Few things are as comforting as a hearty bowl of pasta. It fills both the body and soul with joy—and if it’s a particularly delicious recipe, it can become embedded in your memory. Just me? I can’t help it, I’m a pasta fiend and proud of it. That said, I often get stuck in a rut and find myself making the same dishes on rotation until I get sick of them. And since we all know variety is the spice of life, it’s time to step out of my comfort zone with a new round of vegan pasta recipes to add to my repertoire.
The past year and a half have been exhausting, and as summer starts to wrap up, I’m finding myself looking to recipes that are warming, satisfying, and soothing. And pasta is basically a warm hug in a dish! I love knowing that I can get all the familiar flavors and feelings from traditional Italian recipes in their vegan counterparts. All you need is a few basic ingredients that you can then supplement with vegan alternatives. It couldn’t be easier to enjoy a nutritious, plant-based pasta dish.
Whether you follow a vegan diet, have loved ones with dietary restrictions, or simply want to enjoy a veggie-forward pasta dish, then these are the recipes for you. I have a feeling you’ll find yourself turning to these gorgeous meals again and again. They’re show-stopping dishes that taste as good as they look, and are healthy to boot.
Keep scrolling for 17 heavenly vegan pasta recipes
Why we love it: All you need are eight pantry staples for this gorgeous, rich, bright tomato sauce. It’s infused with buttery olive oil, fresh garlic, and tons of crushed red pepper flakes. The perfect vegan spin on an Italian classic.
Hero ingredient: Don’t be afraid to let this sauce get spicy with lots of crushed red pepper flakes.
Get the recipe here.
Why we love it: This pasta is full of delicious colorful veggies and protein-packed beans, making for a nutritious, comforting, and tasty pasta. It’s also much simpler to make than you’d think. Pasta gets tossed with red bell peppers, fresh basil, lemon, and creamy white beans.
Hero ingredient: I can’t think of a better way to use all my end-of-August basil!
Get the recipe here.
