healthy vegan pasta

A simple vegan pasta recipe, heavy on the cruciferous veggies, light on the pasta. Keep this vegan or add cheese (although it's really good without).

Garlicky Cruciferous Pasta

dry pasta (linguini, penne, spaghetti, angel hair)

olive oil

½ a medium onion, very thinly sliced

garlic,

salt

cracked pepper

¼ chili flakes

lemon

basil cheese

Feel free to add protein: seared shrimp, chicken, salmon

Place a pot of generously salted water to boil for pasta on the stove, and cook the pasta.

While the pasta is cooking, heat oil over medium heat in a large skillet

Add onion and smashed garlic and saute for 2 minutes, breaking up the whole garlic with a metal spatula, just a bit, letting the oil infuse with garlic flavor.

Add the whole mound of thinly sliced veggies. Let this cook without stirring for a few minutes, and it will begin to settle and lower in the pan, then just gently nudge it around, letting it continue to cook down about 5 more minutes. Add 3 tablespoons hot pasta water and 1/2 teaspoon salt Continue cooking over medium heat, stirring occasionally.

When pasta is done, drain ( save pasta water) and set aside until veggies are bright green and tender.

Stir in the pasta. Season with more salt, pepper and chili flakes. Add a splash of pasta water to loosen and make it saucy. If adding pecorino, add it now. Or keep it vegan ( with Vegan Cheesy Sprinkle).

Serve in bowls and garnish with lemon zest, a light drizzle of olive oil, fresh basil, and if you want, pine nuts.

We han too a dog named Max..Found on the road. So kind, putting his head on our knees... He died very old too.. I fell so sod for you..  

Thank you or that recipe.. I am French and it does not seem too exotic... 

I shall certainly make my honey with the others recipes on your blog.   MarieAgnes

This recipe has great flavours and received the "thumbs up" from my husband and Mr 15 and Miss 12! Winning!

I made this recipe and my wife was delighted. The combination of the cruciferous vegetables, the garlic, onion, the olive oil, cracked pepper, and red pepper flakes is incredible. There is an explosion of flavors in your mouth. I added more olive oil and David's kosher salt for a nice complementing salty texture. I matched the plate with fresh homemade focaccia alla Genovese.

Wasn't sure going into it, but I'm trying to eat 3 cups of cruciferous vegetables a day.  Got of all of them in at dinner AND IT WAS DELICIOUS!!!  This is going to be a regular meal at my house.

Oof, this is good. The veggies maintain an excellent crunch even as they saute down, and the pasta is a lovely little dopamine hit of carbs amongst the delicious veggie flavor. My only deviation I was to squeeze a a dash lemon, but I think I only needed it because the peel I zested was bland. Such a hearty yet refreshing dinner.

Desperately needs shrimp or another high quality protein.  Adding enough cheese to get there would be gross.

Vegan doesn't work if the primary focus isn't on enough protein.  Tofu would work too if you want to go that route but too much soy repetitively isn't going to work either.

This Vegan Lemon Ricotta Pasta is creamy, cozy, and made with only 9 wholesome ingredients! A perfect one-pot entree for busy weeknights or date night.

Vegan Lemon Ricotta Pasta

(225-340 g) gluten-free or regular pasta of choice*

(200 g) extra firm-tofu, roughly torn into chunks

(75 g) raw cashews,

garlic garlic powder

yeast

mellow white miso paste (optional, but recommended)

arrowroot powder

sea salt,

Optional toppings: chili flakes, fresh herbs, and/or black pepper

Cook the Pasta

Bring a large pot of salted water to a boil. Once boiling, cook the pasta to al dente, according to the package instructions. Reserve 1 cup of the pasta water and drain the pasta, but do not rinse.

Make the Ricotta

In the meantime, add the tofu, cashews, garlic, lemon juice, nutritional yeast, miso paste, and salt to a food processor. Process until smooth and creamy &#8211; about 60 seconds &#8211; to form the dairy-free ricotta.

Make the Sauce

Once you have drained the pasta, return the pot to the stove over medium-low heat. Add 3/4 cup of the reserved pasta water to the pot along with the arrowroot powder; quickly and rapidly whisk the powder into the sauce until no clumps remain. Then, add the ricotta and mix until evenly incorporated; if the sauce is too thick for your liking, add the additional 1/4 cup of pasta water. Simmer for 3-5 minutes, until slightly thickened.

Serve

Add the lemon zest to the pot and mix into the sauce, then add the pasta and fold into the sauce. Add more salt to taste, if necessary. Mix until all of the pasta is evenly coated, then divide onto serving plates and top as desired. Serve warm; leftovers will keep in the fridge for up to 3 days, but the sauce will thicken once refrigerated.

I think I'll make this for my special Saturday night dinner.  Though, I am going to make it with steamed broccoli &amp; cauliflower and fresh basil/ parsley. Pasta is my kryptonite, I love it, and could eat it every night, but I am trying to cut down on carbs as the quarantine has added extra pounds on me.

Made this for myself and my roommates tonight. It was so good! Added freshly chopped basil and a good amount of cracked pepper. Definitely going to continue making this!

Great recipe! I switched out the cashews with a 2 part rice milk, 1 part olive oil mixture and it came together really well. Also added a few more cloves of garlic and some spinach. Super tasty, and surprisingly tart from the lemon.

I just made this recipe and I am BLOWN AWAY. So rich and creamy, with the perfect tang from the lemon juice and zest. Ultimate comfort meal and satiation. It was my first time using soaked cashews and I am a total convert now. I used whole wheat fusilli and added peas, spinach and tomatoes along with an extra clove of garlic and lots of black pepper. It totally exceeded my expectations and is 10/10. Will definitely be making this again!

This was incredibly delicious! Creamy, flavorful, and so easy to make :) Will definitely be making again!

This creamy vegan ranch pasta is tangy, herbaceous, and very pantry-friendly. With gluten-free penne, sweet corn, broccoli, and any other seasonal veggies you&#039;d like to add. Think of it like a ranch-flavored blank slate. Can be served warm or cold, though warm is extra comforting!

Vegan Ranch Pasta

gluten-free penne

corn,

broccoli

vegetable broth

¼ cups unsweetened, plain non-dairy milk (I used soy milk.)

raw cashews (See Notes.)

lemon juice

rice vinegar, divided

onion powder

mellow white or chickpea miso

yeast,

mustard powder, optional

parsley

chives

dill

salt,

Vegan Parm

Cook pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package directions. With about 4 minutes left on the timer, add about half of the frozen corn. Stir and increase the heat slightly so the water quickly returns to a simmer, then add the rest of the corn. Add the broccoli. Adjust heat as needed to maintain a simmer. Once veggies are hot and pasta is al dente, drain in a colander.

Blend the sauce:

In a blender combine the broth, milk, cashews, lemon juice, 1 Tbsp of rice vinegar, garlic, onion powder, miso, nutritional yeast, and mustard powder. Blend until completely smooth.

Heat the sauce:

While the pasta drains in a colander, pour the sauce into the pot, and add the parsley, chives, and dill. Stirring frequently, cook over medium heat until just bubbling and thickened, 3 to 4 minutes. Remove from heat.

Add pasta to pot:

Pour the pasta and veggies back into the pot, and stir to coat with sauce. Taste and adjust salt, herbs, and acidity as desired. I like to drizzle in a bit more rice vinegar and add a generous pinch of salt. Serve immediately or allow to cool before refrigerating.

This recipe was absolutely delicious and easy to make. I followed everything as in the recipe, the same quantities too. It ended up being our favorite 'cheese-like' sauce that we tried until now. 
The idea to bring the sauce to a boil, is genius. It ended up having the same thickness and texture as the sauces with a roux-base, except that this version is significantly healthier than the roux!
At first I was afraid to use 1/4 cup of lemon juice. I thought it was going to taste too sour, but it ended up being the right amount. There is something about broccoli and lemon juice, they go so well together!
Give it a try, no need to tweak it, enjoy simplicity.

Top 3 healthy vegan pasta recipes from across the web

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

Top Tags

Garlicky Cruciferous Pasta

Vegan Lemon Ricotta Pasta

Vegan Ranch Pasta

Top 3 healthy vegan pasta recipes from across the web

The most viewed healthy 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

Garlicky Cruciferous Pasta

Vegan Lemon Ricotta Pasta

Vegan Ranch Pasta

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