vegan pasta dish

A delicious nourishing pasta dish that costs under $2.50 per serving.

Super Green Pasta

whole wheat spaghetti

garlic

curly kale (de-stemmed)

spinach

yeast

tsp salt

sunflower seeds

lemon (juiced)

pasta water

Bring a large pot of salted water to a boil, and add the kale, spinach and garlic. Allow to blanch until bright green, approximately 4 minutes.

Using a slotted spoon or a colander, transfer the greens and garlic to a blender cup. Add the spaghetti to the remaining pot of boiling water, and cook according to package directions, reserving 1 1/2 cups of pasta water.

Add the remaining ingredients including the salt, lemon juice, sunflower seeds,  nutritional yeast and reserved pasta water to the blender. Combine until a smooth sauce is formed.

Pour the sauce into a pan with the cooked pasta and more pasta water as needed to thin. Coat the spaghetti, and serve, with more crushed sunflower seeds, red pepper flakes, salt and pepper as desired.

Savor the creamy goodness of this Vegan Mushroom Pasta, a speedy 25-minute weeknight dinner made with simple ingredients. It&#39;s an effortless way to enjoy a comforting meal!

Creamy Vegan Mushroom Pasta

dry pasta (I used tagliatelle)

extra virgin olive oil

onion

garlic (minced)

mushrooms (any type, I used portobello, sliced)

white wine (or vegetable stock)

all-purpose flour

nutritional yeast

lemon juice

salt

black pepper

1 and ⅓ cups unsweetened non-dairy milk (I used soy milk)

Cook the pasta following the package instructions. Drain and set aside.

Heat oil in a large pot and sauté the onion over medium-high heat for 2-3 minutes, or until it becomes softened.

Add garlic and mushrooms, stir, and sauté for about 2-3 minutes or until they&#39;re lightly browned.

Pour in the wine to deglaze the pan, scraping up any flavorful bits, and let it simmer until almost fully evaporated, which should take another 3-4 minutes.

In a small bowl, whisk together the flour, nutritional yeast, salt, pepper, and milk.

Pour the mixture into the pot and reduce the heat to medium-low. Stir frequently until the sauce thickens, which should take about 1-2 minutes.

Add the pasta to the pot and use kitchen tongs to toss everything together, ensuring the pasta is evenly coated in the sauce.

Serve with a garnish of fresh chopped cilantro, a sprinkle of nutritional yeast, and a dash of black pepper.

A delicious and super simple pasta recipe that&#39;s ready in 20 minutes!

Lemon Garlic Pasta

550 gram vegan tortellini (or pasta of choice)

olive oil

garlic (minced

parsley (chopped)

cashew milk (unsweetened)

tahini

lemon (zested)

spinach (chopped)

½ tsp black pepper (freshly cracked)

Cook the tortellini according to package directions. 

In a pan over medium heat, add olive oil, garlic, parsley, and nutritional yeast. Saute until slightly fragrant, 2 minutes.

Add the cashew milk, tahini, lemon juice and lemon zest. Add the cooked tortellini and reserved pasta water. Season with salt. Stir in the cooked spinach and finish with freshly cracked black pepper.

Enjoy immediately or store in the fridge for up to 3 days. 

The vegan version of creamy tomato pasta recipe that took the internet by storm

Marry Me Pasta

oz whole wheat linguine

olive oil (optional)

cherry tomatoes

Italian seasoning

tsp red chili flakes

¼ tsp black pepper

tomato paste

vegetable broth

coconut milk

vegan cheese (shredded, optional)

basil

Cook pasta according to package directions, reserving at least 1/2 cup of pasta water before draining.

Add the onion to a pan with 1 to 2 tablespoons of olive oil or water, until translucent, approximately 2 minutes.

Add the garlic, spices and tomato paste, and stir until fragrant, approximately 2 minutes. Add the cherry tomatoes and vegetable broth. Cover, and allow to cook for 3 minutes, until the tomatoes have bursted. 

Add the coconut milk and vegan cheese if using. Stir until a creamy sauce is formed. 

Add cooked pasta and fresh basil. Stir until the pasta is coated in the sauce, and add the reserved pasta water if needed. Serve immediately. 

A delicious one-pot wonder recipe featuring several green veggies, pesto, and rigatoni.

Creamy One Pot Green Pasta

400 gram rigatoni (one pack)

vegetable broth (homemade

broccoli (chopped)

peas

basil leaves (chopped)

zucchini (grated)

pesto

full fat coconut milk

salt and pepper (to taste)

Add the pasta to a large saucepan and pour over the vegetable broth. Bring to a boil over high heat, and then lower to medium-low and simmer for 5 to 8 minutes, until the pasta has absorbed some of the water and is half cooked. 

Add the vegetables, coconut milk, and pesto. Cover, and cook for an additional 8 minutes, until the pasta is cooked and the sauce is creamy. 

Divide between bowls and enjoy immediately. Store in the fridge for up to 3 days. 

A delicious casserole dish including seven different types of vegetables, farfalle, and cashew cream!

Creamy Roasted Vegetable Pasta

bell pepper (chopped)

artichoke hearts (quartered

cherry tomatoes (chopped)

garlic (top sliced off)

spinach (large)

zucchini (chopped)

thyme

tomatoes (chopped)

olive oil (to taste)

farfalle pasta (dry)

cashew cream (or vegan cream cheese)

Preheat the oven to 400F. In a casserole dish, add the bell pepper, cherry tomatoes, sun dried tomatoes, onion, garlic, spinach, zucchini, artichoke, tomato paste, fresh thyme, salt, pepper and cream cheese or cashew cream. Drizzle with olive oil, and add a liberal amount of salt and pepper. 

Cover the tray with foil, and bake for around 1 hour, until the onions are caramelized and the remaining vegetables are completely soft. 

While the tray bakes, cook your pasta according to package directions, reserving a cup of pasta water.

After baking, remove the garlic and when safe to handle, squeeze in the cloves, and add pasta water as needed. Mix until a creamy sauce is formed.

Pour in the pasta and stir. Serve with vegan parmesan and more salt and pepper, as desired. 

A delicious baked pasta recipe that utilizes everyone&#039;s favorite summer vegetable.

Zucchini Lemon Pasta

1½ lbs zucchini (about 4 medium zucchini, thinly sliced)

tomatoes

tbsp oil (from the sundried tomatoes)

paprika

basil leaves (or spinach, chopped)

balsamic glaze

parsley

Vegan parmesan

Preheat the oven to 400F.

To a casserole dish, add the sliced zucchini, sun dried tomatoes, paprika, basil, nutritional yeast, italian seasoning, salt and the sun dried tomato oil. 

Toss, and then place the whole garlic head in the middle and add vegan cream cheese. Drizzle with balsamic glaze, if desired. Cover the casserole dish with tin foil or a lid, then pop in the oven for 45 minutes, tossing halfway through. The zucchini should be caramelized by the time it comes out of the oven. 

About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water. 

Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add around 1/2 cup of the pasta water, along with the lemon juice, and with the back of a fork, mash the zucchini mixture into a thick sauce. If needed, add a little more pasta water.

Add the pasta and stir. Taste and adjust salt, as needed. Finish with more basil and vegan parm as desired. 

A delicious 20-minute one-pot recipe to utilize fresh seasonal tomatoes and orzo pasta.

Tomato Orzo

tbsp extra virgin olive oil

½ tsp salt and pepper

orzo

basil (or spinach)

In a large saucepan heat the oil and add tomatoes, salt and pepper. Cook for about 5 minutes with the lid on, then burst the tomatoes with the back of a spatula.

Add the garlic and orzo, and stir everything. Add the vegetable broth and coconut milk. Lower the heat and cook for 5-10 minutes until the orzo is fully cooked.

Stir in the fresh basil or spinach and add vegan cheese if desired. Serve on its own or as a side.

An indulgent pasta dish that anyone can make!

Caramelized Onion and Sun-Dried Tomato Pasta

olive oil (or water)

yellow onions (thinly sliced)

dry white wine

oz farfalle pasta

cashew cream (or vegan cream)

Melt oil in a non-stick pan. Add the salt, onion and garlic. I used the oil from the sun dried tomato jar.

Allow the onions to cook over medium to low heat for approximately 25 minutes, stirring occasionally until caramelized. 

Cook the pasta in a separate pot according to package directions, reserving at least 1 1/2 cups of pasta water. 

Add the thyme, sun dried tomatoes and white wine and deglaze the pan. Pour in the pasta water and cashew cream until a creamy sauce is formed, and then add the pasta to the pan. Mix in a handful of spinach or basil to serve. Enjoy immediately with salt and pepper!

This was sooo yummy!  I wish I doubled the recipe so I could have more leftovers :)

Was a hit!! Everyone loved it and was so easy to make .Thanks!

Top 9 vegan pasta dish recipes from across the web

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

Top Tags

Super Green Pasta

Creamy Vegan Mushroom Pasta

Lemon Garlic Pasta

Marry Me Pasta

Creamy One Pot Green Pasta

Creamy Roasted Vegetable Pasta

Zucchini Lemon Pasta

Tomato Orzo

Caramelized Onion and Sun-Dried Tom...

Top 9 vegan pasta dish recipes from across the web

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

Top Tags

Super Green Pasta

Creamy Vegan Mushroom Pasta

Lemon Garlic Pasta

Marry Me Pasta

Creamy One Pot Green Pasta

Creamy Roasted Vegetable Pasta

Zucchini Lemon Pasta

Tomato Orzo

Caramelized Onion and Sun-Dried Tom...

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