10 Creamy Vegan Pasta Recipes
1. 10-Ingredient Creamy Pantry Pasta
10-Ingredient Creamy Vegan Pantry Pasta
Note: you can also view this recipe on Youtube.
What people are saying about this recipe:
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Blog reader Sta90 says, “Not gonna lie, I was skeptical of how good this would taste based on how simple the recipe is..but ITS SO GOOD!! It can be easily adapted to include veggies as the other comments indicate (I added frozen broccoli). And I whipped it up in 15 mins and used lemon juice in place of mustard. I will definitely be adding this to the rotation.”
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Blog reader Shell says, “Wow!!! This turned out to be so delicious! It tastes just like the rigatoni sauce that I used to get from our local pizza place before I went vegan. I had been searching for a replacement to get that same taste and THIS is the one! I am overjoyed!! I also love that I had all these recipes on-hand in my vegan pantry :)”
2. 15-Minute Creamy Avocado Pasta
15-Minute Creamy Avocado Pasta (Vegan)
What people are saying about this recipe:
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“Blog reader Sarah G. says, “I made this yesterday for a quick, yet nutrious and filling, dinner on a busy weeknight! My BF and I both loved it!”
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Blog reader Su says, “I made this yesterday despite having zero motivation to cook. It came out amazing and tastes even better today! Thank you for this lovely recipe – definitely a keeper :)”
3. Creamy Pumpkin Mac and Cheese
Creamy Vegan Pumpkin Mac and Cheese
What people are saying about this recipe:
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Blog reader Sam says, “I’ve never been a huge fan of regular mac-and-cheese, but I wanted to make a vegan cheese sauce, so I tried this recipe. And it was incredible! My non-vegan room mates can attest to that. I can now honestly say I prefer vegan mac-and-cheese over the regular kind.“
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Blog reader Biota says, “ Hands down the best mac and cheese I’ve ever made, and such a bonus that it’s made with only clean ingredients!.”
4. Italian White Bean and Pasta Stew
Italian White Bean and Pasta Stew
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 3 medium shallots*, diced
- 3 garlic cloves, finely chopped
- 1 sprig fresh rosemary (optional but recommended)
- 1 bay leaf
- 1 dried red chili pepper (can substitute with ¼ to ½ teaspoon red pepper flakes)
- 1 (15-ounce/440g) can cannellini beans, drained, rinsed and divided into 2 equal portions**
- 1/4 cup (60 mL) creamy plant-based milk, such as oat milk or “lite” coconut milk
- 2 tablespoons nutritional yeast
- 1/2 of a medium lemon, zested, then juiced
- 1 tablespoon white or yellow miso paste (optional)**
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly cracked black pepper to taste
- Half of a (28-ounce/795g) can of whole peeled tomatoes
- 3 cups (720 mL) water
- 6 ounces (168g) of short pasta, such as orecchiette, ditalini, macaroni, etc.
- Flat-leaf Italian parsley, chopped (optional; for serving)
Instructions
- Crush the whole peeled tomatoes by hand, reserving the juices. Use half of the 28-ounce/795g can.
- Bring a medium saucepan to medium heat and add the 2 tablespoons extra virgin olive oil. Once the oil is hot, add the shallots and season with a pinch of salt, cook, stirring often to prevent them from browning, until soft and translucent, about 4-6 minutes. Add the garlic and cook for another 2-3 minutes until soft and golden, again stirring often.
- Add the rosemary sprig, bay leaf, and dried chili pepper (or red pepper flakes). Cook, stirring until fragrant, about 30 seconds.
- Once the aromatics have cooked down, add the crushed tomatoes and half of the cannellini beans. Season to taste with salt and cook, stirring occasionally, until the tomatoes have thickened slightly and are starting to turn jammy, 6-8 minutes
- While the tomatoes are cooking, make the white bean puree. Add the remaining half of the cannellini beans to a food processor. Add the plant-based milk, nutritional yeast, lemon zest, lemon juice, miso paste (if using), 1/4 tsp kosher salt and black pepper to taste. Blend until the mixture is completely pureed and smooth. Taste for seasonings, adding more salt or lemon juice as needed.
- Once the tomatoes have cooked down, add the 3 cups (720 mL) water and the white bean puree to the saucepan. Increase the heat to medium-high and bring to a rapid simmer. Add the pasta and cook, stirring every few minutes to prevent it from sticking, until the pasta is al dente and the sauce has thickened, 12 to 16 minutes, depending on your pasta variety. The finished dish should be creamy and soup-like. Season with salt and black pepper to taste.
- Divide between 2 or 3 bowls and drizzle with more extra virgin olive oil and black pepper on top. Garnish with chopped parsley, if using.
Notes
** You’ll add half of the beans whole to the soup, and use the other half in the puree.
*** If you don’t have miso paste, omit and add a bit extra salt to taste, or a splash of soy sauce or tamari.
**** You’ll use only half of the 28-ounce can; reserve the rest for another soup, pasta sauce, chili, or stew. You’ll need to crush the tomatoes by hand, and include the juices. If you don’t have canned whole peeled tomatoes, you can use 1 (14-ounce) can diced or stewed tomatoes.
Note: you can also view this recipe on Youtube.
What people are saying about this recipe:
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Blog reader Amanda says, “I made this and it was a huge hit! I doubled the recipe and had to swap black beans for white (didn’t make it as gray as I worried it would!). I also threw some carrots and celery in with the onions. So delicious!”
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Blog reader June says, “Thank you for this recipe..it did not disappoint! I doubled it and used fire roasted tomatoes and chickpeas cause that’s what I had in my pantry. I also used gluten free pasta(son has celiac) which I was nervous about but it came out amazing! ”
5. Tahini and Greens Pasta Salad
Tahini and Greens Pasta Salad
Note: this is the first recipe in this blog post. You can also view it on Youtube.
What people are saying about this recipe:
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Blog reader Maneesha says, “I love the green And tahini pasta! I made it for a family barbecue, and there were no leftovers! What a cool pasta idea!”
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Youtube viewer Hannah Z. says, “Amazing! I made the tahini pasta salad with a homemade crusty garlic bread on the side for some carby-comfort-goodness. One thing I did was double down on the black pepper to accent the lemon and it came out so beautifully.”
6. Creamy Chipotle Sweet Potato Pasta
Creamy Chipotle Sweet Potato Pasta
What people are saying about this recipe:
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Blog reader Kimera says, “I made this a few weeks ago, using macaroni and substituting chipotle peppers with chipotle sauce and other condiments since didn’t have any on hand. I also used about 3/4 quantity of sunflower seeds and 1/4 cashews. Was so delicious and great for a quick weekday dinner (I had roasted the sweet potatoes earlier).”
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Blog reader Nathan K.D. says, “ I saw this on Insta and just had to make it since my beautiful (and very pregnant wife) needed a cheesy pasta dish. So I made it, and it was so fast and SO delicious! I subbed a soaked dried chipotle pepper instead of the adobo sauce, but it turned out great! Will definitely be making this one on a regular basis.”
7. Creamy Zucchini Pesto Pasta
Creamy Vegan Zucchini Pesto Pasta
What people are saying about this recipe:
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Blog reader Dipti says, “ DELICIOUS! I was missing tomatoes and nuts but still tasted amazing! Next time I’m definitely trying it with pine nuts and tomatoes! Thank you for this awesome receipe!”
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Blog reader Shelley says, “I made this with walnuts instead of pine nuts and served it on zucchini noodles as I have soooo much zucchini to use up. It is delicious. I’ll definitely be making this as a potluck dish once we can get back to socializing. Thanks for sharing this wonderful recipe.”
8. Sesame-Cashew Soba Noodle Salad
Vegan Sesame-Cashew Soba Noodle Salad
What people are saying about this recipe:
- Blog reader Caitlin S. says, “We made this for dinner last night and it was sooo good. My boyfriend couldn’t get enough of it and he is a meat eater to say the least. The sauce was perfectly spicy and tangy and I’ll be making it again. Thank you!”
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Blog reader Sarah says, “I’ve made this for lunch today and it was de-licious! I’ve used broccoli since I couldn’t fond broccolini. Also left the Watermelon radishes off since we don’t know them where I live. I really enjoyed the dressing too: so easy to make yet so delicious!”
9. Spicy Turmeric Cashew Cream Pasta
Spicy Turmeric Cashew Cream Pasta
What people are saying about this recipe:
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Blog reader reader Joan says, “Loved the recipe! I used zucchini noodles instead of pasta and it came out great. Even my picky husband loved it.”
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Blog reader YogiVegi says, “Love this healthy and filling pasta, Nisha! My boyfriend lives away from home, and he requests in on his home-visits :) He was skeptical about nutritional yeast too!”
10. One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)
One-Pot Pumpkin Pasta (Vegan Pumpkin Alfredo)
Note: you can also view this recipe on Youtube.
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Blog reader Sitara says, “I made this today and it’s amazing!!! Sooo hearty, flavoursome, creamy and rich. My family loved it and this will definitely be a staple for us now :)”
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Blog reader Liz says, “This is a great recipe. My husband LOVED it. I’m making it for the second time in a week. We’re trying to introduce more vegan meals into our diet and your recipes make it so easy, so thank you!”
Best blog for recipies! The instructions are clear and easy! Well organized. Makes me actually want to cook! 5 stars!
Inspirational! Honestly, I wish I had a larger kitchen and an extra fridge to cook and store your pasta recipies! So easy and delicious I feel like having a dinner party! In this day and age, it’s nice to whip up and drop off at friends! Everyone loves all the pasta – it feels good to give healthy tasty food and get glowing compliments! Thank you!