Delicious Vegan Pasta Delights | Easy Plant-Based Pasta Recipes for Foodies
Wholesome, flavorful, and 100% plant-based — these Delicious Vegan Pasta Delights are perfect for foodies who love comfort with a healthy twist. Featuring creamy sauces, fresh vegetables, and hearty pasta, this collection of recipes proves that vegan meals can be both indulgent and nourishing.
Equipment
- Large pot (for pasta)
- Skillet or saucepan for sauce
- Blender (for cashew cream or pesto)
- Colander
- Wooden spoon
Ingredients
- 1 lb dried pasta (spaghetti, penne, or fusilli; gluten-free if preferred)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 2 cups spinach or kale
- 1 cup chickpeas or lentils (cooked)
- 1 cup cashew cream or tomato marinara sauce
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Fresh herbs (basil, parsley, or cilantro)
- Salt & pepper to taste
Instructions
- Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Prepare sauce: Heat olive oil in a skillet. Sauté onion, garlic, and mushrooms until softened.
- Add greens & protein: Stir in spinach and chickpeas or lentils. Cook until greens wilt.
- Make it creamy: Add cashew cream or marinara sauce. Stir in nutritional yeast and lemon juice.
- Combine: Toss pasta with sauce, adding reserved pasta water as needed for consistency.
- Season & serve: Adjust salt and pepper. Garnish with fresh herbs.
Notes
- Make‑ahead: Store cooked pasta in an airtight container for 3 days. Freeze sauces separately for up to 2 months.
- Reheating: Warm gently with a splash of water or broth; add fresh herbs after reheating.
- Common mistakes: Overcooking pasta (mushy), under-salting water, or skipping oil in pesto (dry sauce).
- Variations: Try jackfruit Bolognese, vegan carbonara with smoky mushrooms, or kale-walnut pesto.
- Pairings: Serve with garlic bread, salad, and vegan wine or sparkling water.