Are you a vegan looking for some delicious and satisfying pasta dishes to add to your repertoire? Look no further! In this article, we’ll be exploring 25 mouth-watering vegan spaghetti recipes that are perfect for any occasion. From creamy sauces to hearty meatball-inspired dishes, these recipes showcase the incredible versatility of plant-based cuisine.
Whether you’re a seasoned vegan or just starting out on your plant-based journey, these recipes are sure to delight. And the best part? They’re all incredibly easy to make and require minimal ingredients. So go ahead, get cooking, and indulge in the rich flavors of Italy without compromising your values.
Creamy Avocado Pasta
Elevate your pasta game with this creamy and nutritious dish that combines the richness of avocado with the comfort of a classic pasta. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta of your choice
– 2 ripe avocados, mashed
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (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-low heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add the mashed avocado and heavy cream to the skillet. Stir until smooth and creamy.
4. Add the cooked pasta to the skillet, tossing to combine with the avocado mixture. If needed, add some reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spaghetti with Vegan Meatballs
This recipe combines the classic comfort of spaghetti with the savory flavor of vegan meatballs, made from a blend of plant-based ingredients. Perfect for a quick and satisfying weeknight meal or weekend dinner.
Ingredients:
– 1 pound spaghetti
– 1 cup vegan meatball mix (homemade or store-bought)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook spaghetti according to package instructions until al dente.
3. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook for 3-4 minutes, or until translucent.
4. Add garlic, vegan meatballs, and crushed tomatoes. Simmer for 10-12 minutes, stirring occasionally.
5. Season with salt, pepper, and dried basil.
6. Serve spaghetti topped with the vegan meatball sauce. Sprinkle Parmesan cheese (if using) on top.
Cooking Time: 20-25 minutes
Garlic and Oil Spaghetti
A classic Italian-inspired dish that’s quick, easy, and packed with flavor.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 1/2 cup olive oil
– Salt, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat.
3. Add the minced garlic and cook for 4-5 minutes, or until fragrant and lightly golden, stirring occasionally.
4. Once the spaghetti is cooked, drain and add it to the skillet with the garlic and oil mixture. Toss everything together until well combined.
5. Season with salt to taste. If desired, sprinkle grated Parmesan cheese on top.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegan Spaghetti Bolognese
Experience the rich flavors of Italy with this vegan twist on a classic dish. This plant-based spaghetti bolognese is made with tender mushrooms, savory lentils, and aromatic tomatoes.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups canned crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 pound spaghetti
– Vegan Worcestershire sauce (optional)
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. In a large skillet, sauté the mushrooms and onion in a little water until tender. Add garlic and cook for an additional minute.
3. Stir in tomato paste, crushed tomatoes, basil, oregano, salt, and pepper. Bring the mixture to a simmer.
4. Add the cooked lentils and stir well.
5. Cook spaghetti according to package instructions. Serve with the vegan bolognese sauce.
Cooking Time: 30-40 minutes
Spaghetti Aglio e Olio with Chili Flakes
A classic Italian recipe that combines the simplicity of garlic and olive oil with a spicy kick from chili flakes.
Ingredients:
– 12 oz spaghetti
– 4-6 garlic cloves, thinly sliced
– 1/3 cup extra-virgin olive oil
– 2-3 tsp chili flakes (adjust to taste)
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-low heat.
3. Add thinly sliced garlic and cook for 4-5 minutes or until golden brown, stirring occasionally.
4. Add chili flakes and cook for an additional minute, stirring constantly.
5. Remove from heat and let it sit for 1-2 minutes to allow the flavors to meld.
6. Add cooked spaghetti to the skillet, tossing to combine with garlic and oil mixture.
7. Season with salt to taste.
8. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegan Spaghetti Carbonara
Vegan Spaghetti Carbonara: A plant-based twist on the classic Italian dish, substituting eggs with tofu and cream with a rich cashew sauce.
Ingredients:
– 12 oz spaghetti
– 1/2 cup firm tofu, drained and crumbled
– 1/4 cup cashews
– 1/2 cup vegetable broth
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 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 cashews, vegetable broth, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. In a large skillet, heat the cashew sauce over medium-low heat. Add crumbled tofu and stir to combine. Cook for 3-4 minutes, stirring occasionally, until the tofu is well coated with the sauce.
4. Add cooked spaghetti to the skillet and toss to combine with the tofu mixture. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Spaghetti with Lentil Bolognese
This hearty vegetarian take on the classic Italian dish is a flavorful and nutritious twist on traditional spaghetti bolognese. With the added boost of lentils, this recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz) crushed tomatoes
– 1 cup vegetable broth
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 lb spaghetti
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook lentils according to package instructions. Drain and set aside.
2. In a large pot, cook onion, garlic, and carrot in a little oil until softened.
3. Add crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring to a simmer.
4. Stir in cooked lentils. Let sauce simmer for 10-15 minutes.
5. Cook spaghetti according to package instructions. Drain and combine with lentil bolognese sauce.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Mushroom and Walnut Spaghetti
This recipe combines the earthy flavor of mushrooms with the crunch of walnuts, all wrapped up in a rich and creamy spaghetti dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 oz spaghetti
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup grated Parmesan cheese (optional)
Instructions:
1. Cook spaghetti 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. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic, parsley, and walnuts to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
4. Combine cooked spaghetti, mushroom mixture, and reserved pasta water in a large serving bowl.
5. Top with Parmesan cheese (if using) and serve hot.
Cooking Time: 20-25 minutes
Vegan Spaghetti with Pumpkin Sauce
Vegan Spaghetti with Pumpkin Sauce Recipe
A creative twist on classic spaghetti, this vegan version combines tender pasta with a rich and creamy pumpkin sauce.
Ingredients:
– 1 pound spaghetti
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned pumpkin puree
– 1/2 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated nutritional yeast (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Stir in the pumpkin puree, vegetable broth, tomato paste, basil, salt, and pepper.
5. Bring the sauce to a simmer and let cook for 10-12 minutes, stirring occasionally, until thickened slightly.
6. Toss cooked spaghetti with the pumpkin sauce. Top with grated nutritional yeast, if desired.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Spaghetti with Vegan Alfredo Sauce
Elevate your pasta game with this creamy vegan take on the classic Alfredo sauce. This recipe is a game-changer for those looking for a dairy-free alternative to the rich and indulgent original.
Ingredients:
– 12 oz spaghetti
– 1/2 cup cashew cream (see note)
– 2 cloves garlic, minced
– 1/4 cup vegan butter or margarine
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine cashew cream, garlic, vegan butter, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Add the blended sauce to the cooked spaghetti, tossing to coat. If needed, add some reserved pasta water to achieve desired consistency.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spaghetti with Sun-Dried Tomato Pesto
Enjoy a flavorful and vibrant pasta dish with the sweetness of sun-dried tomatoes.
Ingredients:
– 12 oz spaghetti
– 1/2 cup sun-dried tomatoes, finely chopped
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine sun-dried tomatoes, basil leaves, garlic, and olive oil. Blend until smooth, adding reserved pasta water if needed, to achieve desired consistency.
3. Add the pesto sauce to cooked spaghetti, tossing to coat evenly.
4. Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Vegan Spaghetti with Zucchini Noodles
Looking for a healthier alternative to traditional spaghetti? This vegan recipe uses zucchini noodles, also known as “zoodles,” to create a delicious and nutritious meal.
Ingredients:
– 2 medium zucchinis
– 1 cup marinara sauce (homemade or store-bought)
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spiralize the zucchinis into “noodles” and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the garlic, marinara sauce, and nutritional yeast to the skillet. Stir well to combine.
5. Cook the zucchini noodles according to package instructions or use a spiralizer. Combine with the sauce mixture in the skillet.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.
Cooking Time: 20-25 minutes
Spaghetti with Roasted Red Pepper Sauce
Savor the sweet and smoky flavor of roasted red peppers paired with al dente spaghetti, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 4 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red peppers in a baking sheet for 30-40 minutes or until charred.
3. Remove peppers from oven, let cool, then peel off skin, discarding seeds and membranes.
4. Cook spaghetti according to package instructions, drain, and set aside.
5. In a blender or food processor, blend roasted peppers with garlic, olive oil, salt, and pepper.
6. Combine cooked spaghetti and roasted red pepper sauce, tossing to coat evenly.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45 minutes
Vegan Spaghetti with Spinach and Artichokes
Elevate your pasta game with this vegan twist on a classic Italian dish, featuring sautéed spinach and artichoke hearts.
Ingredients:
– 1 pound spaghetti
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup fresh spinach leaves
– 1 teaspoon dried basil
– Salt and pepper to taste
– Nutritional yeast (optional), for a cheesy flavor
Instructions:
1. Cook spaghetti 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 chopped onion and cook until translucent, about 3 minutes.
3. Add garlic, artichoke hearts, spinach, basil, salt, and pepper. Stir well to combine.
4. Pour in vegetable broth and reserved pasta water. Bring the mixture to a simmer and let cook for 2-3 minutes or until the sauce has thickened slightly.
5. Combine cooked spaghetti with the sauce, tossing to coat. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 20-25 minutes
Spaghetti with Vegan Pesto and Cherry Tomatoes
A classic Italian dish gets a plant-based twist with this quick and easy recipe. Fresh cherry tomatoes and creamy vegan pesto bring bright, bold flavors to this comforting spaghetti dish.
Ingredients:
– 12 oz spaghetti
– 1/2 cup vegan pesto (homemade or store-bought)
– 1 pint cherry tomatoes, halved
– 1/4 cup olive oil
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti 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 heat. Add cherry tomatoes and cook for 3-4 minutes, or until they release their juices and start to soften.
3. Stir in vegan pesto and cook for an additional minute, allowing the flavors to meld.
4. Add cooked spaghetti to the skillet, tossing to combine with the tomato-pesto mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Season with salt and pepper to taste. Garnish with chopped basil leaves, if desired.
Cooking Time: 15 minutes
Vegan Spaghetti with Black Olive Tapenade
Vegan Spaghetti with Black Olive Tapenade Recipe
Discover the rich flavors of Italy with this vegan twist on a classic spaghetti dish, topped with a bold and savory black olive tapenade.
Ingredients:
– 12 oz. spaghetti
– 1 can (14.5 oz) of diced tomatoes
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup vegan ricotta cheese
– 1 tsp dried basil
– Salt and pepper to taste
– Black Olive Tapenade ingredients:
+ 1 cup pitted black olives
+ 1/2 cup olive oil
+ 2 cloves garlic, minced
+ 1 tablespoon lemon juice
+ Salt and pepper to taste
Instructions:
1. Cook spaghetti according to package instructions.
2. In a large skillet, sauté the garlic in olive oil until fragrant.
3. Add diced tomatoes, basil, salt, and pepper; simmer for 10-12 minutes or until sauce thickens.
4. Combine cooked spaghetti with tomato sauce; stir to combine.
5. Prepare Black Olive Tapenade by blending all ingredients in a food processor until smooth.
6. Serve vegan spaghetti topped with black olive tapenade.
Cooking Time: 25-30 minutes
Spaghetti with Creamy Cashew Sauce
A dairy-free twist on traditional spaghetti sauce, this creamy cashew sauce is a game-changer for pasta lovers with dietary restrictions. With just a few simple ingredients and some blender magic, you’ll be enjoying a rich and satisfying meal in no time.
Ingredients:
– 1 cup cooked spaghetti
– 1/2 cup cashews
– 1/4 cup water
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– Salt, to taste
– Fresh parsley or basil leaves, for garnish (optional)
Instructions:
1. Soak cashews in water for at least 4 hours or overnight.
2. Drain and rinse the cashews, then add them to a blender with remaining 1/4 cup water, lemon juice, garlic powder, and salt.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Cook spaghetti according to package instructions.
5. Toss cooked spaghetti with cashew sauce, garnishing with parsley or basil leaves if desired.
Cooking Time: 15-20 minutes (including soaking time)
Vegan Spaghetti with Eggplant and Tomato Sauce
A flavorful and satisfying vegan take on the classic spaghetti dish, featuring roasted eggplant and a rich tomato sauce.
Ingredients:
– 1 medium eggplant, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8 oz spaghetti
– Nutritional yeast (optional), for a cheesy flavor
Instructions:
1. Preheat oven to 400°F (200°C). Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
2. In a large skillet, sauté onion and garlic until softened. Add tomatoes, basil, oregano, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. Combine roasted eggplant with tomato sauce. Stir in nutritional yeast, if using.
5. Serve sauce over cooked spaghetti.
Cooking Time: Approximately 45-50 minutes
Spaghetti with Vegan Mushroom Cream Sauce
This rich and creamy sauce is a game-changer for vegan pasta lovers! With the earthy flavor of mushrooms and a hint of garlic, this dish is sure to become a new favorite.
Ingredients:
– 12 oz spaghetti
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 cup vegan cream (such as soy or coconut-based)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti 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. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Pour in vegan cream and stir until combined with mushroom mixture. Season with thyme, salt, and pepper.
5. Combine cooked spaghetti and sauce, adding reserved pasta water if needed to achieve desired consistency.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegan Spaghetti with Butternut Squash Sauce
Vegan Spaghetti with Butternut Squash Sauce Recipe
This autumn-inspired dish is a game-changer for vegan pasta lovers. Rich and creamy butternut squash sauce coats the spaghetti, creating a comforting and satisfying meal.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup nutritional yeast
– 1 teaspoon dried basil
– Salt and pepper to taste
– 12 oz spaghetti
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash and chop it into cubes. Place on a baking sheet, drizzle with olive oil, and roast for 45 minutes or until tender.
3. In a blender or food processor, combine roasted squash, chopped onion, garlic, vegetable broth, nutritional yeast, dried basil, salt, and pepper. Blend until smooth.
4. Cook spaghetti according to package instructions.
5. Combine cooked spaghetti and butternut squash sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour
Spaghetti with Vegan Sausage and Peppers
A classic Italian-inspired dish gets a plant-based twist with this recipe featuring vegan sausage and sautéed peppers.
Ingredients:
– 1 pound spaghetti
– 1 package vegan sausage (such as Field Roast or Upton’s Naturals), sliced
– 2 large bell peppers, any color, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add sliced vegan sausage and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add minced garlic and cook for 1 minute. Add sliced peppers and cook until tender, about 5-7 minutes.
4. Add cooked spaghetti to the skillet with peppers and toss to combine, adding reserved pasta water if needed. Return vegan sausage to the skillet and stir to combine.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Vegan Spaghetti with Kale and Lemon
A vibrant and flavorful vegan take on the classic spaghetti dish, this recipe combines the creamy richness of cashew sauce with the bright flavors of kale and lemon.
Ingredients:
– 1 pound whole wheat spaghetti
– 1/2 cup cashews
– 1/4 cup water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and leaves chopped
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Nutritional yeast (optional, for cheesy flavor)
Instructions:
1. Cook spaghetti according to package instructions.
2. Soak cashews in water for at least 4 hours or overnight. Drain and rinse.
3. In a blender or food processor, combine soaked cashews, olive oil, onion, garlic, lemon juice, salt, and pepper. Blend until smooth.
4. Add chopped kale to the blender and blend until well combined.
5. Combine cooked spaghetti and cashew sauce. Toss to coat.
6. Season with additional lemon juice and salt if desired.
7. Serve hot, topped with nutritional yeast for an extra cheesy flavor (if using).
Cooking Time: 20-25 minutes
Spaghetti with Vegan Garlic Butter Sauce
Elevate your pasta game with this rich and indulgent vegan garlic butter sauce, made with just a few simple ingredients. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz spaghetti
– 1/2 cup vegan butter (such as Earth Balance), softened
– 3 cloves garlic, minced
– 1/4 cup nutritional yeast
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, combine softened vegan butter, minced garlic, and nutritional yeast. Whisk until smooth and creamy.
3. Add reserved pasta water to the saucepan in small increments to achieve desired consistency (you may not need all of it).
4. Combine cooked spaghetti and garlic butter sauce. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time:
– Spaghetti: 8-10 minutes
– Garlic Butter Sauce: 2-3 minutes
Vegan Spaghetti with Roasted Garlic and Tomato
Savor the rich flavors of roasted garlic and sweet tomatoes in this plant-based take on a classic pasta dish.
Ingredients:
– 12 oz vegan spaghetti
– 3 cloves garlic, peeled and chopped
– 2 large tomatoes, chopped
– 1/4 cup olive oil
– 1 tsp dried basil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic with 1 tablespoon olive oil on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook spaghetti according to package instructions. Drain and set aside.
4. In a large skillet, heat remaining olive oil over medium heat. Add roasted garlic and cook for 1 minute.
5. Add chopped tomatoes, basil, salt, and pepper. Simmer for 10-12 minutes or until sauce thickens slightly.
6. Combine cooked spaghetti and tomato-garlic sauce. Toss to coat evenly.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Spaghetti with Vegan Ricotta and Peas
Elevate your pasta game with this creamy and flavorful vegan spaghetti dish, featuring a homemade ricotta alternative and fresh peas.
Ingredients:
– 12 oz spaghetti
– 1 cup cashew cream (see note)
– 2 tbsp lemon juice
– 1/4 tsp garlic powder
– Salt and pepper to taste
– 1 cup frozen peas, thawed
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine cashew cream, lemon juice, garlic powder, salt, and pepper. Blend until smooth.
3. Add the thawed peas to the ricotta mixture and stir well.
4. Combine the cooked spaghetti, reserved pasta water, and ricotta-pea mixture in a large serving bowl. Toss everything together until the noodles are well coated.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Note: To make cashew cream, soak 1 cup of cashews in water for 4 hours, then blend with 2 cups fresh water and strain through a cheesecloth or nut milk bag.
Conclusion
Vegan spaghetti lovers, rejoice! This article presents 25 mouth-watering vegan spaghetti recipes to suit every occasion. From creamy sauces like avocado and cashew-based options to hearty meatball and lentil-filled dishes, there’s something for everyone. Try pairing your spaghetti with roasted red peppers or sun-dried tomatoes, or go all out with a vegan bolognese or carbonara. Whatever your taste buds desire, these recipes are sure to satisfy your cravings while keeping it plant-based.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
