vegan pasta recipe

This hearty eggplant pasta is packed with spicy flavor, fresh herbs, juicy tomatoes, and tender chunks of eggplant A naturally vegan and optionally gluten-free pasta dinner that will please all appetites and is easy enough for a weeknight!

Spicy Eggplant Pasta

rigatoni pasta ((or your favorite pasta shape))

olive oil, (divided)

onion, (diced)

garlic cloves, (minced)

(14 ounce) can diced tomatoes

tomatoes

capers

red pepper flakes, (or to taste)

chopped fresh basil, (plus more for serving, optional)

chopped fresh parsley, (plus more for serving, optional)

Salt and pepper

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.

Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.

When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.

Add the garlic and cook for 1 minute more, until very fragrant.

Stir in the diced tomatoes, crushed tomatoes, capers and red pepper flakes.

Bring the sauce to a simmer, and allow it to cook, uncovered, for about 15 minutes, until it thickens up a bit. You can add a splash of water if it becomes too thick.

While the sauce simmers, coat the bottom of a large skillet with the remaining 2 tablespoons of oil and place it over medium heat.

When the oil is hot, add the eggplant. Cook the eggplant for about 10 minutes, flipping it once or twice, until the pieces are soft and browned in spots.&nbsp;

When the sauce is finished simmering, stir in the eggplant, parsley and basil.

Remove the pot from heat and season with salt and pepper to taste.

Pour the sauce over the pasta and toss to coat,

Divide onto plates and serve. Sprinkle with additional parsley and basil, if desired.

Do you like the world-famous American Mac and Cheese dish? Then I have the right recipe for you here. A vegan Mac and Cheese powder that leaves the Mac and Cheese box in the shade from the store shelf. This cheese sauce powder is super easy to prepare and ideal if you don&#x27;t have time to cook. In no time, you have a dinner on the table that tastes great for grown-ups and kids.

Vegan Mac and Cheese Powder

(150 g) cashews, raw and unsalted

(40 g) nutritional yeast

tbsp white whole grain flour or oat flour

tbsp tapioca flour

paprika powder

garlic powder

onion powder

mustard powder

tsp sea salt

tsp smoked paprika

tsp white pepper

turmeric

lemon peel -opt

The sweetness of the onions, combined with oven roasted eggplant, and tangy homemade tomato sauce makes for the ultimate comfort Italian dish!

Caramelized Onions, Roasted Eggplant, And Tomato Penne Pasta

eggplant

1.5 large white onion (, peeled, halved, and thinly sliced)

penne pasta (, rice

splash of cooking wine

olive oil

salt

black pepper

Parmesan cheese (,

garlic (, minced)

basil (, chopped + some for garnish)

red pepper

sugar (, a little if needed)

Caramelized Onions, Roasted Eggplant, and Tomato Penne Pasta

Preheat oven to 400 degrees.

Toss the diced eggplant with some olive oil (enough to coat the eggplant).

Line a baking sheet with parchment paper and place the eggplant in a single layer on the parchment paper. Bake for about 25 minutes until cooked and fully roasted (slightly browned, but not burned).

To Prepare the Roasted Eggplant:

Heat 2-3 tbsp olive oil on a non-stick large pan on low-medium heat. Add the thinly sliced white onions and an pinch of salt, and saute until they become completely translucent, slightly brown, and just caramelized (~25 minutes). Be sure to mix frequently. If you find that the onions start sticking to the bottom of the pan or start to burn, feel free to add a little more olive oil.

Once the onions are caramelized, de-glaze the pan by adding a slash of cooking wine to the pan.

To Make the Caramelized Onions:

Heat 3 tbsp of oil in a medium sized pot on medium heat.

Add 8 cloves minced garlic and some dried red crushed peppers (more or less to taste depending on spice preference). Fry for ~30 sec. until fragrant. Be careful not to burn them.

Add the can of diced tomatoes. Once the sauce is simmering, reduce the heat to low-medium and simmer uncovered for about 15-20 minutes or until the sauce thickens and reduces to about 2 cups.

Add the chopped basil. Season to taste with salt, pepper, and white sugar (if needed). Cook for another 5 minutes. Turn off the heat and set aside (note: if you are almost done with the recipe, feel free to keep heating the sauce at lowest setting possible to keep the sauce hot until the pasta is ready).

To Make the Sauce:

Set a large pot of water to boil. Add a generous pinch of salt and a drizzle of olive oil. Once the water is boiling, add the penne pasta and cook al dente.

Add the roasted eggplant to the de-glazed pan with caramelized onions.

Add the hot tomato sauce and cooked penne pasta. Toss everything to combine.

Season with salt and pepper to taste. Garnish with some freshly chopped basil.

Top with some fresh Parmesan cheese (omit for vegan option), and serve hot!

To Assemble the Pasta:

An easy, healthy 30-minute vegan dinner with a thick red lentil tomato sauce with Italian spices and pasta.

Red Lentil Pasta Recipe

Olive oil

Garlic (minced)

Tomato passata

Red lentils

basil

oregano

Nutritional yeast

Salt

Vegetable broth

500 g Cooked Pasta (high protein pasta

Cook pasta

Cook the pasta by following instructions on the packaging. Rinse, drain, and set aside while making the sauce. Read my post above for tips on how to choose healthy pasta for this recipe.

Cook onion and garlic

Heat the olive oil in a large saucepan over medium heat. Add the diced onion and garlic and cook for 5 minutes until fragrant and golden in color.

Add rest of sauce ingredients

Add the tomato passata, canned chopped tomatoes, red lentils, dried basil, dried oregano, nutritional yeast, salt, and vegetable broth.

Stir and simmer

Stir all ingredients together, cover, bring to a light boil, reduce heat to low, cover and simmer the sauce for 15 minutes, stirring often.

Stir in cooked pasta

Uncover, stir in the cooked pasta and keep cooking under medium heat until the pasta are hot and flavor combined.

Serve

Serve immediately with chopped fresh basil leaves and vegan Parmesan if desired. The recipe serves 6 people.

Store

Store in the fridge in a sealed container for up to 3 days or freeze.

Storage

Charred Asparagus Kale Pasta with a creamy Cannellini Bean Leek Sauce.  This healthy, spring, vegan pasta recipe comes together quickly and easily!

Charred Asparagus Kale Pasta with Lemony Cannellini Beans

dry pasta

asparagus,

leeks, chopped thinly in 1/2 rounds

garlic, chopped small

cannellini beans

tablespoons extra virgin olive oil, divided

lemon lemon

lemon juice

pasta water

lemon thyme leaves

pepper

Aleppo or red pepper flakes (optional)

Vegan Cheesy Sprinkle (optional)

Set oven to 450F if roasting the veggies in the oven. (Instructions included for both oven roasting and pan sautéing below.)

Cook the Pasta

Place 2 quarts of water with 1 tablespoon salt to boil on the stove, cooking pasta according to directions. Drain and reserve 1/3 cup of the hot pasta water.

Char in OVEN: 

On a parchment-lined sheet pan (for easy clean up), place cut asparagus tossed with a little olive oil and a sprinkle of salt, on one side of the pan.  Rub kale with about a teaspoon of olive oil and a sprinkle of salt (I use my hands to rub the oil into the kale to get it to absorb and tenderize).  Place kale on the other side of the sheet pan and place in the preheated oven for 4-5 minutes, until kale is wilted and starting to lightly char. If you want more char broil for 1-2 minutes.

OR Char in SKILLET

 In a hot cast iron skillet, start with asparagus dry frying, stirring constantly for 3-4 minutes, when it begins to sear remove from heat adding a sprinkle of salt and a drizzle of olive oil.  Repeat the same process with kale.

Make the Sauce: 

Saute leeks with 2 tablespoons of olive oil on medium heat until soft and just beginning to brown for about 3-4 minutes, add garlic sautéing 1 min more.  Remove from heat.  Add about half of the beans into the pan with the leeks and garlic along with 3 tablespoons olive oil, lemon zest, lemon juice, thyme, salt, pepper and 1/3 cup reserved pasta water.  Mash together with a fork making a creamy blend.  Heat up to warm.

Assemble:  

Mix the cooked pasta into the creamy bean sauce, adding the remaining whole beans, charred asparagus and kale.

Top with Aleppo (if desired), fresh chives and lots of vegan Cheesy Sprinkle!  Also good with goat cheese or Parmesan.

Looks easy and delicious!
It will be dinner today!!

Delicious!!! I added some chopped preserved lemon for added tanginess and broccolini just cause it’s in season. Amazing dish!

Made this for Monday night supper after work.  Fast, easy and really delicious!  I will definitely make this again.  Thank you!

This was delicious! So refreshing and easy to make, as well!

Next time I prepare this delicious recipe I want to add some lightly toasted pine nuts.  They seem to be calling to me.

Sylvia, I am so grateful to have found your blog.  Although a seasoned cook (no pun intended) of many years, your expertise and wonderful recipes have become my go-to.  I have loved every one I have tried so far.  I am doing my best to use seasonal vegetables at the moment.  Even my carnivore husband has really enjoyed the meals I have prepared.  I have finally taken the plunge with an Instant Pot, too.  So far it is sitting on the counter as the recipes I have found seem to be less Spring oriented. Thank you so much for the new horizons.

Delicious! I’ve made this recipe twice. First time I followed the recipe, tonight I added preserved lemon. Yumm! I can’t quite get this together in 30 minutes, but it easy and fast. I plan to adapt the main recipe and use other veggies.

Hello Tonia. This is excellent. I wonder if oregano might work work in place of thyme?

This is excellent! Given the massive size of the kale bunch at my grocery and being unsure of your intention for the amount of kale, I instead opted for around 4-4.5 ounces of salad -grade baby kale, which worked fine. But it would be helpful to indicate the weight of the kale as with the asparagus. A “bunch” is highly variable based on the store and the variety of kale.

Penne is drenched in a silky cashew pumpkin sauce and seasoned with savory sage and a dash of nutmeg to make this creamy vegan pumpkin pasta.

Creamy Vegan Pumpkin Pasta

penne pasta

pumpkin puree

cashews,

garlic

(plus

nutmeg

frozen peas, (thawed (optional))

sage

Drain the pasta into a colander and return it to the pot, reserving about a cup of the pasta boiling water.

While the pasta cooks, place the pumpkin, cashews, milk, lemon juice, garlic, salt and nutmeg into a blender or food processor fitted with an S-blade.

Blend until smooth. Taste-test and adjust the seasonings to your liking.

Pour the sauce over the pasta and toss to coat. Thin the sauce with the reserved pasta water, if needed.

Stir in the peas and sage. Season the pasta with additional salt to taste.

Divide onto plates and serve.

Perfect your vegan meal prep with this easy and high protein pasta dish. Red lentil pasta with fresh cooked organic veggies and vibrant herbs in a salty and savory dressing.

High Protein Vegan Veggie Pasta

oz Vegan lentil pasta

Trifecta zucchini

cherry tomatoes, halved

Trifecta portobello mushrooms

kalamata olives

scallions

lemon

parsley

chili flakes

Cook pasta al dente. Let cool and set aside.

Dice scallions and coarsely chop parsley for garnish. Set aside.

Combine pasta and veggies in a large bowl.

This vegan spinach &amp; artichoke spirulina pesto pasta recipe makes a zesty and flavorful pasta dish incorporating function and flavor by utilizing the superfood spirulina in a freshly prepared pesto.

High Protein Pesto Pasta Recipe 

High protein chickpea or lentil pasta

Can Artichoke hearts, drained

Cups Spinach, fresh or baby

Cup Sundried tomatoes,

Tablespoons Spirulina powder

Cup Sunflower seeds, raw

basil leaves

Cup packed parsley leaves,

Olive oil oil

Each Garlic cloves

Tablespoons Apple cider vinegar

Lemon juice + Zest

Prepare Pasta According to Packaged Instructions, remember to reserve about ¼ cup of the pasta water. Return the empty pot to the stove and set cooked pasta aside.

For the Pesto: In the base of a food processor add all of the ingredients. Pulse until blended thoroughly, add additional lemon juice or apple cider vinegar if needed for consistency.

Preheat the empty pasta pot over medium heat. Add the artichokes and Sundried tomatoes. Cook for 2 minutes. Add the Spinach and cook slightly, about 1-2 minutes, stirring occasionally. Add the cooked pasta, pesto, and pasta water, stir, and plate.

Garnish with vegan parmesan or toasted sunflower seeds if desired.

This easy pasta sauce is made in a baking dish with Greek flavors. We toss in spirali pasta and top with feta cheese for a simple and delicious dinner!

Greek Pasta Bake

oz cherry tomatoes

manzanilla olives

red onion

marinara sauce

thyme

oz spirali pasta

In a 11&#215;7 baking dish, add tomatoes, green manzanilla olives, kalamata olives, onion, olive oil, marinara, salt, oregano, thyme, and garlic.

Toss everything together to make sure everything is combined.

While the sauce bakes, boil pasta in salted water, approximately 9-10 minutes or until al dente. Reserve 1 cup pasta water.

Remove the sauce from the oven, tomatoes should be blistered, mix together with the cooked pasta, stirring well so the sauce covers all the pasta. Add reserved pasta water as needed. 

Garnish with feta cheese crumbles and fresh Italian parsley or cilantro!

https://www.youtube.com/watch?v=mrWE2uqT_XM

Did you know you can make pasta sauce in a baking dish? Well, you CAN, and it’s a game changer!This Greek Pasta Bake is so dang good and full of flavor! It’s #dairyfree and #vegan too! #FoodDolls 

Recipe: 

16 oz cherry tomatoes
3/4 cup kalamata olives
3/4 cup manzanilla olives
1/2 cup chopped red onion
3 tbsp olive oil
1 cup good quality marinara sauce
1 tsp salt
1/2 tsp oregano
1/2 tsp thyme
3 cloves chopped garlic
16 oz spirali pasta

Preheat oven at 400 degrees F.
In a 11×7 baking dish, add tomatoes, green manzanilla olives, kalamata olives, onion, olive oil, marinara, salt, oregano, thyme, and garlic.
Toss everything together to make sure everything is combined.
Bake uncovered for 35-40 minutes.
While the sauce bakes, boil pasta in salted water, approximately 9-10 minutes or until al dente. Reserve 1 cup pasta water.
Remove the sauce from the oven, tomatoes should be blistered, mix together with the cooked pasta, stirring well so the sauce covers all the pasta. Add reserved pasta water as needed. 
Garnish with feta cheese crumbles (optional) and fresh Italian parsley or cilantro!

#pasta #greek #italian #pastasauce #foodhacks #easyrecipes

Top 20 vegan pasta recipe recipes from across the web

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

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Top 20 vegan pasta recipe recipes from across the web

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

Top Tags

Spicy Eggplant Pasta

Vegan Mac and Cheese Powder

Caramelized Onions, Roasted Eggplan...

Red Lentil Pasta Recipe

Charred Asparagus Kale Pasta with L...

Creamy Vegan Pumpkin Pasta

High Protein Vegan Veggie Pasta

High Protein Pesto Pasta Recipe

Greek Pasta Bake

One Pot Greek Spaghetti

Aubergine Tomato Pasta Sauce

Vegan Chicken Tetrazzini

Super Green Pasta

Vegan Swedish Meatballs

Fresh Pumpkin Pasta With Two Ingred...

Lemon Garlic Pasta

Marry Me Pasta

Pumpkin alla Vodka Pasta

Creamy Pea Pasta Recipe (Vegan)

Creamy Pea Pasta Recipe (Vegan)

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