Are you tired of sacrificing flavor and creaminess when cooking vegan pasta dishes? Look no further! In this article, we’re excited to share 18 mouth-watering, creamy non-dairy pasta recipes that are perfect for vegans. From classic comfort foods like vegan mac and cheese to innovative twists on traditional dishes like spicy peanut noodle pasta, these recipes are sure to satisfy your cravings.
In the following pages, you’ll discover how to make delicious, plant-based versions of popular pasta sauces using ingredients like cashews, coconut milk, and nutritional yeast. Whether you’re a seasoned vegan or just starting out, these creamy non-dairy pasta recipes will show you that it’s easy to indulge in a tasty, animal-friendly meal without sacrificing an ounce of flavor.
Creamy Garlic Cashew Alfredo Pasta
Elevate your pasta game with this rich and creamy recipe that combines the flavors of garlic, cashews, and Parmesan cheese. This indulgent dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 8 oz. fettuccine pasta
– 1/2 cup cashews
– 3 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashews, garlic, and 1 tablespoon butter. Blend until smooth and creamy.
3. In a large skillet, melt remaining 3 tablespoons butter over medium heat. Add the cashew mixture and cook for 2-3 minutes, stirring frequently.
4. Pour in heavy cream and bring to a simmer. Cook for 5-7 minutes or until sauce thickens slightly.
5. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked pasta and creamy sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegan Spinach Artichoke Pasta
This creamy pasta dish combines the flavors of spinach, artichokes, and garlic, all while being entirely plant-based. A perfect comfort food option for a cozy night in!
Ingredients:
– 8 oz pasta (such as penne or fusilli)
– 1 cup vegan cream cheese
– 1/2 cup nutritional yeast
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 cup chopped artichoke hearts
– 1 cup fresh spinach leaves
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a blender or food processor, combine vegan cream cheese, nutritional yeast, lemon juice, garlic, artichoke hearts, and salt. Blend until smooth.
3. Add the spinach leaves and blend until well combined.
4. Heat olive oil in a large skillet over medium heat. Pour in the creamy sauce and stir to combine with cooked pasta.
5. Serve hot, garnished with additional spinach if desired.
Cooking Time: 20-25 minutes
Coconut Milk Basil Pesto Pasta
Elevate your pasta game with this creamy and flavorful recipe that combines the richness of coconut milk with the brightness of basil pesto. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta of your choice
– 1/2 cup coconut milk
– 1/4 cup fresh basil leaves
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Freshly ground black pepper, to serve
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine basil leaves, garlic, and a pinch of salt. Blend until smooth.
3. Heat coconut milk in a medium saucepan over medium heat. Add the basil pesto and stir until well combined.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Toss cooked pasta with the coconut milk-basil mixture. Serve immediately, garnished with freshly ground black pepper.
Cooking Time: 15-20 minutes
Avocado Lime Pasta with Cilantro
This creamy pasta dish combines the richness of avocado with the brightness of lime and the freshness of cilantro, creating a perfect blend of flavors. Perfect for a light and satisfying meal or as a side dish to impress your guests.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine diced avocado, lime juice, garlic, and a pinch of salt and pepper. Blend until smooth.
3. Add chopped cilantro and blend until well combined.
4. Toss cooked pasta with the avocado mixture and season with salt and pepper to taste.
5. Top with grated Parmesan cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Almond Ricotta Pasta
Elevate your pasta game with this creamy and flavorful dish, perfect for a weeknight dinner or special occasion. The combination of sun-dried tomatoes, crunchy almonds, and rich ricotta cheese creates a delightful harmony of textures and tastes.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 1 cup ricotta cheese
– 1/4 cup sun-dried tomatoes, finely chopped
– 2 tbsp olive oil
– 1/4 cup sliced almonds
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, 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 medium bowl, combine ricotta cheese, sun-dried tomatoes, olive oil, garlic, salt, and pepper. Mix well.
3. Add the cooked pasta to the ricotta mixture and toss to coat.
4. Stir in the reserved pasta water as needed to achieve a creamy consistency.
5. Top with chopped almonds and basil leaves (if using). Serve immediately.
Cooking Time: 20-25 minutes
Roasted Red Pepper Cashew Sauce Pasta
Transform your pasta game with this creamy, flavorful sauce made with roasted red peppers and cashews! This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 large red bell pepper
– 1/2 cup cashews
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable broth
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the red bell pepper in the oven for 30-40 minutes, or until charred and blistered.
3. Remove the pepper from the oven and let it cool.
4. Peel off the skin, remove seeds, and chop the flesh into small pieces.
5. In a blender or food processor, combine roasted peppers, cashews, olive oil, garlic, salt, and black pepper. Blend until smooth.
6. Cook pasta according to package instructions. Drain and set aside.
7. Add vegetable broth to the blender mixture and blend until creamy.
8. Combine cooked pasta and sauce. Top with grated Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Vegan Mushroom Stroganoff Pasta
This plant-based twist on the classic Russian dish is a hearty and flavorful vegan alternative to traditional beef stroganoff. Satisfy your pasta cravings with this easy-to-make recipe that combines tender mushrooms, savory sauce, and al dente noodles.
Ingredients:
– 8 oz. vegan fettuccine or eggless spaghetti
– 1 lb. cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1 cup vegetable broth
– 1/4 cup nutritional yeast
– 2 tablespoons soy sauce (or tamari)
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, sauté mushrooms, garlic, and olive oil over medium-high heat until tender.
3. Add Dijon mustard, vegetable broth, nutritional yeast, soy sauce, paprika, salt, and pepper. Stir well to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until sauce thickens.
5. Combine cooked pasta with mushroom mixture. Toss to coat.
6. Serve hot, garnished with chopped parsley or dill if desired.
Cooking Time: 20-25 minutes
Lemon Tahini Garlic Pasta
A bright and tangy pasta dish that combines the creamy richness of tahini with the pungency of garlic and a squeeze of lemon. Perfect for a quick weeknight dinner or a flavorful side dish.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a medium bowl, whisk together tahini, garlic, lemon juice, and olive oil until smooth.
3. Add cooked pasta to the bowl and toss until well coated with the sauce.
4. Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Creamy Butternut Squash Pasta
Transform pasta night with this rich and comforting recipe that combines roasted butternut squash with a creamy sauce. A perfect blend of fall flavors, it’s sure to become a new favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 12 oz pasta of your choice (e.g., pappardelle or fettuccine)
– 2 tbsp olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°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 Parmesan cheese. Blend until smooth.
5. Combine cooked pasta and creamy sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Vegan Mac and Cheese with Nutritional Yeast
This recipe is a game-changer for vegan comfort food lovers. By using nutritional yeast, you’ll get a cheesy flavor without the dairy.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond milk)
– 1/4 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, sauté onion and garlic in olive oil until softened.
4. Add vegetable broth, non-dairy milk, nutritional yeast, paprika, salt, and pepper. Stir until smooth.
5. Combine cooked macaroni with the cheese sauce. Transfer to a baking dish and top with additional nutritional yeast (optional).
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45 minutes
Spicy Peanut Noodle Pasta
Spicy Peanut Noodle Pasta Recipe
Add a flavorful kick to your pasta dish with this spicy peanut noodle recipe! With the combination of creamy peanut sauce, crunchy peanuts, and spicy chili flakes, you’ll be craving for more.
Ingredients:
– 8 oz pasta of your choice (e.g., linguine or spaghetti)
– 2 tbsp vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tsp honey
– 1/4 tsp red pepper flakes
– Salt and pepper to taste
– 1/4 cup chopped peanuts for garnish
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened (about 3-4 minutes).
3. In a blender or food processor, combine peanut butter, soy sauce, honey, red pepper flakes, salt, and pepper. Blend until smooth.
4. Add the blended mixture to the skillet with onion and garlic. Stir well to combine.
5. Combine cooked pasta with the spicy peanut sauce. Toss to coat evenly.
6. Garnish with chopped peanuts and serve immediately.
Cooking Time: 15-20 minutes
Pumpkin Sage Coconut Milk Pasta
This seasonal pasta dish combines the warmth of pumpkin with the earthiness of sage, all wrapped up in a creamy coconut milk sauce. Perfect for a cozy fall evening or a comforting winter meal.
Ingredients:
– 8 oz pasta of your choice
– 1 small pumpkin, cooked and mashed (about 1 cup)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 tsp chopped fresh sage
– 1 can coconut milk
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add mashed pumpkin and chopped sage to the skillet. Cook, stirring occasionally, until the mixture is heated through (about 5 minutes).
4. Pour in coconut milk and stir to combine. Bring the sauce to a simmer and let cook for an additional 2-3 minutes or until slightly thickened.
5. Combine cooked pasta and pumpkin sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegan Carbonara with Smoky Tofu
Elevate your pasta game with this creamy, smoky vegan carbonara featuring tofu as the star. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 12 oz spaghetti
– 1 block extra-firm tofu, drained and crumbled
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup nutritional yeast
– 2 tsp smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti 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 crumbled tofu, vegetable broth, nutritional yeast, and smoked paprika. Stir until the mixture is creamy and well combined. Season with salt and pepper to taste.
4. Combine cooked spaghetti with the tofu mixture. Toss until coated.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Zucchini Basil Cream Pasta
This recipe combines the sweetness of zucchini with the brightness of basil, all wrapped up in a rich and creamy pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz. pasta (such as fettuccine or linguine)
– 2 medium zucchinis, sliced
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sliced zucchini and cook for 3-4 minutes, or until tender.
4. Stir in chopped basil and cook for an additional minute.
5. In a separate bowl, whisk together heavy cream and a pinch of salt and pepper.
6. Combine cooked pasta, zucchini mixture, and cream sauce. Toss to combine.
7. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
White Bean Garlic Pasta
This classic Italian-inspired pasta dish combines the creamy richness of cannellini beans with the pungency of garlic, all on a bed of al dente pasta. A simple yet satisfying meal that’s ready in under 30 minutes.
Ingredients:
– 8 oz. pasta (such as spaghetti or linguine)
– 1 can (15 oz.) cannellini beans, drained and rinsed
– 3 cloves garlic, minced
– 2 tbsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (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-low heat. Add garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant.
3. Add cannellini beans to the skillet and stir to combine with garlic. Cook for an additional 2 minutes.
4. Add reserved pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
5. Toss cooked pasta with bean-garlic mixture, ensuring pasta is well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegan Pesto Pasta with Walnuts
This recipe combines the classic flavors of pesto pasta with the earthy crunch of walnuts, making it a satisfying and healthy vegan option. With just a few simple ingredients, you can create a delicious and quick meal that’s perfect for any occasion.
Ingredients:
– 8 oz. whole wheat spaghetti
– 1/2 cup vegan pesto sauce (homemade or store-bought)
– 1/4 cup chopped walnuts
– 1/2 cup cherry tomatoes, halved
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the pesto sauce over medium heat for 2-3 minutes.
3. Add the chopped walnuts and cook for an additional minute, stirring frequently.
4. Add the cherry tomatoes and cook for 2-3 minutes or until they start to release their juices.
5. Combine cooked spaghetti with the pesto-walnut mixture and season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Creamy Tomato Coconut Pasta
Elevate your pasta game with this creamy, flavorful, and aromatic dish that combines the richness of coconut milk with the tanginess of fresh tomatoes.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium tomatoes, diced
– 1/4 cup unsweetened coconut milk
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried basil
– Salt and pepper to taste
– 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 olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute, until fragrant.
4. Stir in diced tomatoes, coconut milk, dried basil, salt, and pepper. Bring to a simmer and let cook for 10-12 minutes or until the sauce has thickened slightly.
5. Combine cooked pasta with the tomato-coconut sauce. Toss until well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Vegan Garlic Butter Mushroom Pasta
Savor the rich flavors of this plant-based pasta dish, packed with sautéed mushrooms and a hint of garlic butter goodness.
Ingredients:
– 8 oz. vegan pasta (such as brown rice or quinoa pasta)
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup vegan butter substitute (such as Earth Balance or Miyoko’s Kitchen Cultured Vegan Butter)
– 3 cloves garlic, minced
– 1 tsp. dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, sauté mushrooms in vegan butter substitute over medium heat until tender, about 5 minutes.
3. Add garlic and thyme; cook for an additional minute.
4. Combine cooked pasta with mushroom mixture; toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Summary
Vegans, rejoice! These 18 creamy non-dairy pasta recipes are sure to satisfy your cravings. From classic Alfredo to innovative takes on mac and cheese, these dishes use cashews, coconut milk, nutritional yeast, and more to create rich and indulgent sauces that just happen to be dairy-free. Discover unique flavors like sun-dried tomato and almond ricotta, roasted red pepper cashew sauce, and creamy butternut squash. Whether you’re in the mood for something comforting or a little spicy, there’s a recipe on this list for everyone.
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