I love this recipe because it brings together everything I enjoy in a bowl of pasta—rich texture, bold flavor, and satisfying nutrition—all without dairy or meat. The ingredients are simple and flexible, and it’s quick enough to whip up on a busy weeknight. Plus, the option to go creamy or tomato-based gives me room to play depending on what I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb dried pasta (spaghetti, penne, or fusilli; gluten-free if preferred)
2 tbsp olive oil
3 garlic cloves, minced
1 small onion, diced
1 cup mushrooms, sliced
2 cups spinach or kale
1 cup chickpeas or lentils (cooked)
1 cup cashew cream or tomato marinara sauce
2 tbsp nutritional yeast
1 tbsp lemon juice
Fresh herbs (basil, parsley, or cilantro)
Salt & pepper to taste
Directions
I start by boiling the pasta in well-salted water until it’s al dente. Before draining, I reserve about ½ cup of the pasta water to use later for thinning the sauce.
While the pasta cooks, I heat olive oil in a skillet and sauté the onion, garlic, and mushrooms until everything is softened and fragrant.
I stir in the spinach (or kale) and cooked chickpeas or lentils, cooking just until the greens wilt and everything is heated through.
Then I add either cashew cream for a rich, dairy-free sauce or marinara if I’m in the mood for something tomato-based. I mix in the nutritional yeast and lemon juice for added depth and brightness.
I toss the cooked pasta into the skillet and stir everything together. If the sauce is too thick, I add some of the reserved pasta water a little at a time until I reach a creamy consistency.
I season with salt and pepper, garnish with fresh herbs, and serve it hot.
Servings and timing
This recipe makes 4 servings and takes about 10 minutes to prep and 20 minutes to cook, giving me a full, satisfying dinner in just 30 minutes.
Variations
Vegan Carbonara: I use smoky mushrooms, black salt, and plant-based cream for a rich, egg-free version.
Jackfruit Bolognese: I swap in shredded jackfruit simmered in tomato sauce for a meaty texture.
Kale-Walnut Pesto: I blend kale, walnuts, garlic, and olive oil for a fresh, nutty pesto option.
Veggie-packed: I mix in zucchini, roasted red peppers, or sun-dried tomatoes for more color and flavor.
Spicy twist: A pinch of red pepper flakes or a spoonful of chili paste adds heat.
Storage/Reheating
I store leftover pasta in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave with a splash of water or veggie broth to loosen the sauce. If I’ve frozen the sauce separately, I thaw it overnight in the fridge and reheat before tossing with freshly cooked pasta.
FAQs
Can I use store-bought vegan sauces?
Yes, I often use pre-made cashew cream or marinara if I’m short on time. I just double-check the ingredients to make sure they’re dairy-free.
What’s the best pasta to use?
I use any kind I have on hand—penne and fusilli hold the sauce well, while spaghetti gives a more traditional feel. Gluten-free versions work just as well.
Can I make this dish nut-free?
Absolutely. I swap the cashew cream for a soy-based or oat-based cream, or stick with marinara for a nut-free option.
How do I make homemade cashew cream?
I soak 1 cup of cashews in hot water for 15 minutes, drain, then blend with ¾ cup water, a garlic clove, and a pinch of salt until smooth.
What can I serve with vegan pasta?
I usually pair it with garlic bread, a crisp salad, and sparkling water or vegan wine for a complete meal.
Conclusion
These Delicious Vegan Pasta Delights are the kind of plant-based comfort food I always look forward to. They’re fast, filling, and full of flavor—perfect for weeknights, meal prep, or sharing with friends. Whether I keep it creamy or go bold with tomato and spice, this dish is proof that vegan cooking can be exciting, delicious, and anything but boring.
