This list of vegan pasta recipes runs the gamut from indulgent to good for you, so there's a recipe perfect for any mood.
1/16
Vegan Alfredo Sauce
From the Recipe Creator:
This vegan Alfredo sauce is rich, creamy and full of flavor. It's cashew-based, dairy-free and gluten-free. —Jenna Urben, McKinney, Texas
Nutrition Facts:
1 serving.: 290 calories, 7g fat (1g saturated fat), 0 cholesterol, 300mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 10g protein.
2/16
Vegan Eggplant Parmesan
From the Recipe Creator:
This vegan eggplant Parmesan is a lightened-up version of the classic comfort food dish. It's made with layers of roasted eggplant slices and plant-based cheese. —Taste of Home Test Kitchen
Nutrition Facts:
1 piece: 242 calories, 10g fat (4g saturated fat), 1mg cholesterol, 739mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 5g protein. Diabetic Exchanges: 2 starch, 2 fat.
3/16
Asian Spaghetti
From the Recipe Creator:
Give any entree an Asian twist and a bit of heat with this tasty side dish. You could substitute any veggies you have on hand for the snow peas. —Anne Smithson, Cary, North Carolina
Nutrition Facts:
3/4 cup: 274 calories, 8g fat (1g saturated fat), 0 cholesterol, 521mg sodium, 42g carbohydrate (5g sugars, 4g fiber), 9g protein.
4/16
Black Beans and Pasta
From the Recipe Creator:
This black bean pasta was something I created as a teenager, back when I was a vegetarian. Now that my daughter doesn't eat meat, she asks for this dinner several times a week. —Ashlynn Azar, Beaverton, Oregon
Nutrition Facts:
1-1/4 cups: 255 calories, 3g fat (0 saturated fat), 0 cholesterol, 230mg sodium, 45g carbohydrate (4g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.
5/16
Vegan Pesto
From the Recipe Creator:
No Parm, no problem! Nutritional yeast turns the classic sauce into the perfect plant-based pesto. —Taste of Home Test Kitchen
Nutrition Facts:
2 tablespoons: 127 calories, 13g fat (2g saturated fat), 0 cholesterol, 163mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 2g protein.
6/16
Vegan Bechamel
From the Recipe Creator:
As one of the original classic mother sauces, bechamel is a vital part of a wide variety of recipes, including casseroles, white lasagnas, and mac and cheese. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 135 calories, 10g fat (4g saturated fat), 0 cholesterol, 433mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.
7/16
Spaghetti Sauce Without Meat
From the Recipe Creator:
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. —Sondra Bergy, Lowell, Michigan
Nutrition Facts:
1/2 cup: 133 calories, 7g fat (1g saturated fat), 0 cholesterol, 614mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 2g protein.
8/16
Vegan Stuffed Shells
From the Recipe Creator:
Low-fat and dairy-free, these jumbo pasta shells are stuffed with vegetables like mushrooms, spinach and onions and packed with protein-rich tofu. This recipe creates a great-tasting dish that everyone will enjoy. —Kimberly Hammond, Kingwood, Texas
Nutrition Facts:
3 stuffed shells: 169 calories, 2g fat (0 saturated fat), 0 cholesterol, 386mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
9/16
Vegan Pasta Salad
From the Recipe Creator:
This bright and healthy pasta salad recipe is packed with my favorite summer veggies—zucchini, cherry tomatoes and sweet red pepper—so it’s as nutritious as it is tasty. Containing no cheese or animal products, this recipe is a plant-based dish that even meat eaters will like. —Jenna Urben, McKinney, Texas
Nutrition Facts:
3/4 cup: 163 calories, 5g fat (1g saturated fat), 0 cholesterol, 384mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
10/16
Linguine Salad
From the Recipe Creator:
This refreshing summer pasta salad is the highlight at cookouts. It's a good one to prepare for plant-based guests, too, as it just so happens to be vegan. —Tammy Keller, Bradenton, Florida
Nutrition Facts:
3/4 cup: 198 calories, 9g fat (1g saturated fat), 0 cholesterol, 383mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 5g protein.
11/16
Pesto Gnocchi
From the Recipe Creator:
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip it or substitute any nut you like. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 327 calories, 9g fat (2g saturated fat), 8mg cholesterol, 682mg sodium, 52g carbohydrate (10g sugars, 4g fiber), 9g protein.
12/16
Vegan Lasagna
From the Recipe Creator:
This vegan version of a favorite Italian entree tastes like the original, just without the meat. It also freezes well. —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1 piece: 374 calories, 15g fat (3g saturated fat), 0 cholesterol, 718mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch, 1/2 fat.
13/16
Vegan Mac and Cheese
From the Recipe Creator:
The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth but will have a fine texture even after processing, which helps the sauce cling to the noodles. —Taste of Home Test Kitchen
Nutrition Facts:
1-2/3 cups: 497 calories, 18g fat (3g saturated fat), 0 cholesterol, 803mg sodium, 67g carbohydrate (5g sugars, 5g fiber), 18g protein.
14/16
Garden Vegetable Tomato Sauce
From the Recipe Creator:
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
1/2 cup: 81 calories, 3g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
15/16
Chard & White Bean Pasta
From the Recipe Creator:
I love to prepare dishes without gluten or dairy products. This recipe meets the criteria when you use gluten-free pasta. It's proof you can use delicious, healthy products to create a crowd-pleasing meal. It's also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York
Nutrition Facts:
1-1/3 cups pasta mixture with 1/2 cup sauce: 369 calories, 6g fat (1g saturated fat), 1mg cholesterol, 801mg sodium, 67g carbohydrate (13g sugars, 13g fiber), 14g protein.
16/16
Vegan Meatballs
From the Recipe Creator:
These savory little bites are delicious eaten one at a time or as part of a larger dish. Use them for classic spaghetti and meatballs, meatball sandwiches, casseroles and cocktail appetizers. —Taste of Home Test Kitchen
Nutrition Facts:
About 4 meatballs: 186 calories, 7g fat (1g saturated fat), 0 cholesterol, 331mg sodium, 23g carbohydrate (2g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.
Vegan Pasta Recipes FAQ
Is pasta vegan?
Yes, most store-bought pasta is vegan. You’ll want to check the label to confirm, but packaged pasta usually has only one ingredient: semolina. This is a type of flour that’s made from durum wheat and is high in gluten. This flour is mixed with water and, occasionally, vitamins and minerals are added.
Can you make vegan pasta?
Yes, it’s possible to make homemade pasta without eggs or egg yolks. Just know that if you omit eggs from your recipe, the dough will be lighter in color. It will also have a different mouthfeel than pasta made with eggs.
How do you add protein to vegan pasta?
You can add protein to vegan pasta by stirring in chickpeas, cannellini beans, meatless meatballs made with lentils or chunks of baked, seasoned tofu. I often start with protein pasta—Goodles and Barilla Protein+ pasta have a similar texture to regular pasta. You can also use plant-based meat, like Upton’s or Field Roast.
