Vegan Pasta Dishes To Try

You’re vegan and you are thinking what to prepare for lunch or dinner?

Don't worry, we have the answer for that. In fact, we have ten answers to your question, all very delicious and having one main thing in common: pasta. It seems like we can never have enough of this Italian food. The simple package of pasta can be combined with so many other ingredients and sauces. In this article we show you these ten recipes, so it's just up to you to scroll down and pick your favorite!

Creamy Mushroom Spaghetti

Ingredients

1lb/500g Spaghetti

⅛ cup/30g butter

2 cloves garlic, chopped

3 shallots, chopped

8oz/250g cremini/chestnut mushrooms, sliced

½ cup/125ml whipping cream

Freshly grated pecorino romano or parmesan or cheese for serving

A good handful of fresh parsley, chopped

salt & pepper

Instructions

Cook the pasta in a large pot of boiling water according to the package instructions.

While the pasta is cooking, melt the butter in a large frying pan on medium heat.

Add the mushrooms & shallots and cook until transparent (about 3-4 minutes).

Add the garlic and cook another minute.Stir in the cream and parsley, lower the heat and simmer gently until thickened (1-2 minutes).

Drain the pasta and reserve some of the pasta water.

Add the pasta to the sauce, toss to coat, adding the reserved water as needed.

Serve immediately with grated cheese.

Easy Vegan Creamy Pasta with Kale

INGREDIENTS

The Cream Sauce:

1 c. cauliflower

¾ c. nondairy milk

1 Tb vegan butter

3 garlic cloves, minced

1 shallot, minced

½ tsp. sea salt

Other ingredients:

Gluten-free pasta (enough for 4), cooked according to package

2 cups raw kale, stems removed and finely minced + 2 Tbsp. for garnish

¼ c. sun-dried tomatoes, packed in oil, drained

Toasted pine nuts for garnish

INSTRUCTIONS

Place cauliflower and 1 c. water inside, cover and bring to a boil. Steam for 5 minutes and drain the water. While the cauliflower is steaming, in a skillet, heat butter and sauté garlic and shallots until nicely browned (about 7-10 minutes).

Place cauliflower, salt, and browned garlic and shallots into a blender with ¾ c. nondairy milk. Blend until smooth. Add milk by 1 Tbsp. if it's still too thick. Remember that this is replacing heavy cream so you don't want it to be runny but a thick heavy cream-like consistency. Season according to taste.

Add drained pasta, tomatoes, and kale to the skillet and allow it to heat up again. Throw in the cauliflower "cream" and stir until everything is completely coated. Allow to simmer for 5 minutes or just until ¼ of the sauce has dissipated. Season with salt and pepper according to taste.

Fresh Veggie Pasta With Butternut Squash Sauce

1 pound whole wheat penne pasta

2 large zucchini, sliced

2 pints grape or cherry tomatoes (cut tomatoes in half)

1/2 cup parsley, chopped

1/2 cup finely shredded Parmesan cheese

red pepper flakes for seasoning

For butternut squash sauce:

4 cups cubed butternut squash (I like the frozen or the fresh, already cut package available in the produce section)

Coarse salt and ground pepper

3 cloves garlic, minced

1 cup skim milk

Steam squash according to directions on package. Transfer squash to a food processor; add garlic then puree. Add milk and process until smooth. Then add about 1 1/2 cups water; continue to process until smooth. Add more milk or water if necessary to thin out sauce. Season again generously with salt.

Cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.

While pasta cooks, heat olive oil in large skillet over medium heat. Add the zucchini, and sauté over medium heat about 3 minutes or until the zucchini is tender. Then season with salt and black pepper to taste.

Pour sauce over pasta; toss to coat. Add in zucchini, tomatoes, and parsley; toss again. Garnish with parmesan cheese and red pepper flakes if desired.

Cilantro Basil Pesto Pasta

INGREDIENTS

4 cups uncooked Farfalle Whole Wheat Pasta or Gluten-free Pasta (cooked)

½ cup fresh Basil

1 cup fresh Cilantro

½ cup raw, unsalted Cashews

¼ to ½ teaspoon fresh Ginger

½ cup Olive Oil

¼ teaspoon Salt

1 large Garlic clove

½ teaspoon Lemon Juice

Fresh Cracked Pepper (optional)

INSTRUCTIONS

Blend all ingredients (except pasta) in a food processor or blender. Blend until smooth or slightly chunky according to preference.

Mix pesto together with hot pasta and serve with fresh crack pepper.

NOTES

1) Pesto tastes delicious either over hot pasta or in a cold pasta salad.

2) if not using right away, store pesto in an air tight container topped with a layer of olive oil to keep fresh.

3) Use gluten-free pasta or vegetable noodles to make without gluten.

Vegan Mac and Cheese (sooo easy)

Makes a 2 large servings

Prep time: 10 min. , Cooking time: roughly 15 min.

Ingredients

1 garlic clove (large or 2 small ones)

squeeze of lemon

4 tbsp coconut milk

1/4 cup nutritional yeast

1 tsp cumin

1 tbsp paprika

2 small carrots

2 small potatoes

1/3 cup cashews (pre-soaked)

1/3 cup oat milk

1/4 cup pasta water

2 tbsp tamari sauce

and pasta of choice of course

Instructions

1. Cook your pasta.

2. In another pot throw in the peeled and chopped carrots + potatoes, bring to a boil and cook until tender in vegetable broth or just water.

3. Throw all the ingredients into a blender or food processor and blend away until you get a smooth and creamy sauce.

4. Mix pasta into sauce and enjoy! You can add some rice bread crumbs on top.

Vegan Fettuccine Alfredo

INGREDIENTS

1lb fettuccine noodles (cooked according to package instructions)

1 can coconut milk (or approximately 1 and 1/2 cups)

1/2 cup raw cashews

1/2 cup water

2 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1 teaspoon salt

1 pinch garlic powder

DIRECTIONS

Step 1

Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.

Step 2

In a blender, combine remaining ingredients and blend until very smooth.

Step 3

Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.

Step 4

Cook until sauce begins to thicken slightly--this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.

Step 5

Serve hot and enjoy!

NOTE

You could add your favorite vegetables or vegan "chicken" to this recipe, if desired. Saute them separately, then add your veggies to the sauce and noodles at step 3.

Roasted Poblano & Fava Bean Fettuccine

Ingredients

1 lb fettuccine pasta

2 whole poblano peppers

1 lb whole fava beans

1 leek

2 tsp fresh lemon juice

salt & pepper, to taste

1/4 cup pine nuts

3 Tbsp butter, vegan or otherwise

2/3 cup freshly grated parmesan cheese, optional

Instructions

Cook the pasta according to package directions. After you drain it, place it back in the pot and add the butter, stirring until evenly distributed.

Heat the broiler on your oven and place the whole poblano peppers close under the broiler. Cook for 4-7 minutes, until blackened. Rotate, then continue to cook until all sides are cooked and most are blackened.Remove from the oven and set aside to cool.*

While the poblanos roast, set a small pot of water of the stove and bring to a boil. Remove the fava beans from their thick casing. Place the favas in the boiling water all at once and cook for abour 40 seconds, until most of them float. Strain and set aside.

Place the pine nuts in a medium skillet and cook over medium-high heat until fragrant and golden brown in spots. Stir very often. Remove the nuts to a plate to cool.

Peel the skin off your poblanos.It should come off rather easily. Cut the top off and slice in half, then run under water to remove any seeds and stuck bits of skin. Slice into 1/4" by 2" strips.

Remove the dark green parts from the leek. Starting at the root, carefully cut the leek lengthwise down the middle, going only about half way down to the cutting board. Then slice the leek into 1/4" strips.

Heat a couple teaspoons of olive oil in a skillet (the same one you toasted the pine nuts in), then add the leeks. Sautee until nicely golden, stirring often.

While the leeks sautee, remove the skin from the favas. I use my left thumb nail to peel off the very end of a bean, then use my thumb and forefinger of the other hand to squeeze it out.

When the leeks are done, add the favas and poblanos and cook for just long enough to get it warm, 1-2 minutes. Add the lemon juice and a few grinds of salt and pepper, and adjust to taste.

Combine the buttered pasta, the veggies, most the pine nuts, and about 1/2 cup of the cheese (if using) in the pasta pot. Mix together and serve with extra pine nuts and cheese on top. Enjoy!

Notes

- The time the poblanos take to broil relies heavily on how close you can get them to your broiler (without actually touching it). The farther they get, the longer the cooking time. I took a rack out of my toaster oven and put it on top of my oven rack to bring them up a little. IMPORTANT: do not leave the kitchen while br

Vegan Eggplant Parmesan

Ingredients

EGGPLANT PARMESAN

1 medium eggplant (as narrow as possible - see notes for more tips)

1/4 cup unbleached all purpose flour (or other flour of choice)

1 cup panko breadcrumbs (GF for gluten free eaters)

2 Tbsp vegan parmesan + more for serving (or sub 1 Tbsp nutritional yeast)

1 tsp dried oregano (or 2 tsp fresh)

1/4 tsp sea salt

1/2 cup unsweetened plain almond milk (or other neutral milk)

1 tsp cornstarch

PASTA + SAUCE

8 ounces pasta (such as linguini, but any kind will do, including veggie noodles or gluten free)

2 cups marinara sauce

Instructions

Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.

Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast iron skillet, to thoroughly dry for at least 10 minutes.

In the meantime, preheat oven to 400 degrees F and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.

Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.

Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in oven to bake for a total of 20-30 minutes.

IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub canola or grape seed) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to oven to continue crisping. Do this in batches until all rounds are browned.

While eggplant is browning in the oven, prepare marinara. I prefer adding my tomato sauce and spices to a serving bowl and microwaving to warm, but you could also heat it on the stove. Set aside.

Once done cooking, drain pasta and cover with a towel to keep warm. Set aside.

To serve: Plate pasta and eggplant slices and marinara in a dish as a dipping sauce. Additional vegan parmesan cheese makes an excellent topper.

Leftovers don't really reheat well, so it's best when fresh.

Summer Cilantro Zucchini Pasta

(gluten free, vegan, nut free, paleo)

Ingredients:

2 zucchinis, spiralized, grated or cut into noodles

1 red pepper, diced

For the sauce

1 medium avocado, pitted and roughly diced

Juice of one lime

1 garlic clove

¼ tsp salt

½ cup cilantro

2 Tbsp coconut oil

Pepper to taste

Spicy Lime Pumpkin Seeds

Juice of ½ lime

Zest of ½ lime

½ jalapeno pepper, seeds removed and roughly diced

¼ tsp salt

½ tsp pepper

½ Tbsp coconut oil

1 cup pumpkin seeds

Directions:

Pre heat the oven to 300F and line a baking sheet with parchment paper.

In a food processor add the pumpkin seed coating (lime juice, lime zest, jalapeno pepper, salt, pepper and coconut oil) and blend until smooth.

In a small bowl toss the pumpkin seed in the coating and spread evenly on the baking sheet. Bake for 25 minutes, stirring every 5 minutes.

Start preparing the zucchini noodles and red pepper and place in a large bowl.

Place the sauce ingredients (avocado, lime, garlic, salt, cilantro, coconut oil and pepper) in the same blender you used to make the nut coating and blend until creamy.

Massage the sauce into the zucchini pasta, top with the pumpkin seeds and serve.

Vegan Creamy Pumpkin Pasta Recipe

INGREDIENTS

½ pound dry pasta, cooked

½ pound dry pasta, cooked

½ tbs olive oil

½ tbs olive oil

⅔ cup diced sweet onion

⅔ cup diced sweet onion

½ tsp fresh thyme leaves, de-stemmed

½ tsp fresh thyme leaves, de-stemmed

½ cup water

½ cup water

2 tsp mild miso paste

2 tsp mild miso paste

½ cup pumpkin puree

½ cup pumpkin puree

½ cup unsweetened Silk Coconut Milk

½ cup unsweetened Silk Coconut Milk

2 tbs almond meal flour

2 tbs almond meal flour

dash of nutmeg

dash of nutmeg

Kosher salt to taste

INSTRUCTIONS

Cook pasta either immediately prior to making the pumpkin sauce or while preparing sauce.

Heat oil in skillet over med-high heat. Once hot add the onion, and reduce to medium. Saute until lightly golden and soft. Add the thyme, cook another minute.

Add water, then mix in miso until dissolved.

Add the pumpkin, coconut milk and almond meal. Stir and reduce heat to low. Simmer for about 3 minutes, then add nutmeg, stir and simmer about 2 more minutes. Shut off burner, add salt to taste, then mix in the pasta & serve.