vegan pasta recipes

<div><span style="font-size: small">Roasted Cauliflower Pasta with Toasted Walnuts, Lemon, Garlic and Fresh Parsley. Keep it vegan or dust it with pecorino. A fast healthy dinner that can be made in under 30 minutes. </span></div>
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Roasted Cauliflower Pasta with Lemon and Garlic

cauliflower

olive oil

garlic

salt and pepper

chili flakes

lemon lemon

pasta

Italian parsley

toasted walnuts, chopped

garlic clove- very finely minced

salt, pepper and chili flakes

pecorino–

capers– optional, but good!

Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 rds of the minced garlic and some chili flakes.  Toss well and spread out in a single layer on a parchment-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places,  about 20-25 minutes.

 While the cauliflower is roasting, cook the pasta according to directions. Drain and place in a bowl. Drizzle pasta generously with olive oil to coat the noodles, then add the remaining finely minced garlic (raw), the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. Sprinkle with pecorino and chili flakes.

Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉

Tried this and everyone loved it! I toasted the walnuts myself so the whole kitchen smelled warm and cozy. I used rigatoni for the pasta.  I think next time I'll double the cauliflower!

Loved this recipe!!! Also added sage when roasting the cauliflower. It’s a new favorite!

I really liked this dish.  I did a few things different.  I added carrots, chile poblano, red peppers, all seasoned and roasted separately. I wilted lacinato kale. I also made honey walnuts to contrast the chili flake.   I thinly slivered my garlic, heated my olive oil added the garlic and allowed  its fragrance to just release added the chili flakes, thick spaghetti noodles, lemon zest, parsley, salt and pepper. I left out the pecorino but only because I forgot. I tossed everything together at the end,  leaving little of each for garniture.

Delicious! I used basil instead of parsley and extra lemon on pasta. This recipe is a kerper😊

I added a generous amount of olive oil to the pasta and a 2 cloves garlic and a bit of percorino before I put it away to enjoy later...it was delicious!

my husband is vegetarian thank you for the recipe it was so delicious!!!!!! I think I'm going to make more often with my sister and I are going to put some shrimp in it will be so delicious I can tell !!!! thank you !!!

Absolutely love it. Just wondering if you think toasted almonds would work if we don't have walnuts?

It was very delicious. I didn't have walnut so I used pecan instead.  It was still very good. Pecorino was great suggestion. We will definitely make it again.

This was sooo good. My picky husband, who is not a big veggie fan thought it was great. It has a nice balance of crunch, citrus and cheesiness. Highly recommend.

Love it. Super easy to make, and delicious!

This was absolutely delicious!  Will definitely make again.

I’ve finally decided to incorporate  more vegetarian meals into my diet, and might I say, this recipe is phenomenal! Tastes like absolute heaven! Thank you!

Very good! I used lentil/zucchini penne pasta noodles and followed recipe as-is. Was wonderful and im stuffed after just one bowl! I will share this recipe with friends!

WOW. This was divine. I used fresh buccatini, chopped the walnuts and toasted them on the stove, and added some starchy pasta water and a squeeze of lemon juice to the end product. I just had leftovers for lunch this afternoon and it definitely holds up great. This is going to feature heavily on my summer rotation (and once the pandemic is over this will be my go to meal to impress anyone I have over!). So flavorful, herby, complex and full but not heavy. So impressed with this recipe.

Our local nut store was closed for Feast of Sacrifice day and we didn’t have fresh parsley sadly, but other than that this combination seems fantastic. 

The pasta itself, with the added flavors, is so strong and fresh. I added some lemon juice to try and make it pop as compensation for lack of fresh herbs. 

We added codfish with mushrooms and pineapple as a side. Thanks for the recipe!

This truly is the BEST Vegan Mac and Cheese ever! Made with just 7 simple ingredients and ready in under 20 minutes. It&#039;s as easy as making boxed mac and cheese!

The Best Vegan Mac and Cheese

raw cashews (soaked)

water

lemon, squeezed for juice (about 3 tablespoons)

nutritional yeast

turmeric

garlic powder

salt

elbow pasta (use gluten free if needed,

Soften your cashews by covering them in boiling water for 5 minutes. I do this by heating up water in my tea kettle, and then pouring the boiling water over the cashews in a large glass measuring cup.&nbsp;

Cook the pasta according to package instructions, but do not overcook.&nbsp;

While the pasta is cooking, add the soaked cashews, 1 cup water, lemon juice, nutritional yeast, turmeric, garlic powder and salt to a high powered blender and blend until very smooth.

When the pasta is done, drain and return it to the pot. Stir in the cheese sauce, and serve!

Optional veggie add ins: Thawed frozen peas, roasted brussels sprouts, roasted cauliflower, roasted broccoli, cooked kale or roasted asparagus.

https://content.jwplatform.com/videos/lipH7uwt.mp4

This truly is the BEST Vegan Mac and Cheese ever! Made with just 7 simple ingredients and ready in under 20 minutes.

Best Vegan Mac and Cheese

Vegan Mushroom Pasta with roasted sunchokes and a creamy vegan artichoke heart sauce ( use canned or frozen artichoke hearts) that can be made in under 30 minutes! Delicious, healthy, nut-free and totally vegan.

Vegan Mushroom Pasta with Roasted Sunchokes 

dry pasta- tagliatelle, fettuccine, linguine, spaghetti

sunchokes (optional- you can leave these out, or sub with more mushrooms,

mushrooms- cremini, shittake, porto’s, chanterelles

salt & pepper

artichoke hearts

sage leaves

cracked pepper

lemon

Garnishes- grated Pecorino, truffle oil

Wash (or scrub if necessary) and pat dry sunchokes. Don&#8217;t bother peeling. Quarter them and toss in a bowl with olive oil, salt and pepper. Place on a parchment linked baking sheet in the oven and roast for 20 minutes or until tender.

Bring big pot of generously salted water to a boil ( for the pasta). Cook the pasta to al dente.

While water is boiling, in a large skillet, saute the mushrooms over medium heat in a little olive oil. Season with salt and pepper, set aside.

Make the Artichoke Sauce

drain the artichoke hearts and place them in a blender (don&#8217;t use a food processor, it will not get this sauce creamy enough!).  Add the water, olive oil, sage, garlic, salt and pepper. Blend until creamy and very very smooth. If sauce seems &#8220;stringy&#8221; from the aritchokes, you need to keep blending on high speed. Taste. If using frozen artichoke hearts or artichokes packed in water, add a little squeeze of lemon to taste. ( The marinated artichokes in oil, usually have a bit of vinegar or acid already.)

Add the cooked, drained pasta ( do not rinse) to the cooked mushrooms in the saute pan. Toss with the artichoke sauce and heat up, gently stirring. Taste for salt, adding more if necessary.  Add the roasted sunchokes and toss well.

To garnish, you could drizzle a little truffle oil over top and dust some finely grated Parmesan.&#8212;or keep it vegan, up to you. Chili flakes are nice too. 😉

I had a cousin dinner and needed a vegan dish for a few of them.  This was absolutely delicious -everybody loved it, myself included!  I wish I could have found sunchokes but found a variety of mushrooms and that was delicious too. The combine tastes had a surprising zest to it that was delightful. Can't wait to try it with truffle oil!

So delicious!! My fam cant stop saying "wow". Been home from college because of the coronavirus and ive decided to make some new meals. Didn't have sunchokes (will try to get them next time) and it was still very flavorful! Only addition is I added spinach to the sauce. Thank you!

I made this for my family because i've been eating vegan and am home because of the corona virus. It turned out so well! I was worried the sauce wouldn't have enough flavor but it was very flavorful and had a good tang to it. My dad isn't an artichoke fan like my mom and I are so he didn't like it as much as we did because the artichoke is obviously strong but he still did enjoy it. I added roasted potatoes instead of the sunchokes because I couldn't find them at the store but it worked out well. I served it with lemon roasted asparagus and we had a great vegan meal!

Brilliant and delicious! My carnivorous family devoured it.

This was absolutely fantastic! Definitely a new go-to recipe. I used potatoes instead of sunchokes, because I had them. I’ll put in extra mushrooms next time, just because they were so good! Thank you for this recipe. So good!

This was so good!  I was fortunate enough to be able to find all of the ingredients listed at my local grocery store, and so made it as written.  I was delighted at how easy and quick it was to make too - thank you for this and all of your awesome recipes, Sylvia!  In the past, I have wanted to and made small attempts to move toward a vegan diet but really didn't know where to begin...I have to say that because of your recipes, I surprisingly don't even miss meat/meat products anymore!  I've shed a couple of pounds and feel much healthier, overall.  You and your blog have been a Godsend - thank you, thank you, thank you!!!

I made this for my step-daughter who has become vegan to help treat an illness. She loved it!! Said it was the best things she’d had. Thank you.

I'm rating before I've eaten this amazing recipe. Looks incredible and can't wait to get started

I’ve had a can of artichoke hearts sitting in the cabinet for ages and this was a great use for them! I didn’t have sunchockes  or fresh sage, but I sautéed chard with the mushrooms and used ground sage in the sauce and it worked out. Your recipes are great!

This is the second recipe pasta I've made from Sylvia -8th overall- and honestly, it's incredible. While there are many talented bloggers out there, Sylvia has become my go-to source of dinners. The sheer richness of this pasta, the flavour...It's downright luxurious. My omnivore partner has officially declared Sylvia a freaking queen. And I cannot disagree one bit.

i sauted the mushrooms adding spinach and garlic! added nutritional yeast to the pasta and it all came togheter so perfectly!! i loved this one so much, will do it again for sure

I only made the artichoke sauce, to put on salmon. It was phenomenal. I'm so excited, trying to think of more and more and more places I can use this artichoke sauce. I bet it's delicious with a spoon.

I couldn’t find sunchokes but I made the recipe without and it was still amazing! Comes together very quickly which is the best part. The artichoke sauce was so good that I didn’t miss the usual cream found in a typical Alfredo sauce. I will definitely make this again and again.

My 6 year old picker eater who hates mushrooms gives this 1K stars!

I have been cooking (your) vegan dishes and a non vegan for my family. I always give my son a bite to see if it’s something he enjoys. Definitely a effortless winner!
 
My only question is in creating the sauce, I can never get a “creamy” finish product. I am using a smaller ninja blender. I only blend for 30/45 secs. Should I be blending longer?

So good! We didn't have sunchokes available and just used extra mushrooms. Next time I'll put a touch more lemon on the sauce. Will definitely make again!

ridiculously delicious. i made this tonight with some fresh basil in the sauce and ground sage (because i couldnt find whole leaves) 10/10 will be making again amazing!

I absolutely love this recipe! Such a great vegan option. And... I loved Mizuna when you were the owner! Just happened to pick your recipe not realizing it was you! What are the chances! ❤️

This was a really fast easy weeknight meal.  I wasn't sure we would like the artichoke sauce but it was wonderful with mushrooms.

This was absolutely delicious!  I didn’t have sunchokes, so substituted roasted quartered cherry tomatoes.  Worked out just fine.  The sauce is spectacular.  Tastes like something you spent all day on and it takes no time at all.  10/10

I made this recipe last night, and this morning, I am still obsessing about it! How do artichoke hearts make such a delicious sauce AND in less than 5 minutes??????  SO GOOD.  Make it tonight.  Make it for the family, date night, or a crowd.  Its that good.

The only tweak I did with this recipe, I roasted the mushrooms in the oven instead of sautéing.

What not to love about pasta? It’s quick, tasty and filling, a blank canvas for many delicious and healthy ingredients. Here you’ll find an amazing list of yummy vegan pasta recipes, light, colorful, and perfect for any occasion. Let&#039;s get started!

35+ AMAZING VEGAN PASTA RECIPES

Long pasta (spaghetti, linguine, fettuccine...)

Short pasta (penne, fusilli, shells, elbows, orecchiette, ditali...)

Tomatoes (canned tomatoes, fresh cherry tomatoes

Summer vegs (peppers, asparagus, zucchini, tomatoes, green beans, spinach...)

Winter vegs (pumpkin, squash, potatoes, mushrooms...)

Pulses (peas, lentils, chickpeas, beans)

First things first: pick your favorite vegan pasta recipe.

Make sure you have all the ingredients.

Cook your pasta until al dente.

Meanwhile, start chopping your vegetables or start making your vegan creamy pasta sauce made with cashews. There&#039;re so many ways to cook a fantatic vegan pasta dish full of flavors and nutrients, you&#039;ll be spoilt with choice!

Dress your pasta, toss to combine, and enjoy!

https://content.jwplatform.com/videos/5GDAxspM.mp4

Here you’ll find an amazing collection of 35 delicious vegan pasta recipes: tasty, colorful, and perfect for any occasion!

Vegan pasta recipes

This Puttanesca Sauce is vegan and easy to make with simple ingredients that you have on hand in your pantry. A keeper that is ready in under 20 minutes. Serve this over your favorite pasta and you have a quick dinner that even pickiest kids will eat.

Puttanesca Sauce

garlic,

capers

olives, pitted

oz chopped tomatoes

Tbs crushed pepper

salt, pepper

Heat olive oil in a casserole. Add garlic...

Heat olive oil in a casserole. Add garlic and fry for around 1 minute until lightly golden browned. Next add the olives, capers, and chopped tomatoes.

Season everything with the crushed pepper and regular...

Season everything with the crushed pepper and regular salt and pepper. Let simmer with a lid on top on medium heat for around 10 minutes, stir frequently.

Finally serve this amazing pasta sauce for dinner,...

Finally serve this amazing pasta sauce for dinner, lunch, meal prep with any pasta you like, enjoy.

This pesto pasta is so quick and easy to make and so delicious. The natural sweetness from roasting red bell pepper is the perfect match for nutty toasted walnuts and tangy sun-dried tomatoes!

Roasted Red Pepper Pesto Pasta

red bell peppers

sun-dried tomatoes

walnuts, roasted

zucchinis

⅛ tsp black pepper

dry spaghetti

De-seed and cut bell peppers into quarters.

Brush bell peppers and garlic cloves with olive oil and place in a baking dish / tray.

Roast for 30 minutes, flip bell peppers, then roast for another 10 minutes.

Cut zucchinis into pieces and place in another baking dish / tray. Drizzle a little bit of olive oil all over and toss to coat.

About 10 minutes before the bell peppers are done, put zucchinis in the oven to roast.

When the vegetables are nearly done roasting, cook your spaghetti in a large pot of salted water according to instructions on package. Reserve 1/2 cup of cooking water for later. Drain and set aside in a large skillet.

Remove roasted vegetables from the oven. Transfer zucchini to the skillet with the spaghetti.

Transfer bell peppers and garlic to food processor or high-speed blender. Add sun-dried tomatoes, walnuts, salt and pepper, and process until almost smooth but still slightly chunky. Add cooking water from the pasta to thin out the pesto if desired, 1 tbsp at a time, until desired consistency.

Add pesto to the skillet. Toss with spaghetti and zucchini until mixed through. Warm up over medium heat until heated through. Divide into two servings bowls and enjoy!

This creamy pasta pomodoro is one of our favorite vegan pasta recipes!

Vegan Pasta Recipes: Creamy Pasta Pomodoro

recipe Marinara Sauce

cashews

tomato paste

pasta water

sea salt

rigatoni

Extra-virgin olive oil (for drizzling)

zucchini

thyme leaves

cherry tomatoes (drained (or 1 pint fresh cherry tomatoes))

spinach spinach & arugula

parsley basil

Sea salt and black pepper

Make the sauce: Add the marinara to a blender with the cashews, tomato paste, salt, and ¼ cup of water. Blend until smooth. Set aside until ready to use. Before serving, stir in ¼ cup hot pasta cooking water to loosen it up so that it’ll nicely coat the pasta.

Cook the pasta in a large pot of salted boiling water according to package directions or until al dente.

While the pasta cooks, heat generous drizzles of olive oil in a nonstick skillet over medium heat. Add the zucchini, thyme, and generous pinches of salt and pepper. Sautee, stirring occasionally, until lightly browned, about 3 minutes. Add the tomatoes, reduce the heat to low, and cook for 2 to 3 more minutes or until heated through (if using fresh cherry tomatoes, cook until the tomatoes are soft). Add the spinach and gently toss until wilted. Season to taste with more salt and pepper.

Scoop the pasta into individual bowls, add scoops of the creamy sauce, and toss to coat. Distribute the vegetables among the bowls and top with parsley and or basil. Season to taste and serve.

This recipe for pasta with asparagus, mushrooms, and black olives is easy, flavorful, and perfect for busy weekday nights or a romantic dinner.

VEGAN ASPARAGUS AND MUSHROOMS PASTA

pasta package

extra virgin olive oil

mushrooms

asparagus

tomatoes (diced)

black olives

pistachios

Basil

Boil water to cook the pasta as directed on package.

Heat a pan, and add olive oil and mushrooms. Do not add salt. When mushrooms start to brown add asparagus, leave for 3 minutes, add the garlic and tomato.

By this time, The pasta must be cooked, add to the pan with the rest of the vegetables

Finish with chopped pistachios and black olives.

Check for seasoning, add salt and pepper if in need.

40 Best Pasta Recipes that are all veggie-loaded. Easy, healthy and delicious, these pasta dishes are vegetarian, vegan or vegan-adaptable: How to Cook Pasta.

40 Best  Pasta Recipes!

water (8 cups)

olive oil– optional

Place water and salt in a medium pot and bring to boil over high heat. Add optional olive oil ( to prevent sticking)

Add the dry pasta and give a stir. Bring to boil, lower heat so the pot is gently simmering, uncovered.

Cook until the pasta is soft but still has a little bite to it. Depending on the pasta this time will vary so always check package instructions.

Drain, always saving a cup of hot pasta water.

Use right away, or see notes for storing.

I have made so many of these and love them all. My top 3 are Broccoli Orechiette, Thai Noodle Salad and the Asparagus Pasta! So good!

We have made so many of these vegan pasta dishes. Thanks for making it so easy to be vegan. Your tofu ricotta is a god-send.

I used roasted broccoli tonight and subbed the hemp seeds for the cashews. I loved the result! Much lighter. I too have tried many of the vegan pasta dishes, the carrot orechiette, all of the lasagnas (the polenta one is, wow), the roast cauliflower pasta, the buccatini, the ziti with no-cook noodles. LOVE this blog. It’s saved me during this pandemic. I try new recipes every week. Keep it coming! K

https://content.jwplatform.com/videos/KJA1Xqpa.mp4

A video for Creamy Carrot Pasta, topped with a bright and flavorful Carrot Top Gremolata (optional) and Toasted Bread Crumbs. Flavorful and healthy! 

Creamy Carrot Orecchiette

Creamy Roasted Cherry Tomato Pasta is tangy, herby, and coated in a quick and simple garlicky pasta sauce for maximum fresh flavor. Minimal ingredients and prep required. Vegan, Gluten-Free option.

Roasted Cherry Tomato Pasta with Gremolata

dry pints cherry tomatoes* (cut in half (21 oz/595 g))

Italian seasoning

Black pepper (to taste)

dry pasta ((I prefer longer shapes))

dairy-free parmesan (optional)

basil

garlic (finely grated)

Salt (to taste)

Roast the Tomatoes: Preheat the oven to 400F. Add the sliced tomatoes to the baking sheet and sprinkle the Italian seasoning, salt, and black pepper on top. Drizzle generously with olive oil on top and toss well.Roast on the top rack of the oven for 30 minutes.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Save 1 cup (235 ml) of the pasta water before draining and setting aside. Drain the pasta, but do not rinse it.

Make the Sauce: Warm the olive oil in a large sauté pan over medium heat. Add in the garlic and sauté for 1 to 2 minutes, until it starts to turn golden. Then add in 1/2 cup (118 ml) of the pasta water and the parmesan (if using) and stir. Once the mixture begins to simmer, add in the pasta and the roasted tomatoes. Mix until everything is evenly tossed; if the sauce is too thick for your liking, add in additional pasta water to taste. Season with additional salt and pepper, if desired.

Gremolata: Toss the basil with the lemon zest, garlic, and a pinch of salt in a small bowl to quickly form the gremolata. Mix half of the gremolata into the warm pasta and save the remainder for topping.

Serve: Divide the pasta into serving bowls, then top with the remaining gremolata and serve warm. This dish is best enjoyed fresh, but leftovers will keep in the fridge for up to 4 days.

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