Get ready to indulge in a world of creamy, dreamy pasta dishes that just happen to be vegan! As a plant-based eater, it can be tough to resist the allure of rich and creamy sauces that are typically made with dairy products. But fear not, dear readers, because weβve got 20 mouth-watering recipes that use non-dairy alternatives to create indulgent and satisfying pasta dishes.
From classic Alfredo-style sauces to bold and spicy peanut butter noodles, these vegan pasta recipes will satisfy your cravings without compromising on flavor or nutrition. With a range of creamy sauces made from ingredients like cashew cream, coconut milk, and oat milk, youβll be spoilt for choice when it comes to choosing the perfect dish to whip up for dinner.
Whether youβre a long-time vegan or just looking to mix things up in the kitchen, these recipes are sure to impress. So grab your favorite pasta shape and letβs get cooking!
Creamy Garlic Cashew Alfredo Pasta
Savor the rich flavors of this indulgent yet easy-to-make pasta dish, perfect for a cozy night in or a special occasion. This creamy garlic cashew alfredo is a game-changer!
Ingredients:
β 8 oz fettuccine pasta
β 1/2 cup unsalted cashews
β 2 cloves garlic, minced
β 1 cup heavy cream
β 2 tbsp unsalted butter
β 1 tsp dried parsley
β Salt and pepper to taste
β Grated Parmesan cheese (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine cashews, garlic, and 1/4 cup water. Blend until smooth and creamy, stopping to scrape down sides as needed.
3. In a large saucepan, melt butter over medium heat. Add blended cashew mixture and whisk until smooth.
4. Pour in heavy cream and bring mixture to a simmer. Reduce heat to low and let cook for 5-7 minutes or until thickened.
5. Stir in parsley and season with salt and pepper to taste.
6. Combine cooked pasta and creamy sauce. Top with Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Vegan Spinach Artichoke Pasta
Vegan Spinach Artichoke Pasta: A creamy and satisfying plant-based twist on a classic comfort food dish.
Ingredients:
β 8 oz vegan pasta (such as linguine or fettuccine)
β 1 (14 oz) can artichoke hearts, drained and chopped
β 2 cups fresh spinach leaves
β 1/4 cup vegan cream cheese (such as Tofutti or Kite Hill)
β 1 tablespoon lemon juice
β 1 clove garlic, minced
β 1 teaspoon dried basil
β Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine artichoke hearts, spinach leaves, vegan cream cheese, lemon juice, garlic, and basil. Heat over medium heat, stirring occasionally, until the sauce is smooth and heated through.
3. Add cooked pasta to the skillet, tossing to combine with the sauce.
4. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Coconut Milk Basil Pesto Pasta
Elevate your pasta game with this creamy and flavorful recipe that combines the richness of coconut milk, the brightness of basil, and the simplicity of pasta. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
β 8 oz pasta of your choice
β 1/2 cup coconut milk
β 1/4 cup fresh basil leaves
β 2 cloves garlic, minced
β 1/2 cup grated Parmesan cheese
β Salt and pepper to taste
β Freshly ground black pepper, to serve
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine coconut milk, basil leaves, garlic, and Parmesan cheese. Blend until smooth and creamy.
3. Add the blended mixture to the cooked pasta, tossing to combine. If needed, add some reserved pasta water to achieve your desired consistency.
4. Season with salt, pepper, and black pepper to taste.
5. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15-20 minutes
Avocado Lime Zucchini Noodles
Elevate your noodle game with this vibrant and flavorful recipe that combines the creaminess of avocado, the brightness of lime, and the delicate taste of zucchini. Perfect for a quick summer dinner or lunch.
Ingredients:
β 2 medium zucchinis
β 1 ripe avocado, diced
β 2 tablespoons freshly squeezed lime juice
β 1 tablespoon olive oil
β Salt and pepper to taste
β Optional: chopped cilantro, red onion, or crumbled queso fresco for garnish
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a large bowl, combine the zucchini noodles, diced avocado, lime juice, and olive oil. Toss to coat.
3. Season with salt and pepper to taste.
4. Garnish with chopped cilantro, red onion, or crumbled queso fresco, if desired.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Sun-Dried Tomato Almond Cream Pasta
Elevate your pasta game with this creamy, flavorful dish that combines the richness of almond cream sauce with the burst of sun-dried tomatoes. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
β 8 oz. pasta of your choice
β 1 cup sun-dried tomatoes, chopped
β 2 tbsp unsalted butter
β 2 cloves garlic, minced
β 1/2 cup heavy cream
β 1/4 cup whole milk
β 2 tbsp almond flour
β Salt and pepper to taste
β Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Stir in chopped sun-dried tomatoes and cook for an additional 2 minutes.
4. In a separate bowl, whisk together heavy cream, whole milk, and almond flour. Season with salt and pepper to taste.
5. Combine cooked pasta, tomato mixture, and cream sauce. Toss until well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Roasted Red Pepper Cashew Mac and Cheese
Elevate your macaroni game with this creamy, cheesy, and slightly sweet recipe that combines roasted red peppers with cashews for added texture and nutty flavor.
Ingredients:
β 8 oz macaroni
β 2 large red bell peppers, seeded and chopped
β 1/4 cup unsalted butter
β 1/2 cup all-purpose flour
β 2 cups milk
β 1 cup grated cheddar cheese
β 1/2 cup cashews, toasted and chopped
β Salt and pepper to taste
Instructions:
1. Preheat oven to 375Β°F (190Β°C).
2. Cook macaroni according to package instructions; set aside.
3. Toss red bell peppers with butter, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until charred and tender.
4. In a medium saucepan, whisk together flour and milk. Bring to a simmer over medium heat, stirring constantly, until thickened.
5. Remove from heat and stir in cheddar cheese until melted.
6. Combine cooked macaroni, roasted red peppers, and cashews with the cheesy sauce. Season with salt and pepper to taste.
7. Transfer to a baking dish and bake for 15-20 minutes or until golden brown.
Cooking Time: Approximately 45-50 minutes
Vegan Mushroom Stroganoff with Oat Milk
Vegan Mushroom Stroganoff with Oat Milk: A creamy and savory twist on the classic Russian dish, perfect for a cozy night in.
Ingredients:
β 1 tablespoon olive oil
β 1 small onion, finely chopped
β 2 cups mixed mushrooms (button, cremini, shiitake), sliced
β 2 cloves garlic, minced
β 1 cup oat milk
β 2 tablespoons vegan sour cream (or plain soy yogurt)
β 1 teaspoon Dijon mustard
β 1/2 teaspoon paprika
β Salt and pepper, to taste
β 8 ounces cooked eggless noodles (such as rice-based or quinoa-based)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
3. Pour in the oat milk, vegan sour cream, mustard, paprika, salt, and pepper. Stir to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
5. Cook the eggless noodles according to package instructions.
6. Serve the mushroom stroganoff over the noodles, garnished with chopped fresh parsley or dill.
Cooking time: 20-25 minutes
Lemon Garlic Tahini Pasta
Elevate your pasta game with this vibrant and flavorful recipe that combines the creaminess of tahini with the brightness of lemon and garlic.
Ingredients:
β 8 oz. pasta of your choice
β 2 cloves garlic, minced
β 1/4 cup tahini
β 2 tbsp freshly squeezed lemon juice
β 1 tsp olive oil
β Salt and pepper to taste
β Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. In a separate bowl, whisk together tahini, lemon juice, and a pinch of salt.
4. Add cooked pasta to the skillet with garlic and toss to combine.
5. Pour in the tahini mixture and toss everything together until well coated.
6. Season with salt and pepper to taste. If desired, top with grated Parmesan cheese.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Creamy Butternut Squash Sage Pasta
This autumnal pasta dish combines the comfort of creamy sauce with the warmth of roasted butternut squash and the earthiness of sage. A perfect cozy meal for a chilly evening.
Ingredients:
β 8 oz pasta (such as pappardelle or fettuccine)
β 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
β 2 tbsp olive oil
β 1 small onion, diced
β 3 cloves garlic, minced
β 1/4 cup heavy cream
β 1 tsp dried sage
β Salt and pepper to taste
β Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400Β°F (200Β°C).
2. Toss squash with olive oil, onion, and garlic on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook pasta according to package instructions.
4. In a blender or food processor, combine roasted squash, heavy cream, and dried sage. Blend until smooth.
5. Combine cooked pasta, creamy squash sauce, salt, and pepper. Top with Parmesan cheese (if using).
6. Serve immediately.
Cooking Time: 45-50 minutes
Vegan Carbonara with Coconut Bacon
Elevate your pasta game with this indulgent vegan carbonara recipe featuring coconut bacon and a rich, creamy sauce. This plant-based twist on the classic Italian dish is sure to please even the most discerning palates.
Ingredients:
β 12 oz spaghetti
β 1/2 cup cashew cream (see note)
β 1/4 cup nutritional yeast
β 2 tbsp olive oil
β 6 slices of coconut bacon, crumbled
β Salt and pepper to taste
β Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashew cream, nutritional yeast, and olive oil. Blend until smooth and creamy.
3. In a large skillet, add the coconut bacon and cook over medium heat until crispy.
4. Add the cooked spaghetti to the skillet with the coconut bacon. Toss to combine.
5. Pour in the cashew cream mixture and stir until the pasta is well coated.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Spicy Peanut Butter Noodles
A flavorful twist on traditional noodles, this recipe combines spicy peanut butter sauce with savory noodles and crunchy vegetables. Perfect for a quick weeknight dinner or lunchbox addition!
Ingredients:
β 8 oz noodles (rice or wheat)
β 1/2 cup creamy peanut butter
β 2 tbsp soy sauce
β 2 tbsp honey
β 1 tsp sriracha sauce
β 1/4 cup chopped scallions (green onions)
β 1/2 cup diced bell peppers
β Salt and pepper, to taste
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, combine peanut butter, soy sauce, honey, and sriracha sauce. Stir until smooth.
3. Add chopped scallions and diced bell peppers to the skillet. Cook for 2-3 minutes, or until vegetables are tender-crisp.
4. Add cooked noodles to the skillet. Toss with peanut butter sauce until well coated.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional scallions if desired.
Cooking Time: 15-20 minutes
Cashew Ricotta Stuffed Shells
Elevate your pasta game with this creamy and delicious take on traditional stuffed shells. By substituting ricotta cheese with cashew-based goodness, youβll be treated to a rich and indulgent flavor experience.
Ingredients:
β 12 jumbo pasta shells
β 1 cup cashew ricotta (see note)
β 1/2 cup grated Parmesan cheese
β 1 egg, beaten
β 1/4 cup chopped fresh parsley
β Salt and pepper to taste
β 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375Β°F (190Β°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine cashew ricotta, Parmesan cheese, egg, parsley, salt, and pepper. Mix until smooth.
4. Stuff each shell with the cashew ricotta mixture.
5. Place stuffed shells in a baking dish, drizzle with olive oil, and cover with aluminum foil.
6. Bake for 25 minutes, then remove foil and bake an additional 10-15 minutes or until lightly browned.
Cooking Time: 35-40 minutes
Vegan Pumpkin Sage Pasta
Elevate your pasta game with this seasonal vegan recipe that combines the warmth of pumpkin and sage. Perfect for a cozy fall evening, this dish is sure to become a new favorite.
Ingredients:
β 8 oz vegan pasta (such as spaghetti or fettuccine)
β 1 medium pumpkin (about 2 cups), cooked and mashed
β 2 tablespoons olive oil
β 1 small onion, finely chopped
β 3 cloves garlic, minced
β 2 teaspoons dried sage
β Salt and pepper, to taste
β 1/4 cup vegan grated Parmesan cheese (optional)
β Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add mashed pumpkin, dried sage, salt, and pepper. Stir well to combine.
4. Combine cooked pasta with the pumpkin mixture. Toss to coat.
5. If using, sprinkle vegan Parmesan cheese and chopped parsley on top.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Creamy Tomato Basil Pasta with Almond Milk
This recipe combines the flavors of fresh tomatoes and basil with a creamy sauce made using almond milk, perfect for a quick and satisfying dinner.
Ingredients:
β 8 oz pasta of your choice
β 2 cups cherry tomatoes, halved
β 1/4 cup fresh basil leaves, chopped
β 2 cloves garlic, minced
β 1/2 cup almond milk
β 1 tablespoon olive oil
β Salt and pepper to taste
β Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add cherry tomatoes and cook for 3-4 minutes until they start to release their juices.
4. Stir in chopped basil and cook for an additional minute.
5. In a small bowl, whisk together almond milk and a pinch of salt and pepper.
6. Pour the almond milk mixture into the skillet with tomato mixture and stir to combine.
7. Add cooked pasta to the skillet and toss until well coated with the creamy sauce.
8. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Avocado Pesto Spaghetti
This recipe combines the rich flavors of pesto with the creaminess of avocado and the classic Italian dish, spaghetti. The result is a unique and delicious twist on traditional pasta thatβs perfect for a quick weeknight dinner or a special occasion.
Ingredients:
β 12 oz spaghetti
β 3 ripe avocados
β 1/4 cup freshly made pesto (or store-bought)
β 2 cloves garlic, minced
β Salt and pepper to taste
β Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a blender or food processor, combine avocado, pesto, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.
3. Toss cooked spaghetti with the avocado-pesto mixture, ensuring the pasta is well coated.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Vegan White Wine Garlic Fettuccine
A rich and creamy pasta dish thatβs perfect for a special occasion or a cozy night in, this vegan white wine garlic fettuccine is sure to impress. With its velvety sauce and flavorful combination of garlic, lemon, and herbs, youβll be coming back for more.
Ingredients:
β 8 oz vegan fettuccine
β 2 cloves garlic, minced
β 1/4 cup white wine (vegan)
β 1/2 cup unsweetened non-dairy milk
β 2 tbsp olive oil
β 2 tsp lemon juice
β 1 tsp dried parsley
β Salt and pepper to taste
β Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, sautΓ© garlic in olive oil until fragrant.
3. Add white wine and cook for 1-2 minutes, or until reduced by half.
4. Stir in non-dairy milk, lemon juice, parsley, salt, and pepper.
5. Combine cooked fettuccine with the sauce and toss to coat.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 15-20 minutes
Creamy Sweet Potato Mac and Cheese
Elevate your macaroni and cheese game with the addition of roasted sweet potatoes, adding a deliciously creamy texture to this comforting classic. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
β 1 large sweet potato
β 8 oz macaroni
β 2 cups grated cheddar cheese
β 1/2 cup grated Parmesan cheese
β 1/4 cup all-purpose flour
β 2 tsp butter
β 1/2 cup heavy cream
β Salt and pepper, to taste
Instructions:
1. Preheat oven to 375Β°F (190Β°C). Roast the sweet potato in the oven for about 45 minutes, or until soft.
2. Cook the macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Slowly pour in the heavy cream, whisking constantly to avoid lumps. Bring to a simmer and cook until thickened.
5. Stir in the cheddar and Parmesan cheese until melted. Season with salt and pepper.
6. Combine cooked macaroni and roasted sweet potato with the creamy sauce. Serve hot.
Cooking Time: 45 minutes
Lentil Bolognese with Cashew Cream
This plant-based twist on the classic Italian dish is a game-changer for vegans and non-vegans alike. The combination of tender lentils, rich tomato sauce, and creamy cashew cream will leave you wanting more.
Ingredients:
β 1 cup brown or green lentils, rinsed and drained
β 2 tablespoons olive oil
β 1 onion, finely chopped
β 3 cloves garlic, minced
β 1 carrot, finely chopped
β 1 can (28 oz) crushed tomatoes
β 1 teaspoon dried basil
β 1 teaspoon dried oregano
β Salt and pepper to taste
β 1/2 cup cashews
β 1/4 cup water
β Fresh parsley, chopped (optional)
Instructions:
1. Cook lentils according to package instructions. Set aside.
2. In a large pot, heat olive oil over medium-high heat. Add onion, garlic, and carrot; cook until tender, about 5 minutes.
3. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally.
4. Soak cashews in water for at least 2 hours. Blend with remaining water until smooth.
5. Combine cooked lentils and tomato sauce. Stir in cashew cream.
6. Serve hot, garnished with parsley if desired.
Cooking Time: 45-50 minutes
Vegan Truffle Oil Pasta with Mushrooms
Savor the rich flavors of Italy with this simple yet decadent vegan pasta dish. Earthy mushrooms and aromatic truffle oil come together to create a satisfying, comforting meal.
Ingredients:
β 8 oz vegan pasta (such as spaghetti or linguine)
β 1 cup mixed mushrooms (button, cremini, shiitake), sliced
β 2 cloves garlic, minced
β 1/4 cup vegan truffle oil
β 1 tablespoon olive oil
β Salt and pepper, to taste
β Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic and cook for an additional minute, until fragrant.
4. Stir in truffle oil and reserved pasta water. Combine cooked pasta with mushroom mixture.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Creamy Chipotle Lime Pasta with Avocado
This spicy and creamy pasta dish combines the smoky heat of chipotles with the brightness of lime and the creaminess of avocado. Perfect for a quick weeknight dinner or a flavorful weekend meal.
Ingredients:
β 8 oz pasta of your choice
β 1/2 cup heavy cream
β 1/4 cup chopped fresh cilantro
β 2 chipotle peppers in adobo sauce, finely chopped
β 2 tbsp lime juice
β 1 tsp garlic powder
β Salt and pepper to taste
β 1 ripe avocado, diced
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine heavy cream, chipotle peppers, cilantro, lime juice, and garlic powder. Bring to a simmer over medium heat.
3. Reduce the heat to low and let simmer for 5 minutes, stirring occasionally.
4. Add cooked pasta to the creamy sauce and toss until coated.
5. Stir in diced avocado and season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summary
Discover 20 creamy non-dairy pasta recipes that are perfect for vegans. From classic alfredo to innovative twists, these dishes use plant-based ingredients like cashews, coconut milk, and oat milk to create rich and satisfying meals. Try vegan versions of mac and cheese, stroganoff, carbonara, and more, all free from dairy products. Whether youβre a seasoned vegan or just looking for some inspiration, these recipes are sure to delight your taste buds.
