There's nothing like a rich and filling pasta dish to make you feel warm, cozy, and complete. And if you're looking for healthy vegan recipes to make at home, these 20 easy vegan pasta recipes are just what you need.
Pasta is the perfect meal when you want something delicious, satisfying, and filling—but that doesn't mean it has to be unhealthy! This veggie-packed pasta will have your taste buds dancing while giving your body the nutrients it needs. So go ahead…grab some noodles, veggies, and herbs!
One-Pot Lemon Asparagus Pasta
A portion of one-pot pasta is the perfect lazy meal for busy weeknights. With only a handful of ingredients, it's also super-easy to throw together on short notice. This lemon asparagus pasta is packed with fresh flavors and an incredible creaminess from nutritional yeast and vegan butter.
The recipe uses just one pot—no boiling water in another pot! It'll be ready in under 30 minutes, so you can enjoy this delicious meal more quickly!
- 1 pound spaghetti or linguine noodles
- ½ cup olive oil
- 3 cloves of garlic minced finely or pressed through a garlic press (optional)
- 1 pound asparagus spears thinly sliced lengthwise into two pieces per spear (about 1½ cups) (you can peel them first if you prefer, but it isn't necessary)
20 Minute Spicy Thai Pasta Salad with Peanut Sauce
This Thai-inspired pasta salad recipe is the perfect weeknight dinner, and it's vegan! Pasta salad is a great way to use leftover rice or noodles and is also great for a leisurely lunch or dinner.
This spicy Thai pasta salad recipe is packed with vegetables and has a creamy peanut sauce dressing that will leave you wanting more!
Get the recipe here.
Peanut Sauce:
- 1 tbsp peanut butter (or any nut butter).
- 2 tsp soy sauce or tamari soy sauce if you avoid gluten to make it gluten-free.
- 1 tsp maple syrup if you want a little sweeter and less salty.
- 1/2 medium clove of garlic minced or pressed through a garlic press (about 1/2 tbsp) - adjust this depending on how much you like garlic in your food.
- 1/4 inch fresh ginger peeled and grated on large holes of a box grater (about 1/4 cup) - use more ginger if you like more spice! Add some veggies if you want more flavor: carrots and broccoli florets all work well with this recipe.
Easy Vegan Pumpkin Alfredo With Sage Parmesan
This Easy Vegan Pumpkin Alfredo with Sage Parmesan is a simple, wholesome pasta dish. It's easy to make, and the pumpkin in place of heavy cream makes it much lighter than traditional Alfredo sauces. The sage parmesan adds a tremendous savory punch to this creamy sauce, making it something that can be enjoyed by people of all ages—not just toddlers!
Easy Vegan Pumpkin Alfredo With Sage Parmesan is an incredibly creamy and delicious vegan pumpkin alfredo with sage and parmesan. This pumpkin cream sauce is made without cashews or tofu, but it's so creamy you'd never know!
I say this a lot, but this Pumpkin Alfredo with Sage Parmesan sauce is my new favorite. It's rich, creamy, savory, and everything I want in a pasta dish. Plus, it only takes about 20 minutes to make! So much better than the kind you get at restaurants, which usually contains dairy or eggs.
This recipe uses pumpkin purée instead of cashews or tofu and blends everything together with water instead of milk or cream. The result is a rich and creamy sauce that tastes like something straight out of your favorite Italian restaurant! It's so amazing that my husband, who doesn't eat vegan food, asked me what kind of cheese was in it because he couldn't tell!
The secret ingredient here is nutritional yeast flakes – you can find them at most health food stores or on Amazon (affiliate link).
Creamy Tofu Scramble with Greens and Pasta
This creamy tofu scramble with greens and pasta is a perfect option for those looking to get their protein fix. Tofu is an excellent source of protein, which means that this dish will give you a serious energy boost.
Its taste is comparable to scrambled eggs, but it has a slightly softer consistency and doesn't leave behind any rubbery aftertaste like chicken or turkey can sometimes do. The nutritional value of tofu varies depending on how much oil was used; however, there are plenty of ways to make this recipe healthier if you'd like!
To ensure your meal tastes as good as possible, try using lite coconut milk instead of regular dairy products such as heavy cream or butter (you can find lite versions at most grocery stores). This will help keep things light and fluffy without adding extra fat content that might later upset your stomach.
If you want something even lighter still—and don't mind sacrificing some flavor—try switching out ground beef for ground turkey instead! You'll still get all the benefits associated with eating meat while also reducing overall caloric intake by replacing 25% more calories per serving than regular ground beef would have provided before cooking them together into one delicious dish!
If this sounds too complicated, though... don't worry! That's why we included easy-to-follow instructions below--so anyone could recreate these recipes at home without worrying about having specialized knowledge or access.
Easy Vegan 30-Minute Ramen Noodle Soup
This Easy Vegan 30 Minute Ramen Noodle Soup is a veganized version of the classic Japanese ramen noodle soup. It's so easy and quick to make and so delicious!
I love ramen noodles. I think they're one of the most underrated foods out there. They're cheap, filling, and taste great when you add some veggies and spices to them. So why don't we eat them more often?
Well, for one thing, most brands of ramen noodles are loaded with sodium and other preservatives that are best avoided if you want to stay healthy. Second, it can be hard to find an excellent all-natural brand of ramen noodles that's not packed with weird stuff like MSG or carrageenan.
But it doesn't have to be this way! You can make your own ramen at home in 30 minutes or less, using only natural ingredients that won't cause inflammation or other health problems.
This Easy Vegan 30-Minute Ramen Noodle Soup recipe is delicious and easy enough for any beginner cook to follow.
Vegan Kale Pesto Pasta with Roasted Tomatoes, Olives, and Pine Nuts(Gluten Free)
Ingredients
- 3 cups kale, chopped
- 3 cloves garlic, minced
- 1 cup pine nuts (soaked for 2 hours and rinsed)
- 2 tsp salt
- 4 cups cherry tomatoes, halved and seeded (or 1 lb)
Directions: Add the kale leaves to a food processor or high-speed blender and pulse until finely chopped. Add the garlic, pine nuts, and Salt and process until well combined. Add 1/2 cup of water to thin out pesto if needed, then toss with pasta & roasted tomatoes! Serve immediately or keep refrigerated in an airtight container for up to 7 days – so easy!
Sweet Potato Gnocchi with Broccoli Rabe and Walnuts(Vegan+Gf)
Ingredients:
- 1 bunch of broccoli rabe, chopped into small pieces
- 2 tablespoons olive oil (or more)
- 1 clove of garlic, minced
- Salt and pepper to taste
- 3/4 cup walnuts, coarsely chopped (I used 1/2 cup pine nuts and a few pumpkin seeds) 1 cup cooked potato gnocchi (I used store-bought sweet potato gnocchi made by the brand Fussili) 8 cherry tomatoes, halved * juice of half a lemon (about 1 tablespoon) * salt and pepper to taste * 1 teaspoon red pepper flakes
Instructions: Heat olive oil on medium-high heat in a pan. Add garlic and cook until fragrant, about a minute or so. Stir in broccoli rabe and cook until wilted but still bright green in color. Season with salt/pepper to taste, then add red pepper flakes if desired.* Reduce heat slightly and add walnuts; cook until warmed through.* Add cooked gnocchi and lemon juice; toss gently until combined well!
Easy Springtime Pasta Salad with Fresh Mint Pesto(Vegan & Gluten Free)
Additions to the Pasta Salad:
- 1/4 cup chopped fresh mint (or 2 teaspoons dried)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
How to Make the Mint Pesto:
How to Make the Mint and Cucumber Couscous Salad: In a medium bowl, combine couscous, mint pesto (or store-bought), cucumber, and bell pepper. Season with Salt and pepper. Divide between 2 bowls, top with feta cheese and serve immediately.
This recipe is as flavorful and fresh as it gets. The ingredients are so simple, yet they come together to create something spectacular. I love the combination of mint pesto, cucumber, and feta cheese on top of couscous. You can also add grilled chicken or shrimp for extra protein!
The sweet mint flavor of the pesto pairs perfectly with the cucumber and bell pepper. It's like a delicious summer salad in a bowl!
Quick Veggie Noodle Curry(Vegan)
This is a straightforward, healthy, and quick dish to whip up if you're looking for some gluten-free pasta. It uses a simple combination of veggies, spices, and non-dairy milk to create a tasty sauce that works wonderfully as an entree or side dish.
If you're not vegan/vegetarian but want to try something different, this recipe can easily be made with chicken or shrimp instead of tofu!
Ingredients:
- 1 pound spaghetti (or other pasta)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped (about 3/4 cup)
For the curry paste:
2 tablespoons curry powder 2 teaspoons chili powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper (optional)
For the sauce: 3 tomatoes, chopped (about 2 cups), 2 cups non-dairy milk of choice (like almond or soy), 3 tablespoons olive oil, Salt and pepper to taste
1/2 cup chopped cilantro (optional) 1 medium zucchini, sliced 1 block firm tofu (about 14 ounces), cubed.
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- Heat the olive oil over medium-high heat in a large pan. Add the garlic and onion and cook until softened, about 5 minutes.
- Add the curry powder, chili powder, ginger, cinnamon, and cayenne pepper (if using) to the pan. Cook for about 30 seconds or until fragrant. 4. Stir in the tomatoes, non-dairy milk of choice, and Salt and pepper to taste. Reduce heat to medium-low and simmer for 10 minutes.
- Add the cilantro and zucchini to the sauce and cook for 5 minutes or until cooked.
- Stir in the cooked pasta and tofu cubes before serving.
These Vegan Pasta are Healthy, Delicious, and Easy to Make.
Vegan pasta is a great way to ensure you get plenty of plant-based protein and fiber into your diet. In fact, many people find that vegan pasta helps them to lose weight or maintain a healthy weight loss over time. Plus, most vegan pasta contains no cholesterol or saturated fats, unlike their meat-based counterparts!
Vegan pasta is also a great way to get more fruits and vegetables into your diet. Many types of pasta are made from whole wheat flour, which is rich in fiber and nutrients.
The best way to ensure that your pasta is vegan is to check the ingredient list. If you see eggs or dairy in the ingredients, it's not vegan. Some brands add whey powder or butter to their pasta, making them non-vegan.
Conclusion
With these vegan pasta recipes, you can keep the nutrition and flavor of your meal in check. No matter your dietary needs or preferences, there's something for everyone on this list. Whether you want to make a quick dinner or plan a special occasion, we hope our recipes will help make it easy!
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