3 Easy Vegan Pantry Pasta Recipes

Whether you’re in the mood for an umami-packed lentil bolognese, a creamy and smoky 30-minute pasta, or a comforting Italian white bean and pasta stew, these vegan pantry pastas deliver comfort and flavor without any fuss.

Since we’re all relying on our pantries more than ever, I thought I would share these 3 Vegan Pantry Pasta Recipes that have been helping us get through this challenging period. They’re all made with everyday, budget-friendly pantry staples, but they don’t sacrifice on flavor or comfort!

For in-depth instructions on how to make these recipes, be sure to check out the Youtube video!

3 Vegan Pantry Pasta Recipes

10-Ingredient Vegan Red Lentil Bolognese

This 10-Ingredient Vegan Red Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it’s made with just 10 main ingredients—all pantry staples!

Read the full blog post!

Vegan, Gluten-Free

Serves 5-6

Ingredients

  • 1 1/2 tablespoons olive oil

  • 1 large onion, diced

  • 4 garlic cloves, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • 1 1/2 teaspoons kosher salt, plus more to taste

  • Freshly ground black pepper to taste

  • 1 (5.3-ounce/150g) tube or (6-ounce/170g) can of tomato paste

  • 3 cups (720 mL) vegetable broth*

  • 1 cup (185g) red lentils, soaked (see step #1)  

  • 1/4 cup (32g) walnuts (or pecans), crushed finely

  • 1 (14.5-ounce/410g) can of crushed tomatoes or diced tomatoes

  • 1 tablespoon high-quality balsamic vinegar**

  • 12-16 ounces (340-454g) cooked pasta of choice (use gluten-free pasta pasta as needed)

  • Flat-leaf Italian parsley, chopped (optional)

Recipe Notes

* If you don’t have vegetable broth, you can use water, but you’ll want to use a bit more salt to season.

** If you don’t have a high-quality balsamic vinegar, you can (a) omit or (b) substitute with 1-2 teaspoons of organic brown sugar or coconut sugar (start with just 1 teaspoon, then taste, and add more as needed).

Directions

  1. Soak the lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)

  2. Heat a 12-inch skillet or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.

  3. Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.

  4. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.

  5. Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.

  6. Add the crushed or diced tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. If using crushed tomatoes, you may need to add a little water as you go along to prevent burning and sticking. If needed, lower the heat as needed to prevent burning.

  7. Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar), and stir to combine.

  8. Serve the bolognese over hot cooked pasta and garnish with chopped parsley, if using.

3 Vegan Pantry Pasta Recipes

Creamy Vegan Pantry Pasta

This 10-Ingredient Creamy Vegan Pantry Pasta is made with just a handful of everyday pantry staples and it’ll quickly become part of your regular easy weeknight dinner rotation. It’s creamy, cheesy, and smoky and indulgent yet healthy crowd pleasing meal.

Read the full blog post!

Vegan, Gluten-Free Option, Nut-Free

Serves 3

Ingredients

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 1/2 teaspoon dried thyme

  • 3/4 cup (180 mL) vegetable broth or water

  • 1 tablespoon reduced-sodium tamari (gluten-free soy sauce) or soy sauce

  • 2 tablespoons all-purpose flour*

  • 3/4 cup (180 mL) canned “lite” coconut milk or unsweetened oat milk**

  • 1 tablespoon tahini

  • 1 tablespoon nutritional yeast

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon kosher salt + more to taste

  • Freshly cracked black pepper to taste

  • 1/4 teaspoon Dijon mustard or coarse-grain mustard

  • 6 ounces (170g) linguine, fettuccine, or any pasta of choice (including gluten-free)

  • Optional garnishes: chopped flat-leaf parsley, toasted pine nuts or Cashew Parmesan

Recipe Notes

* If you’re gluten-free, you can substitute with (a) 2 tablespoons gluten-free all-purpose flour or (b) 1 tablespoon cornstarch

** I used oat milk because I usually have it on hand, but any creamy plant-based milk will work. If all you have is canned full-fat coconut milk, be sure to stir well and water it down a bit. Or add more broth/water.

Directions

  1. Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.

  2. Meanwhile, heat a medium sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for 5-7 minutes, stirring occasionally, until browned around the edges. Add the garlic and thyme, and stir to combine for 1 minute, until fragrant.

  3. While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.

  4. Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring to a simmer and cook for 5-10 minutes, or until the sauce is thickened and very creamy, whisking occasionally.

    1. NOTE: if you double the recipe, you’ll probably want to cook it closer to 10 minutes.

  5. Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Add the hot cooked pasta directly into the sauce and toss to coat until all the pasta is coated.

3 Vegan Pantry Pasta Recipes

Vegan Italian White Bean and Pasta Stew

This Vegan Italian White Bean and Pasta Stew is rustic Italian comfort food at its finest. Creamy and saucy and packed with flavor, but also easy and fuss-free. Made with all pantry ingredients, it’s budget-friendly and perfect for weeknight dinners. 

Read the full blog post!

Vegan, Nut-Free

Serves 2-3

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 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)

Recipe Notes

* If you don’t have shallots, use 1 medium yellow onion.

** 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.

Directions

  1. Crush the whole peeled tomatoes by hand, reserving the juices. Use half of the 28-ounce/795g can.

  2. 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.

  3. Add the rosemary sprig, bay leaf, and dried chili pepper (or red pepper flakes). Cook, stirring until fragrant, about 30 seconds.

  4. 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

  5. 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.

  6. 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.

  7. 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.

Did you make this recipe?

Tag @rainbowplantlife and hashtag it #rainbowplantlife

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

Your email address will not be published. Required fields are marked *

15 comments on 3 Easy Vegan Pantry Pasta Recipes

  1. Allison

    Hi Nisha,
    In the first recipe, I was wondering if I can use water + vegetable boullion in place of vegetable broth, and if so, what would the measurements be? Thank you for these recipes! These recipes look so delicious and I can’t wait to try.

    1. Nisha Vora

      Hi Allison, yes you can definitely do that. Is your bouillon a cube or powder? Oftentimes, the bouillon will include a note on how much to use for the equivalent amount in broth. Most cubes say 1 cube for 8 ounces/1 cup of broth. Hope that helps!

  2. Erin Netoskie

    Loved the creamy pasta and will definitely be making the bean one next!

    1. Nisha Vora

      Happy to hear that, Erin! thank you for sharing!

  3. Candice Murray

    These are amazing! Thank you!My family loves all of your delicious recipes!

    1. Nisha Vora

      Aww I’m so glad to hear that your family loves my recipes. Thanks Candice!

  4. Christyna

    I made the Creamy Pasta a few days ago and paired it with some asparagus — it was delicious. And I just finished making, and am currently enjoying a bowl of the Red Lentil Bolognese, which is also amazing! I’m so grateful to have found your blog and YouTube channel. I look forward to cooking more of your recipes. Thank you for doing what you do! <3

  5. Erin

    Delicious bolognese!!! My
    Meat loving husband loved it as well :)

    1. Nisha Vora

      Yay, happy to hear that, Erin! Thanks for sharing. My meat-eating partner loves it too!

  6. Lydia

    The bean pasta stew is life-changing! It’s so, so good. The only problem is that I can’t stop eating it :-/

  7. Jessica

    The creamy pantry pasta is AMAZING. I’ve made it three times so far and each time it is delicious. You can also easily add in any vegetables you have in the house so far I’ve added kale and chickpeas and also mushrooms, beans, kale, and zucchini! AND it also makes an excellent sauce on a homemade pizza. A+!!! Can’t wait to try the rest!

    1. Nisha Vora

      Hi Jessica, yay! So happy you loved the creamy pantry pasta and you’ve already made it three times. I love how versatile it is to add some veggies too :) And using it as a sauce for homemade pizza is BRILLIANT.

  8. Veda Inamdar

    I made the creamy pasta a few days ago and fell in love. It is so delicious and I kept wanting more. I would have never thought to put these ingredients together in a pasta sauce but it works SO well. I’ll definitely be making this again and maybe adding in some veggies to it.

    1. Nisha Vora

      Hi Veda, yay! That’s so awesome to hear you loved it so much. And yes, it’s so easy to supplement with any veggies you have on hand :)

  9. Selena

    I’ve made the creamy pantry pasta so many times and it’s so delicious! I always double the recipe and it makes it even creamier which I love! I also add vegan crab cakes on top and it works so well!

Development Alchemy + Aim