These 17 delicious vegan pasta recipes are a celebration of vibrant flavors and satisfying textures, all ready in just 40 minutes. From creamy cashew Alfredo to zesty sun-dried tomato pesto, each dish is a feast for the senses. Whether you’re craving something hearty or light, these recipes prove plant-based meals can be indulgent and nourishing. Perfect for busy weeknights or cozy dinners, they’re quick to prepare without sacrificing depth or richness.
Every bite offers a delightful mix of tender pasta, fresh herbs, and bold sauces that will leave you craving more. With prep and cook times under 20 minutes each, these recipes are as practical as they are delicious. Dive into a world of creamy, tangy, and savory flavors that will make you forget it’s vegan. These dishes are proof that simple ingredients can create extraordinary meals.
Ingredients for Creamy Vegan Pasta
- For the Creamy Tomato Sauce:
- ½ recipe Marinara Sauce (store-bought or homemade)
- ¼ cup raw cashews (soaked for 2 hours for creamier texture)
- ½ tablespoon tomato paste
- ¼ cup water
- ¼ cup pasta water (reserved from cooking the pasta)
- ¼ to ½ teaspoon sea salt (adjust to taste)
- For the Pasta:
- 10 ounces rigatoni (or any pasta of your choice)
- Extra-virgin olive oil, for drizzling
- 2 medium zucchini, sliced into thin half moons
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 (14-ounce) cans cherry tomatoes, drained (or 1 pint fresh cherry tomatoes)
- 6 cups spinach (or a mix of spinach & arugula)
- ¼ cup chopped parsley or sliced basil (for garnish)
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Make the sauce: In a blender, combine the marinara sauce, soaked cashews, tomato paste, salt, and ¼ cup water. Blend until smooth and creamy. Set aside. Before serving, stir in ¼ cup hot pasta water to loosen the sauce for better coating.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.
- Sauté the vegetables: Heat a generous drizzle of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and a pinch of salt and pepper. Sauté for about 3 minutes, stirring occasionally, until lightly browned.
- Add tomatoes and spinach: Stir in the cherry tomatoes and reduce the heat to low. Cook for 2-3 minutes (or until soft if using fresh tomatoes). Add the spinach and gently toss until wilted. Season with more salt and pepper to taste.
- Assemble the dish: Scoop the cooked pasta into individual bowls. Add a generous scoop of the creamy tomato sauce and toss to coat. Top with the sautéed vegetables and garnish with parsley or basil. Serve immediately and enjoy!
Customize Your Sauce and Toppings
Feel free to get creative with the sauce and toppings! For a nut-free option, swap the cashews for silken tofu or sunflower seeds. Add a pinch of red pepper flakes for a spicy kick or a splash of balsamic vinegar for depth. Top with toasted pine nuts, vegan parmesan, or a drizzle of chili oil for extra flavor.
Perfect Pairings for Serving
This pasta pairs beautifully with a crisp green salad or garlic bread for a complete meal. For a refreshing drink, try a glass of chilled white wine or sparkling water with a slice of lemon. Garnish with extra fresh herbs like basil or parsley for a vibrant finish.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or plant-based milk to the pasta and warm it in a skillet over medium heat, stirring occasionally. Avoid microwaving to keep the sauce creamy and the veggies tender.
Quick Time-Saving Hacks
Save time by using pre-chopped veggies or jarred marinara sauce. Cook the pasta and sauce in advance, then simply reheat and toss with fresh spinach and herbs before serving. A food processor can also speed up slicing the zucchini and blending the sauce.
Recipe Variations to Try
Swap the rigatoni for your favorite pasta shape, like penne or fusilli. Use seasonal veggies like roasted eggplant or bell peppers instead of zucchini. For a heartier dish, add cooked lentils or chickpeas. The possibilities are endless!
17 Delicious Vegan Pasta Recipes
Ingredients
Creamy Tomato Sauce
- 1/2 recipe Marinara Sauce
- 1/4 cup raw cashews
- 1/2 tablespoon tomato paste
- 1/4 cup water
- 1/4 cup pasta water
- 1/4 to 1/2 teaspoon sea salt
For the Pasta
- 10 ounces rigatoni
- Extra-virgin olive oil, for drizzling
- 2 medium zucchini, sliced into thin half moons
- 2 tablespoons fresh thyme leaves
- 2 (14-ounce) cans cherry tomatoes, drained (or 1 pint fresh cherry tomatoes)
- 6 cups spinach or mix of spinach & arugula
- 1/4 cup chopped parsley or sliced basil
- Sea salt and freshly ground black pepper
Instructions
- Make the sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it’ll nicely coat the pasta.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.
- While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through (if using fresh cherry tomatoes, cook until the tomatoes are soft). Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.
- Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.