12 Best Vegan Pasta Recipes

Looking for vegan pasta recipes? You’ll be amazed at the amount of flavor you can achieve using only plant based ingredients.

Vegan Lasagna

If you’re looking for go to plant based for weeknights, think vegan pasta recipes! Have you been avoiding pasta because it’s not a typical health food? Good news: a new study found pasta can actually help you lose weight. The Italian researchers found that eaten in moderation, pasta can be part of a healthy diet. And these vegan pasta recipes deliver big flavor with relatively simple preparations. With some advanced planning, most of them can work for weeknights too.

Alex and I don’t eat exclusively vegan, or vegetarian for that matter. But we’re always looking for delicious healthy dinner recipes to get on our table that are loaded with vegetables! And many times we enjoy the challenge of eating vegan recipes for dinner. Our style of eating is called flexitarian: we eat mostly plant based, but occasionally we flex and eat seafood or meat. Vegan recipes like are a weekday staple for us: they’re super flavorful and hearty leave us satisfied without missing any meat. So whether you eat fully vegan or flex like us, we know they’ll be a hit! Ready to get cooking?

Related: 10 Filling Plant Based Dinner Recipes

And now…our top vegan pasta recipes!

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Vegan fettucine alfredo

Vegan Pasta Alfredo


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x

Description

WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!


Scale

Ingredients

  • 1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
  • 4 garlic cloves
  • 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
  • 4 tablespoons olive oil
  • 1 cup raw unsalted cashews
  • 2 cupvegetable broth
  • 1/8 teaspoon onion powder
  • 1/8 + 1/4 teaspoon ground black pepper
  • Pinch nutmeg
  • 1 teaspoon kosher salt
  • Finely chopped parsley, to serve

Instructions

  1. Mince the garlicChop the cauliflower.
  2. Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and spinach and return to the pot.
  3. Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
  4. Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.
  5. Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Vegan Pasta Recipes, Vegan Pasta Alfredo

More vegan pasta recipes

Lastly, here are a few other tasty looking vegan pasta recipes from around the web.

Looking for more healthy dinner recipes?

Here are a few more of our favorite healthy dinner recipes on A Couple Cooks:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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