Pasta seems to have a bad rep for not being the healthiest of foods. Here at PlantX, we disagree! We think that eating pasta in moderation (like everything else!) can be part of a healthy, balanced, vegan diet.
It’s easy to fall into the habit of cooking the same thing all the time, so if you happen to be feeling a bit low on inspiration - you’ve come to the right place. We’ve put together five vegan pasta recipes for you to try that are easy, healthy, and delicious.
So whether it’s a quiet night in, or you’ve got the family coming over for a special dinner, whip out a PlantX vegan pasta recipe for an impressive vegan dish everyone will love.
Recipe 1 - Sweet Cherry Tomato Vegan Pasta
Rich, sweet cherry tomatoes with whole-wheat pasta is a healthy way to pump your body full of goodness. It’s simple, healthy, and mouth-wateringly good!
Ingredients (4 servings):
- 8 ounces of whole-wheat spaghetti
- 4 tablespoons of vegan butter or olive oil
- 4 cups cherry tomatoes
- 1 tablespoon tomato paste
- 2 garlic cloves, finely chopped
- Salt and black pepper to taste
- 1 cup fresh, torn basil leaves
Step 1: Bring a large pot of salted water to a boil, add your whole wheat pasta and cook according to the instructions on the packet. Drain, set aside, and stir in one tablespoon of vegan butter or olive oil so the pasta doesn’t become dry. Save one mug full of pasta water.
Step 2: While the pasta is boiling, heat the rest of the vegan butter or olive oil in a large skillet over low-medium heat. After around two minutes, add the cherry tomatoes and cover for 10 minutes. Stir occasionally.
Step 3: Uncover the pan and add the garlic, salt, and tomato paste. Cook for 5 minutes. Add the mug of pasta water and cook for 5 more minutes.
Step 4: Stir the cooked pasta into the tomato sauce. Add your basil leaves, and season the dish with salt and black pepper. A plant-based pasta dish ready at your fingertips!
Recipe 2: Vegan Mac ‘n’ Cheese
This is a vegan twist on a total classic. This vegan pasta recipe takes mac ‘n’ cheese and makes it healthy - without losing its creaminess and delicious ‘cheesiness’. There’s a PlantX video you can watch to help you make this dish come to life.
Ingredients (1 serving):
- 1 pound of elbow macaroni, gluten-free if needed
- 2 cups of potatoes, peeled and chopped
- 1 cup carrots, peeled and chopped
- ⅓ cup extra virgin olive oil
- ½ cup plant-based milk of your choice, such as oat milk
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Step 1: Boil the potatoes and carrots in a large pot for about 20 minutes, or until soft.
Step 2: While the vegetables are cooking, bring salted water to a boil in another large pot and cook the elbow macaroni according to package instructions. Drain and set aside.
Step 3: Place the cooked veg, extra virgin olive oil, plant-based milk, nutritional yeast, lemon juice, salt, garlic powder, and onion powder in a blender. Blend until the consistency is smooth.
Step 4: Pour the ‘cheese’ sauce over the cooked pasta and mix well. Keep any leftovers in an airtight container refrigerated. To reheat add a dash of plant-based milk to avoid the sauce becoming too thick.
Recipe 3: Vegan Pesto Pasta
Who doesn’t love pesto pasta? Like many of us, vegans know, traditional pesto is not vegan. Luckily, there are lots of creative ways to make plant-based pesto. Follow the recipe below, or check out this PlantX Green Goddess Pesto recipe!
Ingredients (4 servings):
- 8 ounces pasta of your choice, we recommend using penne
- 2 cups basil, roughly chopped
- ½ cup pine nuts / cashews / walnuts
- 2 garlic cloves, peeled
- ½ tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons nutritional yeast (for that ‘cheesy’ flavor!)
- A pinch of salt
Step 1: Bring a large pot of salted water to a boil, and cook your pasta according to packet instructions. Drain and set aside when done. Pour on a bit of olive oil to prevent the pasta from getting dry.
Step 2: While your pasta is cooking, put the basil, nuts, garlic, lemon juice, nutritional yeast, and salt into a food processor or small blender and blend the ingredients together.
Step 3: Slowly pour in the olive oil while the ingredients are blending. Continue until you get your desired consistency. Taste your pesto and add ingredients as needed to achieve the taste you want.
Step 4: Mix your pesto with the pasta and there you have it! Could vegan pasta get any easier?
Recipe 4: Dairy-free Alfredo Fettuccine Pasta
This vegan pasta recipe brings you creamy, smooth pasta sauce made with cashews. It’s super indulgent, people won’t believe it’s plant-based pasta! Watch the video here.
Ingredients (2 servings):
- 4 ounces fettuccine style pasta
- 1 medium white onion
- 1-2 cups vegetable broth
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 large cloves garlic, minced
- ½ cup raw unsalted cashews (if you don’t have a blender with a very high setting, make sure you soak your cashews the night before to get that creamy texture)
- ½ -1 tablespoon lemon juice
- Lemon zest / parsley for garnish (optional)
Step 1: If using dried pasta, bring a large pot of salted water to a boil, and cook your pasta according to packet instructions. Drain and set aside when done. Pour on a bit of olive oil to prevent the pasta from getting dry. Or use our pasta recommendation above, which is ready to eat!
Step 2: Add onions and 1 cup of vegetable broth to a pan over medium-high heat. Cook for 8 minutes so the onions become very tender.
Step 3: Add garlic to the pan and continue to reduce down for another two minutes, stirring often. The broth should have evaporated by now.
Step 4: Take the onion and garlic mixture and place them in a blender. Add the remaining vegetable broth, salt, pepper, raw cashews, and lemon juice. Blend on a high until the mixture becomes smooth and creamy. Taste the sauce and add what is needed to achieve the taste you want.
Step 5: Mix the sauce in with the pasta. You might want to add some parsley or lemon zest for garnish!
Recipe 5: Vegan Pasta Salad
What could be a healthier version of pasta than a pasta salad? This fresh, vibrant plant-based pasta is a nutritious and quick meal. Check out the one below, or this awesome PlantX recipe!
Ingredients (4 servings):
- 8 ounces of fusilli pasta or farfalle
- 1 pack of cherry tomatoes, sliced
- 2 tins of chickpeas, drained and rinsed
- Salt and Pepper
- Sliced black olives
- Handful of spinach
- 2 tins sweetcorn (optional)
- A bunch of small, torn spinach leaves
- Olive Oil
- Balsamic Vinegar
- Lemon juice
- Maple syrup / Honey substitute / Brown sugar
Step 1: Bring a large pot of salted water to a boil, and cook your pasta according to packet instructions. Drain and set aside when done. Pour on a bit of olive oil to prevent the pasta from getting dry. Let the pasta cool completely.
Step 2: Put the cooled pasta into a bowl. Throw in the all the vegetables. You can cook the cherry tomatoes in the over for 20 minutes to give them a strong tart flavor. Mix ingredients together and season with salt and pepper.
Step 3: Mix all the ingredients of the dressing in a small jug or bowl. Add more of whatever you think it needs to achieve the desired taste. Pour over the pasta salad for a healthy, colorful plant-based pasta dish!
All In All
With these vegan pasta recipes under your belt, you’ll be ready to cook and prepare a healthy, nutritious vegan meal that you and your friends will love. Whether you’re in need of some comfort, and want a creamy bowl of vegan mac ‘n’ cheese - or are craving the goodness of raw veggies and feel like a vegan pasta salad - we think there’s something here for everyone.