High-Protein Vegan Pasta Recipes To Keep You Full

Pasta can absolutely be part of a high-protein vegan meal – it just depends on what you pair it with. 

These recipes bring together hearty plant-based proteins like tofu, lentils, beans, and nuts to turn a simple bowl of pasta into something that keeps you going.

Each recipe is packed with flavour, uses whole food ingredients, and is easy enough to make on a weeknight. 

Whether you’re cooking for one or feeding the whole family, these dishes are designed to satisfy.

Which one will become your new favourite?

8 High-Protein Vegan Pastas We Love

1. Creamy Tofu and Spinach Pasta

A silky, protein-rich sauce made from blended tofu and garlic, tossed with pasta and fresh spinach.

Ingredients:

• 350g pasta (penne or fusilli)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 300g silken tofu
• 2 tablespoons nutritional yeast
• Juice of half a lemon
• 2 cups baby spinach
• Salt and black pepper, to taste

Method:

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a pan, heat olive oil and sauté onion until translucent. Add garlic and cook for another minute.
3. In a blender, combine sautéed onion and garlic, silken tofu, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
4. Return the sauce to the pan, add spinach, and cook until wilted.
5. Toss in the cooked pasta, mix well, and serve warm.

2. Lentil Bolognese

A hearty, meat-free take on the classic, using lentils for a satisfying texture and protein boost.

Ingredients:

• 350g spaghetti
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 400g canned lentils, drained and rinsed
• 400g canned chopped tomatoes
• 2 tablespoons tomato paste
• Salt and black pepper, to taste

Method:

1. Cook the spaghetti as per package instructions. Drain and set aside.
2. In a large pan, heat olive oil and sauté onion, garlic, carrot, and celery until softened.
3. Add oregano and basil, then stir in lentils, chopped tomatoes, and tomato paste. Simmer for 15–20 minutes.
4. Season with salt and pepper. Serve over spaghetti.

3. Chickpea Alfredo

A creamy, dairy-free Alfredo sauce made with blended chickpeas, perfect for a comforting meal.

Ingredients:

• 350g fettuccine
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 400g canned chickpeas, drained and rinsed
• 1 cup unsweetened plant milk
• 2 tablespoons nutritional yeast
• Juice of half a lemon
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional)

Method:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a pan, heat olive oil and sauté garlic until fragrant.
3. In a blender, combine sautéed garlic, chickpeas, plant milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
4. Return the sauce to the pan and heat gently. Add the cooked pasta and toss to coat.
5. Garnish with chopped parsley before serving.

4. Vegan Sausage and Broccoli Pasta

A quick, protein-packed dish with savoury vegan sausage and crisp-tender broccoli tossed in garlic oil.

Ingredients:

• 350g pasta (penne or rigatoni work well)
• 1 tablespoon olive oil
• 2 vegan sausages, sliced
• 3 cloves garlic, minced
• 1 small head of broccoli, cut into small florets
• Salt and black pepper, to taste
• Red pepper flakes (optional)

Method:

1. Cook the pasta in salted water, adding the broccoli during the last 3 minutes. Reserve a splash of pasta water, then drain.
2. In a large pan, heat olive oil and cook the sausage slices until browned.
3. Add garlic and red pepper flakes and cook for 1 minute.
4. Add the pasta and broccoli to the pan, along with a splash of pasta water. Toss everything together and season to taste.
5. Serve hot with extra black pepper.

5. Pesto Pasta with White Beans

A fresh and filling twist on classic pesto pasta, with creamy white beans stirred through for added protein.

Ingredients:

• 350g pasta (fusilli or spaghetti)
• 1 cup cooked white beans (cannellini or butter beans)
• ½ cup vegan pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Juice of half a lemon
• Salt and pepper, to taste

Method:

1. Cook pasta according to package directions. Drain, reserving some pasta water.
2. In a large bowl, combine the cooked pasta, white beans, and pesto.
3. Add a splash of reserved pasta water and olive oil to loosen the sauce. Stir through lemon juice and season to taste.
4. Serve warm or chilled, depending on your mood.

6. Creamy Lentil and Tomato Pasta

A one-pan dinner where red lentils melt into a rich tomato sauce, making it creamy, hearty, and full of flavour.

Ingredients:

• 350g pasta (any shape)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup red lentils, rinsed
• 400g canned chopped tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried thyme or oregano
• Salt and pepper, to taste

Method:

1. In a large pan, heat olive oil and cook onion until soft. Add garlic and herbs and cook for another minute.
2. Stir in lentils, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are soft.
3. While the sauce cooks, prepare your pasta. Drain and add to the sauce, tossing gently.
4. Adjust seasoning and serve with fresh herbs if you like.

7. Creamy Butter Bean Pasta

A smooth and hearty sauce made with blended butter beans, garlic, and lemon for a high-protein creamy finish.

Ingredients:

• 350g pasta (rigatoni or penne work best)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (400g) butter beans, drained and rinsed
• ½ cup unsweetened plant milk or vegetable broth
• Juice of half a lemon
• 2 tablespoons nutritional yeast
• Salt and black pepper, to taste
• Fresh parsley or basil (optional)

Method:

1. Cook the pasta according to package instructions. Reserve a splash of pasta water, then drain.
2. In a pan, sauté onion in olive oil until soft. Add garlic and cook for another minute.
3. Blend the sautéed onion and garlic with butter beans, plant milk, lemon juice, nutritional yeast, salt, and pepper until smooth.
4. Warm the sauce in the pan, then stir in the cooked pasta. Add pasta water as needed to loosen the sauce.
5. Garnish with fresh herbs and serve warm.

8. Sun-Dried Tomato and Chickpea Pasta

Bold, punchy flavour from sun-dried tomatoes and garlic, with chickpeas for creaminess and staying power.

Ingredients:

• 350g pasta (spaghetti or penne)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 100g sun-dried tomatoes, chopped
• 400g canned chickpeas, drained and rinsed
• ¼ cup pasta water
• A handful of fresh parsley, chopped
• Salt and black pepper, to taste

Method:

1. Cook pasta until al dente. Reserve a splash of pasta water before draining.
2. In a large pan, heat olive oil. Add garlic and sun-dried tomatoes and sauté for 2 minutes.
3. Stir in chickpeas and a splash of pasta water. Mash some of the chickpeas gently to thicken the sauce.
4. Add the cooked pasta and parsley. Toss to combine and season to taste.

Final Thoughts

High-protein vegan pasta doesn’t have to be complicated. With ingredients like lentils, tofu, beans, and nuts, you can build easy meals that are hearty and satisfying without any fuss. 

Keep a few of these recipes in rotation for weeknights when you want something fast, nourishing, and full of flavour.

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