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5 Best Vegan Pasta Recipes That Will Make Your Taste Buds Sing

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5 Best Vegan Pasta Recipes That Will Make Your Taste Buds Sing

Looking for delicious vegan pasta recipes with clear, easy-to-follow instructions? You’ve come to the right place! Each recipe includes detailed ingredients lists and step-by-step directions to ensure perfect results every time.

1. Vegan Pasta Bake with Aubergines

Prep Time: 20 mins | Cook Time: 35 mins | Serves: 4

Ingredients:

  • 16 oz pasta (penne or rigatoni)
  • 2 large aubergines (eggplants)
  • 3 cloves garlic, divided
  • 24 oz passata (tomato sauce)
  • Fresh basil leaves
  • Vegan mozzarella cheese
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 240°C/460°F.
  2. Cut aubergines into 1cm cubes.
  3. Heat olive oil in large pan, sauté 2 cloves minced garlic until fragrant.
  4. Add aubergine cubes, cook until golden brown (about 10-12 minutes).
  5. In separate pan, heat oil and sauté remaining garlic.
  6. Add passata and fresh basil, simmer for 10 minutes.
  7. Meanwhile, cook pasta al dente according to package instructions.
  8. Mix pasta with tomato sauce, ¾ of the eggplant, and most of the vegan mozzarella.
  9. Transfer to baking dish.
  10. Top with remaining eggplant and cheese.
  11. Grill for 10 minutes until cheese melts and top is golden.

2. Creamy Vegan Pesto Rigatoni with Chilis & Garlic

Prep Time: 25 mins | Cook Time: 20 mins | Serves: 4

Ingredients:
For the Pesto:

  • 2 cups fresh spinach
  • 1 cup fresh basil
  • 1 cup walnuts
  • 3 cloves garlic
  • ¼ cup nutritional yeast
  • ½ tsp chili flakes
  • ½ cup olive oil
  • Salt to taste

For the Pasta:

  • 16 oz rigatoni
  • 2 shallots, finely diced
  • 2 cups cashew cream
  • 2 tbsp olive oil

For the Crispy Topping:

  • 1 cup panko breadcrumbs
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Zest of 1 lemon
  • 2 tbsp fresh parsley
  • 2 tbsp olive oil

Instructions:

  1. Blend all pesto ingredients until smooth.
  2. Heat oil in pan, toast breadcrumbs with garlic, oregano, and lemon zest until golden.
  3. Cook pasta according to package instructions.
  4. Sauté shallots in olive oil until translucent.
  5. Add cashew cream to shallots, simmer until slightly thickened.
  6. Stir in pesto sauce.
  7. Toss with cooked pasta.
  8. Top with crispy breadcrumb mixture and fresh herbs.

3. Creamy Truffle Gnocchi

Prep Time: 15 mins | Cook Time: 20 mins | Serves: 4

Ingredients:
For the Gnocchi:

  • 2 lbs potato gnocchi (store-bought or homemade)
  • 1 cup raw cashews, soaked overnight
  • 2 cups plant-based milk
  • 3 cloves garlic
  • 1 tbsp truffle oil
  • 2 tbsp nutritional yeast
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Blend soaked cashews, plant milk, garlic until smooth.
  2. Cook gnocchi according to package instructions.
  3. Heat cashew cream in pan until slightly thickened.
  4. Add truffle oil and nutritional yeast.
  5. Toss with cooked gnocchi.
  6. Season to taste.
  7. Garnish with fresh parsley.

4. Pumpkin Sauce Pasta

Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4

Ingredients:

  • 16 oz fettuccine
  • 2 cups pumpkin puree
  • 1 onion, diced
  • 4 cloves garlic
  • 1 cup plant-based milk
  • ½ cup vegetable broth
  • 2 tbsp sage leaves
  • ¼ tsp nutmeg
  • Salt and pepper
  • Pumpkin seeds for garnish

Instructions:

  1. Sauté onion and garlic until soft.
  2. Add pumpkin puree, plant milk, and broth.
  3. Stir in sage and nutmeg.
  4. Simmer for 10 minutes.
  5. Meanwhile, cook pasta according to package instructions.
  6. Blend sauce until smooth.
  7. Toss with pasta.
  8. Garnish with fried sage leaves and pumpkin seeds.

5. Broccoli Sauce Pasta

Prep Time: 15 mins | Cook Time: 20 mins | Serves: 4

Ingredients:

  • 16 oz pasta (orecchiette or shells)
  • 2 heads broccoli, cut into florets
  • 4 cloves garlic
  • ½ cup raw cashews, soaked
  • 2 tbsp nutritional yeast
  • 1 lemon, juiced
  • Red pepper flakes
  • Olive oil
  • Salt and pepper

Instructions:

  1. Steam broccoli until tender but still bright green.
  2. Reserve 1 cup broccoli florets, rough chop the rest.
  3. Blend chopped broccoli with cashews, garlic, nutritional yeast, lemon juice.
  4. Cook pasta according to package instructions.
  5. Heat sauce in pan until warm.
  6. Toss with pasta and reserved florets.
  7. Season with red pepper flakes, salt, and pepper.

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