A roundup of 30 delicious, flavorful vegan pasta recipes from around the plant-based internet.
Whether you’re looking for a hearty and meaty pasta to please the whole family, an ultra creamy pasta to satisfy your comfort food cravings, or a light, veggie-forward pasta for warm weather, this list has something for everyone!
Behold – a collection of 30 of the best vegan pasta recipes from around the web!
Pasta is one of my favorite food groups. It’s delicious (obviously), most varieties are naturally vegan, and it’s infinitely versatile. You can throw together a quick 15-minute marinara pasta on a Monday evening, pack a refreshing pasta salad for a summer picnic, or whip up a gourmet pasta dinner for date night.
Below I’ve rounded up over 30 amazing vegan pasta recipes, including some of my own as well as some fantastic pasta recipes around the plant-based internet, as well as tips for the right way to cook noodles.
And if you’re pressed for time, be sure to check out the bonus 15-minute pasta recipe at the end of this post!
Cooking dried pasta is easy, but it’s not as simple as just dumping it in pot and waiting 10 minutes. For the best results, keep these tips in mind.
Wait for a rolling boil. If you drop the pasta in before the water gets to a rolling boil, you may find yourself with mushy noodles that stick together.
Don’t go easy on the salt. Adding salt to the water is an important step to make sure the pasta itself has flavor. For 4 quarts of water, I recommend 2 tablespoons of Diamond Kosher Salt (my favorite brand). If using sea salt, use half the amount. Keep in mind that most of the salt you add remains in the water, so don’t worry about adding too much.
Check the pasta early. I like to taste the pasta a minute or two before the stated cook time on the package has elapsed. If your noodles will be cooked again after boiling (e.g., in a lasagna or stir-fried with the other ingredients), you’ll want to take them out of the water just before they turn al dente.
Save some pasta water for later. For most recipes, it’s a good idea to save a cup of pasta water before you drain it. Pasta water is high in starch and is a great way to thicken pasta sauces and help them better stick to the noodles.
My 9-Ingredient Vegan Caramelized Onion Pasta is bursting with umami from quick-caramelized onions, tomato paste, sundried tomatoes, and a handful of other pantry staples. Easy enough for weeknight dinners and loved by vegans and omnivores alike!
My vegan Pumpkin Ricotta Stuffed shells are cheesy, creamy, chewy, and garlicky. Made with a homemade vegan ricotta spread, pumpkin, and the best garlic béchamel sauce, you’ll never put your fork down! Perfect for fall holidays!
In this Vegan Creamy Cajun Pasta with Crisp Breaded Tofu, Richa of Vegan Richa shows you how to make a tasty nut-free Creamy Cajun Spice Sauce tossed with farfalle noodles that boasts a whopping 23 Grams of Protein per serving!
My Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone bursting with zippy and bright spring flavors. It’s features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Easy but gourmet!
My Crispy Baked Vegan Mac and Cheese is the ultimate comfort food. An incredibly creamy (and easy) vegan cheese sauce gets paired with elbow macaroni, covered in a crispy and buttery breadcrumb, and then baked in the oven.
This vegan lemon ricotta pasta with wilted fresh spinach by Erin of Cashews & Quinoa is a delightful light spring meal. It’s creamy, lemon-y, cheezy, made with fewer than 10 ingredients and sure to please everyone in your family.
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, and guaranteed to be a crowd pleasing meal.
Inspired by summer produce and a love for pasta, Minimalist Baker dreamt up this dish with sautéed yellow squash, red onion, roasted cherry tomatoes, and a light vegan white sauce. The result is an incredibly hearty yet light pasta with an abundance of vegetables and greens.
A spin on the classic pesto, my 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!
My simple, 10-ingredient Roasted Eggplant Pasta makes a great weeknight vegan dinner. Pasta gets paired with roasted eggplant, zucchini ribbons, a roasted garlic dressing, and gremolata for lots of fresh flavor.
Just like classic pasta salad but much better for you! Instead of mayo, the creaminess comes from tahini, and for freshness, lots of lemon, basil, dil, and parsley. Green beans and asparagus get cooked with pasta at the same time, making this an easy meal.
You can enjoy this simple and delicious vegan street corn pasta salad by Chris and Jasmine of Sweet Simple Vegan in less than 15-minutes! It’s the perfect budget-friendly side to bring to BBQ’s & Picnics all summer long.
For a unique pasta salad, try this Grilled Broccoli & Pepperoncini Pasta Salad recipe from Laura of The First Mess! It’s tossed with lemony oregano dressing and fresh basil is a simple and hearty summer side dish.
My vegan pasta salad is guaranteed to impress at all your summer BBQs and picnics! Pasta is coated in a creamy and dreamy roasted red pepper sauce and topped with a herby bread crumb topping for extra fresh flavor for an exquisite, grown-up pasta salad.Cook Time: 40 minutes
This vegan Sausage and Greens Pasta is a 15-minute vegan pasta recipe that is meaty, hearty, and so satisfying. Jazz up store-bought marinara sauce, cook your favorite vegan sausage and lots of greens, and you're on your way to a simple but gourmet-tasting meal!
2linksof your favorite vegan sausage (6-8 oz, 170-230g)(I like Beyond Meat or Field Roast Italian)
Olive oil,as needed
2cups(475-500g) of your favorite marinara sauce
½teaspoonred pepper flakes,plus more to finish
1 1/2tablespoonsnutritional yeast
4large handfuls of baby spinach or baby kale
1large handful of basil (slivered) or flat-leaf parsley (chopped)
Bring a large pot of water to a boil and salt the water generously. Add the pasta and cook according to the package directions just until al dente – don’t cook until soft, it will continue cooking in the sauce!
Meanwhile, slice or crumble the vegan sausage, depending on your variety (Beyond Meat crumbles; Field Roast slices).
Heat a large nonstick saute pan over medium-high heat. Once hot, add a touch of olive oil (if needed) and add the vegan sausage (if you have a good nonstick pan, you likely won't need oil). Cook, stirring occasionally, until the sausage is nicely browned.
While the sausage is cooking, mix the marinara sauce with the tomato paste, oregano, red pepper flakes, and nutritional yeast and stir to combine.
Once the sausage is mostly browned, add the spinach or kale and cook for 30-60 seconds until almost wilted but still bright green. Pour in the marinara sauce mixture and toss to combine.
Use a slotted spoon to transfer the hot cooked pasta from the pot into the saute pan. Toss the pasta with the sauce and sausage and stir to combine for about 1 minute.
Sprinkle with extra red pepper flakes or black pepper before serving, and top with basil or parsley.