4 Vegan Pasta Recipes That Are Comforting And Delicious


If you are looking for something versatile, you probably want to try pasta. Pasta is not only delicious with meat, but also if you make it vegan food. Yes! There are so many vegan pasta recipes with vegetables you can try. All of them are easy to make and of course very tasty and juicy.

If you are vegan and you are craving some pasta, these recipes are for you!

Check How To Cook Dried Pasta Properly

Dried pasta seems very easy to cook, but it actually should be done properly to get the desired texture and taste. You cannot just dump the pasta in the pot and then wait for 10 minutes. Before we jump to the vegan pasta recipes, make sure you know how to cook it.

  • Make sure you bring the water to a boil first – The first rule to remember when cooking dried pasta is to wait for the water to boil first. If you cook the pasta before boiling the water, you will just get mushy noodles.
  • Add salt – Don’t forget to add salt to taste. It is an important step to make pasta has flavor. 2 tbsp of kosher salt in a 4-quart of water is enough. If you use the sea salt, add 1 tbsp of salt.
  • Check the pasta – If you want to cook again the pasta after boiling, such as stirring it with other ingredients, making it lasagna, etc, you need to take them out of the water before it turns to al dente.
  • Don’t throw away the pasta water – Yes! You read it correctly. Saving a cup of pasta water is good. You can use it to thicken the pasta sauce. It is rich in starch which is great to stick the sauce with the pasta.

Vegan Pasta Recipes With Protein and Vegetables

Vegan pasta recipes

Pasta with Lentil Bolognese

It is a 10-ingredient pasta with lentil bolognese sauce. 100% vegan with umami flavor. It is very wholesome with budget-friendly ingredients.


  • 1 1/2 tbsp olive oil
  • 1 large onion (diced)
  • 1 tsp dried oregano
  • 4 garlic cloves (minced)
  • 1 tsp dried thyme (you can use more oregano)
  • 1 1/2 tsp kosher salt
  • Ground black pepper
  • 1/2 cup red wine (optional)
  • 1 tube tomato paste
  • 1 cup red lentils (soaked)
  • 3 cups vegetable broth
  • 1/4 cup walnuts (crushed finely)
  • 1 can of crushed tomatoes
  • 12-16 ounces wide pasta (you can use pappardelle, tagliatelle, or fettuccine)
  • Italian parsley or basil
  • 1 tbsp balsamic vinegar


  • Soak lentils in the water for up to 60 minutes. While waiting, you can prepare other ingredients such as chopping the onions, garlic, walnuts, etc.
  • Heat the pan over medium-high heat. Add olive oil and then season onions with a pinch of salt. Cook it until light brown. Next, add a few spoons of water, and stir it. Cook the onions until it is softened.
  • Next, add oregano, thyme, garlic, 1 1/2 tsp kosher salt, and also pepper.
  • Add tomato paste and cook to caramelize it. Stir it until the color is darker.
  • Pour the red wine while stirring the mixture. Cook for around 1-2 minutes until the mixture looks jammy. You can skip this part if you don’t like it.
  • Pour the stock and then add the lentils and also walnuts. Heat the saucepan and bring it to a boil. Once it is boiling, reduce the heat and simmer it for around 20 minutes.
  • Add crushed tomatoes then simmer until the lentil is tender. You may need a little of water or you can lower the heat to prevent burning the pan.
  • In a separate pot, cook the pasta until al dente and then drain it.
  • Taste the bolognese sauce. Add salt and pepper to taste. Then, add the balsamic vinegar or you can use sugar. Stir it.
  • Add the pasta and then toss it until the pasta is coated with the sauce. Then, garnish it with basil or parsley.


  • Use whole peeled tomatoes for better taste. You can crush them with your hand.
  • If you don’t have balsamic vinegar, you can skip this step or use 1-2 tsp of brown sugar.

Hummus Pasta

If you are a hummus lover, then this recipe is for you. It is delicious and easy to make. The ingredients are easy to find which include hummus, pasta, pasta water, spinach, sundried tomatoes, salt, and pepper. Check the complete recipe below.


  • 2 tsp olive oil (You can use another oil if you like)
  • 1/2 cup chopped spinach
  • 3 sundried tomatoes (sliced)
  • salt and pepper
  • 1 cup hummus
  • 1/4 cup pasta water (you can use more if you need it)
  • 8 ounces of dry pasta
  • Lime


  • Bring the water to a boil and don’t forget to add salt. Then, cook the pasta as per the instructions. Drain the pasta and set aside. Save the pasta water to use later.
  • heat the olive oil and then add spinach and sundried tomatoes. You can include any vegetables you like. Then, add black pepper and a pinch of salt to taste. Saute the mixture until the spinach is wilted.
  • Lower the heat and then add 1/4 cup pasta water and hummus. Stir it well and then add lime juice. Stir until the pasta is coated with the mixture.
  • Taste the sauce and pasta. If it needs water, add it and season it with pepper and salt if you need to.
  • Remove the pasta from the heat and then serve.

Vegan Fettuccine Alfredo

This vegan Alfredo is as good as the one made of butter and cheese. It has the same rich flavor and creaminess. The nutritional yeast brings the cheesy flavor while the lemon juice gives a flavorful punch. There is a secret ingredient to this ultra-creamy texture. Check the recipe.


  • 12-ounce cauliflower florets
  • 1/4 cup olive oil (choose the extra virgin)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1/2 tsp mustard
  • Ground black pepper
  • 1 package fettuccine pasta (16 ounces)
  • Parsley chopped


  • Bring salted water to a boil. Then, add cashews and cauliflower and cook it until tender. Drain them and then transfer them to the blender. Next, add lemon juice, garlic, water, olive oil, salt, nutritional yeast, mustard, and black pepper. Blend the mixture.
  • Cook the pasta according to the directions until al dente. Drain it and reserve 1 cup of pasta water.
  • Then, transfer the pasta to the pot and add the sauce. Toss the pasta until the sauce coating it. If you think the sauce is too thick, you can add some pasta water until it reaches the desired creaminess.
  • Sprinkle the parsley and add seasoning. Serve it.

Vegan Spring Pasta Bake

The best thing about the spring pasta bake is some greens. It is refreshing and comforting even though it excludes dairy. If you go vegan and are craving something comforting, this meatless pasta will not disappoint you.


  • 12-ounce pasta
  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 teaspoon oregano
  • 1/4 teaspoon chili flakes
  • 1/2 cup basil
  • 4 cups chopped kale
  • 2 cups asparagus, chopped
  • 5 cups ricotta (check the recipe)

For Vegan Ricotta

  • 4 cups spinach
  • 2 garlic cloves
  • 3/4 raw cashews
  • 1/2 cup and 2 tbsp water
  • 3 tbsp lemon juice
  • 1/2 tsp sea salt
  • Ground black pepper
  • 1 cup crumbled tofu
  • 1 tsp dried oregano
  • 1/2 tsp lemon zest
  • 1/4 tsp red pepper flakes


How To Make Vegan Ricotta

  • Fill the pot with water (1 inch) and then insert the steamer basket. Cook the spinach and garlic in the basket until wilted. Set aside the garlic and then scoop the spinach and transfer it to a kitchen towel. Then squeeze the water. Next, chop the spinach.
  • Add cashew, garlic, lemon juice, water, salt, and black pepper in the blender. Process the mixture.
  • Mix the tofu, spinach, lemon zest, oregano, red pepper flakes, and black pepper in a bowl. Add the cashew and salt to taste.


How To Make Vegan Spring Pasta Bake

  • Preheat the oven by setting the temperature to 400 degrees F.
  • Bring the water to a boil and then cook the pasta until underdone. Drain it and set aside.
  • To make the sauce, heat the olive oil on a medium-high heat. Then, add chili flakes, onion, and garlic. Saute until it is golden brown. Next, add tomatoes, pepper, oregano, and salt. Simmer the mixture until thickened. Add the basil before turning off the heat, stir it for a while, and then remove it from the heat.
  • Steam the kale and asparagus until tender then add them to the pot with pasta.
  • Pour tomato sauce into the pot and stir it with the pasta and vegetables. Add seasoning to taste, then pour it into the casserole dish.
  • Spread the ricotta over the pasta. Next, put it in the oven and bake it for 30 minutes until it is golden brown on the top.
  • Remove the pasta from the oven and let it cool for a few minutes. Top it with basil before serving.


What kind of pasta can vegans eat?

Most packaged pasta such as rotini, spaghetti, and others are 100% vegan. But sometimes you need to check in case it contains egg in the ingredients. But it is usually available in fresh pasta.

What is vegan pasta made of?

You can take dry pasta as vegan pasta which is made of durum semolina. It is wheat flour that is combined with salt and water.

What pasta is made without eggs?

Dry pasta is made without egg, but to make sure, you can check the ingredients first.

Check our salad recipes for more vegan food ideas here.

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