Top 10 Vegan pasta sauce recipes – quick and tasty Italian dishes

Pasta dishes are loved not only in Italy but all around the world. We selected the top 10 vegan pasta sauce recipes for those of you who have abandoned the usual spaghetti sauce ingredients like meat and dairy products. The great thing about Italian cuisine and pasta is that it provides as many vegetarian and vegan recipes as ones with meat or fish and of course, you can always experiment with combinations of vegetables, nuts and soy products. So, let’s get creative and cook some delicious vegan dishes!

 

Top 10 Vegan pasta sauce recipes – the magic of simple ingredients

 

Our selection for top 10 Vegan pasta sauce recipe is based on using simple ingredients that are available in every store and supermarket. The lack of meat and cheese does not mean that your meals will be tasteless. On the contrary, the recipes below are full of flavor and incredibly delicious!

 

Vegan pasta sauce recipes – Pasta aglio e olio

Ingredients:

• 1 pound (450 g.) dry pasta – bucatini or other long variety
• 1 cup extra virgin olive oil
• 12 garlic cloves, sliced thinly
• 1 tablespoon crushed red pepper flakes
• 1 cup fresh parsley, minced
• Salt and pepper, to taste

Instructions:

• Bring a large pot of salted water to a boil, add the pasta and cook as per the instructions on the package.
• In a large skillet, heat olive oil over medium-high heat. When the oil is hot, add the garlic cloves.
• Cook the garlic for 2-3 minutes, make sure you do not burn it.
• Add the crushed red pepper flakes and reduce heat to low.
• Drain the cooked pasta, add it to the skillet and toss to coat. Add the parsley, salt, and pepper and toss.
• Serve immediately.

 

Classic pasta with fresh tomato sauce

Ingredients:

• 8 ounces (250 g.) spaghetti
• 1 pound (500 g.) ripe tomatoes
• 1/2 cup olive oil
• 6 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• fresh basil, chopped, to garnish
• 1/4 cup vegan Parmesan cheese
• Salt and pepper, to taste

Instructions:

• Grate the tomatoes over large holes of a box grater over a large bowl.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, careful not to burn.
• Add the tomatoes, salt and crushed red pepper flakes. Reduce heat to medium-low and let simmer until reduced and thick, about 10-15 minutes.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, drain, reserving 1/2 cup of the water.
• Add in the cooked pasta and cook for about a minute. Stir in basil leaves and cheese, if using.
• Drizzle with olive oil and serve immediately.

 

Delicious vegan pasta sauce recipes – penne alla vodka

Ingredients:

• 8 ounces (250 g.) penne pasta
• 2 tablespoons olive oil
• 1/4 cup diced white onion
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups cherry tomatoes, diced, seeds removed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1/3 cup vodka
• 1/2 cup plain soy milk
• 1/3 cup vegan hard cheese (Parmesan style)
• Salt and pepper, to taste
• Handful of fresh basil, chopped, to garnish

Instructions:

• Heat a large skillet over medium heat, add the olive oil and when hot, add the onions and cook for 3-4 minutes.
• Add the garlic and tomato paste, and cook for 2-3 minutes.
• Add the diced tomatoes along with the red pepper flakes, black pepper and salt. Cook for 3-4 minutes, stirring.
• Reduce the heat to low and slowly whisk in the soy milk and vegan cheese.
• Add the vodka and cook, stirring, for 4-5 minutes.
• Bring a large pot of salted water to a boil, add the pasta and cook as per the instructions on the package or until done. Reserve 1/2 cup of the cooking water, then drain the pasta and add it to the vodka sauce. Stir to combine. If necessary, add a bit of the water, a little at a time, to get the right consistency.
• Serve immediately garnished with fresh basil.

 

Pasta alla Norma recipe

 

Ingredients:

• 1 pound dry ridged, tubular pasta – rigatoni or penne rigate
• 6 tablespoons extra-virgin olive oil, plus more for serving
• 2 to 3 small eggplants, trimmed, split in half lengthwise, and cut into 3/8 th-inch (1 cm) half moons
• 3 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce, 800 g.) can whole peeled tomatoes, crushed by hand
• Salt and pepper, to taste
• Handful fresh basil leaves, chopped, to garnish

Instructions:

• Heat 2 tablespoons olive oil in a non-stick or cast iron skillet over medium heat. Add eggplant in a single layer and season with salt. Cook, shaking pan occasionally, until well browned on both sides, about 10 minutes total. Transfer it to a plate and set aside. Repeat with remaining eggplant, adding olive oil as necessary.
• Add any remaining olive oil and increase heat to medium-high. Heat until olive oil, add garlic, oregano, and pepper flakes, and cook, stirring, for about 30 seconds, careful not to burn the garlic. Add tomato paste and cook, stirring constantly for about 1-2 minutes. Add crushed tomatoes and their juice. Bring to a boil, reduce heat and let sauce simmer until liquid is thickened, about 10 minutes, Stir occasionally while sauce is simmering. Season with salt and pepper.
• Bring a large pot of salted water to a boil and cook penne according to package directions. Drain pasta, reserving 1/2 cup of cooking water. Return pasta to pot.
• Add sauce to pasta and toss to coat, adding reserved water if necessary to thin sauce to desired consistency. Add eggplant slices and toss to combine.
• Serve immediately, drizzled with extra virgin olive oil, garnished with basil leaves.

 

Vegan pasta sauce with roasted red pepper

Ingredients:

• 12 ounces (350 g.) penne
• 1 (12 ounce, 350 g.) jar roasted red pepper, drained
• 3/4 cup unsweetened soy milk
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 2 tablespoons tahini
• 2 tablespoons nutritional yeast
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions:

• Bring a large pot of salted water to a boil.
• Use a blender to puree the roasted red peppers, soy milk, olive oil, salt, garlic, tahini, red pepper flakes and nutritional yeast until creamy. Season with salt and pepper to taste and pour the puree into a largeskillet. Simmer over medium heat while you cook the pasta.
• Place the pasta in the boiling water and cook until al dente.
• Drain and reserve 1 cup of pasta cooking water.
• Add the pasta to the sauce and cook, adding saucewater to loosen the sauce, if needed.
• Toss to combine.
• Serve immediately.

 

Vegan avocado pasta sauce

 

Ingredients:

• 12 ounces (350 g.) spaghetti
• 2 ripe avocados, halved, seeded and peeled
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• salt and freshly ground black pepper, to taste
• 1/3 cup olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup canned corn kernels, drained and rinsed

Instructions:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
• Combine avocados, basil, garlic and lemon juice in the bowl of a food processor and puree. Slowly add olive oil in a stream until emulsified.
• Season with salt and pepper to taste.
• Combine pasta, avocado sauce, cherry tomatoes and corn in a large bowl.
• Serve immediately.

 

Vegan Pumpkin Alfredo pasta sauce

Ingredients:

• 12 oz. (350 g.) dry pasta
• 1 package (12 oz.) extra firm silken tofu
• 3/4 cup canned pumpkin
• 1/2 cup nutritional yeast
• 1/4 cup ground flax seed
• 1/2 – 1 tsp sea salt
• 1/2 tsp ground allspice
• 1/2 tsp cinnamon
• olive oil and salt to taste

Instructions:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
• While pasta is cooking, combine all sauce ingredients together in a food processor and blend until smooth.
• When pasta is cooked, drain and return to pot. Toss in a light amount of olive oil to evenly coat the noodles.
• Combine the sauce with the pasta and toss.
• Serve immediately.

 

Linguine with mushroom and wine sauce

Ingredients:

• 12 ounces (350 g.) linguine
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 16 ounces (450 g.) shiitake (or a combination of mushrooms), chopped
• 1/4 tablespoon red pepper flakes
• 1/2 cup dry white wine
• 2 teaspoons vegan butter
• ¼ cup finely chopped Italian parsley
• Salt and pepper to taste

Instructions:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just browned, about 30 seconds.
• Add the mushrooms and cook, stirring often, until browned, about 10-15 minutes.
• Add in the wine and scrape the pan, getting up any browned bits of mushrooms. Simmer until most of the wine has been absorbed.
• In the meantime, bring a large pot of salted water to a boil. Add the linguine and until al dente. Drain the pasta preserving 1 cup of the water.
• Add the linguine to the skillet along with the pasta water. Increase the heat to medium-high and toss the noodles with the sauce.
• Remove from heat and stir in the butter and parsley. Toss again and serve.

 

Vegan spinach and onion pasta sauce

Ingredients:

• 12 oz (350 g.) pasta of your choice
• 4 large onions
• 3 cups of fresh spinach
• handful of chopped toasted walnuts
• For the walnut cream:
• ½ cup of walnuts
• 1,5 tsp white miso paste
• 1,5 tsp tomato paste
• 2 tbsp nutritional yeast
• 1 lemon, juice
• 1 tsp apple cider vinegar
• 1 clove of garlic
• 5 fresh sage leaves
• Black pepper, to taste

Instructions

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
• Add walnuts, miso, tomato paste, nutritional yeast, lemon juice, vinegar, garlic, sage and pepper in a blender with about ½ cup of water and blend until smooth.
• Slice onions thinly and sauté over medium heat for about 10 minutes, stirring frequently until they turn brown and translucent. Add 1-2 tablespoons of water at a time to prevent sticking.
• Add spinach, walnut cream and drained pasta and stir well to combine. Cook for one more minute and season with salt and pepper.
• Serve with toasted walnuts on top.

 

Vegan creamy pasta with broccoli

Ingredients:

• 1 cup regular or whole wheat pasta
• 1 cup broccoli florets
• 1 tsp olive oil (optional)
• salt

Sauce:

• 1 tbsp spicy or regular Tahini (if using regular tahini, add a pinch each of garlic powder, cumin powder, paprika and black pepper).
• 1/4 cup thick coconut cream
• 1-2 tbsp water (optional)
• 1/4 tsp salt

Instructions:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
• Heat the olive oil in a skillet and stir fry the broccoli with a pinch of salt.
• In a small bowl, combine all the ingredients for the sauce and stir well to make a thick creamy sauce.
• When the pasta is cooked, drain and place it in a serving bowl. Add the broccoli and pour the sauce all over it.
• Serve hot or cold.