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8 Delicious Vegan Pasta Dishes You'll Want to Make Again and Again

vegan pasta

Pasta is one of the most versatile dishes out there. It can be made in a variety of ways, making it perfect for any occasion. For those looking for plant-based options, vegan pasta dishes are a great way to enjoy this classic meal without compromising on taste or nutrition.

From creamy sauces to zesty tomato bases, these eight vegan pasta recipes will have you coming back for seconds and thirds! 

Whether you’re hosting dinner guests or just cooking up something special for yourself, these delicious vegan pasta dishes are sure to please even the pickiest eaters.

Creamy Vegan Fettuccine Alfredo

Creamy Vegan Fettuccine Alfredo is a delicious vegan dish that’s perfect for any occasion. It’s easy to make and can be made with just a few simple ingredients.

Bring a pot of water to boil and cook the fettuccine noodles according to package instructions. Drain the noodles and set aside.

In a large saucepan, heat the vegan butter over medium heat until melted. 

Add the garlic and cook for 1 minute, stirring occasionally. 

Add the flour to the pan and whisk it into the butter and garlic mixture until combined and beginning to bubble. 

Slowly pour in the almond milk while continuing to whisk, making sure to break up any lumps that may form. 

Once all of the almond milk has been added, stir in the nutritional yeast, salt and some freshly ground black pepper. 

Continue stirring until the sauce begins to thicken and bubble. 

Reduce heat to low and add the cooked fettuccine noodles, vegan Parmesan cheese and fresh parsley. 

Stir to combine and cook until everything is heated through.

Serve the Creamy Vegan Fettuccine Alfredo with a sprinkle of extra vegan Parmesan cheese on top if desired.

Easy Baked Ziti

Easy Baked Ziti is a vegan staple that’s easy to make and packed with flavor. 

To make it, start by preheating your oven to 350 degrees F. Then cook 8 ounces of ziti pasta according to the package instructions until al dente. 

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 small chopped onion and 2 cloves of minced garlic, and sauté for 5 minutes, until softened.

Add 12 ounces of crumbled extra-firm tofu to the skillet and cook for 8 minutes, stirring often. 

Then add 1/2 cup of vegan marinara sauce and simmer for 5 more minutes. 

Finally, stir in 1/4 cup of nutritional yeast and season with salt and pepper to taste.

In a large bowl, combine the cooked ziti pasta, the tofu mixture, and 1/2 cup of vegan mozzarella cheese. Mix everything together until evenly combined. 

Pour the mixture into a 9×13-inch baking dish and top with an additional 1/2 cup of vegan mozzarella cheese. 

Bake for 25 minutes or until the cheese is melted and bubbling. Serve hot and enjoy!

Spicy Red Pepper Penne

Bring a large pot of salted water to a boil and add the penne. 

Cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. 

Add the red bell peppers and garlic and cook for about 5 minutes, stirring occasionally. 

Then add the red pepper flakes, oregano, salt and pepper to taste, stir to combine and cook for an additional 2 minutes or until the peppers are tender.

Add the cooked penne to the skillet and stir to combine with the pepper mixture. 

Cook for an additional 1-2 minutes, stirring occasionally. 

If using vegan Parmesan cheese, sprinkle it over top of your penne and give it a final stir before serving. 

Note: You can also add in some extra veggies like mushrooms, zucchini, or asparagus for an even more flavorful dish. Just add them in with the red bell peppers!

Roasted Garlic and Brussels Sprouts Rotini

Mix together some olive oil, garlic, salt, pepper and Parmesan cheese. 

Toss the Brussels sprouts with this mixture and spread them on a baking sheet. 

Roast in the oven at 375°F for 20-25 minutes until golden brown.

Meanwhile, prepare the Rotini pasta according to package directions. Drain and return to the pot.

Add the roasted Brussels sprouts to the pasta and toss together with some more olive oil, garlic, salt, pepper and Parmesan cheese. 

Serve warm.

Linguine with Spinach Pesto

To begin, cook the linguine according to the package instructions. Once done, drain and set aside. 

Heat the olive oil in a large skillet over medium heat, then add the garlic and red pepper flakes. Cook until fragrant, about one minute.

Add the spinach leaves to the pan and cook for two minutes or until wilted. 

Transfer the cooked spinach to a food processor along with the almonds, nutritional yeast, lemon juice, salt and pepper. Process until creamy, then transfer the pesto to a bowl.

Return the skillet to medium heat and add the cooked linguine. 

Add the spinach pesto and toss to coat evenly. Cook for one minute or until heated through. 

Serve warm in individual bowls with additional lemon wedges if desired.

Classic Mac & Cheese

To make vegan mac & cheese, you’ll need some vegan cheese sauce. 

Start by blending together ¼ cup of raw cashews with ½ cup of unsweetened non-dairy milk until smooth. 

In a small pot over medium heat, melt 2 tablespoons of vegan butter or margarine (such as Earth Balance). Once melted, whisk in 2 tablespoons of all-purpose flour and stir for about 1 minute until the mixture thickens and forms a paste. 

Gradually add in the cashew milk slowly, whisking continuously until it is fully incorporated and the sauce has thickened. 

Lastly, mix in ¼ cup of vegan cheese shreds or slices (such as Daiya), ½ teaspoon of garlic powder, and salt and pepper to taste. 

Serve your vegan mac & cheese over cooked pasta of your choice, such as elbow macaroni or shells.

Oil Free Mediterranean Rotini Salad

Bring a large pot of water to a boil over high heat. Add the rotini pasta and cook until al dente, about 8 minutes. 

Drain and rinse with cold water before transferring to a large bowl.

To the pasta, add tomatoes, cucumber, red onion, capers and parsley leaves. Toss to combine. 

In a separate bowl or jar, whisk together lemon juice, vinegar, salt and pepper until combined. 

Pour over the salad ingredients and toss gently to combine. 

Serve immediately or chill in the refrigerator for up to 4 hours before serving.

Mushroom Ragu over Rigatoni Pasta

Mushroom ragu is the perfect vegan alternative to a classic meat-based dish. 

To make an incredible mushroom ragu, start by heating olive oil in a large skillet over medium heat. 

Add chopped mushrooms, garlic and onion and season with salt and pepper. Cook until mushrooms are soft and aromatic. 

Next, add some white wine for a hint of acidity, stirring to combine. Then add some tomato paste and diced tomatoes, cooking until the sauce thickens. 

Lastly, stir in a splash of balsamic vinegar for extra flavor. 

Serve over cooked rigatoni and top with freshly chopped parsley for garnish.

Savory Takeaway

Vegan pasta dishes are a great way to make delicious, healthful meals that everyone will love. 

Whether you’re looking for something quick and easy or want to take the time to craft an impressive dish worthy of entertaining guests, there is sure to be a vegan pasta recipe here that fits your needs. 

With these 8 recipes at hand, you’ll have plenty of options when it comes time to plan dinner. 

Give them all a try and let us know which ones become staples in your weekly meal rotation! Bon appetit!

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