20 Creamy Non Dairy Pasta Recipes for Vegans

Pasta lovers, rejoice! If you’re craving that dreamy, creamy texture but want to keep things dairy-free and vegan, you’ve come to the right place. Whether you’re whipping up a quick weeknight dinner or indulging in some serious comfort food, these 20 recipes prove plant-based can be just as luxurious. Get ready to discover your new favorite dishes—let’s dive in!

Creamy Garlic Cashew Alfredo Pasta

Swipe up for the creamiest dairy-free pasta hack that’ll blow your mind. Soak cashews overnight for that silky texture, then blend with roasted garlic for maximum flavor. This plant-based Alfredo comes together faster than your next grocery delivery.

Ingredients

– 1 cup raw cashews, soaked 4+ hours (or quick-soak in boiling water)
– 4 cloves garlic, peeled (roast for milder flavor)
– 2 tbsp nutritional yeast (for cheesy flavor)
– 1 tbsp lemon juice (fresh squeezed preferred)
– 1 tsp sea salt (adjust to preference)
– ½ tsp black pepper
– 1 cup unsweetened almond milk (or any plant milk)
– 12 oz fettuccine pasta (or any long noodle)
– 2 tbsp olive oil (for sautéing)
– Fresh parsley, chopped (for garnish)

Instructions

1. Drain soaked cashews and add to blender with garlic, nutritional yeast, lemon juice, salt, pepper, and almond milk.
2. Blend on high for 2 minutes until completely smooth and creamy, scraping down sides once.
3. Cook fettuccine in salted boiling water according to package directions until al dente, about 8-10 minutes.
4. Reserve ½ cup pasta water before draining, then return pasta to pot off heat.
5. Heat olive oil in skillet over medium heat, then pour in cashew sauce.
6. Warm sauce for 3-4 minutes, stirring constantly, until slightly thickened.
7. Pour warmed sauce over cooked pasta, adding reserved pasta water 2 tbsp at a time to reach desired consistency.
8. Toss pasta vigorously for 1 minute until every strand is coated.
9. Divide into bowls and garnish with fresh parsley.
Zesty garlic and rich cashews create a velvety sauce that clings perfectly to pasta. Top with red pepper flakes for heat or vegan parmesan for extra umami. This dish stays creamy even when reheated tomorrow.

Vegan Coconut Milk Pesto Pasta

Haven’t tried vegan pesto that actually satisfies? This coconut milk version delivers creamy richness without dairy. Grab your pasta pot—this comes together faster than your next TikTok scroll.

Ingredients

– 12 oz linguine pasta (or any long pasta shape)
– 1 cup fresh basil leaves, packed (stems removed for smoother texture)
– 1/2 cup full-fat coconut milk (shake can well before using)
– 1/3 cup raw cashews (for creaminess, sunflower seeds work too)
– 3 tbsp nutritional yeast (adds cheesy flavor)
– 2 tbsp lemon juice (freshly squeezed for brightest flavor)
– 2 cloves garlic (adjust to preference)
– 1/2 tsp sea salt (fine grain dissolves best)
– 1/4 tsp black pepper (freshly cracked preferred)
– 2 tbsp olive oil (extra virgin for flavor)

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water once bubbles vigorously cover the surface.
3. Add linguine to the boiling water and cook for 9-11 minutes until al dente (check package timing).
4. While pasta cooks, combine basil, coconut milk, cashews, nutritional yeast, lemon juice, garlic, salt, and pepper in a blender.
5. Blend on high speed for 60-90 seconds until completely smooth, scraping down sides once.
6. With blender running on low, slowly drizzle in olive oil to emulsify the sauce.
7. Drain pasta directly into a colander, reserving 1/2 cup of pasta water.
8. Return hot pasta to the empty pot off heat.
9. Pour pesto sauce over pasta and toss vigorously with tongs to coat every strand.
10. Add reserved pasta water 2 tablespoons at a time until sauce reaches your desired consistency.
Glossy emerald sauce clings perfectly to each noodle, with coconut creaminess balancing the garlicky punch. Serve immediately topped with toasted pine nuts or cherry tomato halves for color contrast—leftovers taste even better chilled as pasta salad.

Spicy Avocado Lime Pasta

Elevate your pasta game with this creamy, zesty creation. Blend ripe avocados with lime and spice for an instant sauce that clings to every strand. Forget complicated recipes—this comes together in minutes.

Ingredients

• 8 oz spaghetti
• 2 ripe avocados, pitted and scooped
• 1/4 cup fresh lime juice (about 2 limes)
• 1/4 cup olive oil (or any neutral oil)
• 1/4 cup fresh cilantro, packed
• 2 garlic cloves, peeled
• 1 tsp red pepper flakes (adjust to heat preference)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of pasta water, then drain spaghetti completely.
4. Combine avocados, lime juice, olive oil, cilantro, garlic, red pepper flakes, salt, and black pepper in a blender.
5. Blend on high speed for 30-45 seconds until completely smooth and creamy.
6. Pour avocado sauce over hot drained spaghetti in the empty pot.
7. Add reserved pasta water 1 tablespoon at a time, tossing continuously until sauce coats every strand.
8. Serve immediately while warm for best texture and flavor.

Get ready for the creamiest pasta you’ve ever tasted—the avocado melts into a velvety sauce that clings perfectly to each noodle. That spicy kick from the red pepper flakes balances the bright lime, making it addictive enough to eat straight from the pot. Try topping with extra cilantro or grilled shrimp for a restaurant-worthy twist.

Sun-Dried Tomato and Almond Cream Pasta

Pasta night just got a major upgrade. Picture this: silky ribbons coated in a creamy, nutty sauce that comes together in minutes. This sun-dried tomato and almond cream situation is your new weeknight hero—no fancy skills required.

Ingredients

– 12 oz fettuccine pasta
– 1 cup raw almonds
– 1 cup sun-dried tomatoes in oil, drained (reserve 2 tbsp oil)
– 3 garlic cloves
– 1 cup vegetable broth
– ½ cup heavy cream
– ¼ cup grated Parmesan cheese
– 2 tbsp reserved sun-dried tomato oil (or olive oil)
– 1 tsp red pepper flakes (optional, for heat)
– Salt to taste
– Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine almonds, sun-dried tomatoes, garlic, and vegetable broth in a blender.
4. Blend on high speed for 60-90 seconds until completely smooth and creamy.
5. Heat reserved sun-dried tomato oil in a large skillet over medium heat.
6. Pour the almond-tomato mixture into the skillet and simmer for 3-4 minutes, stirring constantly.
7. Reduce heat to low and stir in heavy cream until fully incorporated.
8. Drain the cooked pasta, reserving ½ cup of pasta water.
9. Add the drained pasta directly to the sauce in the skillet.
10. Toss continuously for 2 minutes, adding reserved pasta water 1 tablespoon at a time until sauce reaches desired consistency.
11. Remove from heat and stir in Parmesan cheese until melted.
12. Season with salt and red pepper flakes if using.
13. Garnish with fresh basil leaves before serving.

Creamy doesn’t begin to describe this texture—it’s luxuriously smooth with satisfying almond crunch. The sun-dried tomatoes bring intense umami sweetness that plays perfectly against the nutty base. Try topping with extra toasted almonds for crunch or serving alongside grilled chicken for a complete meal.

Cashew Mac and Cheese

Get ready to revolutionize mac and cheese! This creamy cashew version delivers ultimate comfort without dairy. Grab your blender and transform simple ingredients into pure magic.

Ingredients

– 1 cup raw cashews, soaked 4+ hours (creates silky smooth sauce)
– 12 oz elbow macaroni (or any short pasta shape)
– 4 cups water (for blending)
– 3 tbsp nutritional yeast (adds cheesy flavor)
– 2 tbsp lemon juice (brightens the sauce)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika (for smoky depth)
– 1 tsp salt
– ½ tsp turmeric (for golden color)
– ¼ tsp black pepper
– ½ cup panko breadcrumbs (for crispy topping)
– 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F.
2. Cook the elbow macaroni in salted boiling water for 7-9 minutes until al dente.
3. Drain the pasta thoroughly and return it to the pot.
4. Combine soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, turmeric, and black pepper in a high-speed blender.
5. Blend the mixture on high for 60-90 seconds until completely smooth and creamy.
6. Pour the cashew sauce over the drained pasta in the pot.
7. Stir the pasta and sauce together until every piece is coated evenly.
8. Transfer the mac and cheese mixture to a 9×13-inch baking dish.
9. Mix panko breadcrumbs with olive oil in a small bowl until crumbs are lightly coated.
10. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
11. Bake at 375°F for 20-25 minutes until the topping is golden brown and the edges are bubbling.
12. Remove from oven and let rest for 5 minutes before serving.

Unbelievably creamy with a satisfying crispy topping, this cashew mac delivers rich flavor that will surprise everyone. The velvety sauce clings perfectly to each pasta curve while the golden breadcrumbs provide delightful crunch. Try topping with fresh chopped chives or serving alongside roasted broccoli for a complete meal that feels indulgent yet wholesome.

Vegan Mushroom Stroganoff Pasta

Ready to upgrade your pasta game? This vegan mushroom stroganoff delivers creamy comfort without the dairy. Grab your fork—this one’s a weeknight hero.

Ingredients

– 12 oz fettuccine pasta (or any wide noodle)
– 1 lb cremini mushrooms, sliced (baby bellas work too)
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 cup raw cashews, soaked 4+ hours (or boiled 15 min for speed)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp soy sauce (for umami depth)
– 1 tsp smoked paprika
– 1/2 cup vegetable broth
– 1 tbsp lemon juice (brightens the sauce)
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions

1. Soak raw cashews in hot water for at least 4 hours, or boil for 15 minutes until tender.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add fettuccine to the boiling water and cook for 8–10 minutes until al dente.
4. Drain pasta, reserving 1/2 cup of starchy pasta water for the sauce.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add chopped onion and sauté for 5 minutes until translucent.
7. Stir in sliced mushrooms and cook for 8–10 minutes until browned and tender.
8. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant.
9. Drain soaked cashews and blend with vegetable broth until completely smooth.
10. Pour cashew cream into the skillet, stirring to combine with mushrooms.
11. Add soy sauce, lemon juice, salt, and black pepper to the sauce.
12. Simmer sauce over low heat for 3–5 minutes until slightly thickened.
13. Toss cooked fettuccine into the skillet, adding reserved pasta water as needed.
14. Garnish with fresh parsley before serving.

Every bite balances earthy mushrooms with a luxuriously creamy sauce that clings to each noodle. Try it topped with crispy roasted chickpeas or alongside garlic bread for extra crunch. This dish proves comfort food doesn’t need dairy to feel indulgent.

Lemon Garlic Tahini Pasta

Ready to upgrade your pasta game? This lemon garlic tahini pasta delivers restaurant-quality flavor in under 20 minutes. Whip up this creamy, zesty bowl that’s perfect for busy weeknights.

Ingredients

• 8 oz linguine pasta
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced
• 1/4 cup tahini
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup pasta water, reserved
• 1/4 cup chopped fresh parsley
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup of starchy pasta water just before draining.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
6. Whisk tahini and lemon juice in a small bowl until smooth and creamy.
7. Pour tahini mixture into the skillet with garlic.
8. Gradually whisk in reserved pasta water until sauce reaches a silky consistency.
9. Add drained pasta to the skillet, tossing to coat thoroughly in the sauce.
10. Stir in chopped parsley and red pepper flakes.
11. Season with salt, tossing for 1 more minute until perfectly combined.

Unbelievably creamy with a bright lemon kick and subtle garlic warmth. The tahini creates a velvety sauce that clings to every noodle. Try topping with toasted breadcrumbs or serving alongside roasted broccoli for extra texture.

Creamy Butternut Squash Pasta

Brace yourself for the creamiest pasta night of your life. This butternut squash sauce hugs every noodle with cozy fall vibes. Seriously, it’s comfort in a bowl—ready in under 30 minutes.

Ingredients

– 1 medium butternut squash, peeled and cubed (about 4 cups)
– 8 oz pasta of choice (like rigatoni or fettuccine)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese, plus more for serving
– 1/4 tsp nutmeg (freshly grated if possible)
– Salt and black pepper to taste
– Fresh sage leaves for garnish (optional)

Instructions

1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 20–25 minutes, until tender and lightly browned at the edges.
4. While the squash roasts, bring a large pot of salted water to a boil.
5. Cook the pasta according to package directions until al dente, then reserve 1/2 cup of pasta water before draining.
6. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
7. Sauté the minced garlic for 1 minute, until fragrant but not browned.
8. Transfer the roasted squash to the skillet, mashing it with a fork or potato masher until smooth.
9. Stir in the heavy cream, Parmesan, and nutmeg until the sauce is creamy and well combined.
10. Add the cooked pasta to the skillet, tossing to coat evenly.
11. If the sauce is too thick, gradually add reserved pasta water until it reaches your desired consistency.
12. Season with additional salt and pepper if needed.
13. Garnish with fresh sage and extra Parmesan before serving. Keep it simple—this dish shines with its velvety texture and sweet, savory balance. Try topping with toasted walnuts for crunch or serving alongside a crisp green salad.

Vegan Spinach Artichoke Pasta

Ready to upgrade your pasta night? This creamy vegan spinach artichoke pasta delivers serious comfort without the dairy. Rethink everything you know about plant-based indulgence.

Ingredients

• 12 oz pasta shells (or any short pasta shape)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked 4+ hours
• 1 cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper
• 14 oz can artichoke hearts, drained and chopped
• 5 oz fresh spinach

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta shells and cook for 9 minutes exactly for al dente texture.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Sauté diced onion for 5 minutes until translucent and fragrant.
5. Add minced garlic and cook for 1 minute until golden but not browned.
6. Drain soaked cashews and combine with vegetable broth in a blender.
7. Blend on high for 2 minutes until completely smooth and creamy.
8. Pour cashew sauce into the skillet with onions and garlic.
9. Stir in nutritional yeast, lemon juice, salt, and black pepper.
10. Add chopped artichoke hearts and cook for 3 minutes to warm through.
11. Gradually add fresh spinach, wilting each handful before adding more.
12. Drain cooked pasta, reserving ½ cup pasta water.
13. Add drained pasta to the sauce in the skillet.
14. Pour in reserved pasta water ¼ cup at a time until sauce reaches desired consistency.
15. Toss everything together until pasta is evenly coated and glossy.

Keep leftovers tasting fresh—the creamy sauce thickens beautifully overnight. That tangy artichoke bite cuts through the richness, while wilted spinach adds earthy depth. Try topping with toasted breadcrumbs for crunch or serving alongside roasted cherry tomatoes.

Roasted Red Pepper Cashew Pasta

Tired of boring pasta nights? Transform your dinner with this creamy roasted red pepper cashew pasta that comes together in under 30 minutes. Seriously, this sauce is so velvety you’ll forget it’s dairy-free.

Ingredients

– 12 oz dried pasta (linguine or fettuccine work great)
– 2 large red bell peppers
– 1 cup raw cashews, soaked for at least 4 hours
– 3 cloves garlic
– 2 tbsp olive oil (or any neutral oil)
– 1/4 cup nutritional yeast
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust for spice preference)
– 1 cup reserved pasta water
– Fresh basil leaves for garnish
– Salt to taste

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the red bell peppers into large flat pieces, removing seeds and stems.
3. Place pepper pieces skin-side up on the baking sheet and drizzle with 1 tablespoon olive oil.
4. Roast peppers for 20-25 minutes until skins are charred and blistered.
5. Transfer roasted peppers to a bowl and cover with plastic wrap for 10 minutes to steam.
6. While peppers steam, cook pasta according to package directions in heavily salted water.
7. Reserve 1 cup of starchy pasta water before draining the pasta.
8. Peel the charred skins from the roasted peppers—they should slip off easily.
9. Drain soaked cashews and add them to a high-speed blender.
10. Add peeled roasted peppers, garlic cloves, nutritional yeast, smoked paprika, and remaining olive oil to the blender.
11. Blend on high speed for 2-3 minutes until completely smooth and creamy.
12. If the sauce is too thick, gradually add reserved pasta water until it reaches your desired consistency.
13. Return drained pasta to the warm pot and pour the red pepper sauce over it.
14. Toss the pasta with the sauce over low heat for 1-2 minutes until everything is well combined and heated through.
15. Season with salt and red pepper flakes to taste.

Just look at that vibrant orange color! The sauce clings perfectly to every noodle, delivering sweet roasted pepper flavor with a subtle nutty richness from the cashews. Try topping with extra red pepper flakes for heat or serving alongside grilled chicken for a complete meal.

Vegan Carbonara with Coconut Bacon

Perfect for when you crave creamy pasta without the dairy. This vegan carbonara swaps eggs for silken tofu and bacon for smoky coconut flakes. Get ready to impress even the most skeptical carnivores.

Ingredients

• 8 oz spaghetti
• 1 (12 oz) package silken tofu
• 2 tbsp nutritional yeast
• 1 tbsp white miso paste
• 2 cloves garlic, minced
• 1 cup unsweetened coconut flakes
• 2 tbsp tamari or soy sauce
• 1 tbsp liquid smoke
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 cup reserved pasta water

Instructions

1. Preheat your oven to 325°F.
2. Combine coconut flakes, tamari, and liquid smoke in a medium bowl.
3. Spread the coated coconut flakes in a single layer on a parchment-lined baking sheet.
4. Bake for 12-15 minutes, stirring halfway through, until crispy and deep golden brown.
5. Bring a large pot of salted water to a rolling boil.
6. Add spaghetti and cook for 9-11 minutes until al dente.
7. Reserve 1/4 cup of pasta water before draining.
8. While pasta cooks, blend silken tofu, nutritional yeast, miso paste, and minced garlic in a high-speed blender until completely smooth.
9. Heat olive oil in a large skillet over medium heat.
10. Add the blended sauce to the skillet and cook for 3-4 minutes, stirring constantly, until warmed through and slightly thickened.
11. Add drained spaghetti to the skillet with the sauce.
12. Pour in reserved pasta water and toss vigorously to create a creamy emulsion that coats every strand.
13. Stir in black pepper and most of the coconut bacon, reserving some for garnish.
14. Divide among bowls and top with remaining coconut bacon.

Keep it simple with extra cracked pepper or go bold with sautéed mushrooms. The sauce clings beautifully to each strand while the coconut bacon adds satisfying crunch against the creamy base.

Cashew Ricotta Stuffed Shells

A creamy, dreamy plant-based pasta dish that’ll make you forget traditional ricotta ever existed. Cashew ricotta stuffed shells deliver that comfort food satisfaction with a dairy-free twist. Get ready for the most satisfying pasta bake of your life.

Ingredients

– 1 box (12 oz) jumbo pasta shells
– 2 cups raw cashews, soaked 4+ hours (or quick-soaked in boiling water 30 min)
– 1/4 cup nutritional yeast
– 3 tbsp lemon juice
– 2 cloves garlic
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup water
– 24 oz marinara sauce (homemade or jarred)
– 1 cup fresh basil leaves, chopped
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook jumbo shells according to package directions until al dente, about 9-10 minutes.
4. Drain cooked shells and immediately rinse with cold water to stop the cooking process.
5. Drain soaked cashews thoroughly in a colander.
6. Combine cashews, nutritional yeast, lemon juice, garlic, salt, pepper, and water in a food processor.
7. Blend the mixture on high speed for 2-3 minutes until completely smooth and creamy.
8. Stir chopped basil into the cashew ricotta mixture until evenly distributed.
9. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
10. Use a spoon to carefully fill each cooked shell with the cashew ricotta mixture.
11. Arrange stuffed shells in a single layer over the sauce in the baking dish.
12. Pour remaining marinara sauce over the top of the arranged shells.
13. Drizzle olive oil evenly over the sauce-covered shells.
14. Cover the baking dish tightly with aluminum foil.
15. Bake covered at 375°F for 25 minutes.
16. Remove foil and continue baking uncovered for 10 more minutes until sauce is bubbly.
17. Let the baked shells rest for 5 minutes before serving.

You’ll love the creamy, slightly tangy cashew filling that perfectly mimics traditional ricotta texture. The baked shells emerge tender yet firm enough to hold their shape beautifully. Try serving these with a crisp green salad or garlic bread for the ultimate comfort meal.

Creamy Tomato Basil Pasta

A creamy dream that’ll have you ditching takeout for good. This pasta comes together in under 30 minutes with pantry staples. Get ready to twirl your fork into pure comfort.

Ingredients

– 12 oz dried fettuccine (or any long pasta)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes (San Marzano for best flavor)
– 1 cup heavy cream (sub half-and-half for lighter version)
– 1/4 cup fresh basil, chopped (plus more for garnish)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/2 cup grated Parmesan cheese (freshly grated melts best)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Pour in crushed tomatoes and stir to combine with garlic.
6. Simmer tomato mixture for 8 minutes, stirring occasionally, until slightly thickened.
7. Reduce heat to low and slowly pour in heavy cream while stirring constantly.
8. Add salt and black pepper, then simmer for 3 more minutes until sauce is creamy.
9. Drain cooked pasta, reserving 1/2 cup pasta water.
10. Add drained pasta to the skillet with tomato cream sauce.
11. Toss pasta with sauce over low heat for 1 minute until well coated.
12. Stir in chopped basil and grated Parmesan cheese until cheese melts.
13. If sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency.

Dive into that silky, rich sauce clinging to every strand. The fresh basil brightens each bite while the Parmesan adds salty depth. Serve with garlic bread for dipping or top with grilled chicken for a heartier meal.

Vegan Pumpkin Sage Pasta

Let’s make fall’s coziest bowl. This vegan pumpkin sage pasta screams comfort with creamy sauce and herby vibes—ready in under 30 minutes.

Ingredients

– 12 oz fettuccine pasta (or any long pasta)
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (fresh is best)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 cup unsweetened almond milk (or any plant-based milk)
– 1/4 cup nutritional yeast (for cheesy flavor)
– 1 tsp maple syrup (balances acidity)
– 1/2 tsp nutmeg (freshly grated if possible)
– 1/4 cup fresh sage leaves, chopped (don’t use dried)
– Salt and black pepper (adjust to taste)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Stir in chopped sage and cook for 30 seconds until crisp and aromatic.
6. Whisk in pumpkin puree, almond milk, nutritional yeast, maple syrup, and nutmeg until smooth.
7. Simmer sauce for 5–7 minutes, stirring frequently, until slightly thickened.
8. Drain cooked pasta, reserving 1/2 cup pasta water.
9. Add drained pasta directly to the skillet with sauce.
10. Toss pasta with sauce over low heat, adding reserved pasta water 2 tbsp at a time until sauce coats noodles evenly.
11. Season generously with salt and black pepper, then remove from heat.

Creamy, velvety sauce clings to every strand with earthy pumpkin and crispy sage notes. Top with extra sage or toasted walnuts for crunch—perfect for chilly nights or holiday potlucks.

Alfredo Zucchini Noodles with Cashew Sauce

Skip the pasta guilt and dive into this creamy dream. Seriously, these zucchini noodles with cashew Alfredo will blow your mind—ready in under 20 minutes and packed with flavor that’ll make you forget it’s actually healthy.

Ingredients

– 4 medium zucchinis, spiralized into noodles
– 1 cup raw cashews, soaked for 4 hours or boiled for 15 minutes for creaminess
– 3/4 cup unsweetened almond milk, or any plant-based milk
– 2 cloves garlic, minced
– 2 tbsp nutritional yeast, for cheesy flavor
– 1 tbsp lemon juice, fresh squeezed for brightness
– 1 tsp sea salt, adjust to preference
– 1/2 tsp black pepper, freshly ground
– 2 tbsp olive oil, or any neutral oil
– Fresh parsley, chopped for garnish

Instructions

1. Drain the soaked cashews and add them to a high-speed blender.
2. Pour in the almond milk, minced garlic, nutritional yeast, lemon juice, sea salt, and black pepper.
3. Blend on high for 60–90 seconds until the sauce is completely smooth and creamy.
4. Heat the olive oil in a large skillet over medium heat for 1 minute.
5. Add the zucchini noodles to the skillet and sauté for 3–4 minutes, stirring frequently, until just tender but not mushy.
6. Pour the cashew sauce over the zucchini noodles in the skillet.
7. Gently toss everything together and cook for 1–2 minutes until heated through.
8. Remove from heat and garnish with fresh parsley before serving.

This dish delivers a luxuriously creamy texture with a subtle nutty richness from the cashews. Top with red pepper flakes for a spicy kick or add grilled chicken for extra protein—either way, it’s a weeknight winner that feels indulgent.

Vegan Garlic Mushroom Fettuccine

Oh, you NEED this creamy vegan pasta in your life. One bite of these garlicky mushrooms swimming in luxurious sauce will make you forget it’s dairy-free. Seriously, this 30-minute wonder beats any restaurant dish.

Ingredients

– 8 oz fettuccine pasta
– 1 lb cremini mushrooms, sliced (or any mushroom variety)
– 4 cloves garlic, minced
– 1 cup raw cashews, soaked 4+ hours (or quick-soaked in hot water)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup unsweetened almond milk
– 2 tbsp nutritional yeast
– 1 tsp lemon juice
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving ½ cup pasta water for later use in the sauce.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add sliced mushrooms and cook 8-10 minutes until deeply browned and moisture has evaporated.
6. Add minced garlic and cook 1 minute until fragrant but not burned.
7. Combine soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper in a blender.
8. Blend on high speed for 2 minutes until completely smooth and creamy.
9. Pour cashew sauce into the skillet with mushrooms and garlic.
10. Add reserved pasta water and stir continuously for 2-3 minutes until sauce thickens slightly.
11. Add cooked fettuccine to the skillet and toss vigorously to coat every strand.
12. Stir in chopped parsley and cook 1 final minute to warm through.

What makes this dish incredible is how the creamy sauce clings to each pasta strand while the garlicky mushrooms provide meaty texture. Try topping with toasted breadcrumbs for crunch or serving alongside roasted asparagus for a complete meal that’ll have everyone asking for seconds.

Creamy Chipotle Lime Pasta

Y’all need this creamy chipotle lime pasta in your life. Smoky chipotle meets zesty lime in a velvety sauce that clings to every noodle. This 20-minute wonder delivers restaurant-quality flavor with pantry staples.

Ingredients

– 8 oz fettuccine pasta (or any long pasta)
– 2 tbsp olive oil (or any neutral oil)
– 3 garlic cloves, minced
– 1-2 chipotle peppers in adobo, minced (adjust for heat preference)
– 1 cup heavy cream
– 2 tbsp lime juice (freshly squeezed for best flavor)
– 1 tsp lime zest
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh cilantro
– Salt to taste

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/2 cup pasta water before draining the noodles.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Add minced garlic and sauté for 1 minute until fragrant but not browned.
6. Stir in minced chipotle peppers and cook for 30 seconds to bloom their smoky flavor.
7. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
8. Reduce heat to low and whisk in lime juice and lime zest.
9. Gradually sprinkle in Parmesan cheese while whisking continuously to prevent clumping.
10. Add cooked pasta to the sauce and toss to coat thoroughly.
11. Stir in reserved pasta water, 2 tablespoons at a time, until sauce reaches desired consistency.
12. Fold in chopped cilantro and season with salt.
13. Serve immediately while hot and creamy.

Heavenly creamy texture coats each strand with smoky-spicy chipotle warmth. The bright lime cuts through the richness perfectly. Try topping with grilled shrimp or serving alongside garlic bread for maximum dipping action.

Vegan Macadamia Alfredo Pasta

Ditch the dairy without sacrificing creaminess! This vegan macadamia Alfredo delivers restaurant-quality richness in 20 minutes flat. Your pasta nights just got a major upgrade.

Ingredients

– 8 oz fettuccine pasta
– 1 cup raw macadamia nuts, soaked 4+ hours
– 2 tbsp nutritional yeast
– 1 tbsp lemon juice
– 2 cloves garlic
– 1/2 tsp sea salt
– 1/4 tsp black pepper
– 1 cup unsweetened almond milk, or any plant milk
– 2 tbsp olive oil, for sautéing
– Fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta, reserving 1/2 cup of starchy pasta water for later use.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Sauté garlic for 1-2 minutes until fragrant but not browned.
6. Combine soaked macadamia nuts, nutritional yeast, lemon juice, salt, pepper, and almond milk in a high-speed blender.
7. Blend on high for 60-90 seconds until completely smooth and creamy.
8. Pour sauce into the skillet with garlic and heat gently over low heat for 3-4 minutes, stirring constantly.
9. Add cooked pasta to the sauce, tossing to coat thoroughly.
10. Stir in reserved pasta water 2 tablespoons at a time until sauce reaches desired consistency.
11. Garnish with fresh parsley and serve immediately.

Perfectly creamy with a subtle nutty richness that clings to every strand of pasta. The lemon brightens each bite while the macadamias create that velvety texture you crave. Try topping with roasted cherry tomatoes or crispy chickpeas for extra color and crunch.

Spicy Peanut Butter Noodles

A bowl of spicy peanut butter noodles that’ll make your taste buds dance. Whip up this crave-worthy dish in under 20 minutes. Get ready for creamy, spicy, and totally addictive flavors.

Ingredients

– 8 oz spaghetti (or any long noodle you love)
– 1/3 cup creamy peanut butter (natural works best)
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tbsp honey (or maple syrup for vegan)
– 1 tsp sriracha (adjust to your heat preference)
– 1 garlic clove, minced (fresh is key!)
– 1/4 cup warm water (to thin the sauce)
– 1 tbsp sesame oil (or any neutral oil)
– 2 green onions, thinly sliced (for garnish)
– 1 tbsp crushed peanuts (for extra crunch)
– Lime wedges (optional, for serving)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add spaghetti to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, whisk together peanut butter, soy sauce, rice vinegar, honey, sriracha, and minced garlic in a medium bowl until smooth.
4. Gradually add warm water to the peanut sauce, whisking continuously until it reaches a pourable consistency.
5. Drain cooked spaghetti thoroughly, reserving 1/4 cup of pasta water in case you need to thin the sauce later.
6. Return drained spaghetti to the warm pot off heat.
7. Pour peanut sauce over the hot noodles and toss vigorously with tongs until every strand is coated.
8. Drizzle sesame oil over the noodles and toss once more to combine.
9. Transfer noodles to serving bowls and top with sliced green onions and crushed peanuts.
10. Serve immediately with lime wedges on the side for squeezing over. Outstandingly creamy with a kick of heat, these noodles boast a perfect slick-sauce texture that clings to every strand. Try them chilled for lunch tomorrow or top with crispy tofu for a protein-packed dinner.

Creamy Vegan Pesto Penne

Craving that creamy pasta fix without the dairy? This vegan pesto penne delivers maximum flavor with minimal effort. Transform simple ingredients into restaurant-worthy comfort food in under 30 minutes.

Ingredients

– 12 oz penne pasta
– 3 cups fresh basil leaves, packed
– 1/2 cup raw cashews, soaked 4+ hours for creamier texture
– 1/3 cup nutritional yeast
– 3 cloves garlic
– 1/4 cup olive oil
– 2 tbsp lemon juice, fresh squeezed preferred
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup reserved pasta water

Instructions

1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Reserve 1/4 cup of starchy pasta water before draining the penne.
4. Combine basil, soaked cashews, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper in a high-speed blender.
5. Blend on high for 60-90 seconds until completely smooth and creamy, scraping down sides as needed.
6. Transfer drained penne back to the warm pot off heat.
7. Pour pesto sauce over pasta and toss vigorously to coat every piece.
8. Add reserved pasta water 1 tablespoon at a time until sauce reaches your desired consistency.
9. Serve immediately while warm.

What makes this dish special is the velvety pesto that clings perfectly to each penne ridge. The cashews create an impossibly creamy base while nutritional yeast adds that cheesy depth you crave. Try topping with toasted pine nuts or serving alongside roasted cherry tomatoes for extra color and texture.

Summary

Perfect for anyone craving comfort food without dairy! These 20 creamy pasta dishes prove plant-based eating can be deliciously satisfying. We hope you find new favorites to add to your rotation—give them a try and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks!