10 Easy Vegan Pasta Recipes You’ll Want to Make Again and Again

Pasta night just got a plant-based refresh, and it’s never looked better. 

From creamy cashew sauces to rich, hearty lentil bowls, these vegan pasta recipes are full of flavor and easy to make. 

They’re the kind of meals you can throw together after a long day, share with your family, or pack up for a week of delicious lunches.

No need for complicated steps or hard-to-find ingredients—just simple, wholesome cooking that leaves you full and happy. 

These 10 recipes are some of our go-to favorites, and once you try them, they’ll probably become yours too.

1. Creamy Cashew Alfredo Pasta

Looking for a rich, dairy-free twist on classic Alfredo? 

This creamy cashew version brings all the comfort you want, with simple pantry staples and no fuss.

Ingredients:

• 1 cup raw cashews (soaked)
• 2 garlic cloves
• 1 ½ cups unsweetened plant milk
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Cooked pasta of choice
• Optional: sautéed mushrooms or spinach

Directions:

1. Blend soaked cashews, garlic, plant milk, and nutritional yeast until smooth.
2. Warm the sauce in a pan, season to taste, and toss with cooked pasta.
3. Serve with sautéed veggies for a satisfying meal.

2. One-Pot Tomato Basil Pasta

Minimal dishes, maximum flavor. This one-pot wonder is fresh, fast, and perfect for nights when you just want dinner done.

Ingredients:

• 12 oz spaghetti
• 1 can of diced tomatoes
• 4 cups vegetable broth
• 4 garlic cloves, minced
• 1 onion, sliced
• 1 tsp dried oregano
• Fresh basil, a handful
• Salt and pepper to taste

Directions:

1. Add all ingredients to a large pot and bring to a boil.
2. Simmer uncovered, stirring often, until pasta is cooked and liquid reduces.
3. Top with fresh basil before serving.

3. Vegan Mac and Cheese

This plant-based take on mac and cheese is creamy, comforting, and packed with hidden veggies.

Ingredients:

• 1 cup potatoes, chopped
• ½ cup carrots, chopped
• ½ cup cashews
• ¼ cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 12 oz elbow macaroni, cooked

Directions:

1. Boil potatoes, carrots, and cashews until soft.
2. Blend with seasonings and a bit of cooking water until smooth.
3. Stir sauce into cooked pasta and serve warm.

4. Pesto Pasta with Cherry Tomatoes

Fresh basil pesto meets juicy roasted cherry tomatoes in this bright and fragrant dish. It’s simple but feels gourmet.

Ingredients:

• 2 cups fresh basil
• ¼ cup pine nuts or walnuts
• 2 garlic cloves
• ¼ cup olive oil
• 2 tbsp nutritional yeast
• Juice of ½ lemon
• Salt to taste
• 1 cup cherry tomatoes, roasted
• Cooked pasta of choice

Directions:

1. Roast cherry tomatoes with a drizzle of oil at 400°F for 20 minutes.
2. Blend pesto ingredients until smooth and season to taste.
3. Toss pasta with pesto and top with roasted tomatoes.

5. Spaghetti with Lentil Bolognese

This protein-packed Bolognese swaps meat for lentils and is just as hearty and flavorful. It’s a weeknight favorite.

Ingredients:

• 1 cup dried lentils
• 1 can of crushed tomatoes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 tsp thyme
• 1 tsp oregano
• Salt and pepper to taste
• Cooked spaghetti

Directions:

1. Cook lentils until tender, about 20 minutes.
2. Sauté onion, garlic, and carrot until soft, then stir in tomatoes and herbs.
3. Add lentils, simmer for 10 minutes, then spoon over cooked pasta.

6. Creamy Avocado Pasta

This bright, no-cook sauce is creamy, fresh, and ready in minutes—perfect for spring and summer meals.

Ingredients:

• 2 ripe avocados
• Juice of 1 lemon
• 2 garlic cloves
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley
• Cooked pasta

Directions:

1. Blend avocado, lemon juice, garlic, oil, and herbs until creamy.
2. Toss with warm pasta for a silky, bright green sauce.
3. Add a sprinkle of chili flakes for heat if desired.

7. Roasted Veggie Pasta Bake

This pasta bake is cozy and perfect for sharing. Roasted vegetables add flavor and texture, and it all comes together with your favorite marinara.

Ingredients:

• 3 cups cooked pasta
• 1 zucchini, chopped
• 1 bell pepper, sliced
• 1 red onion, sliced
• 2 cups marinara sauce
• Olive oil, salt, and pepper
• Vegan cheese (optional)

Directions:

1. Roast veggies at 425°F for 25 minutes.
2. Mix roasted veggies with cooked pasta and marinara in a baking dish.
3. Top with vegan cheese and bake at 375°F for 15–20 minutes.

8. Peanut Butter Sesame Noodles

Nutty, salty, and a little sweet—these cold sesame noodles are packed with flavor and perfect for lunch or meal prep.

Ingredients:

• 8 oz soba or rice noodles
• 2 tbsp peanut butter
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1 garlic clove, grated
• Juice of ½ lime
• Chopped scallions, sesame seeds

Directions:

1. Whisk together sauce ingredients in a bowl.
2. Cook noodles, rinse under cold water, and toss with sauce.
3. Garnish with scallions and sesame seeds.

9. Lemon Garlic Spinach Pasta

Light, zesty, and ready in under 20 minutes, this pasta is perfect when you’re craving something fresh but still comforting. 

The lemon brightens everything up, while the garlic and spinach add depth.

Ingredients:

• 12 oz linguine or spaghetti
• 3 garlic cloves, thinly sliced
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 3 cups fresh spinach
• Salt and pepper to taste
• Red pepper flakes (optional)

Directions:

1. Cook pasta until al dente, reserving 1/2 cup of pasta water.
2. In a pan, heat olive oil and sauté garlic until fragrant.
3. Add spinach, lemon juice, and zest, cooking just until wilted.
4. Toss in the pasta and a splash of pasta water to bring it all together.
5. Season and sprinkle with red pepper flakes if you like a little kick.

10. Creamy Tahini Broccoli Pasta

This rich, creamy tahini sauce hugs every bite of pasta, and roasted broccoli gives it texture and toasty flavor. It’s one of those easy wins you’ll want to keep in your back pocket.

Ingredients:

• 12 oz pasta of choice
• 1 head of broccoli, chopped
• 2 tbsp olive oil
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
  
• ¼ cup warm water
• Salt and pepper to taste

Directions:

1. Roast broccoli at 425°F for 20 minutes with olive oil, salt, and pepper.
2. Whisk tahini, lemon juice, garlic, and warm water into a smooth sauce.
3. Cook pasta, then toss with tahini sauce and roasted broccoli.
4. Adjust seasoning and add extra lemon if desired.

Final Thoughts

These easy vegan pasta recipes are made for real life. From creamy comfort bowls to veggie-packed favorites, each one is full of flavor and simple to throw together.

You don’t need fancy ingredients or hours in the kitchen to enjoy a satisfying, plant-based meal. These dishes are great for busy nights, weekend cravings, or feeding a hungry family.

Make them your own by swapping in seasonal veggies or trying new pasta shapes. However you serve them, these recipes are the kind you’ll want to keep coming back to.

Pasta night just got a whole lot better.

Looking for something for those warmer days? We have some delicious vegan pasta salad ideas right here.