easy vegan pasta

A creamy, tangy, luscious, and SUPER easy take on vodka pasta - and vegan!

5 Ingredient Vegan Vodka Pasta

olive oil

garlic,

tomato paste

vodka

can full fat coconut milk

pasta water

salt

season

Heat the olive oil over low heat. Add the garlic, and sauté until fragrant.

Vegan Vodka Pasta Step 1

Add the tomato paste and stir until the tomato paste is a deep red color.

Vegan Vodka Pasta Step 2

Add the vodka &#8211; let it sizzle out. Add the coconut milk and salt. Let the mixture simmer a bit.

Add the vodka – let it sizzle out. Add the coconut milk and salt. Let the mixture simmer a bit.

Vegan Vodka Pasta Step 3

Cook pasta according to package directions. Drain and toss with the sauce (and a little reserved pasta water to achieve desired consistency).

Vegan Vodka Pasta Step 4

Curl up with a bowl of this goodness and enjoy.

Vegan Vodka Pasta Step 5

Your body processes this completely differently than it does heavy cream. Before I was vegan, eating dairy was always a regrettable experience. Eating cleaner, less processed food (LIKE maple syrup instead of sugar) is much healthier scientifically. All saturated fats aren’t the same, which science has proven.  Love this recipe! Thanks!

This looks absolutely delicious! I haven't had a creamy vodka pasta sauce for years but I remember it tasted amazingly good (what a crazy-sounding combination). I do try to eat mainly vegan, so I'm loving the coconut cream addition and can't WAIT to try this (I'm thinking Valentine's day....)

amazing recipe and ill try this because its really new recipe for me

My mum has always wanted me to make vodka pasta sauce (you can't get it here in Australia) but she was very sceptical about the coconut milk in this one.
Well, it didn't take long for her to become a convert and she has now requested this be on permanent rotation in our dinner menu.

Just made this after an extra exhausting day and it did not disappoint! Super comforting and delicious!

I made this for the first time time with Banza chickpea pasta. It was great! I originally wanted to make it in my pressure cooker, but this was so easy!  There is a restaurant named Barone’s that has the best gnocchi in vodka sauce.  They use chicken &amp; Italian sausage with onions. It is amazing! But I am trying to limit dairy, so I was very excited to try this. I loved the coconut flavor! The boyfriend might not like it so I will try the cashew sauce for the shells recipe as recommended in the other comments when I make it for him. I paired it with a grapefruit &amp; fennel salad with a lemon dressing from the mealthy website.  Super awesome! Thank you so much for sharing.

I made this tonight! Added peas because I wanted more veggies and used Trader Joe’s red lentil pasta. It was so good! The coconut is subtle but makes it really unique. Another great recipe.

Added a pound of shrimp to my noodles at the end of their boiling to satisfy the meat eaters in my house. Nice comfort meal.

This recipe was terrible. I followed it to a t and it tasted like I was just eating thinned out and warmed up tomato paste. Not sure what went wrong in mine in comparison to everyone else's but I would not recommend this as a vegan substitute to vodka sauce.

So yummy! The recipe as is plus a bit of oregano and red pepper flakes was great. Definitely will make this again.

I'm increasingly lactose intolerant and was so happy to see this cream-free vodka sauce! Made it tonight and it was perfect! Warm, creamy, delicious, and subtly unique.

looking yummy i wanna prepare this for my husband thanks for sharing.

This dish looks like very yummy and tasty. Thanks for sharing this information with us.

I am so excited to make this recipe because of my brother loves it, and can't wait to make it because before this day i never try any vegan pasta. It's looking mouthwatering  to me.. surely i will try this recipe.
Thank you so much

https://www.youtube.com/watch?v=zYJAEs3mNK0

A creamy, tangy, luscious, and SUPER easy take on vodka pasta - and vegan! Made with just a handful of pantry ingredients in 15 minutes.

Full recipe: https://pinchofyum.com/5-ingredient-vegan-vodka-pasta

PRODUCTS (Amazon affiliate links):
Tomato paste: https://amzn.to/2T95Vqg
Full-fat coconut milk: https://amzn.to/2XgkUha

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Short on time but need to get dinner on the table? With a few pantry essentials dinner is only 20 minutes way.

Vegan One Pot Creamy Mushroom Pasta Recipe

mushrooms

shallots

garlic

tsp rosemary or thyme (finely chopped)

vegetable stock (or boiling water)

oz spaghetti ((350 grams))

dairy free milk (such as cashew milk)

tsp salt

yeast

tsp white miso

Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.

Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan.&nbsp;Once the mushrooms are cooked - add the shallots, garlic and herbs.&nbsp;Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.

Add the vegetable broth (or water).&nbsp;Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso.&nbsp;Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.

When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.

https://embed.mediavine.com/videos/gqv7gunqkw18kxxr30hb

This one-pot vegan creamy mushroom pasta is a delicious and easy plant-based meal that comes together in just 15 minutes!

Vegan One Pot Creamy Mushroom Pasta

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695216449/wmnykxtfh9mv5aiyf331.mp4

This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It's the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!

Tomato Basil Cream Pasta

2–3 large, ripe tomatoes*

raw cashews

water

garlic, minced (optional)

whole wheat pasta (or gluten-free pasta)

black pepper

basil leaves, chopped

Put a large pot of salted water on to boil. Core the tomatoes and roughly chop. Add the tomatoes to your blender or food processor — seeds, skin and all. Add the cashews, tomato paste, and water and blend until very smooth.

Add the olive oil to a large sauté pan and warm over medium-high heat. Add the garlic and sauté until golden, being careful not to burn. Once the water is boiling, add the pasta.

Pour the sauce from the blender into the sauté pan and bring to a simmer. Add the salt and let it cook for 4 to 5 minutes, stirring occasionally. Let the sauce simmer until pasta is finished cooking.

Once the pasta is cooked, reserve 1 cup of pasta water and drain. Add the pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat and use reserved pasta water to thin the sauce to your desired consistency.

Serve immediately, garnishing with more pepper and basil.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574532425/mbxyzaggin9pmioid4kb.mp4

This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It’s the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!

Make the creamiest, heartiest, easiest Vegan Pasta with Creamy Spinach Ricotta Sauce ever in just 20 minutes with a few key ingredients—pasta, spinach, tomatoes, shallots, garlic and vegan ricotta.

Vegan Pasta with Creamy Spinach Ricotta Sauce

pasta (i.e., linguini, spaghetti), dried

pasta cooking water

extra virgin olive oil

(2 ½ ounces) shallot, peeled, diced

mushrooms,

oregano

red chili flakes

salt (optional)

baby spinach

plant-based milk, plain, unsweetened

(1 cup) plant-based ricotta (i.e., Kite Hill, Tofutti,

cherry

Fill a large pot half full with water and bring to a boil. Add pasta, and cook until al dente, according to package directions, drain water, reserving ½ cup for sauce. Cover with lid and set aside.

Meanwhile, add olive oil to a large sauté pan and heat over medium.

Add shallot and garlic and sauté for 4 minutes.

Add mushrooms, oregano, black pepper, red chili flakes and salt and sauté for an additional 1 minute.

Add spinach and sauté for an additional minute.

In a medium bowl, whisk together plant-based milk, pasta water, and ricotta until smooth.

Pour into sauté pan and cook for 3-4 minutes, until smooth and creamy.

Add drained, cooked pasta and cherry tomatoes and cook for 1-2 minutes until mixture is heated through.

Serve immediately. Makes about 2 quarts (4 servings, 2 cups each)

These vegan sesame noodles are ready in 30 minutes and feature a quick and flavorful sauce. Perfect for busy weeknights or anytime you&#039;re craving easy comfort food! Double the recipe if serving more than 2 or 3 people. Gluten-free and easily made oil-free and nut-free.

Vegan Sesame Noodles

tahini

rice vinegar

almond butter (or other nut/seed butter)

maple syrup

tamari (or soy sauce if not GF)

small thumb-size piece of fresh ginger, peeled and grated (about 2 teaspoons)

almond milk

red pepper flakes

sesame oil, optional (omit for oil-free)

brown or white rice noodles

kale

carrots,

green onions,

sesame seeds

Boil

Cook noodles according to package directions. Drain in a colander, and briefly rinse with cool water to help prevent sticking.

Whisk

In a bowl whisk together all ingredients for the sauce. Taste and adjust saltiness, sweetness, and acidity, as desired. Keep in mind that the sauce should be very flavorful.

Cook

While the noodles drain in a colander, add the chopped kale to the pot. Sauté over medium heat for about 1 minute or until wilted.

Combine

Add the noodles, sauce, and grated carrots to the pot. Stir to combine.

Serve

Serve warm topped with green onion, lime wedges, and sesame seeds.

Delicious.  One of my new go-to recipes.  I love how adaptable it is to whatever veggies you have on hand.

So good! I used brown rice noodles and skipped the garlic (for food sensitivity reasons) and it was amazing.

Top 6 easy vegan pasta recipes from across the web

The most viewed easy vegan pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

5 Ingredient Vegan Vodka Pasta

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Vegan One Pot Creamy Mushroom Pasta...

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Vegan Sesame Noodles

Top 6 easy vegan pasta recipes from across the web

The most viewed easy vegan pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5 Ingredient Vegan Vodka Pasta

Vegan One Pot Creamy Mushroom Pasta...

Vegan One Pot Creamy Mushroom Pasta...

Tomato Basil Cream Pasta

Vegan Pasta with Creamy Spinach Ric...

Vegan Sesame Noodles

The most viewed easy vegan pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine