s dairy-free and vegan. It’s the ultimate comfort food!
Ingredients:
- 20 oz mixed mushrooms
- 2 leeks
- 6 garlic cloves
- 1 ½ cups vegetable broth
- ½ cup white wine
- 1 can coconut milk
- 2 tbsp tahini
- 12 oz pasta
- Fresh dill for garnish
Instructions:
- Prep the mushrooms. Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands (oyster and maitake are much easier to tear than slice)
- Prep the leeks. Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half vertically and then slice horizontally, but not too thinly, as they’ll cook down with the mushrooms for quite a while.
NOTE: Leeks are very dirty, so you need to wash them at this stage. Submerge chopped leeks in a bowl of cold water, run your hands through the bowl to loosen the dirt, and then scoop the leeks out using your hands or a slotted spoon. Pat dry the washed leeks.
- Heat a large sauté pan with deep sides (or a Dutch oven) over medium-high heat and add 1 1/2 to 2 tablespoons of olive oil. Once the oil is shimmering, add HALF of the leeks and mushrooms. Cook for 8 to 10 minutes until mushrooms are nicely browned, stirring occasionally but not too frequently.
- Reduce the heat to medium and add HALF of the garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl.Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt.
- While the mushrooms are cooking, make the “vegetable broth roux.” In a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour in. Whisk until until no clumps remain.
- Pour the white wine into the pan with the cooked mushrooms, and use a wooden spoon or flat-ended spatula to deglaze the pan by scraping up any brown bits on the bottom of the pan. Reduce the heat as needed to simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.
- Pour the vegetable broth roux into the pan and whisk to combine, ensuring there are no clumps. Bring to a simmer, then pour in the coconut milk, tahini, nutritional yeast, ½ teaspoon kosher salt, and paprika. Bring to a simmer over medium-low heat. Cook for 10 minutes, until the sauce is thickened and very creamy.
- Meanwhile, cook the pasta. Bring a large saucepan of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and keep warm.
- Stir the Dijon mustard into the stroganoff sauce and stir. Add the hot cooked pasta and chopped dill (or parsley), and toss to coat.
- Divide the pasta among plates or bowls, and top each with a handful of the first batch of crispy mushrooms and extra dill (or parsley) to garnish
6. Vegan Creamy Cajun Pasta with Breaded Tofu
Vegan Creamy Cajun Pasta with Crisp Breaded tofu. Nut-free Creamy Cajun Spice Sauce with Farfalle and Breaded Tofu. 23 Gm of Protein.Vegan Nut-free Recipe. Soy-free option. Easily oil-free
Ingredients:
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Vegan Creamy Cajun Sauce:
- 1 tsp oil or 2 tbsp broth
- 3 cloves of garlic minced
- 1/2 cup chopped onion
- 1/2 cup sliced mushrooms
- 1/2 red bell pepper thinly sliced
- 7 oz firm tofu, , drained (use tofu that doesn’t have a strong beany flavor as that can stand out) see note for tofu free sauce
- 1 cup non dairy milk such as soy milk, oat milk or almond milk
- 1 tsp flour
- 1/2 tsp onion powder
- 3 tsp cajun spice blend, or more as needed
- 2-3 tbsp nutritional yeast, (optional)
- 1 tsp miso, , mellow miso or chickpea miso
- 1/2 tsp salt
For the Breaded Tofu:
- 9 oz firm or extra firm tofu, , drained and pressed for 10 mins, then sliced into 1/2 inch thick slices
- 1 tbsp soy sauce, or tamari
- 1/2 tsp poultry seasoning, or use a mix of sage, thyme and oregano
- 1/2 tsp garlic powder
- 1 tsp smoked paprika, or a mix of sweet and smoked, or use cajun seasoning
- 1/2 tsp cornstarch, or other starch
- 1 tsp lime juice
- 1/2 cup breadcrumbs
- 1/2 tsp onion flakes
Instructions:
- Cook the pasta according to instructions on package and set aside.
- Breaded tofu: Mix the soy sauce, herbs, spices, cornstarch, lime in a shallow bowl. Coat each slice of the Tofu and let is sit to marinate for 10-15 mins. Meanwhile prep the sauce(below).
- In another shallow bowl mix breadcrumbs, onion flakes. Coat each tofu slice in the breadcrumb mixture, Then pan fry in a regular skillet or grill skillet over medium-high heat for 4 to 5 mins each side, or bake for at 400 deg F (205 C) for 25 mins. Slice into half inch slices.
- Make the Cajun Cream Sauce: Heat oil in a large skillet over medium heat. Add garlic and cook for a few seconds, add onion and mix and cook for half a minute. Add bell pepper and mushrooms and a good pinch of salt and cook until golden.
- Meanwhile, blend the rest of the ingredients (tofu through salt) in a blender until smooth. Add this to the skillet and mix well. Bring to a boil. Taste and adjust flavor with more salt, cajun spice, nutritional yeast if needed. (some tofu brands are denser and might need more of the flavor ingredients).
- Fold in the cooked farfalle and toss to coat. Switch off heat. Cover and let sit for 2 mins.
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The pasta is great as is as well. Garnish with 1/4 cup or more chopped tomato, pepper flakes and cilantro. Serve with sliced breaded tofu,
Store: Pasta sauce and cajun pasta can be stored refrigerated for upto 3 days.Tofu breading will soften on storage, Re-bake and serve.
7. Lemon Asparagus Pasta
This lemon asparagus pasta is bursting with zippy and bright spring flavors. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (without any cream or flour). Perfect for a weeknight spring dinner or date night!
Ingredients:
- 10 ounces (285g) of spaghetti, bucatini, linguine, or fettuccine (see Note 1)
- 2 medium-large lemons (see Note 2)
- 6 1/2 tablespoons extra virgin olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1/2 teaspoon Dijon mustard
- 2 medium shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- ¼ teaspoon red pepper flakes (optional)
- 1 bunch of asparagus (about 14 ounces), sliced thinly on a bias into 1-inch (2.5 cm) pieces
- ½ cup (60g) toasted walnuts, finely crushed (see Note 3)
- 3 tablespoons nutritional yeast
- ½ cup (8g) Italian flat-leaf parsley, (leaves and tender stems), chopped
- ½ cup (8g) fresh basil leaves, slivered
- 2 tablespoons capers, drained (optional)
- ¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives) (optional, see Note 4)
- 1 (15-ounce/425g) can of navy beans or other white beans rinsed and drained (optional, for a main meal)
Instructions:
Add the pasta and cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup (240 mL) of the pasta water.
Notes
- You can use up to 12 ounces (340g) of pasta but it’s sauciest with 10 ounces (285g).
- The lemons should feel heavy for their weight. If you can’t find lemons that are medium-large, buy an extra third lemon to ensure you get enough zest and juice.
- To toast raw walnuts, add to a dry skillet over medium heat and cook, stirring occasionally, until a bit browned and fragrant, 4 to 5 minutes. Or roast a large batch on a sheet pan in the oven at 350ºF/175ºC for 8 to 10 minutes, tossing halfway. You can also use raw walnuts, but you’ll get more flavor from toasted. To crush walnuts, the quickest way is to add to a spice grinder and pulse several times. Otherwise, very finely mince with a knife.
- If your olives are already pitted, slice them in half. If they have the pits inside, here’s how to remove the pits.
8. Tahini Pasta
This 30-minute tahini pasta is rich, comforting, and ultra-creamy! Pasta and broccoli are dressed in a lemon tahini sauce before being mixed with garlic, shallots, and basil. The subtle nutty flavors and burst of fresh lemon make this a perfectly balanced vegan dinner the whole family will love.
Ingredients:
- 8 ounces (227g) medium-sized ridged pasta, such as cavatappi, fusilli, penne rigate, or casarecce
- Kosher salt and freshly cracked black pepper
- 10 ounces (285g) of broccoli
- 1/3 (75g) cup tahini, well-stirred*
- 1 tablespoon extra virgin olive oil
- 1 large lemon
- ½ teaspoon maple syrup or agave nectar
- Ice water to thin
- 2 ½ tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- ½ to 1 teaspoon red pepper flakes (½ teaspoon is mild)
Topping
- 1 cup (16g) fresh basil leaves, slivered
- Reserved lemon zest
- Heaping ¼ teaspoon flaky sea salt
Instructions
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Use a peeler to shave the outer fibrous layer of the broccoli stalks. Slice off the bottom inch or so of the stalk that is very tough. Then thinly slice the stalks into coins and set aside. Cut the crowns into florets (not too big or too small).
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Cook the pasta. Bring 8 cups (2.1L)** of water in a saucepan to a boil. Once the water is nearly boiling, add a tablespoon of kosher salt. Add the pasta, and once it returns to a boil, start the timer and cook according to the package’s minimum time for al dente pasta, stirring occasionally.
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About 3 minutes before the pasta timer is done, add broccoli florets (not the stems). Cook until the pasta is barely al dente (a little undercooked is okay) and florets are crisp-tender and bright green. Scoop out 1 cup of pasta water, then drain the pasta and broccoli (do not rinse).
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While the pasta water is heating up or pasta is cooking, make the sauce***. Zest the lemon with a microplane or citrus zester, then juice the lemon. In a small or medium bowl, whisk together the tahini, olive oil, 2 tablespoons of the lemon juice, maple syrup, ½ teaspoon kosher salt, and a generous amount of pepper. Add a pinch of the lemon zest but save the rest for topping.
Whisk until the sauce is well-combined and thick. Stream in ice water and keep whisking until creamy but pourable (about 4 tablespoons).
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Meanwhile, make the topping: combine the slivered basil with the reserved lemon zest and the flaky sea salt.
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While the pasta is cooking, heat the 2 ½ tablespoons of olive oil in a deep sauté pan over medium-high heat. Once hot, add the broccoli stems with a few pinches of salt. Cook for 2 minutes, then add the shallots and garlic, and cook for another 2 to 4 minutes, until broccoli stems have some color and shallots are golden. Add the red pepper flakes and cook for 30 seconds.
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Assemble the pasta. Add the hot cooked pasta and broccoli to the shallot-broccoli stem mixture, along with the tahini sauce and ¾ cup (180 mL) pasta water. Keep the pan over medium-high heat and use tongs to vigorously toss everything together, until the sauce is emulsified and clings to the pasta, and the pasta is al dente, about 2 minutes. If needed, add a bit more pasta water to bring everything together.****
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Take the pasta off the heat. Stir in most of the basil topping and toss to coat. Taste, adding more salt or pepper to season and a bit of the remaining lemon juice, if desired.
Just before serving, garnish with remaining topping.
9.Creamy Vegan Zucchini Pesto Pasta
A spin on the classic pesto, this Creamy Vegan Zucchini Pesto Pasta is made with caramelized zucchini and garlic, pine nuts, basil, and lemon zest and finished with chickpeas and extra caramelized zucchini. Easy, weeknight-friendly, and just 9 ingredients, it’s a delicious summer dinner idea!
Ingredients:
- 1 ½ pounds (680g) zucchini or summer squash (about 4 small-medium)
- 2 1/2 – 3 tablespoons extra virgin olive oil, plus more for finishing
- Kosher salt to taste
- 7 garlic cloves, divided
- 1/4 tsp red pepper flakes, optional
- 12 ounces (340g) pasta of choice (use gluten-free pasta as needed)
- 1/3 cup (45g) pine nuts or pistachios
- 1/2 of a medium or large lemon, zested
- 1 cup (16g) fresh basil leaves, divided
- 1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters
- 1 can (15-ounce/425g) chickpeas, drained and rinsed
Instructions
NOTE: for pan alternatives, see the “Tips” section in the blog post.
10.Vegan Spring Pasta Bake
I have teamed up again with GoGo Quinoa to bring you a tasty pasta bake full of spring flavours. With sweet asparagus, bright basil, and dollops of lemon zest spiked vegan ricotta, every bite tastes like spring!
Vegan Ricotta
Ingredients
- 4 cups medium-packed fresh spinach
- 2 small garlic cloves
- ¾ cup raw cashews
- ½ cup plus 2 tablespoons water
- 3 tablespoons fresh lemon juice
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 cup crumbled extra-firm tofu
- 1 teaspoon dreid oregano
- ½ teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- Add ½ tsp of dry harissa seasoning as optional
Directions
- Fill a large pot with 1 inch of water and insert a steamer basket. Place the spinach and the garlic in the basket and bring to a boil. Cover and steam for 2 minutes, or until the spinach is wilted but still bright green. Remove the garlic and set aside. Scoop the spinach onto a kitchen towel or paper towels and squeeze out the excess water. Roughly chop.
- In a blender, place the garlic, cashews, water, lemon juice, salt, and a few grinds of black pepper. Porcess until creamy.
- In a medium bowl, mix together the tofu, steamed spinach, oregano, lemon zest, red pepper flakes, harissa (if using) and a few grinds of black pepper. Stir in the cashew. Taste and add more salt, if desired.
Try these recipes and experience the delicious versatility of vegan pasta dishes. Each one offers unique flavors and textures, ensuring you’ll never tire of pasta night again!