Discover a world of vegetarian pasta perfection with these easy and flavorful vegan recipes! From creamy sauces to vibrant veggie-packed dishes, this collection has something for everyone. Perfect for beginners and seasoned vegans alike, these recipes prove that you don’t need dairy or meat to create comforting, crowd-pleasing pasta dishes. Dive in and enjoy!

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Japanese Fat-burning water 93% FASTER than Ozempic!

If you’re a woman over the age of 40 and want to lose weight naturally, without feeling like you’re on a diet, this method of eating is specifically made for you…

Sponsored by: Nagado Tonic

LEARN MORE

1. Creamy Roasted Poblano Pasta

This creamy poblano pasta is a staple at celebrations in Mexico, from weddings to baptisms. It’s smoky, tangy, and incredibly satisfying, thanks to roasted poblanos, a touch of crema, and queso fresco. The herbs may vary across regions, with parsley, cilantro, or epazote taking center stage, but roasted poblanos are always the star.

Ingredients

• 6 medium poblano chiles (about 1¼ pounds)
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely chopped
• Salt and black pepper (to taste)
• 1 cup finely chopped flat-leaf parsley (plus extra for garnish)
• ⅓ cup crema Mexicana or sour cream
• ¼ cup heavy cream
• 1 pound bucatini, spaghetti, or another long pasta
• 1 lemon, halved
• 4 ounces queso fresco (or a similar cheese like ricotta salata), thinly sliced

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. Place each poblano directly over a medium flame on a gas stovetop. Use tongs to turn them occasionally until the skin is blackened all over, about 2 to 3 minutes per side.
2. Place the roasted poblanos in a large bowl and cover it with a plate. Let them steam for 10 minutes to loosen the skins.Use the dull side of a knife to gently scrape off the blackened skin. It’s okay if a little skin remains. Remove the stems and seeds, then rinse the poblanos under cold water to wash away any lingering bits of skin and seeds.Pat them dry and cut each poblano in half, then slice into thin strips.
3. In a large pot or Dutch oven, heat the olive oil over medium-low heat. Add the poblano strips and garlic. Season with salt and pepper. Cook, stirring occasionally, for about 15 minutes, until the poblanos soften. Stir in the parsley, crema, and heavy cream. Turn off the heat and cover to keep the mixture warm.
4. Bring a large pot of water to a boil and add salt. Cook the pasta until just al dente, following the package instructions. Reserve 1 cup of the pasta water before draining. Add the cooked pasta to the pot with the poblano mixture. Pour in ½ cup of the reserved pasta water and toss everything together until the pasta is evenly coated in the creamy sauce.If the sauce seems too thick, add a little more of the reserved pasta water, one tablespoon at a time.
5. Squeeze the juice from one lemon half over the pasta and taste. Add more lemon juice if desired. Adjust seasoning with salt and pepper.Toss the pasta once more to ensure the sauce is evenly distributed.
6. Plate the pasta and top with slices of queso fresco and fresh parsley leaves. Serve immediately and savor every bite!

2. Classic Basil Pesto Pasta

Looking for a quick, affordable, and delicious pasta dish to impress your family or friends? This easy basil pesto pasta is perfect for beginners and guaranteed to be a hit! With a straightforward homemade pesto and perfectly cooked pasta, you’ll have a restaurant-worthy meal on the table in no time.

Ingredients

• ⅓ cup pine nuts
• 2 garlic cloves, crushed
• 2 cups fresh basil leaves
• ⅓ cup olive oil
• ⅓ cup grated Parmesan cheese
• ¼ teaspoon salt
• 8 ounces fusilli pasta

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. In a food processor, combine the pine nuts, crushed garlic, and 2 tablespoons of olive oil. Blend until the mixture turns into a smooth paste.Toss in the basil leaves and pulse again until the leaves are finely chopped and well incorporated.
2. While the food processor is running, gradually pour in the remaining olive oil. Continue blending until the pesto has a smooth and consistent texture.Add the grated Parmesan cheese and salt to the food processor. Blitz everything together one last time until fully combined. Your pesto is now ready!
3. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the instructions on the package. Once done, drain the pasta thoroughly.
4. In a large frying pan, add the cooked pasta along with 2-3 tablespoons of the freshly made pesto. Heat over medium, stirring for a couple of minutes until the pasta is evenly coated, and the pesto is warmed through.
5. Transfer the pasta to serving plates and garnish with a sprinkle of grated Parmesan and a few basil leaves, if you like.

3. Bright Brussels Sprouts Fettuccine

Forget the days of soggy Brussels sprouts! These little green gems have transformed into a trendy favorite. Packed with fiber, antioxidants, and versatility, Brussels sprouts are perfect for everything from roasting to raw salads. In this recipe, we’re pairing them with creamy fettuccine for a quick, flavorful, and beginner-friendly dish.

Ingredients

• 3 tablespoons butter, divided
• 12 ounces shaved Brussels sprouts
• 2 garlic cloves, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces uncooked fettuccine
• Juice of ½ lemon
• ½ cup shredded Parmesan cheese
• ¼ cup toasted pine nuts

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. Heat a large frying pan over medium heat. Add 2 tablespoons of butter and let it melt completely. Stir in the shaved Brussels sprouts, minced garlic, salt, and pepper. Sauté for about 8 minutes, stirring often, until the Brussels sprouts are tender and slightly golden.
2. While the sprouts are cooking, boil a pot of water and cook the fettuccine according to the package instructions. Before draining, scoop out ½ cup of the pasta cooking water and set it aside.
3. Add the cooked fettuccine to the frying pan with the Brussels sprouts. Toss in the remaining tablespoon of butter, lemon juice, Parmesan cheese, and ¼ cup of the reserved pasta water. Reduce the heat to low and stir everything together for about 5 minutes, letting the flavors blend. If the pasta seems dry, gradually add a bit more pasta water until you reach your desired consistency.
4. Sprinkle toasted pine nuts over the pasta before serving. Enjoy this creamy, citrusy, and savory dish while it’s hot!

4. Tortellini Greek Salad

Pasta salads are a must-have at picnics and barbecues, and this Greek Tortellini Salad is a guaranteed crowd-pleaser. Using cheesy, pillowy tortellini as the base, this recipe combines vibrant flavors like juicy grape tomatoes, crunchy cucumber, and tangy Kalamata olives.

Ingredients

• 20 ounces cheese tortellini
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• Juice of ½ lemon
• 1 garlic clove, crushed
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup grape tomatoes, halved
• ½ English cucumber, diced
• 1 cup Kalamata olives, halved
• ¼ cup red onion, thinly sliced
• ½ cup crumbled feta cheese

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. Bring a large pot of water to a rolling boil.Add the tortellini and cook according to the package directions.Once cooked, drain the tortellini and rinse with cold water to cool them down. Set aside.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, crushed garlic, Dijon mustard, dried oregano, salt, and pepper.
3. In a large mixing bowl, combine the cooled tortellini, halved grape tomatoes, diced cucumber, Kalamata olives, sliced red onion, and crumbled feta cheese.
4. Pour the prepared dressing over the salad ingredients. Gently toss everything until the tortellini and vegetables are well coated.
5. Your Greek Tortellini Salad is ready to serve! This dish tastes great immediately, but you can also refrigerate it for a few hours to let the flavors meld together.

5. Spinach And Balsamic Cream Pasta

This creamy pasta gets an irresistible upgrade with balsamic vinegar, adding a touch of sweet complexity to every bite. Easy to make and perfect for weeknights, it’s sure to become a new favorite!

Ingredients

• 12 ounces fettuccine (or your favorite pasta)
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ cup balsamic vinegar
• 1 ½ cups heavy cream1 teaspoon salt
• ¼ teaspoon pepper
• 2 cups baby spinach, chopped (discard stems)
• 1 cup grape tomatoes, halved

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve ½ cup of the pasta water, then drain and set aside.In a large skillet, melt the butter over medium heat. Add the chopped shallot and minced garlic, and sauté for about 5 minutes, or until soft and fragrant.
2. Pour the balsamic vinegar into the skillet and let it simmer for 5-10 minutes, stirring occasionally, until it reduces and thickens slightly.Reduce the heat to low and stir in the heavy cream, salt, and pepper. Whisk frequently for about 10 minutes, or until the sauce is thick enough to coat the back of a spoon.
3. Add the drained pasta, chopped spinach, and halved grape tomatoes to the skillet with the sauce. Stir gently for a few minutes until the spinach wilts and everything is well-coated in the creamy balsamic sauce.
4. Dish up your creamy spinach and balsamic pasta immediately. This dish is perfect as a comforting main course or an impressive dinner for guests.

6. Carrot Gnocchi In Walnut Brown Butter

This simple recipe swaps traditional potatoes for carrots, bringing a delightful earthiness to your gnocchi. Paired with the nutty richness of browned butter and crunchy walnuts, this dish is comforting, flavorful, and perfect for a cozy meal.

Ingredients

• 3 cups chopped carrots (about 3 medium carrots)
• 3 cups all-purpose flour (plus extra for dusting)
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, grated (divided)
• 1 tablespoon fresh thyme leaves
• 2 teaspoons salt (divided)
• 8 tablespoons (1 stick) unsalted butter (divided)
• ½ cup walnuts
• ½ cup grated Romano cheese

7. Creamed Corn Pasta

If you love creamy pasta and the sweet, buttery flavor of corn, this dish will become your new favorite! Orecchiette is used here, but feel free to swap in your favorite pasta shape. The sauce is rich and velvety, made with simple ingredients like olive oil, white wine, cream, and Parmesan cheese.

Ingredients

• 12 ounces orecchiette pasta (or your favorite pasta)
• 2 tablespoons olive oil
• 1 small white onion, finely diced
• 3 cups fresh or frozen corn
• ¼ cup white wine
• 2 cups heavy cream
• 2 teaspoons mustard powder
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil leaves, torn

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. Boil the pasta in a large pot of salted water following the package instructions until al dente. Drain and set aside.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
2. Stir in the corn and cook for another 5 minutes, letting the kernels soften and release their natural sweetness.Pour in the white wine and cook for about 1 minute, allowing it to almost completely evaporate.
3. Reduce the heat to medium-low and add the cream and mustard powder. Stir to combine and let the sauce simmer gently for about 7 minutes, or until it thickens slightly.Carefully remove half of the corn mixture and blend it until smooth using a blender or food processor. Return the blended mixture to the skillet and stir it into the sauce.
4. Add the Parmesan cheese and cooked pasta to the skillet. Toss everything together until the pasta is well-coated in the creamy corn sauce.Top with fresh torn basil leaves for a pop of flavor and color. Serve warm and enjoy!

8. Butternut Squash Ravioli

Indulge in the ultimate comfort food with this homemade butternut squash ravioli recipe. Perfect for beginners, this dish combines the sweetness of roasted squash with the richness of a buttery sage sauce, creating a meal that’s sure to impress.

Ingredients

For the Pasta Dough:

• 2 cups all-purpose flour, plus extra for dusting
• 4 egg yolks
• 2 whole eggs
• 2 tablespoons olive oil
• ¼ teaspoon kosher salt

For the Filling:

• 1 ¾ pounds butternut squash, cubed
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 1 tablespoon maple syrup
• ¼ teaspoon dried sage
• ¼ teaspoon garam masala
• ¼ teaspoon black pepper
• ¾ teaspoon kosher salt
• 2 tablespoons Parmesan cheese

For the Sauce:

• 4 tablespoons butter
• 10 fresh sage leaves, sliced
• 3 garlic cloves, smashed
• ¼ cup chopped walnuts

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. In a food processor, combine the flour, eggs, egg yolks, olive oil, and salt. Blend until the dough comes together and isn’t sticky (add flour or water in small amounts if needed). Knead the dough on a floured surface for 2 minutes, wrap it in plastic, and let it rest for at least 1 hour at room temperature.
2. Preheat your oven to 425°F. Toss butternut squash cubes with olive oil, melted butter, maple syrup, sage, garam masala, black pepper, and salt. Spread on a baking sheet and roast for 40–60 minutes, stirring every 20 minutes, until tender and caramelized. Blend the roasted squash with Parmesan cheese in a food processor until smooth.
3. Divide the rested dough into 6 portions. Roll out each piece on a floured surface or with a pasta roller until it’s thin but sturdy enough to hold the filling. Cut the sheets into rectangles or squares, leaving space for filling in the center.
4. Spoon 1 teaspoon of squash filling onto one sheet of pasta in a grid-like pattern. Cover with another sheet, pressing the edges to seal around the filling. Cut out individual ravioli with a knife or cutter, and place them on a floured surface to prevent sticking.
5. Boil a pot of salted water and cook the ravioli in small batches. They’re done when they float (about 2–3 minutes). Carefully remove with a slotted spoon.
6. Melt butter in a skillet over medium heat. Add sage, garlic, and walnuts, cooking until the butter is golden and fragrant. Toss the cooked ravioli in the sauce and serve with extra Parmesan, fresh sage, and black pepper for garnish.

9. Tofu Pesto Pasta

This recipe takes pesto to the next level with a secret ingredient: tofu! The tofu adds a boost of protein and creates a creamy, ricotta-like texture that pairs perfectly with the vibrant basil and savory seasonings. Topped with fresh tomatoes and crunchy pine nuts, this pasta dish is both healthy and delicious.

Ingredients

• 1 package extra firm tofu
• 8 to 12 ounces pasta of your choice
• 1 cup (packed) fresh basil leaves (plus extra, slivered, for garnish)
• ¼ cup nutritional yeast
• 2 cloves garlic, minced
• 2 tablespoons walnuts
• 2 tablespoons olive oil
• 3 tablespoons water
• Juice of 1 ½ lemons (or 1 large, juicy lemon)
• 1 teaspoon pink Himalayan salt (or coarse salt of your choice)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ cup reserved pasta cooking water
• ¼ cup toasted pine nuts, for topping
• 1 to 2 plum tomatoes, chopped, for topping

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. Remove the tofu from its package and drain any liquid. Place the tofu in a shallow dish and press it by setting a flat plate on top, then weighing it down with something heavy (like a can or book). Let it press for 20 minutes to remove excess moisture. Discard the water collected in the dish.
2. While the tofu is pressing, cook your pasta according to the package instructions. Before draining, scoop out ¼ cup of the pasta water and set it aside. Drain the pasta and return it to the pot.
3. Cube the pressed tofu and add it to a food processor. Toss in the fresh basil, nutritional yeast, minced garlic, walnuts, olive oil, water, lemon juice, salt, oregano, garlic powder, and black pepper. Blend until the mixture is smooth and creamy.
4. Pour the creamy tofu pesto sauce over the cooked pasta in the pot. Add the reserved pasta water and stir everything together until the pasta is well coated.
5. Divide the pasta into bowls. Garnish each serving with slivered basil leaves, chopped tomatoes, and a sprinkle of toasted pine nuts.

10. Spicy Penne Arrabbiata

Arrabiata, an Italian word for “angry,” reflects the bold and spicy flavors of this classic tomato sauce. Despite its fiery kick, it’s a cozy and satisfying dish that’s surprisingly easy to prepare. Made with chili-infused oil and stewed tomatoes, it’s an ideal choice for a quick and delicious weeknight dinner.

Ingredients

• 3 tablespoons olive oil
• 3 garlic cloves (2 smashed, 1 finely chopped)
• ¾ teaspoon crushed red pepper flakes
• 1 small red onion, finely diced
• 1 (28-ounce) can whole peeled tomatoes
• ¼ teaspoon kosher salt (plus extra for seasoning)
• 1 pound dry penne pasta
• ½ cup fresh basil leaves (packed), plus extra for garnish

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

1. In a large saucepan, heat the olive oil over medium-low heat. Add the smashed garlic cloves and crushed red pepper flakes. Cook gently, stirring occasionally, for about 10 minutes or until the oil is fragrant and the garlic and pepper flakes are lightly toasted.
2. Raise the heat to medium and add the finely diced onion and the chopped garlic. Cook for about 5 minutes, stirring frequently, until the onion softens.
3. Pour in the canned tomatoes, using a wooden spoon to break them into large chunks. Sprinkle in the salt, then cover the saucepan and let the mixture simmer for 12 minutes, stirring occasionally. The result should be a slightly loose sauce.
4. While the sauce is simmering, bring a large pot of salted water to a boil. Add the penne pasta and cook until it is al dente, which usually takes 7 to 8 minutes. Before draining, reserve ¼ cup of the pasta cooking water.
5. Return the drained pasta to the pot and stir in the reserved pasta water. Add the arrabiata sauce and cook over low heat for 2 to 4 minutes, stirring gently, until the sauce thickens slightly and clings to the pasta.
6. Stir in the fresh basil leaves, then taste and adjust the seasoning with additional salt if needed.Divide the pasta onto plates or into bowls. Garnish with extra basil leaves for a fresh pop of flavor. Serve immediately and enjoy your homemade penne arrabiata!

More Recipes You'll Love

Easy Crockpot Meatball

Simple Dahl

Easy Air Fryer Chicken Breast