5 Best Vegan Pasta Recipes

delicious plant based pasta dishes

If you're craving something delicious and easy to whip up, vegan pasta is where it's at! Picture creamy mushroom goodness, zesty lemon garlic, and hearty lentil bolognese all dancing around on your plate. Whether you're a seasoned chef or just starting out, these recipes are sure to impress. So, are you ready to discover the five best vegan pasta dishes that'll have your taste buds singing? Let's get cooking!

Creamy Vegan Mushroom Pasta

Creamy Vegan Mushroom Pasta is a delicious and satisfying dish that brings together the earthy flavors of mushrooms with a rich, creamy sauce, all while remaining completely plant-based. This recipe is perfect for a quick weeknight dinner or a cozy weekend meal.

The combination of garlic, herbs, and nutritional yeast gives this pasta a depth of flavor that will please both vegans and non-vegans alike. With just a few simple ingredients, you can whip up a bowl of comfort that feels indulgent and nourishing.

Ingredients:

  • 8 oz pasta (e.g., fettuccine, penne, or spaghetti)
  • 2 cups mushrooms, sliced (e.g., cremini or button)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup coconut milk or cashew cream
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

Cook the pasta according to package instructions until al dente, then drain and set aside.

In a large skillet, heat the olive oil over medium heat, then add the sliced mushrooms and sauté for about 5-7 minutes until they're browned and tender.

Add the minced garlic and cook for another minute until fragrant. Pour in the vegetable broth and coconut milk (or cashew cream), stirring to combine.

Bring the mixture to a simmer, then add the nutritional yeast, dried thyme, salt, and pepper. Allow the sauce to simmer for about 5 minutes until it thickens slightly.

Finally, toss the cooked pasta in the sauce until well coated, and serve garnished with fresh parsley.

Extra Tips:

For added flavor, consider incorporating other vegetables such as spinach or kale into the dish.

If you like a bit of heat, a pinch of red pepper flakes can enhance the flavor profile.

For a protein boost, you can toss in some cooked chickpeas or tofu.

Feel free to experiment with different types of mushrooms for a variety of textures and tastes.

Leftovers can be stored in an airtight container in the refrigerator for up to three days; just reheat gently on the stove or in the microwave.

Spaghetti Aglio E Olio With Kale

garlic pasta with kale

Spaghetti Aglio e Olio with Kale is a delightful twist on the classic Italian dish, combining the simplicity of garlic and olive oil with the nutritious addition of kale. This recipe isn't only easy to prepare but also incredibly satisfying, making it a perfect weeknight dinner or a quick meal for entertaining guests.

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The vibrant green kale adds a pop of color and a wealth of health benefits, while the garlic-infused oil clings to every strand of spaghetti, creating a deliciously flavorful dish.

Ingredients:

  • 12 oz spaghetti (or any pasta of your choice)
  • 4-5 cloves garlic, thinly sliced
  • 1/2 cup extra virgin olive oil
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Zest of 1 lemon (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

Begin by bringing a large pot of salted water to a boil, then cook the spaghetti according to package instructions until al dente.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic is golden and fragrant, being careful not to let it burn.

Once the pasta is cooked, reserve about a cup of the pasta water, then drain the spaghetti and add it to the skillet with the garlic oil. Toss in the chopped kale and a bit of reserved pasta water, stirring until the kale wilts and the spaghetti is well-coated with the oil.

Season with salt, black pepper, and lemon zest if using, then serve immediately garnished with fresh parsley.

Extra Tips:

To improve the flavor of your Spaghetti Aglio e Olio with Kale, consider using high-quality extra virgin olive oil, as it makes a noteworthy difference in taste.

You can also add some nutritional yeast for a cheesy flavor without dairy or toss in some cherry tomatoes for a touch of sweetness.

If you prefer a heartier meal, feel free to add cooked chickpeas or mushrooms.

Finally, remember that the key to this dish is to keep the garlic at a gentle heat to prevent it from burning and turning bitter. Enjoy your vibrant and wholesome pasta dish!

Roasted Vegetable Pesto Pasta

Roasted Vegetable Pesto Pasta is a delightful and vibrant dish that combines the richness of roasted vegetables with the freshness of homemade pesto. This recipe is perfect for a quick weeknight dinner or a special gathering, as it showcases the natural flavors of seasonal vegetables while being entirely plant-based. The combination of textures and tastes will please both vegans and non-vegans alike, making it a versatile option for any meal.

Ingredients:

  • 8 oz pasta of choice (spaghetti, penne, or fusilli)
  • 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes, and asparagus)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts (or walnuts)
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • Optional: vegan cheese for topping
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To prepare the Roasted Vegetable Pesto Pasta, start by preheating your oven to 400°F (200°C). Toss your mixed vegetables in olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast the vegetables for about 20-25 minutes, or until they're tender and slightly caramelized.

While the vegetables are roasting, cook the pasta according to the package instructions until al dente. In a food processor, combine the basil, pine nuts, garlic, nutritional yeast, lemon juice, and a pinch of salt. Blend until finely chopped, then slowly drizzle in olive oil until a smooth pesto forms.

Once the pasta is cooked and drained, mix it with the roasted vegetables and pesto until well combined. Serve hot, topped with optional vegan cheese if desired.

When making Roasted Vegetable Pesto Pasta, feel free to customize the vegetables based on what you have on hand or what's in season. You can also experiment with different nuts for the pesto, such as cashews or almonds, to give it a unique flavor.

To save time, you can prepare the pesto in advance and store it in the fridge for up to a week. Additionally, this dish can be served warm or cold, making it a great option for meal prep or potlucks. Enjoy your delicious and nutritious vegan pasta!

Lemon Garlic Asparagus Pasta

citrusy asparagus pasta dish

Lemon Garlic Asparagus Pasta is a delightful and invigorating vegan dish that combines the bright flavors of lemon, garlic, and fresh asparagus with your choice of pasta. This recipe is perfect for a quick weeknight dinner or a light lunch, offering a balance of nutrients and flavors. The zesty lemon and savory garlic amplify the tender asparagus, creating a satisfying meal that's both simple and delicious.

Ingredients:

  • 8 oz pasta of choice (spaghetti or fettuccine works well)
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 lemon (zested and juiced)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Nutritional yeast or vegan parmesan (optional)

Cooking Instructions:

Begin by cooking the pasta according to the package instructions until al dente. In the last 3 minutes of cooking, add the asparagus to the boiling pasta water.

Once cooked, drain the pasta and asparagus, reserving about ½ cup of the pasta cooking water. In a large skillet, heat the olive oil over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant.

Add the drained pasta and asparagus to the skillet, along with the lemon juice, lemon zest, and a splash of the reserved pasta water. Toss everything together, seasoning with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.

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Extra Tips:

For added flavor, consider incorporating red pepper flakes for a hint of spice or toasted pine nuts for a crunchy texture.

You can also experiment with different vegetables such as cherry tomatoes or spinach to elevate the dish's nutritional profile. If you prefer a creamier sauce, a splash of non-dairy cream or a dollop of cashew cream can be stirred in just before serving.

Remember to taste as you go along to adjust the seasoning to your preference!

Vegan Bolognese With Lentils

Vegan Bolognese with lentils is a hearty and satisfying dish that brings the rich flavors of traditional Italian cuisine to the plant-based table. This recipe uses lentils as a nutritious and protein-packed substitute for meat, combined with aromatic vegetables and a blend of herbs and spices to create a deliciously robust sauce that pairs perfectly with your favorite pasta.

It's not only easy to make but also a fantastic way to enjoy a comforting meal that everyone can love, regardless of their dietary preferences.

Ingredients:

  • 1 cup green or brown lentils
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • Fresh basil leaves for garnish
  • Cooked pasta of your choice

Cooking Instructions:

Begin by rinsing the lentils under cold water and set them aside.

In a large skillet or saucepan, heat the olive oil over medium heat and add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

Stir in the minced garlic, cooking for an additional minute until fragrant.

Add the rinsed lentils, crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender and the sauce has thickened.

Serve the Bolognese sauce over your cooked pasta and garnish with fresh basil leaves.

Extra Tips:

For added depth of flavor, consider incorporating a splash of red wine to the sauce while it simmers.

You can also customize the texture by blending a portion of the sauce for a creamier consistency, or by adding in chopped mushrooms for an extra umami kick.

If you're meal-prepping, this Vegan Bolognese sauce stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months, making it a convenient option for busy weeknights.

Always taste and adjust the seasoning before serving to guarantee the flavors are just right!


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