Pasta lovers, rejoice! For too long, vegans have been forced to sacrifice flavor and creaminess in their pursuit of a plant-based lifestyle. But fear not, dear readers, because we’re about to change that with these 20 creamy non-dairy pasta recipes.
From classic comfort foods like vegan mac and cheese to international-inspired dishes like cashew ricotta stuffed shells, we’ve got you covered with a variety of flavors and textures to satisfy your cravings. And the best part? Each recipe is free from animal products, making it perfect for those following a vegan diet or just looking to mix things up in the kitchen.
So go ahead, get creative, and indulge in these luscious, plant-based pasta dishes that will leave you wondering how you ever lived without them.
Creamy Garlic Cashew Alfredo Pasta
Elevate your pasta game with this rich and creamy dish, packed with the flavors of roasted garlic and toasted cashews.
Ingredients:
– 8 oz. fettuccine pasta
– 2 cloves garlic, roasted (see note)
– 1/2 cup cashews
– 1/4 cup heavy cream
– 2 tbsp butter
– 1 tsp salt
– 1/4 tsp black pepper
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine roasted garlic, cashews, heavy cream, butter, salt, and pepper. Blend until smooth and creamy.
3. Add the blended mixture to cooked pasta and toss until well coated.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Note: To roast garlic, preheat oven to 400°F (200°C). Cut top off of 2 cloves garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until tender and mashed.
Vegan Coconut Milk Pesto Pasta
This recipe takes the traditional pasta dish to new heights by incorporating the richness of coconut milk and the bright flavors of pesto. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 8 oz vegan pasta
– 1/2 cup coconut milk
– 1/4 cup freshly made basil pesto (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Freshly grated Parmesan cheese, optional
Instructions:
1. Cook the pasta according to package instructions until al dente.
2. In a large saucepan, heat the coconut milk over medium heat.
3. Add the pesto and whisk until smooth.
4. Add the olive oil and season with salt and pepper.
5. Toss cooked pasta in the coconut milk mixture until well coated.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Avocado Lime Pasta
A refreshing twist on classic pasta dishes, this Spicy Avocado Lime Pasta combines the creaminess of avocado with the bold flavors of jalapeño and lime.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 2 ripe avocados, diced
– 1/4 cup fresh lime juice
– 1 jalapeño pepper, seeded and finely chopped
– 1 clove garlic, minced
– 1 tsp. olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute, until fragrant.
3. Add diced avocado and cook for 2-3 minutes, until slightly softened.
4. Stir in chopped jalapeño and lime juice. Cook for an additional 30 seconds to combine flavors.
5. Add cooked pasta to the skillet, tossing to coat with the spicy avocado mixture. If needed, add reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: Approximately 15-20 minutes.
Sun-Dried Tomato and Almond Cream Pasta
Elevate your pasta game with this creamy, flavorful dish that combines the richness of sun-dried tomatoes with the crunch of almonds. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1 cup sun-dried tomatoes, chopped
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup sliced almonds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and heavy cream. Stir to combine and bring to a simmer.
4. Reduce heat to low and let sauce simmer for 5 minutes, stirring occasionally.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Toss cooked pasta with the sauce, then top with sliced almonds.
7. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cashew Mac and Cheese
Elevate your macaroni game with this rich and creamy cashew-based macaroni and cheese recipe, perfect for a cozy night in. This plant-based twist on the classic comfort food uses soaked cashews blended with vegan cheese sauce to create a velvety smooth dish.
Ingredients:
– 1 pound macaroni
– 1 cup raw cashews
– 2 cups water or non-dairy milk
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/2 cup nutritional yeast
– 2 tablespoons vegan butter or margarine
– 1/2 cup vegan cheddar cheese shreds (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. Soak cashews in water for at least 4 hours or overnight.
4. Drain and rinse cashews, then blend with 1 cup water or non-dairy milk, lemon juice, and salt until smooth.
5. In a saucepan, combine blended cashew mixture, nutritional yeast, and vegan butter or margarine. Whisk until combined.
6. Add cooked macaroni and vegan cheddar cheese shreds (if using) to the saucepan. Stir until coated.
7. Transfer to a baking dish and bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vegan Mushroom Stroganoff Pasta
Vegan Mushroom Stroganoff Pasta Recipe
A classic take on the traditional dish, this vegan version of mushroom stroganoff pasta is a flavorful and satisfying meal that’s easy to make.
Ingredients:
– 8 oz. pasta (such as eggless spaghetti or linguine)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup vegan sour cream (such as soy-based or cashew-based)
– 1 teaspoon Dijon mustard
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
4. Stir in vegan sour cream, Dijon mustard, paprika, salt, and pepper. Bring mixture to a simmer.
5. Combine cooked pasta with mushroom sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Tahini Pasta
This recipe combines the richness of tahini with the brightness of lemon and garlic, all wrapped up in a comforting pasta dish. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1/2 cup tahini
– 3 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Chopped fresh parsley or basil for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, whisk together tahini, garlic, lemon juice, and olive oil. Cook over medium heat, stirring constantly, for 2-3 minutes or until the sauce thickens slightly.
3. Add cooked pasta to the skillet, tossing to combine with the tahini sauce. If needed, add some reserved pasta water to achieve a creamy consistency.
4. Season with salt and pepper to taste.
5. Garnish with chopped herbs, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Creamy Butternut Squash Pasta
Elevate your pasta game with this comforting and flavorful dish featuring roasted butternut squash, garlic, and a hint of nutmeg. This creamy sauce coats perfectly cooked spaghetti in a rich and velvety texture.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 12 oz spaghetti
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
– 1 tsp ground nutmeg
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
2. Roast the squash for 45-50 minutes or until tender, flipping halfway through.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
5. Scoop out roasted squash flesh and add to the skillet with heavy cream. Stir in nutmeg, salt, and pepper.
6. Combine cooked pasta and sauce. Toss until coated. Top with Parmesan cheese (if using).
7. Serve hot, enjoy!
Cooking Time: 1 hour 10 minutes
Vegan Spinach Artichoke Pasta
Vegan Spinach Artichoke Pasta: A creamy, comforting dish that’s perfect for a cozy night in.
Ingredients:
– 8 oz pasta of your choice (e.g. penne, fusilli)
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1/2 cup vegan cream cheese (softened)
– 1/4 cup nutritional yeast
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine artichoke hearts, spinach leaves, vegan cream cheese, nutritional yeast, garlic powder, salt, and pepper. Stir over medium heat until the mixture is smooth and creamy.
3. Add cooked pasta to the skillet and toss with the spinach-artichoke mixture until well combined.
4. Serve hot, garnished with chopped parsley.
Cooking Time: 15-20 minutes
Roasted Red Pepper Cashew Pasta
Transform ordinary pasta into a flavorful masterpiece with the sweet and smoky essence of roasted red peppers, crunchy cashews, and rich garlic butter.
Ingredients:
– 8 oz pasta of your choice
– 2 large red bell peppers
– 1/4 cup cashews
– 3 cloves garlic
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes, or until skin is blistered and charred.
3. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop the flesh into strips.
4. Cook pasta according to package instructions until al dente. Drain and set aside.
5. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
6. Add roasted pepper strips, cashews, salt, and pepper to the skillet. Toss to combine.
7. Combine cooked pasta with the pepper-cashew mixture. Toss until well coated.
8. Serve immediately, garnished with fresh parsley or basil leaves if desired.
Cooking Time: 45 minutes
Vegan Carbonara with Coconut Bacon
This vegan take on the classic Italian dish is a game-changer, featuring tender spaghetti coated in a rich and creamy sauce, crispy coconut bacon, and a sprinkle of nutty nutritional yeast. It’s the perfect comfort food for a chilly night or a cozy brunch.
Ingredients:
– 12 oz spaghetti
– 1/2 cup cashew cream (see note)
– 1 tablespoon olive oil
– 1/4 cup coconut bacon, crumbled
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons nutritional yeast
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine cashew cream, olive oil, garlic powder, salt, and black pepper. Blend until smooth.
3. Add cooked spaghetti to the sauce and toss until well coated.
4. Stir in coconut bacon, nutritional yeast, and chopped parsley (if using).
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Note: To make cashew cream, soak 1/2 cup of cashews in water for 4 hours. Drain and blend with 1/4 cup fresh water until smooth.
Cashew Ricotta Stuffed Shells
This recipe combines the richness of cashew cream with the comfort of traditional stuffed shells. Perfect for a special occasion or a cozy night in, these creamy filled pasta shells are sure to impress.
Ingredients:
– 12 jumbo pasta shells
– 1 cup cooked cashews
– 1/2 cup ricotta cheese
– 1 egg, beaten
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a blender or food processor, combine cashews, ricotta cheese, egg, salt, and pepper. Blend until smooth.
4. Stuff each pasta shell with the cashew-ricotta mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the shells and top with mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Creamy Tomato Basil Pasta
Savor the flavors of Italy with this simple yet delicious pasta dish, featuring a rich and creamy sauce made with fresh tomatoes, basil, and Parmesan cheese.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
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-high heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes to the skillet and cook for 3-4 minutes, or until they release their juices and start to soften.
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer and let cook for 2-3 minutes, stirring occasionally.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Add cooked pasta to the skillet, tossing to combine with the creamy sauce. If needed, add some reserved pasta water to achieve desired consistency.
7. Sprinkle chopped basil on top and serve hot.
Cooking Time: 15-20 minutes
Vegan Pumpkin Sage Pasta
Vegan Pumpkin Sage Pasta Recipe
As the seasons change, warm up with this comforting vegan pasta dish infused with the flavors of roasted pumpkin and earthy sage. This recipe is perfect for a cozy night in or as a side dish for your next holiday gathering.
Ingredients:
– 8 oz. pasta of choice (e.g., pappardelle or fettuccine)
– 1 medium-sized pumpkin, peeled and cubed
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup vegan parmesan cheese (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté onion and garlic over medium heat until softened.
5. Add roasted pumpkin, chopped sage, and cooked pasta to the skillet. Toss to combine.
6. Season with salt and pepper to taste. If desired, sprinkle vegan parmesan cheese on top.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Alfredo Zucchini Noodles with Cashew Sauce
This vegan take on classic fettuccine Alfredo is a game-changer, featuring zucchini noodles tossed in a rich and creamy cashew sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis
– 1/2 cup cashews
– 1/4 cup water
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize zucchinis into noodles.
3. Soak cashews in water for at least 4 hours or overnight.
4. Drain and rinse cashews, then blend with lemon juice, garlic powder, and salt until smooth.
5. Cook zucchini noodles according to package instructions or sauté in a pan with a little oil for about 2-3 minutes.
6. Toss cooked noodles with cashew sauce, adjusting seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Vegan Garlic Mushroom Fettuccine
Savor the rich flavors of Italy with this plant-based take on a classic comfort dish. Vegan garlic mushroom fettuccine is a game-changer for anyone looking to upgrade their pasta game.
Ingredients:
– 1 pound vegan fettuccine noodles
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1/4 cup vegetable broth
– 1 tablespoon soy sauce (or tamari)
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Add vegetable broth, soy sauce, and basil. Stir to combine.
5. Combine cooked noodles with mushroom mixture. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Creamy Chipotle Lime Pasta
Elevate your pasta game with this bold and creamy dish that combines the smoky heat of chipotle peppers with the brightness of lime. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup plain Greek yogurt
– 2 chipotle peppers in adobo sauce, finely chopped
– 2 tbsp freshly squeezed lime juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Stir in heavy cream, Greek yogurt, chipotle peppers, and lime juice. Bring mixture to a simmer.
4. Reduce heat to low and let sauce thicken slightly, about 5 minutes.
5. Combine cooked pasta and sauce. Season with salt and pepper to taste.
6. Top with Parmesan cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Vegan Macadamia Alfredo Pasta
Elevate your pasta game with this rich and indulgent vegan take on the classic macadamia alfredo sauce. This recipe uses cashew cream and lemon juice to create a tangy and creamy sauce that’s free from dairy.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup cashews
– 2 cloves garlic, minced
– 1/4 cup lemon juice
– 1/2 cup vegetable broth
– 1 tsp. nutritional yeast
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Macadamia nuts for garnish (optional)
Instructions:
1. Cook pasta according to package instructions.
2. Soak cashews in water for at least 4 hours or overnight.
3. Drain and rinse the cashews, then blend with garlic, lemon juice, vegetable broth, and nutritional yeast until smooth.
4. Toss cooked pasta with the sauce and season with salt and pepper to taste.
5. Garnish with parsley and macadamia nuts (if using).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Spicy Peanut Butter Noodles
Elevate your noodle game with this creamy and spicy fusion of flavors. This recipe is a twist on traditional peanut butter noodles, adding a kick of heat from chili flakes.
Ingredients:
– 8 oz noodles (rice or soba work well)
– 2 tbsp peanut butter
– 1 tbsp soy sauce
– 1 tbsp honey
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes (adjust to desired level of spiciness)
– 1/4 cup water
– Salt and pepper, to taste
– Chopped scallions or peanuts for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large saucepan, combine peanut butter, soy sauce, honey, ginger, and chili flakes. Whisk until smooth.
3. Add water to the mixture and whisk until well combined.
4. Add cooked noodles to the saucepan and toss until coated with the spicy peanut butter sauce.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions or peanuts, if desired.
Cooking Time: 10-12 minutes
Creamy Vegan Pesto Penne
This recipe combines the flavors of Italy with a creamy twist, using vegan pesto and cashew cream to create a rich and satisfying pasta dish. With just 15 minutes of cooking time, you can enjoy this delicious meal in no time.
Ingredients:
– 8 oz penne pasta
– 1/2 cup vegan pesto
– 1/4 cup cashew cream (see note)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the vegan pesto and stir until smooth.
3. Add the cooked pasta to the skillet and toss with the pesto mixture until well coated.
4. Stir in the cashew cream and season with salt and pepper to taste.
5. Serve immediately, garnished with fresh basil leaves.
Cooking Time: 15 minutes
Summary
Indulge in the creamy goodness without dairy! This collection of 20 vegan pasta recipes offers a range of mouthwatering dishes that are perfect for plant-based lovers. From classic Alfredo to spicy peanut butter noodles, these recipes use cashews, coconut milk, and other non-dairy ingredients to create rich and satisfying sauces. Try Creamy Garlic Cashew Alfredo Pasta, Vegan Mushroom Stroganoff Pasta, or Spicy Avocado Lime Pasta for a taste adventure that’s free from animal products.
