Vegan Pasta Recipes

There's nothing better than vegan pasta for a comforting dinner. Whether it's creamy mac and cheese, alfredo, pesto pasta, primavera, bolognese or lasagna, we love sharing our favorite easy plant based pasta recipes.
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Lentil Bolognese
1hr 15min · 6 servings ¼ cup olive oil 1 ½ cup finely diced yellow onion (about 1 medium onion) 4-5 cloves minced garlic 1 cup carrot, diced (2-3 medium carrots) 1 cup celery, diced (3-4 stalks) 2 tbsp tomato paste 2 tbsp red wine vinegar 2 tbsp Italian seasoning blend 2 ½ tsp salt 2 tsp coconut sugar or regular sugar ½ tsp black pepper ½ tsp red pepper flakes 2 bay leaves ½ cup red wine 42 oz crushed tomatoes (no salt added) ½ cup chopped fresh parsley 1 cups dried green or brown lentils (2 cups cooked), cooked according to package directions in water or vegetable broth
Vegan Pasta Bake
55min · 8 servings 12 oz pasta of choice (we used GF elbows), cooked according to package directions 1 cup dry green lentils, cooked according to package directions 2 tbsp olive oil 1 medium yellow onion, diced 1 tbsp minced garlic 2 cups button mushrooms, diced 1 tbsp Italian seasoning blend ¾ tsp kosher salt ½ tsp ground pepper 4 cups baby spinach ⅓ cup fresh parsley, chopped well 1 can diced tomatoes 25 oz marinara sauce of choice ¾ cup vegan parmesan cheese, divided 1 cup shredded vegan mozzarella cheese Soft vegan mozzarella for topping (optional)
Spring Vegetable Pasta
30min · 4 servings PASTA: 3 tbsp vegan butter, divided 2 leeks, washed well and finely diced* (~1 cup) 2 tsp finely minced garlic (1-2 cloves) 6 oz shiitake mushrooms, sliced thinly 1 bunch of asparagus, sliced into 1 inch pieces (~2 cups) 1 cup fresh or frozen shelled peas 1 tsp fine grain kosher salt, divided 1 ½ tbsp fresh dill, finely chopped 1 ½ tbsp fresh oregano, finely chopped 6 oz fettuccine, linguine or other pasta of choice ½ cup vegetable broth ⅓ cup dry white wine 1 ½ tbsp freshly squeezed lemon juice 2 tsp lemon zest ¼-½ tsp red pepper flakes ¼ cup pine nuts (optional) HERBED BREADCRUMBS: ⅓ cup Italian style breadcrumbs (regular or gluten free) 1 ½ tbsp fresh chopped parsley 1 tbsp melted vegan butter
Burst Cherry Tomato Pasta
20min · 4 servings 2 tbsp olive oil 1 shallot, minced (½ cup) 3 cloves garlic (2 tsp), minced 2 tbsp vegan butter ¼ cup dry white wine 3 cups cherry tomatoes ¼ cup fresh parsley, finely chopped 2 tbsp fresh basil, finely chopped ¼ cup vegan parmesan-style cheese ½ cup vegan mozzarella-style cheese 16 oz orecchiette pasta
Vegan Mushroom Alfredo
50min · 6 servings 1 cup raw cashews, soaked in room temp water for at least 2 hours 1 cup water 3 tablespoon nutritional yeast 2 teaspoon lemon juice ½ teaspoon salt ¼ teaspoon pepper 8 oz cooked gluten free or regular fettuccine pasta (or other pasta or choice) 3 tablespoon olive oil 3 cloves finely minced garlic 1/4 cup minced shallots (or yellow onion) 8 oz button mushrooms 8 oz shiitake mushrooms 1/2 cup dry white wine 1 teaspoon salt 4 tablespoon freshly chopped parsley – reserve 1 tablespoon for garnish
French Onion Pasta
1hr · 6 servings PASTA: 2 tablespoons olive oil 2 tablespoons butter (or vegan butter) 3 large yellow onions, halved and thinly sliced 1 ½ tablespoons soy sauce (reduced sodium) 1 teaspoon granulated sugar 1 teaspoon kosher salt 1 ½ teaspoons finely minced garlic 1 tablespoon finely chopped fresh thyme 3 tablespoons finely chopped fresh parsley ¼ teaspoon black pepper ⅓ cup dry white wine ¼ cup dry sherry 1 pound pasta of choice (gemelli, farfalle, rotini) 4 cups vegetable broth 1 ½-2 cups water ½ cup shredded mozzarella cheese (or vegan alternative) BREADCRUMB TOPPING: ¼ cup breadcrumbs 2 teaspoons olive oil ¼ tsp salt and pepper to taste ¼ cup grated parmesan (or vegan alternative)
Pasta with Pea Sauce
35min · 4 servings 8 ounces fusilli pasta, gluten free if needed (reserve some pasta water for the sauce) 3 tablespoons olive oil, divided 1 cup finely chopped leeks 2 teaspoons minced garlic 12 ounces frozen peas (2 ½ cups if using fresh), divided 1 tablespoon finely chopped mint 2 tablespoons finely chopped dill 1 teaspoon lemon zest 1 teaspoon salt ¼ teaspoon ground black pepper to taste 1 cup vegetable broth 1 tablespoon freshly squeezed lemon juice 3 tablespoons grated parmesan, plus more for topping (vegan alternative or regular)
Burst Cherry Tomato Pasta (Vegan) | Crowded Kitchen
This simple vegan burst cherry tomato pasta is a summer weeknight dinner hero. We use orecchiette pasta, fresh basil and parsley, vegan parmesan and an easy white wine garlic sauce to pack in flavor for a delicious meal ready in less than 30 minutes.
Vegan Lentil Bolognese Sauce - Crowded Kitchen
This easy, hearty vegan lentil bolognese is packed with flavor for a rich, satisfying pasta sauce. Make a big batch ahead of time and freeze excess for future dinners.
Greek Pasta (30 Minute Vegan Recipe) - Crowded Kitchen
This easy vegan greek pasta is ready in less than 30 minutes and tastes great warm or cold as pasta salad! It's made with sun dried tomatoes, spinach, artichokes, kalamata olives and a garlic lemon dressing. Perfect for a quick weeknight dinner!
Greek Pasta (30 Minute Vegan Recipe) - Crowded Kitchen
This easy vegan greek pasta is ready in less than 30 minutes and tastes great warm or cold as pasta salad! It's made with sun dried tomatoes, spinach, artichokes, kalamata olives and a garlic lemon dressing. Perfect for a quick weeknight dinner!
Vegan Carbonara
This Vegan Carbonara Pasta is the easy, insanely delicious, tastes-just-like-the-real-thing recipe that you need in your life. It's creamy, rich, and has the characteristic salty, chewy bites from easy mushroom "bacon" that makes carbonara so delicious. No dairy, no eggs, no meat – but just as mouthwatering.
Tahini Pasta
We pair pasta with a creamy tahini sauce for an easy, filling, and delicious dinner that's ready in just 15 minutes. Not only is this tahini pasta recipe super simple to follow, but it can also be made in one pot. You can customize by adding vegetables or proteins, but we love it as is!